Video: Looking Back on James Beard Foundation's Taste America®

Want to relive the excitement of this year's Taste America? Check out this highlight reel, featuring our Taste America All-Star chefs and some behind-the-scenes looks at all the fun we had across the country this fall.

 

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In Memoriam: Judy Rodgers

In Memoriam: Judy Rodgers

 

We are incredibly sad to hear that chef Judy Rodgers passed away last night at the age of 57. "Judy Rodgers was not only one of America's greatest chefs, having been honored with a JBF Outstanding Chef Award in 2004, but she also epitomized the joy of casual fine cooking as a way to bring people together at her iconic and popular Zuni Café," said JBF president Susan Ungaro. "Her humility and creative genius were legendary. She was an avid note taker, always looking for and jotting down new ways to improve on a dish. I can still picture her with a pencil tucked into her upswept hair. Our foundation has lost a friend and San Francisco has lost a legend."

 

As an Outstanding Chef award winner, Rodgers was profiled in The James Beard Foundation's Best of the Best. Read author Kit Wohl's piece below.

 

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When a beautiful woman is also a famous, celebrated chef, life is rarely fraught with glamor. With no. 2 pencils securing her topknot and... Read more >

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Recipe: James Beard's Salt and Pepper Spareribs

James Beard's salt and pepper spareribs

 

With so much of our energy channeled toward others during the holiday season—making lists for others, full-contact shopping for others, hosting parties for others—it's no surprise that it can feel impossible to make a simple dinner for ourselves. When we need a break from the 'tis-better-to-give-than-to-receive mantra, we turn to James Beard's recipe for salt and pepper spareribs. It's as elemental as it sounds: grab some spareribs, rain salt and pepper over them, throw them in the oven, and put your feet up.

 

Get the recipe here.

 

Your can also find this recipe and more of James Beard's classic dishes in The Essential James Beard Cookbook, a collection of dishes culled from twelve of his iconic books, including Hors d'Oeuvre and Canapés, Menus for Entertaining, Bea... Read more >

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Recipe Roundup: Stews

 Michael Bologna's recipe for white bean and sausage stew, adapted by the James Beard Foundation

 

Get out your Dutch oven: it's stew season. From quick coconut shrimp to a lamb stew studded with parsnips and bacon, here are some of our favorite rib-sticking recipes.

 

White Bean and Sausage Stew [JBF]

This greens-flecked stew is simple enough to pull together on a weeknight. Drizzle with olive oil and sprinkle with Parmesan cheese before serving.

 

Green Chile and Chicken Stew [BA]

A purée of roasted tomatillos, peppers, and chiles gives this dish its piquant depth.

 

Lamb Stew with Parsnips, Bacon, and Fennel [JBF]

Ladle this... Read more >

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On the Menu: Week of December 1

Upcoming events at the James Beard Foundation

 

Here's what the James Beard Foundation is up to next week:

 

Tuesday, December 3, 7:00 P.M.

Northern Italian Winter Feast

Got a case of the winter blues? We’ve got just the cure: cozy up at the Beard House with an indulgent, stick-to-your-ribs seasonal feast. Back by popular demand, Angelo Elia and his talented team will present an opulent menu of masterfully prepared fare that’s sure to satisfy.

 

Wednesday, December 4, 12:00 noon

Enlightened Eaters

Think about Southern cooking: you're probably picturing fried chicken, barbecued ribs, and greens that play a supporting role to bacon. By recasting vegetables as the headlining act in their new book, The Southern Vegetarian: 100 Down-Home Recipe... Read more >

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Recipe: Sticky Date Pudding with Mascarpone

Sticky Date Pudding with Mascarpone, adapted by the James Beard Foundation

 

Now that autumn’s leaves are poised to drop in deference to winter, we want our sweaters bulky, our socks straight from the dryer, and our desserts served warm.

 

Thankfully, the inseparable Vinny Dotolo and Jon Shook have done us a solid by sharing their take on a toasty pub classic: sticky toffee pudding. Like everything else we’ve seen from this Los Angeles duo, the dish is mind-numbingly indulgent, but its technique is sharp. While conventional toffee pudding recipes instruct you to fold soaked dates into a batter, Dotolo and Shook blend the fruit into a smooth paste, which produces a cake with a more polished texture. Smothered in a boozy caramel and topped with a generous dollop of mascarpone, this updated dessert will warm you from the inside out.

 ... Read more >

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