Recipe: Vadouvan-Spiced Deviled Eggs

Vadouvan-Spiced Deviled Eggs James Beard himself wrote that no matter what you serve at a cocktail party, stuffed eggs disappear more rapidly than anything else. (He also advised to boil one or two extra eggs, because “the temperamental hen sometimes upsets your plans with a misplaced yolk.”) This New Year's Eve, we're making loads of Beard's curried deviled eggs, but with a sophisticated substitute: vadouvan, a masala-like, French–Indian spice. Get the recipe here.

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Recipe: Carrot–Vadouvan Soup

Carrot–Vadouvan Soup

Named Chef of the Year by Esquire in 2008, Dominique Crenn is at the helm of San Francisco’s Luce, where she expertly prepares internationally influenced California cuisine. At her Beard House dinner this past February, Crenn served this sophisticated vegetarian soup, which is accented with vadouvan, a fragrant spice blend from southern India.

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