Recipes: Doughnut Roundup

sweet potato churrosPaul Kulik's sweet potato churros

While nobody needs a nudge to eat a doughnut—especially with the plethora of creative options popping up—making them at home can feel daunting. We’re here with four tempting recipes to help you get over your fear of frying. You’ll be a seasoned doughmaster in no time. Bourbon-Glazed Doughnuts Why just spike your coffee when you can spike your doughnut, too? These bourbon-laced delights from Anthony David’s in Hoboken, NJ, taste best straight from the fryer. They’re also small, so no need to feel guilty about eating two or three (or four).

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Awards Watch: 2011 America's Classics Award Honorees

James Beard Awards medallion

Every year the James Beard Foundation inducts a handful of regional, characterful eateries into its America's Classics, a collection of restaurants known for quality food and lasting appeal. Whether it's the heart of a small community or a thriving vestige of a bygone era, every honoree has a treasured place in America's culinary culture. Today we're proud to announce the 2011 America's Classics inductees, which are listed below. You can read more about them here.

Chef Vola’s (111 South Albion Place, Atlantic City, NJ, 609.345.2022 – Owners:... Read more >

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On the Menu: The Madison Club

Daniel Fox and Jason Veal Although it boasts more than 100 years of history, the Madison Club is anything but old-fashioned, thanks to its talented chefs. Daniel Fox and Jason Veal bring a passion for locavore practices and handcrafted artisanal products to this historical venue. You can get a taste of the duo's Wisconsin-focused cuisine at tomorrow night's Beard House dinner. Check out the menu below and click here to reserve your seat. Hors d’Oeuvre Crispy Pork Belly with Star Anise–Crusted Nairagi, Pineapple–Kumquat Marmalade, and Verjus Reduction Petit Great Lakes Fish Fry Housemade Wisconsin Cheddar Bratwursts

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The Bookshelf: Grant Achatz and Nick Kokonas

Life, on the Line

Grant Achatz, who is just 36, already has a staggering list of accomplishments: one Michelin three-star restaurant and two more venues, Next and Aviary, on the way; a groundbreaking cookbook and a moving memoir; a seemingly hopeless battle with cancer that he miraculously won. When we spoke with the so obviously driven chef and his business partner, Nick Kokonas, at the Institute of Culinary Education on Monday, we couldn’t help but wonder if this Beard Award winner was just getting started. Read on for the interview.

James Beard Foundation: In the book you talk about your activity on eGullet, the online forum for passionate chefs and food lovers, and how its membe

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Recipe: Michael Reardon's Chocolate–Caramel Tart with Fleur de Sel

Chocolate Caramel Tartlets The beloved combination of salt and caramel is famously addictive—so addictive that eating a single cellophane-wrapped confection does little to dispel our cravings. Thankfully, chef Michael Reardon sent us his recipe for these indulgent tartlets, which are enriched with a layer of chocolate ganache. It's the perfectly portioned salt-meets-sweet treat. Get the recipe here.

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Ask a Chef: Alexander Roberts

Alexander Roberts

Winner of the 2010 JBF Best Chef: Midwest award, Alexander Roberts of Restaurant Alma in Minneapolis told us about his favorite hometown eateries.

1. Late-Night Dining
Bar La Grassa
612.333.3837
800 North Washington Avenue
“Isaac Becker’s new Italian bar/restaurant is the perfect late-night stop. Big menu, a great variety of flavors, and set up for easy sharing. Truly in a league of its own.”

2. Quintessential Minneapolis Cooking
Piccolo
612.827.8111

4300 Bryant Ave S.
“Doug Flicker’s new restaurant combines the best local ingredients and an understanding of contemporary cuisine while uniquely showcasing the cooking style he developed during stints in Minneapolis kitchens for more than 20 years.”

3. Special Occasion
La Belle Vie
612.874.6440
510 Groveland Avenue
“The dining room and cooking ar

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Making It: Food Entrepreneurs Turn Their Craft into a Career

 

After Kris Swanberg lost her job as a high school teacher in 2008, she spent the summer, as many of us might have, drowning her sorrows in ice cream. Except that she wasn’t just eating ice cream—she was making it, pint after pint, in a KitchenAid ice-cream maker she had received as a wedding gift.
 

Word soon spread among Swanberg’s friends and neighbors, and within a matter of months she was selling small batches of her ice cream to a local grocer. Two years later her product, Nice Cream, is available in 20 Chicago-area locations.
 

Though Swanberg’s story is singular in many ways, her decision to become a small-scale food producer is not. The recession and a surge of national interest in cooking and culinary crafting have prompted more and more people to start their own food businesses, according to Louise Kramer of the National Association for the Specialty Food Trade.
 

But exactly how do amateur food artisans take their passion from hobby to career?... Read more >

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