Recipe Roundup: May 15, 2013
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:
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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 >
Daily Digest: May 14, 2013
Michigan's apple orchards hope for a rebound after last year's catastrophic frost. [NPR]
UN issues a report on the benefits of eating insects. [NPR]
Almost every pasta at Del Posto can now be prepared sans gluten. [Gothamist]
Introducing Beer Hunt, the Foursquare for brew lovers. [Gizmodo]
... Read more >
Letter from the President: The Female Factor
Now that the 2013 James Beard Awards are a wrap, it's time for me to hit the road. Next week I'm heading to Chicago for the National Restaurant Association Show, where I will join restaurateur Rohini Dey, chef Mary Sue Milken, chef Lorena Garcia, and moderator/Chicago Sun-Times' Splash editor Susanna Negovan for a panel called "Secrets of Success From Top Women in Food" on Tuesday. I'm so excited to discuss my experiences in this industry, and to also share some news about what our Foundation is doing to help women move up in the culinary world.
James Beard was well known as a supporter and friend of influential women chefs, cookbook authors, and food personalities including Julia Child, M. F. K. Fisher, and Alice Waters. He relished the fact that women were carving a distinct place for themselves in professional kitchens around the country. In the decades since his passing, we’ve seen the rise of many female culinary po... Read more >
Daily Digest: May 13, 2013
Bulgur was the “fast food” of ancient times. [LAT]
For better or for worse, yeast is everywhere. [Atlantic]
Forget horsemeat: there may be arsenic in your beer and rat hair in your chocolate. [Guardian]
The FDA cracks down on cheese mites. [NPR]
For the best Eggs Benedict, make your own English muffins. [WSJ]
... Read more >
Recipe: Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini
In this recipe from Il Buco Alimentari & Vineria's Justin Smillie, granola trades in its Birkenstocks for a pair of Ferragamos. After toasting his maple and orange juice–sweetened granola in the oven, Smillie sprinkes it on top of baguette slices topped with creamy ricotta, verdant sugar snaps, and fresh mint. Be sure to use a high-quality cheese.
Sustainability Matters: May 10, 2013
U.S. fast food chains fail at creating healthier menu items. [The Guardian]
Florida citrus groves are blighted by incurable bacterial disease. [NYT]
Ground turkey shows signs of harboring drug-resistant bacteria. [Consumer Reports]
Is it unethical for McDonald’s to target ads at chronically sick kids? [Prevention]
Bi... Read more >
Daily Digest: May 10, 2013
Tampa restaurant's lion tacos incite uproar. [Telegraph]
David Chang and Traci Des Jardins taste test food for astronauts. [Atlantic]
José Andrés: "Food trucks and restaurants can coexist successfully." [WP]
Pastry chef Dominique Ansel unveils the cronut, a doughnut-croissant hybrid. [Grub Street NY]
... Read more >
On the Menu: Week of May 12
Here's what's on deck at the James Beard House:
Monday, May 13, 7:00 P.M.
On this day over two centuries ago, the first definition of “cocktail” appeared in print. Now that’s something we can drink to! Join our guest of honor, master mixologist Dale DeGroff, for this tribute to cocktails paired with delicious creations from chef Michael Lomonaco and his team from Center Bar at the Time Warner Center.
Tuesday, May 14, 7:00 P.M.
It was almost a decade ago that “the Franks,” Frank Castronovo and Frank Falcinelli, opened the charming Frankies 457 Spuntino on a sleepy Brooklyn block. They now preside over a collection of restaurants that includes Frankies 570 in the West Vill... Read more >
2013 JBF Scholarship Applications Due May 15
A friendly reminder for aspiring chefs: applications for James Beard Foundation scholarships must be postmarked by May 15. You can find details about eligibility, a list of the scholarships and grants we award, and all the necessary paperwork here.
Daily Digest: May 9, 2013
Meet the porron, the communal drinking vessel of Spain. [WP]
Chicago may increase its number of dedicated food truck spaces. [Chicago Tribune]
Bee deaths near a crisis point for American crops. [NPR]
Alabama will be the last state to legalize home brewing. [NPR]
... Read more >
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Getting to know sunchokes. @NPRFood invents the Saltwich, the world's saltiest sandwich. Today's food reads: http://t.co/4tGWcjYXmb
Since summer has decided to visit us early this year, we're churning up this refreshing jasmine tea sorbet: http://t.co/5qPc8THO0t
Thursday at the #jamesbeardhouse: Jason Barwikowski, formerly of PDX's Clyde Common and Olympic Provisions: http://t.co/RLwpLqOPU7
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