Recipe: Limoncello Cheesecake

by jbfauthor on July 22, 2009

Italian-born Pino Posteraro’s Mediterranean-inspired meal at the Beard House included this light and delicious cheesecake. Its delightful, refreshing lemon taste comes from limoncello, a lemon-scented digestif from Italy—perfect for warm summer days by the sea. To simplify the recipe, you can serve the cake on its own or with store-bought orange marmalade.

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Recipe: Grilled Salmon with Summer Salad

by jbfauthor on July 20, 2009

The recipe for this simple, flavorful, and healthy summer dinner comes from JBF Award winning book Weber's Big Book of Grilling by Jamie Purviance.

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Recipe: James Beard’s Moules Marinière

by jbfauthor on July 14, 2009

This deliciously simple recipe from Beard’s American Cookery puts us in the Bastille Day spirit. Make sure you have plenty of fresh, crusty baguette on hand to soak up the buttery, aromatic broth. 2 to 3 quarts mussels, scrubbed and bearded 1 garlic clove, crushed 1 large onion, thinly sliced 2 to 3 sprigs parsley 1 stick unsalted butter 1 teaspoon salt 1 teaspoon freshly ground pepper ½ cup white wine ½ cup chopped parsley ¼ teaspoon Tabasco Place the garlic, onion, parsley sprigs, 4 tablespoons of the butter, salt, and pepper in a large pot. Add the mussels and pour the wine over them. Cover tightly and cook over low heat until the shells open. Transfer the mussels to a soup tureen or serving dish. Add the remaining butter, chopped parsley, and Tabasco to the pot. Adjust the seasoning and serve the mussels in soup plates along with some of the broth and plenty of crusty bread.

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Recipe: Zuccotto

by jbfauthor on July 09, 2009

This mixed berry charlotte from chef Tony Liu of Morandi is the perfect dessert for a small summery dinner party. Although the presentation, with alternating blackberry- and raspberry-dipped lady fingers, looks dramatic, this recipe is actually deceptively simple.

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