Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives

Photo by Fortunato M. Ramin


Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives / Bay Area Brilliants


We live in a world where showstoppers reign supreme. Our social media feeds are crammed full of Cronuts and Nutellasagnas, whole-pig roasts, and foie gras hot dogs. But sometimes the most telling evidence of an expert hand comes from the more subtle tweaks, as was the case at our star-studded Bay Area Brilliants dinner, which featured Jennifer Puccio and JBF Award winners Emily Luchetti and Jonathan Waxman. Puccio kicked off the night with these stunning smoked deviled eggs she serves at Park Tavern in San Francisco, immediately winning over Beard House guests with her elevated take... Read more >

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Eat This Word: Sea Beans


WHAT?  Nautical haricots verts. Popeye may have had spinach, but a seafaring vegetarian's delight is the sea bean. The American sea bean is a type of samphire [SAM-fy-uhr] known as salicornia. Its other aliases are glasswort (it was used to make glass at one time), marsh samphire, and sea pickle. Sea beans proliferate on both the Pacific and Atlantic coasts. Some have spiky green leaves that make the plant look like a skinny miniature cactus without the needles. Others look surprisingly similar to Chinese long beans. The crisp leaves and stems smell and taste like sea salt. Fresh sea beans can be found from the summer through the fall, and are best when used fresh or pickled. When cooked, sea beans have a tendency to taste salty and even fishy.


WHERE? New England Thanksgiving

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Quick Bites: Thanksgiving Leftovers


Turkey making you too tired to cook? Here are some easy day-after ideas for using up Thanksgiving leftovers.

Mashed Potato Pancakes
Mix leftover mashed potatoes with finely diced ham, shredded Parmesan, and one egg. Chill mixture and then mold into small patties. Dip each patty into flour, then beaten egg, and then bread crumbs and panfry in vegetable oil over medium-high heat until golden brown.

Stuffing Hash
Fry leftover stuffing in olive oil until crisp. Top with a poached egg.

Curried Turkey Salad
Mix 3/4 cup plain yogurt with 2 tablespoons curry powder, 1 tablespoon red wine vinegar, and salt and pepper to taste. Combine with 3 cups cubed turkey, 1/2 cup shredded carrot, ½ cup shredded cucumber, and 1/4 cup dried cranberries. Garnish with chopped cashews.

Cranberry Cheesecake
Top cheesecake with chilled cranberry sauce. Done.
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Ask a Chef: November Beard House Toques Share the Best Advice They've Ever Received


As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.


We asked our November guest chefs to share the most memorable and encouraging advice they've ever received—read on to see find out what tokens of truth these chefs hold near and dear.

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Eye Candy: Bone-In Pork Belly with Celeriac Mousseline, Oyster Mushrooms, and Cured Duck Yolks

Photo by Jeff Gurwin


At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient: he carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. So it’s no surprise that at his recent Beard House dinner Goetz served a menu that truly honored and highlighted the flavors of the Empire State’s remarkable bounty. With dishes like mortadella-stuffed agnolotti and milk-fed veal carpaccio with black pepper–olive oil croutons, guests were treated to an evening full of impeccable farm-inspired fare. A fan favorite of the night was the cured, smoked, and braised bone-in pork belly from T-Meadow Farm. The luscious, tender pork belly was matched with a creamy celeriac mousseline, earthy mushrooms, a tangy kale stem... Read more >

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Thanksgiving Recipe: Concord Grape Pie


Instead of the ubiquitous apple and pumpkin varieties, give this delicious Concord grape pie a whirl this year. This effortless recipe comes from James Beard himself: “In earlier times slip-skin grapes were commonly baked in pies like any other fruit,” he wrote in American Cookery. “Many people like to serve this pie with cheese—aged cheddar or a less flavorful cheese, such as cream cheese, Monterey jack, or one of the milder imported cheeses.” Defying tradition can be hard, but we feel strongly this one's worth it. Get the recipe.

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JBF Food Conference 2015: MOMA's Paola Antonelli on the Future We Want to Create for Ourselves



Continuing our coverage of the recent JBF Food Conference, we’re highlighting some of the most dynamic speakers and panels from our two-day, wide-ranging discussion of the future of food. 

We closed out this year's JBF Food Conference with an illuminating look at the intersection of design and the kitchen. Paola Antonelli, senior curator at New York's Museum of Modern Art took attendees on a journey through historical and present-day artistic explorations of the potential of food. Antonelli detailed visions of sustainable architecture crafted by silkworms or funghi, extra-corporeal digesters to help future microbiome-deficient generations, and even the simultaneously thought-provoking and nauseating promise of cheese made from armpit bacteria. Watch the video above for he

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What We're Reading This Week


Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]


Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]


You’ve spatchcocked and deep-fried, but have you smoked a turkey?  [Serious Eats


A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist... Read more >

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Happy Hour: Thanksgiving Wine Recommendations


With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Terroir's Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.


Hirsch Zöbing Riesling 2009 
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."


Argyros Assyrtiko Santorini 2009 
"This Greek wine’s salty tang and bright, lively flavors make it the perfect palat... Read more >

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On the Menu: Week of November 23


Here’s what’s coming up at the James Beard House and around the country:


Tuesday, November 24, 7:00 P.M.

La Dolce Vita

Emmy Award–winning chef Giada De Laurentiis will flaunt her casual elegance, contagious smile, and California-influenced Italian fare at the Beard House for a night of savory indulgence. Highlighting the best of her new Las Vegas restaurant, Giada at the Cromwell, the Food Network star will give diners a decadent taste of Sin City that’s sure to be anything but a gamble.


Thursday, November 26, 6:00 P.M.

New England Thanksgiving

Join us at the Beard House this Thanksgiving for a New England–influenced feast as acclaimed restaurateur Nancy... Read more >

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JBF Kitchen Cam