In Season: Meyer Lemons

 

Lemons are a beloved tool in our kitchen arsenal, but Meyer lemons, those smooth, golden citrus celebrities, are another thing entirely. Subtly sweet and deeply perfumed, this magical winter fruit will transform desserts, seafood dishes, and even pasta.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dress up a classic carbonara with Dungeness crabmeat and Meyer lemon zest, which gives the dish extra vibrancy.

 

Lobster Tabbouleh with Meyer Lemon Vinaigrette... Read more >

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Recipes: Winter Roasting

 

Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:

 

Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.

 

Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that... Read more >

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The Bookshelf: Baking with the Brass Sisters

 

Marilynn and Sheila Brass are known for their devotion to America’s culinary past, scouring old cookbooks and handwritten recipes to ensure that our nation’s home-baked favorites survive for the next generation. In their latest tome, Baking with the Brass Sisters, the duo compiled recipes that traveled alongside incoming immigrants, as well as favorites that sprouted out of Yankee soil. Last month, the JBF Award–nominated  sisters stopped by the Beard House to discuss their charming and approachable collection of recipes at our latest​ Beard on Books event. Below, the incomparable ... Read more >

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Featured Menu: Luxurious Kaiseki

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

 

Saturday, February 6, 2016
Luxurious Kaiseki

 

With the holidays long past and spring weather several months away, early February is just begging for an indulgent omakase menu. MASA and Neta alums Nick Kim and Jimmy Lau, who are known for their delicious, creative, and technical dishes, are coming to the Beard House to brighten up our winter. Diners will be lucky to score a seat at this dinner, given the white-hot reputation of Shuko... Read more >

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JBF Trip Planner: Milan

 

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. Below, our executive vice president (and resident globe-trotting gourmand) Mitchell Davis shares his absolute must-eats in Milan for this special international installment.

 

Just because Expo Milano 2015 is over doesn’t mean you should take Milan off your list of places to visit. In the wake of last year’s World's Fair, the design capital of Europe has been reinvigorated with new contemporary art museums (Fondazione... Read more >

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Eye Candy: Puffed Pollock Crackers with Olive Tapenade, Smoked Crème Fraîche, and Lemon Balm

 

Landlocked Montclair, New Jersey, and coastal Dover, New Hampshire, couldn’t seem more different, but for chefs and friends Bryan Gregg and Evan Hennessey, a Beard House collaboration was the perfect opportunity to celebrate the bounty of land and sea. At their recent wintry dinner, the two culinary charmers presented a boundary-pushing, surf-and-turf menu, which included these stunning puffed pollock crackers with bursts of autumn olive tapenade, tangy smoked crème fraîche, and fragrant lemon balm. A perfect example of their shared hyper-seasonal and regionally inspired ethos, these dainty canapés didn't last long.

 

... Read more >

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Recipe Roundup: Oysters

 

Bivalve fiends may spar over which species of oyster is best, but if asked for their favorite letter of the alphabet, chances are they would unanimously say 'R.' While the "only eat oysters in months with 'R'" mantra is no longer an absolute rule (responsible and regulated oyster farming provides us with risk-free oysters year round), wild oysters spawn when waters warm in summer, and the flavor of spawning shellfish is often flat and off-putting. You don't need to start waving away oysters in May, but be on alert for creatures that look milky or slimy, an indication that your oysters have gotten a bit randy. Once you've locked down some immaculate specimens, try one of these oyster-focused recipes from our collection, including an earthy variation with roasted shiitakesan eye-opening shooter, and crisp-fried in cornmeal with a bright lemon rémoulade.

 ... Read more >

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What's Cooking: Our Favorite Chicken Recipes

 

Chicken, again? You heard us. Unparalleled in its versatility, chicken makes a terrific blank canvas for a myriad of enticing flavors, cuisines, and techniques. Take your pick from some of our favorite rut-busting chicken recipes—we promise you won't ruffle any feathers. 

 

Lemon Chicken

For this crowd-pleasing dish, JBF Award winner Michel Richard flavors chicken with roasted lemon pulp. You can roast the citrus a day before cooking the chicken, or you can multitask by roasting the lemons and marinating the chicken at the same time.

 

Chicken Wing Tacos with Salsa Macha

This dish from New York City taco guru and Beard Award semifinalist Alex Stupak riffs on traditional game-day chicken wings with a fiery, addictive salsa made with peanuts, sesam... Read more >

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Ask a Chef: New Orleans's Daniel Causgrove

 

We're having a Fat Tuesday Beard House fête when French Quarter institution the Grill Room at Windsor Court heads north to the Big Apple. Chef Daniel Causgrove will treat diners to a festive menu highlighting the best of the Grill Room’s classic and contemporary dishes. In anticipation of his jubilant event (we have our beads at the ready!), we spoke to Causgrove about his oyster Rockefeller redux, "badass" corned beef and cabbage, and his idea of a "baller" date.

 

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Tell us about your inspiration behind the menu for this Beard House event.

First, the most basic inspiration is the spirit of Mardi Gras an... Read more >

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Recipe: Caramelized Apple Clafoutis

 

We're not big fans of the "easy as pie" idiom. Since when is processing, chilling, and rolling out pie dough considered an easy task? A custardy clafoutis, on the other hand, is versatile, elegant, and truly simple. And if you live by the “apple a day” mantra like we do, then you'll love folding your favorite variety into this addictive version from San Diego–based chef Brian Redzikowski. An alum of Le Cirque, Nobu, and Joël Robuchon restaurants and now helming the kitchen at Kettner Exchange, Redzikowski will serve his caramelized apple clafoutis at his upcoming Beard House dinner next month. If you can't make it to the Big Apple to indulge in Redzikowski’s progressive American cuisine, just take a bite out his apple desse... Read more >

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