Pea Recipes

Scallops with Spring Pea and Grana Padano PuréeSweet Pea Gazpacho Made with sweet sugar snaps and just three other ingredients, this simple but vibrant soup shines with pure pea flavor. Chilled English Pea Soup with Fava Bean–Almond Salsa An inventive, Fresno chile–laced salsa gives this creamy soup a jolt of heat. English Pea Risotto This satisfying risotto works well as a side dish or a main course.

Comments (0)

On the Menu: June 11 through June 16

On the Menu Here's what's happening at the Beard House next week: Saturday, June 11, 7:00 P.M. Mouthwatering Italian, Memphis Style Memphis may be the birthplace of rock ‘n’ roll, but these days the coolest place in the city is Michael Hudman and Andrew Ticer’s Southern-inflected Italian eatery. With a menu featuring dishes inspired by the chefs’ grandmothers, the restaurant’s fresh take on tradition is sure to satisfy your body and soul. Tuesday, June 14, 7:00 P.M. Organic Haute Cuisine After working in the kitchens of Danny Meyer and Tom Colicchio, self-taught chef Dan Kluger went to work for Jean-Georges Vongerichten. Together they created NYC’s hip eco-eatery ABC Kitchen, where the vegetable-focused, cons

Comments (0)

On the Menu: Mouthwatering Italian, Memphis Style

Michael Hudman and Andrew TicerMichael Hudman and Andrew Ticer

Memphis may be the birthplace of rock ‘n’ roll, but these days the coolest place in the city is Michael Hudman and Andrew Ticer’s Southern-inflected Italian eatery, Andrew Michael Italian Kitchen. With a menu featuring dishes inspired by the chefs’ grandmothers, the restaurant’s fresh take on tradition is sure to satisfy your body and soul. We're mighty proud to be hosting this duo at the Beard House this Saturday. Once you're done drooling over the menu below, click here to make your reservation. Hors d’Oeuvre Polenta Johnnycakes with Smoked Amberjack and Pickled Ramps Pork Snacks > Snou

Comments (0)

Father's Day Brunch

Joseph Margate's Goat Cheese PopoversJoseph Margate's Goat Cheese Popovers

Show dad you care by making him one or all of these delicious brunch recipes. Field Mushroom and Cheddar Omelet Canapés Turn brunch into a party with omelet canapés topped with earthy wild mushrooms and sharp cheddar cheese. Grilled Chorizo and Potato Galette Who says meat and potatoes should only be eaten at dinner? This satisfying and beautiful tart will sate even the most carnivorous of brunch guests. Goat Cheese Popovers Chef Joseph Magrate of Bost

Comments (0)

Recipe: Crab Salad on Crackers

Crab Salad on Crackers A celery-infused dressing gives a zippy bit of bite to these snack-sized crab salads from Matt and Ted Lee. Get the recipe here.

Comments (0)

Recipe: Wild Mushroom Stew with Egg Yolk

Wild Mushroom Stew with Egg Yolk Whether your version of foraging is a hunt across the forest floor or just a quick stroll through the farmers' market, be sure to grab some wild fungi for this earthy and creamy stew from chef Chris DiMinno of Clyde Common in Portland, Oregon. (The recipe calls for a few ramp leaves, but don't worry if the allium's season has ended in your neck of the woods—the dish is just as satisfying without them.) Get the recipe here.

Comments (0)

On the Menu: Southern Charm

Southern Charm When JBF Award winners Matt and Ted Lee co-host a dinner with one of their favorite Atlanta chefs, you know it’s going to be a good meal. Tomorrow night, the Lee brothers will prepare the evening’s hors d’oeuvre before critically lauded Miller Union chef Steven Satterfield treats diners to a night of his impeccable, ingredient-driven cuisine. Check out the menu below, then click here to make your reservation. Hors d’Oeuvre Pickled Shrimp Benne Seed Wafers Cheese Straws Blue Crab Salad Pairings: Champagne Aubry à Jouy-les-Reims 1er Cru Brut NV; Champagne Cocktails with Kumquat-Scented Gin Dinner Smoked Trout Salad with Spring Peas, Radishes, Cucumber, Crispy Beets,

Comments (0)

Pages