What We're Reading: July 22, 2015

 

For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn

 

How to seed a hot pepper without endangering your hands or your eyes. [Food52

 

It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats

 

Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

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Jonathon Sawyer, Part Two: Tuna and Trash Fish

Photo by Billy Delfs

 

In part two of our interview with Jonathon Sawyer (read part one here), the tireless activist and JBF Award winner explains why nobody should be eating bluefin tuna, how people can eat more sustainable seafood, and why trash fish is delicious.

 

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JBF: You recently wrote a piece for Esquire where you state that you’ve given up tuna. Do you still cook with it for your restaurants or any other events?

 

Jonathon Sawyer: No, we would never do that. I can say this with a fair amount of confidence, there’s really only ever been tuna in our restaurants once, and it was maybe about three-and-a-half years ago, at Noodle Cat. A chef that was new to the company did a special with some tuna. I think that’s literally the only time it’s ever been in the restau... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad

 

Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:

 

1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too tar... Read more >

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What We're Reading: July 21, 2015

 

Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn

 

New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network

 

From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats

 

Experiment with this recipe for cream-free chocolate ganache. [... Read more >

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Eye Candy: Yonsei Oysters with Uni, Ikura, and Ponzu

 

Chef Kyle Itani honed his skills at Yoshi’s in San Francisco before moving across the Bay to open Hopscotch Oakland, where he serves simple but artfully conceived American fare with Japanese touches. The cozy restaurant earned a three-star review from San Francisco Chronicle food critic Michael Bauer, who raved that Hopscotch “deserves a huge following.” And after his recent Beard House dinner, you can count us in as one of his many fans. We were wowed by his signature Yonsei oysters with creamy uni, briny ikura, and citrusy ponzu. A hit amongst many, chef Itani's regional American fare was replete with surprising and inviting Asian flavors.

 

View this event's menu and details here... Read more >

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Q&A with Patti Jackson of Delaware and Hudson

 

The past comes alive at Williamsburg’s Delaware and Hudson, where chef Patti Jackson introduces modern palates to her signature mix of farmhouse fare and resurrected regional cuisine. Inspired by the bounty of the Mid-Atlantic and the legacy of the past cooks and writers who tamed it, Jackson proudly straddles the line between homage and invention. In anticipation of her appearance at this summer’s Chefs & Champagne®, we chatted with Jackson about returning to the tent, highlights of her current menu, and the signature sandwich of her childhood summer adventures.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

PJ: I love bluefish and, given the focus of Delaware and Hudson, New Jersey bluefish is a great local product. Bluefish pâté has been on our menu several times over the... Read more >

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Test Your Eat-Q: Ice Cream Trivia

Take this quiz to find out if you're a sundae savant, or if you have brain freeze.

 

 

 

July is National Ice Cream Month! Get the pint-by-pint on all our content here.

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What We're Reading: July 20, 2015

 

One NYC restaurateur wants you to give spaghetti-in-a-cone a twirl. [Gothamist

 

Stop wasting money on chicken cutlets and break down the meat yourself. [Serious Eats

 

How corn grew from fuel for slaves to the cornerstone of the American diet. [WaPo

 

Dig a spoon into the terroir of yogurt. [NPR

 

Meet mofongo, the unofficial food of Puerto Rico. [Bon Appétit

 ... Read more >

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Happy Hour: How to Make the Flatiron Lounge's Toronto Cocktail

 

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.

 

We all love a well-crafted Manhattan, but it's nice to stir things up every now and then. For a beverage that offers a similar boozy punch and a pleasing balance of sweet and bitter notes, take a sip of the... Read more >

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On the Menu: Week of July 20

 

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

 

Tuesday, July 21, 7:00 P.M.

Summer Seafood Celebration

Named for a region in northern India known for its decadent cuisine, Awadh is run by chef/owner Gaurav, who employs the ancient technique of pukht, or slow fire-roasting, to brilliant effect. Find out why the Village Voice named Awadh the best Indian restaurant of 2014 at this elegant seafood dinner.

 

Wednesday, July 22, 7:00 P.M.

New American

Dallas hot spot Proof + Pantry draws crowds with its eclectic cocktails and whimsical take on American cuisine, serving up inspired bites like bone marrow with onion marshmallows. Join us as chef Kyle McClelland brings diners to the edge of our national culinary frontier through seasonal fare and innovative te... Read more >

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