Beard House Recipe: Chicken Wing Tacos with Salsa Macha

Photo by Ken Goodman

 

Chicken Wing Tacos with Salsa Macha​ / Inspired Mexican

 

Okay, I’ll confess—when I hear peanuts and chicken wings, I’m more likely to think of Thai food than tacos. Fortunately, chef Alex Stupak of the acclaimed Empellón restaurants wrote his new cookbook, Tacos: Recipes and Provocations, exactly for those of us who are curious about but admittedly a little limited in our knowledge of the wide world of Mexican cuisine. At his recent Beard House dinner, Stupak showcased an assortment of the book’s recipes, including this addictive appetizer that the chef asserts deserves a space on your next game-day menu. This taco was at once exotic and deeply familiar, grounded by pieces of crisp-skinned, moist chicken that... Read more >

Comments (0)

Talking Tacos with Jordana Rothman and Alex Stupak

 

Earlier this month, we welcomed chef and restaurateur Alex Stupak along with his longtime friend and business partner Jordana Rothman to the Beard House as a part of our Beard on Books series to discuss their new cookbook, Tacos: Recipes and Provocations. Once an acclaimed pastry chef, Stupak exchanged his piping bags for tortilla presses when he left a career in fine-dining establishments like Alinea and WD-50 to open his own Mexican-focused restaurant, Empellón Cocina, in 2011. Stupak’s budding empire now encompasses three establishments, with plans for a fourth, and he continues to create some of the city’s most popular Mexican cuisine. Rothman, the former food & drink editor at Time Out New York, teamed up with Stupak to write the cookbook, motivated by a desire to unpack the larger narrative behind Mexican cooking, a story many... Read more >

Comments (0)

What We're Reading: October 26, 2015

 

Take coffee out of the cup and onto the plate with these recipes. [Saveur]

 

JBF Award winner Rick Bayless denounces television barbecue as “frat-boy food." [FWF]

 

Redefining the Mediterranean diet: the lifestyle is just as important as the food. [NYT]

 

Break out your sweatpants: Ben & Jerry's unveils new boozy caramel brownie flavor just in time for winter. [HuffPo]

 

It’s not all pie and cider doughnuts: a look into the secret lives of apple pickers... Read more >

Comments (0)

What We're Reading: October 5, 2015

 

We’ve all been there before… Here are some gourmet tips to dress up your boxed mac and cheese. [Huffington Post]

 

The 2016 Michelin ratings are out: cue emotional breakdowns across New York City. [Eater]

 

For those who think Chipotle is the best Mexican food, we’d like to introduce you to Deborah Holtz and Juan Carlos Mena’s new book, Tacopedia. [NPR]

 

Can mushrooms really power our future? Find out how researchers in California are using portabellas to develop biodegradable batteries. [... Read more >

Comments (0)

What We're Reading: September 29, 2015

 

Give your fish tacos a briny pop with this recipe for sesame seaweed guacamole. [Yahoo! Food

 

Enough of all this apple and pumpkin nonsense: celebrate fall with these pear recipes. [Serious Eats

 

JBF Award winner Lidia Bastianich cooked for the Pope when he was in NYC: see what was on the menu. [Eater

 

New research shows that nearly half of the American seafood supply ends up uneaten. [NPR

 

One expert’s list of the most influential burgers in America. [... Read more >

Comments (0)

Kid-Friendly Food Everyone Will Want to Eat

 

In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.

 

But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even... Read more >

Comments (0)

Eye Candy: Caviar Tacos with Hamachi and Santa Barbara Uni

caviar, hamachi, and uni tacos

 

Peek into Rose. Rabbit. Lie. and you’ll discover a revolutionary new supper club that’s redefining the Las Vegas social scene. At his recent Beard House dinner, the hotspot's chef Wesley Holton delighted guests with a taste of Sin City's opulence. During the reception hour, diners sipped Champagne and noshed on a bevy of bites like these miniature caviar tacos with hamachi and Santa Barbara uni tucked into Yukon Gold shells. Briny, luxe, and impossibly gorgeous, these canapés were anything but a gamble.

 

View this event's menu and details here. For upcoming Beard House dinners, check out our ... Read more >

Comments (0)

What We're Reading: November 24, 2014

 

The rich history behind tacos al pastor. [HuffPo

 

Turkey is attempting to build a city that runs on pistachio shells. [NPR

 

From waffles to muffins, shake up your stuffing routine with these unconventional takes. [Serious Eats

 

An expert... Read more >

Comments (0)

10 Ways to Cook Kale Without Making Kale Salad

kale soup

 

Though it's hard to remember, there was a time when few of us had heard of kale salad. Back in those gastronomically prehistoric days, kale was, in fact, occasionally consumed in cooked form. And it was still delicious. If you've maxed out on raw greens, here are some alternative ways to prepare this celebrated superfood:

 

1. Serve it Greek-style: blanched, squeezed, chopped, and doused with olive oil and lemon juice. Top with a handful of crumbled feta: you won't regret it.

 

2. Throw it into a tangy, garlicky pasta sauce.

 

3. Add kale and other greens to a hearty, phenomenal, bean purée–thickened minestrone soup.

 

4. Blend it into a ... Read more >

Comments (0)

Pages

JBF Kitchen Cam