JBF IS SOCIAL

News Feed: March 9, 2012

by jbfauthor on March 09, 2012

Watermelon

Mark Bittman's love letter to miso. [NYT]

Pasta pairings 101. [Guardian]

Vanity Fair takes on the pantries of 20-somethings. [BA]

JBF's new book, Best of the Best, features chefs' iconic dishes. [HuffPo]

Comments (0)

Recipe Roundup: December 2, 2011

by JBF Editors on December 02, 2011

collard greens

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Green Grits [SE] In this recipe from Andrew Carmellini’s cookbook, American Flavor, a Southern classic gets spicy in the company of cilantro, chilies, and onions. Lamingtons [David Lebovitz] After a recent trip to Australia, David Lebovitz offers a recipe for Lamingtons,

Comments (0)

News Feed: March 1, 2011

by jbfauthor on March 01, 2011

Cake PlatingIndulgent eating while elderly. [NYT] Chefs with blogs. [Eater] Top ten airport restaurants and top ten Las Vegas restaurants. [USAT] The other pine nut. [Atlantic Food] So, is the five-second rule real? [NYT]

Comments (0)

Recipe: Hot-Smoked Salmon with Yuzu–Honey Mustard

by jbfauthor on September 13, 2010

Hot-Smoked Salmon with Yuzu–Honey Mustard

Looking for a way to keep the spirit of summer alive as the temperature ticks downward? Try this smokin' salmon dish. You'll need to build a makeshift smoker, but don't be intimidated: this instructional video from Chow.com will show you how it's done.

Comments (0)

News Feed: September 8

by jbfauthor on September 08, 2010

Dish served at a recent Beard House dinner.Leave your fear of canning behind. [WP] Giorgio Milos, Master Barista for illycaffe, gives a primer on coffee mixology. [Atlantic] Learn to make wontons. [Salon] Need to know: genever. [TOC] The tiki bar trend. [NYT]

Comments (0)

News Feed: July 13

by jbfauthor on July 13, 2010

Potato croquettes served at the Beard House.Salmon may be the first FDA-approved genetically modified animal. [Fast Company] José Andrés on what Spaniards will eat to celebrate their World Cup victory. [NPR] Milk: to drink or not to drink? [LAT] How to make sushi rice. [SE]

Comments (0)

Recipe: Salmon with Papaya Salad, Crispy Salmon Skin, and Nuoc Nam Sauce

by jbfauthor on March 23, 2010

Though spring is officially here, it may be awhile before the weather completely catches up with the calendar. Take a seasonal leap in the kitchen with this cuisine-spanning salmon dish, which features punchy papaya salad, panisse (a lightly fried chickpea flour cake from France’s Nice region), and nuoc nam (a pungent fish sauce used throughout Vietnam).

Comments (0)

News Feed: January 28

by jbfauthor on January 28, 2010

Take a stand against New York's campaign to lower sodium with these gourmet salts. [TONY] Learn the ABCs of tea. [TOC] Ferran Adria explains his decision to close El Bulli. [WSJ] Your organic milk may not come from pasture-fed cows. [Atlantic] Target will no longer sell farm-raised salmon. [LAT]

Comments (0)

Eye Candy: Twitter Cook-Off

by jbfauthor on August 27, 2009

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)

Comments (0)

Recipe: Grilled Salmon with Summer Salad

by jbfauthor on July 20, 2009

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

Comments (0)

Categories

Archive

James Beard Foundation's Best of the Best

Recent Comments

roma on Q & A with Seamus Mullen of Tertulia

Blogroll