Video: JBF Award Winner Sherry Yard's Favorite Sandwich

 

After weeks of intensive sandwich study for National Sandwich Month, we considered ourselves to be pretty well-versed on this quintessentially American food. But when we asked James Beard Award–winning pastry chef Sherry Yard for her favorite sandwich, she came at us with a pick that was completely new to us. To find out what it was, you'll have to watch the above video! Stay tuned for more sandwich-related video content, as we continue to tap renowned chefs for their favorite versions.

 

Yard is also traveling to Phoenix next month for the first weekend of James Beard Foundation's Taste America®, our ten-city epicurean tour of exclusive dining events, cooking demos, artisanal tastings, and more. Get details about Taste America and buy tickets here. Follow the festivities on Twitter with... Read more >

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Recipe: Grilled Cheese Sandwich with Eggplant and Tomatoes

Grilled Cheese Sandwich with Eggplant and Tomatoes

 

Continuing with our National Sandwich Month theme, here's a spin on a classic grilled cheese from Joan Nathan's Beard Award–winning cookbook, The New American Cooking. Nathan's secret to grilled-cheese perfection? Weigh down your sandwich while it's frying in the pan; the bread with brown more evenly and the cheese will thoroughly melt. 

 

Get the recipe. 

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Recipe: A Perfect Bacon, Lettuce, and Tomato Sandwich

A Perfect Bacon, Lettuce, and Tomato Sandwich

 

August is National Sandwich Month, so our programming here at Delights & Prejudices is switching to all things sammy.

 

To kick off our theme, we're reaching into the JBF Book Award archive for a sandwich from 2009's Cookbook of the Year, Fat, by chef, food stylist, and fat advocate Jennifer McLagan. Supported by common sense and science, McLagan comes to the defense of an often maligned ingredient, arguing that fat is an indispensable nutrient and flavor enhancer. The book features recipes that cleverly employ oil, butter, or animal fats, such as her Perfect Bacon, Lettuce, and Tomato Sandwich, which is slathered with a bacon fat–enriched mayonnaise.

 ... Read more >

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Recipe Roundup: Cooking for a Crowd

Joanne Bondy's farmer's macaroni and cheese

 

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

 

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

 ... Read more >

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Recipe: Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes

Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes

Crunchy fried chicken hugged in a flaky biscuit—is there anything better? We dare you say otherwise after trying these satisfying biscuit sandwiches from Abraham Salum of Dallas's Komali and Salum. Instead of smothering the chicken with gravy, Salum glosses it with a chile flake–speckled honey. Get the recipe here.

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