'Tis the Season...To Make Cookies

 

This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.

 

Corn Flake-Candy Cane Cookies

"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."

 

Ultimate Chocolate Chip Cookies

David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate ch... Read more >

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Three Ways to Support JBF This Holiday Season

 

As we look back on this remarkable year at the James Beard Foundation, we are thankful for the generous supporters who continue to help us grow and develop our longstanding and exciting new programs. This holiday season, as you plan your year-end giving, we hope you’ll consider supporting the JBF programs that are most meaningful to you.

 

 

James Beard Foundation's Scholarships for Future Chefs

Scholarships for Future Chefs

It was with great sorrow that we said good-bye to Clay Triplette, a dear member of our James Beard Foundation family, who passed away on September 9 at the age of 86. Clay, who had worked with James Beard for decades preceding Mr. Beard’s death in 1985, was the heart of the James Beard House and especially loved the holidays. Your contribution to the Clay Triplette Scholarship Fund helps the Foundation honor Mr. Clay’s life and work, and helps fund the important culinary education of a deserving student. To donate, click button below and enter Clay Triplette... Read more >

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2013 ShortDocs Challenge

 

This year we were proud to partner with the Third Coast International Audio Festival 2013 ShortDocs Challenge, an annual competition that invites anyone and everyone to create a short radio piece based on a unique set of rules. This year's submissions were inspired by the idea of "appetite," presented in three "courses," and included one of the five tastes (bitter, salty, sour, sweet, or umami) in the title. Choosing from many wonderful entries, we selected six to air at the James Beard Foundation Food Conference this fall. They were:

 

"Sweet Baby June Eats the World"
Produced by Matt Largey

 

“Blackbird Pot Pie: Not the Pie Umami Made”
Produced by Mary T. Diorio Schil... Read more >

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On the Menu: Week of December 15

Next week at the James Beard House

 

Here's what's on the Beard House calendar next week:

 

Monday, December 16, 7:00 P.M.

Five-Star Ode to Pittsburgh

After a stint at the Windsor Court Hotel in New Orleans, Kristin Butterworth is back at the utterly elegant Nemacolin Woodlands Resort’s French-inspired Lautrec. Find out why Butterworth has received one accolade after another, including both the Forbes Five-Star and AAA Five- Diamond awards for 2011, during this spectacular fine-dining experience.

 

Tuesday, December 17, 7:00 P.M.

New England with a Southern Heart

What happens when a Vermont raised chef marries a food-loving Southern gal? They open up a restaurant, of course. At the Downtown Grocery, chef Rogan Lechthaler—whose pedigree includes Boston’s Mistral and Bl... Read more >

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JBF Gifts for Food Lovers

 

Looking for the perfect presents for all the food lovers in your life? Make us your one-stop shop for the most unique culinary gifts.

 

James Beard House Gift Certificates

Dining gift certificates are available at any value for use toward all one-of-a-kind James Beard House dinners throughout the year. To purchase your JBF gift certificates, please call Membership Services at 212.675.4984 x221 Monday through Friday from 9 A.M. to 5 P.M. EST. or email membership@jamesbeard.org. Learn more about Beard House gift certificates. 

 

Gift Membership Promotion

Introduce your food-loving friends and family to the pleasures of dining at the James Beard House with a JBF membership! What's more, if you purchase a gift membership from now until the end of the year, you will also receive... Read more >

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Recipe: Wild Mushroom, Shoyu, and Goat Cheese Truffles

Recipe for wild mushroom, shoyu, and goat cheese truffles, adapted by the James Beard Foundation

 

These mushroom and risotto–based truffles may look like regular old fritters, but one bite exposes their umami-rich cores of shoyu and goat cheese. (Shoyu is just the name for soy sauce in Hawaii and Japan, so if you have a bottle of soy sauce in your pantry, you're covered.) Enlist some friends to help you churn out a few batches at your holiday gathering.

 

Get the recipe here.

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