Recipe Roundup: August 20, 2012

by Anya Hoffman on August 20, 2012

 

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!

 

Floating Island with Apricot Creme Anglaise [NYT]

Melissa Clark's ode to Julia Child, who would have turned 100 last week.

 

Charred Pepper Steak Sauce [Smitten Kitchen]

How to make a perfect grilled steak even better? Drizzle it with this smoky, tangy sauce.

 

​Corn Bisque with Crema [JBF]

This time of year, there's no such thing as too much corn. But if you got a little over-excited at the farmers'... Read more >

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News Feed: March 23, 2011

by jbfauthor on March 23, 2011

Behind the James Beard Awards: a cookbook reviewer shares her journey. [LAWeekly] How to choose a cut of steak. [SE] Jam therapy: Laura Ann's Jams. [LAT] The Atlantic interviews Sam Caliglione of Dogfish Head Brewery. [Atlantic]

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The Bookshelf: Betty Fussell Wants You to Eat Your Steak Rare

by jbfauthor on September 17, 2009

The unflappable Betty Fussell graced us with her presence yesterday at Beard on Books for a rousing discussion of her book Raising Steaks and all things beef. After discussing the history of the beef industry, from small-scale butcher shops to industrialized slaughterhouses to the grass-fed future, Betty moved on to how Americans eat and think about beef. What has been the effect of industrializing the beef industry? A dulled and “timid” American palate, Betty claims. She believes we need to be re-tasting all kinds of beef from Wagyu to grass-fed, declaring that it’s time to “train ourselves to not just eat rib-eyes.” Where should we be doing this training? These days, restaurants and chefs have the best access to the choicest cuts and kinds of meat, because they can demand it. And they also can produce the best tasting meat because they have the heat sources to cook it properly. Betty implores us to order our steaks and other red meats “Rare! Rare!

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Recipe: James Beard's Steak Pizzaiola

by jbfauthor on June 18, 2009

This saucy, savory steak is sure to impress your friends at your next weekend barbecue. In James Beard's Treasury of Outdoor Cooking, Beard suggests serving this grilled steak (which is then quickly simmered in a garlicky tomato sauce) with a side of buttered noodles (to soak up the sauce), a mixed salad with garlic croutons, and a bottle of Valpolicella.

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