Recipe: Patatas Bravas with Fried Eggs and Chorizo

Patatas Bravas with Fried Eggs and Chorizo

One of the most celebrated standards of classic Spanish cuisine, patatas bravas consist of perfectly fried potatoes paired with a fiery tomato-based sauce. The dish is typically enjoyed during nighttime tapas-bar crawls, but this souped-up version from Ryan Poli of Chicago's Tavernita also feels right at home on the breakfast table. Crispy pan-fried chorizo and bits of fried egg join the potatoes, then the whole heap is tossed in a brava sauce that pulses with the heat of cumin and paprika. Get the reci

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Giveaway: Win a Copy of The James Beard Foundation’s Best of the Best!

The James Beard Foundation's Best of the Best, featuring recipes from every chef who won the James Beard Award for Outstanding Chef


After 25 years of celebrating James Beard and American cuisine inside his Greenwich Village townhouse, we’re thrilled to give fans of great food a way to celebrate in their own kitchens. Our first cookbook, The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs, honors Beard’s impact on the way we eat and spotlights the accomplishments of the 21 incredible chefs who have earned our coveted Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. Featuring intimate profiles written by author Kit Wohl, a foreword by Martha Stewart, gorgeous photography, and plenty of mouthwatering recipes (think smoky peanut mole with grilled quail from Rick Bayless; Thomas Keller’s elegant caviar with brioche and av... Read more >

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Greenhouse Gallery: The Jemima Code

The Jemima Code

For the next exhibition in our Greenhouse Gallery, journalist and culinary historian Toni Tipton-Martin brings us an engaging visual history of African American cooks in her collection of photographs, The Jemima Code. Featuring larger-than-life images of black women at work in the kitchens of slave and sharecropper cabins and shotgun houses throughout the South, these photographs, which have been selected from Tipton-Martin’s upcoming photo album and cookbook, The Jemima Code: A Gallery of Great Cooks Share Their Secrets, cement the women’s legacies and contributions to American cuisine. The show will be on view starting this Thursday, March 1, and will remain on display in the Greenhouse Gallery of the Beard House

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On the Menu: February 27 through March 2

Chefs at the James Beard House Here's what's happening at the Beard House next week: Monday, February 27, 7:00 P.M. I Dream of Piedmont Named after the white Italian wine grape grown primarily in the Piedmont region, Boston’s erbaluce is one of the city’s most distinctive restaurants, renowned for chef Charles Draghi’s innovative and exquisite dishes inspired by Northern Italy’s cuisine and landscape. Tuesday, February 28, 7:00 P.M. Relais & Châteaux Farm and Vine When a Relais & Châteaux resort has its own forager, you know it’s serious about its culinary offerings. Join the incredibly talented team from Rhode Isl

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On the Menu: Chicago Hot Spot

Chris Pandel and Amanda Rockman When GQ gave the Bristol a coveted spot on its 2010 list of the 10 Best New Restaurants in America, Alan Richman praised its “laid-back and luscious” food. And with Balena opening its doors next month, we’d wager that chefs Chris Pandel and Amanda Rockman are destined for repeated acclaim. Help us welcome this Windy City team when they present their debut dinner at the Beard House tomorrow night. Click here to see the menu and make a reservation.

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Recipes from the Best of the Best: Judy Rodgers's Peach and Raspberry Gratin with Noyaux Cream

Peach and Raspberry Gratin with Noyaux Cream

Here's a recipe from our 2004 Outstanding Chef Award winner, Judy Rodgers, to keep on hand for summer: a sweet and tart gratin of peaches and raspberries, topped with bread crumbs soaked in brown butter. In a typical show of ingenuity, Rodgers breaks open peach pits to retrieve the inner kernels (noyaux in French), which she uses to infuse cream with silky, almond-like flavor. Is it July yet? Get the recipe here.


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In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration... Read more >

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On the Menu: Along the Aegean

Maria Loi International television personality, cookbook author, and chef of NYC’s Loi restaurant, Maria Loi is Greece’s own culinary ambassador. This Thursday, join this master of Mediterranean cuisine for her Beard House debut and experience her signature modern interpretations of traditional Greek favorites. Take a gander at the menu below, then click here to make a reservation. Hors d’Oeuvre Htapodaki Marinated and Grilled Octopus Dakos Barley Rusk Slices with Tomatoes and Cretan Anthotiro Cheese Tirokeftedes Baked Goat Cheese Croquettes Horiatiki Skewers Tomato, Cucumb

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