Recipe: Gigantes Soup with Feta Cheese, Olives, and Olive Oil

Recipe for gigantes soup with feta cheese

 

In this unfussy soup from Greek cuisine maven Maria Loi, gigantes—a sizable, ivory bean that's widely used in Greek cooking—commingle with everyday vegetables to make a creamy and satisfying soup. Get the recipe here

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Buy JBF Award–Winning Books from our Amazon Store!

The James Beard Foundation Amazon Store

 

Face it: trying to kick your cookbook addiction is futile, but at least there's a way to support your habit while also throwing some support to JBF.

 

As always, when you buy JBF Award-winning and nominated books from our Amazon store, a small percentage of your purchase is donated to the James Beard Foundation. With summer approaching, we have our eyes on Jeni's Splendid Ice Creams at Home. We're sure there's a title or two that will call out to you.

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On the Menu: Week of May 13

 

Here's what's happening at the Beard House next week:

 

Tuesday, May 15, 7:00 P.M.
Pino Luongo’s Mediterranean Feast
A pioneer of modern Italian cuisine in America, Pino Luongo made his mark with Tuscan trattoria Il Cantinori and iconic restaurants Coco Pazzo and Le Madri. Luongo recently returned to the kitchen with the opening of Morso, where executive chef Tim Ryan (formerly of Picholine and Bouley) and sous chef Scott Burnett serve impeccably crafted Mediterranean fare.

 

Wednesday, May 16, 12:00 noon
Beard on Books: Hugh Acheson
When Ottawa chef Hugh Acheson settled in Georgia and opened the critically acclaimed Five and Ten restaurant, he became deeply connected to his adopted home state. His book, A New Turn in the South: Southern Flavors Reinve... Read more >

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Recipe Roundup: JBF Award Gala Inspiration

 

To commemorate JBF's 25th anniversary, we asked each of the gala reception chefs to create a dish inspired by one of Beard's recipes. Here are a few of Jim's original dishes that were so artfully tweaked on Monday night:

 

Blini with Caviar
Gary Danko's crisp blini topped with smoked salmon and Pacific Plaza caviar was a riff on this classic Beard recipe.

 

Chicken with Tarragon
"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around," Beard once famously declared. Though the Awards were a cannibalism-free zone, Beard's version of Poulet à l'Estragon was the inspiration for Tre Wilcox's gala reception dish: seared shrimp served with tarragon–Parmesan grits.

 

Jim Bear... Read more >

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2012 JBF Award Winners

 

In case you missed last night's coverage, here's the complete list of our 2012 JBF Award winners! 

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25th Anniversary Cake!

 

In honor of the James Beard Foundation’s 25th Anniversary this year, our good friend Duff Goldman (aka Ace of Cakes) created this amazing cake!

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Award Winner Recap

 

And the last of the Awards go to:

  • Outstanding Restaurant Design: Bentel & Bentel Architects, Le Bernardin, NYC
  • Outstanding Restaurant Graphics: Pandiscio Co., The Americano at Hôtel Americano, NYC
  • America’s Classics: The Fry Bread House, Phoenix
  • Who’s Who of Food and Beverage in America Inductees:
  • Grant Achatz, Chef and Author, Chicago
  • Mark Bittman, Journalist and Author, NYC
  • Dana Cowin, Editor and Journalist, NYC
  • Emily Luchetti, Pastry Chef and Author, San Francisco
  • Marvin Shanken, Publisher, NYC
  • Lifetime Achievement: Wolfgang Puck
  • Outstanding Pastry Chef: Mindy Segal, Mindy’s HotChocolate, Chicago
  • Best New Restaurant: Next, Chicago
  • Outstanding Service: La Grenouille, NYC
  • Outstanding Restaurateur: Tom Douglas, Tom Douglas Restaurants, Seattle
  • Outstanding Restaurant: Boulevard, San Francisco
  • Outstanding Chef: Daniel Humm

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