Eat This Word: Romesco

Romesco

 

WHAT? This classic sauce is a specialty of the Tarragona province in the Catalonia region of northeastern Spain. The only essential ingredient that chefs agree on is the special red pepper that gives the sauce its name. Some contend the formula should be nothing more than a simple mixture of olive oil, red pepper, and bread, while others liven it up with flavorful ingredients, such as garlic, wine, chili powder, paprika, almonds or hazelnuts, and vinegar to the blend. Regardless of the recipe, the final product is usually a smooth paste, typically served with grilled poultry or fish. Each spring, there is a competition among fishermen in the Serrallo district of the province to produce the best romesco. Before thousands of spectators, the romesco-masters—who only pass their secret recipes on to their sons—set to work with their mortars and pestles to compete for the championship title.

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What We're Reading: September 4, 2014

 

Either way you get to lick the bowl: the difference between batter and dough. [CakeSpy

 

New science suggests that your run pairs well with a nice rosé. [Atlantic

 

Yes, there really was a Little Debbie: the truth behind your favorite food mascots. [First We Feast

 

Häagen-Dazs refuses to use lab-grown vanilla flavoring in its products. [Mother Jones

 

Dinner Lab brings... Read more >

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Expo Milano: Apply to be a Student Ambassador at the USA Pavilion

USA Pavilion for Expo Milano 2015

 

Friends of the USA Pavilion Milano 2015, in partnership with the University of Southern California Marshall School of Business, is now accepting applications from American college students to serve as the face of the USA Pavilion at the next world’s fair in Milan, Italy. This major event, Expo Milano 2015: Feeding the Planet, Energy for Life, is expected to attract 20–30 million visitors from around the world. Those selected to serve as U.S. student ambassadors at the pavilion will have a once-in-a-lifetime opportunity to represent the United States in Italy at this unparalleled global gathering. If you're an American citizen, at least 18 years old, and currently enrolled in an undergraduate or graduate program, you're eligible to apply! Get more details about the gig and the application process here.... Read more >

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Our Favorite Beard House Dishes in August

Evan Rich

 

 

Summer's bright flavors were in ample supply at the Beard House last month. Below, our editors' top dishes from August's visiting chefs:

 

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Scallops with Cauliflower, Sugar Snap Peas, and Radishes

 

Scallops with Cauliflower, Sugar Snap Peas, and Radishes / Renegade Wine Dinner

 

"When New York's Pearl & Ash cooked at the House, guests were treated to an innovative menu from chef Richard Kuo and a whopping 15 wine pairings curated by sommelier Patrick Cappiello. I loved Kuo's first course: an elegant scallop crudo with creamy cauliflower, bright sugar snap... Read more >

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What We're Reading: September 3, 2014

 

Behind the scenes at a fortune cookie factory. [HuffPo

 

Local producers work to reverse Alaska’s poor agricultural reputation. [NY Times

 

Why you should care about the Tyson–Hillshire Merger. [Civil Eats

 

Is your grocery store a one-stop shop for alcohol? Depends on what state you call home. [HuffPo] ... Read more >

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Get 15 Percent Off a JBF–Themed Tee from Flavour Gallery

JBF Tees from Flavour Gallery

 

Thanks to our friends at Flavour Gallery, a culinary-inspired apparel company, anyone can show their love for JBF by donning one of their JBF Collection t-shirts. Styles are available for men, women, and kids, and a percentage of every purchase from this special line is donated to JBF. What's more, enter the code JBF15 at checkout to receive a 15-percent discount off your Flavour Gallery order. Browse and buy here.

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Video: Taste America® All-Stars on American Cuisine

 

James Beard Foundation’s Taste America®, our two-month, ten-city epicurean tour, is kicking off next weekend in Atlanta and Phoenix! To celebrate, we asked some of our Taste America All-Star Chefs for their thoughts on the current state of American cuisine. Watch the above montage to see what they had to say.

 

Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of #bittybeard, our portable homage to James Beard, as he travels around the country. 

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What We're Reading: September 2, 2014

Coffee

 

Central American coffee farmers are putting "waste water" to good use. [The Daily Meal

 

Space-to-table: NASA researchers want to give astronauts real food. [National Geographic

 

Afternoons at Epcot taught one woman to be an adventurous eater. [Slate

 

Whisky and Haggis flavor is the latest unorthodox potato chip to hit the market. [Grub Street

 

To busy to walk to the staff kitchen? The BrainWave is a microwave for your desk. [... Read more >

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Happy Hour: Total Nonstop Action Cocktail

Total Nonstop Action Cocktail

 

Okay, so its name doesn't exactly conjure the long-weekend vibe you're probably going for, but we're still digging this cocktail from Hella Bitter co-founder Tobin Ludwig (who, thanks to Kickstarter funding, is getting ready to release a DIY bitters kit for aspiring concocters of these botanical-based ingredients). The tequila-anchored drink features a smoked saline solution (easily made by combining smoked salt and hot water), so it's going to play nicely at your Labor Day cookout.

 

Get the recipe, and happy Labor Day weekend, everyone!

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Sustainability Matters: August 29, 2014

 

Due to the frequency of inaccurate fish labeling, diners could be getting more mercury than they think. [Treehugger]

 

A handful of farmers across the country are using tanks of bacteria and microbes to turn the methane from cow manure into electricity. [Civil Eats]

 

Energy exploration in North Dakota has led to a delay in grain shipments, costing millions of dollars in losses. [NY Times]

 

Legislation to restrict the use of pesticides on GMOs in Hawaii has been overturned by a local judge. [... Read more >

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