Eye Candy: Beard House

Chefs with pavlova Three members of Adrian Richardson's crew relax at the end of a night's work and dig into some of the pavlova that diners enjoyed for dessert. In case you missed it earlier this month, we've got the recipe right here. September 2, 2009, The Beard House, NYC (Photo by Eilon Paz)

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Staff Recipe: Claudia's Vegetable Stir-Fry

Bok choyThis is one of my favorite quick dinners when I get home late from the office," says director of membership and house events Claudia Karach of this recipe that she adapted from Jeffrey Alford and Naomi Dugud’s Hot Sour Salty Sweet. “The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”

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Staff Recipe: Claudia's Vegetable Stir-Fry

Bok choyThis is one of my favorite quick dinners when I get home late from the office," says director of membership and house events Claudia Karach of this recipe that she adapted from Jeffrey Alford and Naomi Dugud’s Hot Sour Salty Sweet. “The modifications derived from my obsession with bok choy and the constant presence of cashews in my pantry.”

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Recipe: Pavlova

Pavlova Last night Australian chef Adrian Richardson served this light and sweet pavlova at the Beard House. Delightful in its textural contrast—a bite into the crunchy exterior exposes a gooey center that mimics marshmallow—the dessert is a joy to eat. Richardson tops his with mascarpone and passion fruit, but any light fruit will do.

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Staff Recipe: Mildred's Marinated Anchovies

AnchoviesAn avid entertainer who on a few occasions counted James Beard among her dinner guests, Director Emeritus of House Programming Mildred D'Amico always opens her dinner parties with a selection of cocktails and hors d’oeuvre that often includes smoked salmon, caviar, or these delicious little marinated fish. Sometimes called “white anchovies” or “boquerones,” they can be found in Spanish or Italian specialty stores.

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Staff Recipe: Mildred's Marinated Anchovies

AnchoviesAn avid entertainer who on a few occasions counted James Beard among her dinner guests, Director Emeritus of House Programming Mildred D'Amico always opens her dinner parties with a selection of cocktails and hors d’oeuvre that often includes smoked salmon, caviar, or these delicious little marinated fish. Sometimes called “white anchovies” or “boquerones,” they can be found in Spanish or Italian specialty stores.

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Recipe: A Misspelled Tweet-Rye Cocktail

Cocktail Prep Just as we promised, the winning recipe from our Twitter Cook-Off has been added to the James Beard Foundation Recipe Section and will forever remain there in all its glory. Check it out here (don't worry, we translated the tweeted recipe into a plain English recipe for the folks who aren't fluent in Twitter speak).

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Eye Candy: Twitter Cook-Off

Twitter Salmon Mise en Place The mise en place for a spice-crusted salmon recipe submitted to our Twitter Cook-Off. Check out more photos of the preparation and judging. August 21, 2009, The Beard House, NYC (Photo by Geoff Mottram)

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

Fried Green Tomatoes Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

Comments (0)

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