Recipes: Winter Roasting

 

Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:

 

Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.

 

Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple... Read more >

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Recipe Roundup: Comfort Food Favorites

 

After the excitement and bustle of the holiday season, January might feel like it can drag on forever—but that doesn't mean your recipes need to follow suit. This week, set aside your Redzepi-inspired creations and that 30-step recipe for Pierre Hermé macarons and make one of these simple, satisfying dishes instead.

 

Roast Chicken with Basil, Scallions, Lemon Butter, and Potatoes
It doesn't get much better than a butter-rubbed roast chicken with crisp potatoes. This easy recipe from Mindy Fox's lovely A Bird in the Oven, and Then Some is one you'll return to again and again.

 

Farmer's Mac and Cheese
The... Read more >

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Tips: Better Weeknight Dinners

 

Just because you worked late doesn’t mean you don’t deserve a satisfying, home-cooked dinner. So put away the cereal bowls and take-out menus: JBF staffers have some quick dinner tips that will have you sitting down to the table in a snap.

 

Put an Egg on It

“For Israelis, shakshuka is a breakfast mainstay. For me, it’s a reliably easy and satisfying weeknight dish. You can make a basic version with pantry items: olive oil; a medium onion, chopped; 2 or 3 crushed garlic cloves; a 28-ounce can of peeled whole tomatoes; and eggs. Sauté the onion and garlic in oil, then add the tomatoes. Season with salt, black pepper, and your preferred ground hot pepper. Simmer... Read more >

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Video: James Beard's Recipe for Salmon Braised in Red Wine

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

If you crave soups, stews, and braises during the colder months like we do, look no further than James Beard’s mouthwatering salmon braised in red wine. A simple yet deeply flavored dish, it’s quickly... Read more >

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Thanksgiving Recipe: Alex Guarnaschelli’s Miles Standish Stuffing

 

Even though her mother is the acclaimed cookbook editor Maria Guarnaschelli, when we asked JBF Award–winning chef Alex Guarnaschelli of New York City’s Butter for her favorite Thanksgiving dish, it was her father’s recipe for this savory stuffing that she shared with us. “My father calls this the Miles Standish stuffing,” she told us, “because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower.” This recipe makes enough to stuff a 16-pound turkey. Guarnaschelli suggests wrapping any excess stuffing in aluminum foil and putting it in the bottom of the roasting pan so the turkey drippings flavor it as it cooks—another technique she learned from her dad.... Read more >

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What We're Reading: September 28, 2015

 

The real story behind mold: get the scoop on your cheese plate’s origins.​ [NYT]


Hot dog lovers, rejoice: Chicago's food carts are legalized! [Thrillist]

 

Back to the grind: the surprising reasons why you should a meat grinder to your kitchen wish list. [Bon Appétit]​


Don't have a chance to go apple picking this fall? With this apple pie–flavored sidecar, you'll forget you never stepped foot in an orchard. [... Read more >

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What We're Reading: July 28, 2015

 

Go Italian by way of the Mason-Dixon line with this recipe for cornbread panzanella. [Food52

 

Kombucha may be the darling of the probiotic food scene, but it can be a dangerous choice for recovering addicts. [MUNCHIES

 

If you’re not cooking fish whole, you’re missing out. [NYT

 

From salads to pancakes to pasta and more, sweet summer corn can brighten up any dish. [Serious Eats

 

Four questions to help you buy better coffee. [... Read more >

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Recipe: Jeweled Farro Verde from Chef Jeff Jackson of the Lodge at Torrey Pines

Jeff Jackson's Jeweled Farro

 

The landmark James Beard House, located in New York City, is often described as the culinary world's Carnegie Hall: its prestigious guest-chef series hosts more than 200 acclaimed chefs each year.

 

For food lovers outside of the Big Apple, there's the Celebrity Chef Tour, whose events are modeled after the typical Beard House experience: a reception featuring passed hors d'oeuvre and wines, followed by a multi-course tasting prepared by the country's most talented chefs. We like to think of it as a traveling symphony.

 

This year the Tour has already swung through Chicago, Nashville, Cambridge, Denver, and more. The next stop? The Lodge at Torrey Pines in La Jolla, California, where JBF Award winner Carrie Nahabedian and... Read more >

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What We're Reading: May 7, 2015

 

Learn how to navigate the funky waters of stinky cheeses. [Food52

 

Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street

 

Your mother's recipes can be more than just recipes. [NYT

 

The tyranny of pizza choice is making you fat. [MUNCHIES

 

Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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What We're Reading: April 7, 2015

 

You can use miso for a lot more than just soup: get to know the pros and cons of the condiment’s most common varieties. [HuffPo

 

Could vitamin-fortified candy actually be good for you? [FoodNavigator

 

Don’t confuse your Crock-Pot for a slow cooker. [The Kitchn

 ... Read more >

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