What We're Reading: May 28, 2015

 

Discover why all burrata is mozzarella, but not all mozzarella is burrata. [The Kitchn

 

Are we all contributing to California’s drought by eating produce grown there? [Food Politics

 

Around the world in 16 breakfasts. [Food52

 

The surprising parallels between Brazilian and American Southern cooking. [... Read more >

Comments (0)

What We're Reading: May 27, 2015

 

Spring may already be on the wane, but you can preserve its bounty through some quick pickling. [Serious Eats

 

In Silicon Valley, coders are looking to fuel their bodies with minimal chewing. [NYT

 

Cracklin’ Oat Bran could be the secret weapon behind your next great dessert. [Food52

 

Could the Bruffin top the Cronut? [Fork... Read more >

Comments (0)

Enter Our #JBFSPRING Contest to Win Dinner at the Beard House

 

Spring has finally sprung, and we couldn't be happier about what lies in our verdant dining destiny: asparagus, artichokes, fava beans, ramps, rhubarb, snap peas, strawberries, morels, and much more. Share your favorite springtime dishes with us between now and June 6, and you could win dinner for two at the Beard House! Here's how:
 
1. Follow @beardfoundation on Instagram
 
2. Post a photo of your favorite springtime dish and tag it with #jbfspring
 
3. You’ll be automatically entered to win a FREE dinner for two at the Beard House in NYC​​
 
Happy spring! 

Comments (0)

Eat This Word: Pea Shoots

 

WHAT? Trendy tendrils. Long used in Chinese cooking, pea shoots are just beginning to find popularity on menus in this country. The pretty green tendrils, actually the leaves and shoots of the young pea plant, are a spring delicacy in China. Pea shoots, called dau miu in their native land, may be grown from a variety of pea plants but are traditionally culled from immature snow peas. Pea shoots are sweet, tender, and have a strong pea taste. You cook them as you might any green—very quickly in hot oil with, perhaps, salt, garlic, and a splash of sherry or rice wine.

 

WHERE? Beltane in the Berkshires 

 

WHEN? April 28, 2015

 

HOW? Housemade High Lawn Farm Ricotta Gnocchi with the Meat Market–Cured Blue Hill Farm Prosciutto, Indian Line... Read more >

Comments (0)

What We're Reading: April 22, 2015

 

Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF

 

Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats

 

Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn

 

Heinz is revamping its mustard line. [... Read more >

Comments (0)

What We're Reading: April 15, 2015

 

Don’t buy seedless: why you should be saving your watermelon seeds. [HuffPo

 

Start your spring cleaning regimen by purging your pantry. [The Kitchn

 

First cider, now brandy: American distilleries are taking on the French eau de vie. [NPR

 

Despite the FDA’s attempts to restrict antibiotic use in livestock, frightening new data reveals that applications have only grown. [Mother Jones

 

Could the answer to Mexico’s... Read more >

Comments (0)

On the Menu: Week of May 11

Photo by Mira Zaki

 

Here's what's happening on the Beard calendar this week: 

 

Monday, May 12, 6:30 P.M. 
New Zealand Wine Fair 2014 
The James Beard Foundation Greens (foodies under 40) are partnering with New Zealand Wine to bring you a walk-around tasting of this celebrated country. The event will include sips from more than 25 producers, including 2013 vintages (many of which will be poured for the first time), as well as distinctive, older bottles. We’ve also enlisted some great New York City chefs to prepare delicious bites that will complement whatever is in your glass.

 

Monday, May 12, 7:00 P.M.
Meatless Monday 10th Anniversary Celebration 
In 2003 marketing professional Sid Lerner founded the Meatless Mondays initiative to encourage people to go... Read more >

Comments (0)

On the Menu: Week of May 4

Photo by Ken Goodman

 

Here's what's happening at the Beard House: 

 

Monday, May 5, 6:00 P.M. 
The 2014 James Beard Foundation Awards
The “Oscars of the food world” is getting louder! Our 2014 Awards theme, Sounds of the City, will celebrate the enduring relationship between music and food. From Nashville to New Orleans and Austin to Seattle, our lavish gala will highlight chefs from America’s favorite musical cities to create a delicious double bill of music and food. With JBF Award winner Ted Allen as the master of ceremonies and JBFAward winner and culinary icon Mario Batali leading the stellar team of chefs, this year’s event is sure to strike a high note.​

 

Wednesday, May 7, 12:00 noon
Beard... Read more >

Comments (0)

On the Menu: Week of April 6

Photo by Ken Goodman

 

Here's what's on the Beard House calendar this week:

 

Monday, April 7, 7:00 P.M. 

The Art of American Omakase

​At Scottsdale’s celebrated Posh restaurant, chef Joshua Hebert creates improvisational tasting menus inspired by the tradition of the Japanese omakase. In a collaborative dialogue with his diners, he riffs off a list of their personal culinary tastes to craft an exquisite, individually tailored, and spontaneous selection of modern American dishes.

 

Tuesday, April 8, 7:00 P.M. 

Spring Seafood and White Wine Celebration

Boston-area epicureans flock to Zebra’s Bistro and Wine Bar for its house-grown produce and artisanal ingredients from local farmers and fishermen. Join us in tasting chef Brendan Pelley’s stunning spring... Read more >

Comments (0)

Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée

 

After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:

 

--

 

Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.

 

 

Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

Comments (0)

Pages