Beard House Recipe: Giada's Rigatoni with Vegetable Bolognese

 

Rigatoni with Vegetable Bolognese / La Dolce Vita

 

Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners were treated to an evening of Sin City decadence when the celebrity chef brought her iconic fare to the Beard House at the end of last month. 

 

 

The evening... Read more >

Comments (0)

Unique Gift Ideas for Food Lovers

 

Happy holidays from the James Beard Foundation! If you still have some fellow food lovers on your holiday shopping list, look no further: below is a one-stop shop of unique culinary gifts.

 

 

JBF GIFT CERTIFICATES

 

Give extraordinary dining experiences to your friends and family with James Beard House gift certificates. Dining certificates are available at any value for use toward all one-of-a-kind James Beard House events throughout the year. Purchase JBF gift certificates online or call 212.675.4984.

 

 

JBF GIFT MEMBERSHIPS

 

JBF memberships are available at all levels for the food enthusiasts on your... Read more >

Comments (0)

Doughnuts: A Hanukkah Miracle

 

'Tis the season...for frying up delicious Hanukkah treats. We love latkes—we really love latkes—but sometimes we like to celebrate the festival of lights with something sweet. Sufganiyot, round jelly doughnuts topped with powdered sugar, are a Hanukkah tradition, but we'd happily welcome any of these deep-fried desserts to our holiday table:

 

Peanut Butter and Jelly Doughnuts

These tasty treats are a fun twist on America’s favorite sandwich.

 

Malasadas (Portuguese Doughnuts)

We think these bite-sized fritters from Top Chef winner Stephanie Izard are delicious... Read more >

Comments (0)

Eat This Word: Benne Seed


WHAT? Sesame seeds by another name. West African slaves introduced the seeds to America (along with okra, yams, and black-eyed peas), and the Nigerian name for them, "benne," stuck, at least in the American South. The Africans considered the seeds lucky. Today, benne wafers—thin cookies/crackers made with sesame seeds—are closely associated with Lowcountry cooking, a style of cooking centered in Charleston, South Carolina. And they're often served at Kwanza too.

 

WHERE? Savoring the South

 

WHEN? Saturday, December 12, 2015

 

HOW? Pimento Cheese on Benne Seed Crackers

 

Comments (0)

Video: James Beard's Recipe for Salmon Braised in Red Wine

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

If you crave soups, stews, and braises during the colder months like we do, look no further than James Beard’s mouthwatering salmon braised in red wine. A simple yet deeply flavored dish, it’s quickly becomi... Read more >

Comments (0)

Eye Candy: Monkfish Bouillabaisse with Caviar and Clams

 

A shining gem in multiple JBF Award winner Barbara Lynch’s empire of exceptional restaurants, Menton has been steadily garnering accolades since it opened in 2010. Recently, chef Scott Jones and JBF Award–winning wine director Cat Silirie joined us at the Beard House for a tantalizing menu inspired by the restaurant’s namesake town on the French-Italian border. Guests were dazzled by Jones’s array of luxurious dishes throughout the evening, including showstoppers like seeded foie gras lollipops and tuna tartare with truffles and white soy. Each dish reminded us why Menton has continued to remain an industry darling, but perhaps our favorite was the chef's creative take on bouillabaisse, the traditional Provençal fish stew. What arrived on guests’ tables was an artfully composed plate of creamy,... Read more >

Comments (0)

What We're Reading This Week

 

Prince Charles fought to protect French cheese and wine from a mass-produced, genetically-engineered future during this week’s climate conference. [MUNCHIES

 

The National Restaurant Association and New York City butt heads once again, this time over new sodium warnings on menus. [Eater]

 

Defying statistics: Vanessa Hanel’s story and how she’s paving the way for the next generation of female urban farmers. [Modern Farmer]

 

E. coli can’t stop: outbreaks first Chipotle, and now Starbucks. [FWF]

 

Use your food scraps in new ways wit... Read more >

Comments (0)

Happy Hour: Butcher and the Rye's Salinger's Sling

 

As we settle into the colder weather, there’s nothing we love more than cozying up with a good book and a delicious cocktail in tow. But how about combining the two into one warming libation? At the Pittsburgh hot spot Butcher and the Rye, the mixologists are pros when it comes to connecting classic literature with whimsical drinks. Take their name: it's an homage to J.D. Salinger’s beloved novel, Catcher in the Rye, which also was the inspiration for many of their signature drinks. This creative Steel City establishment has garnered widespread acclaim for its multi-level bar, including a semifinalist nod for our 2015 JBF Outstanding Bar Program Award. Their ... Read more >

Comments (0)

On the Menu: Week of December 7

 

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


Monday, December 7, 7:00 P.M.

New England Winter

Millwright’s Restaurant and Tavern has become something of a New England food lover’s magnet, thanks to the talents of JBF Award semifinalist Tyler Anderson, whose rustic yet elegant cuisine has earned wide acclaim, including a rave review from the New York Times.

 

Wednesday, December 9, 12:00 P.M.

Beard on Books

JBF Award winner Sarabeth Levine knows a thing or two about brunch. For over 35 years diners have been queuing up outside her restaurants to sample her signature muffins, pancakes, scones, and more. In her latest cookbook, Sarabeth’s Good Mornings, Levine shares insights on... Read more >

Comments (0)

Beard House Recipe: Moules Frites Stew

 

Moules Frites Stew​ / Boston Buzz

 

Last year perennial JBF Award nominee Matt Jennings made headlines and broke hearts in Providence when he decamped for Boston to open Townsman, one of the most hotly anticipated restaurant openings of 2015. At his recent Beard House dinner, I was finally able to see why he’s earned a cult-like following throughout New England and beyond. One evening's highlights was Jennings’s take on the classic European dish, moules frites. A bit like the long-lost cousin of New England clam chowder, this iteration had a silky, rich base anchored by end-of-season corn, leeks, and smoky chipotle peppers. Tender Bangs Island mu... Read more >

Comments (0)

Pages

JBF Kitchen Cam