On the Menu: Jose Garces

Jose Garces Since his last Beard House visit in 2008, Jose Garces has snagged a JBF Award, published a cookbook of contemporary Latin recipes, and joined the ranks of the Food Network’s Iron Chef. The Philly-based superstar returns to the Beard House on Monday night, and will be joined by the talented chefs de cuisine from his restaurants. Check out what's on the menu: Hors d’Oeuvre Passion Fruit Gazpacho with Jamón Ibérico, Goat Cheese, Melon, and Avocado Montaditos > Duck Confit Sandwiches with Serrano Ham, Black Cherries, and La Peral Cheese Housemade Jamón Serrano with Raw Honey Candy–Coated and Toasted Marcona Almond–Crusted Crispin Apples Salt Cod Croquettes with Truffled Winter Squash Purée Pairings: Broadbent Vinho Verde NV; Pardevalles Blanco 2008 Dinner Pulpo

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Recipe: R. J. Cooper's Brown Butter–Bourbon Pound Cake

R.J. Cooper's recipe for brown butter–bourbon pound cake A pairing of bourbon and beurre noisette injects some soul into the classic tight-crumb cake. Make this on a cold winter evening, perhaps topped with a scoop of rosemary–brown butter ice cream.

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November's Best Recipes

November recipes from the James Beard Foundation Here are our recipe tester's favorite recipes from the past month: Apple–Fennel Butter This autumnal condiment from Jonathan Bennett has a way of winding up on anything we're making. Ham Hock–Tomato Stew Jose Garces is often seen showing off his bag of culinary tricks on Iron Chef, but this hearty dish, which he'll prepare at his upcoming Beard House dinner, gets its magic from the simple art of the braise. Savory Cranberry Bread Pudding While we originally suggested this side for Tha

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James Beard's Recipe Box: Lebkuchen

lebkuchenWelcome to our third guest post about cooking from James Beard’s American Cookery. In this installment, JBF Award–winning journalist Rebekah Denn marks the holiday season with lebkuchen. (You can find the guest post archive here.) Like so many others, I came to lebkuchen at the Christmas table. I came sort of late. After all, as one of three observant Jews in my entire school system (the other two being my brother and sister), I was known as the girl who didn’t have a Christmas tree. My parents prefer to remember our small-town Chanukah fame as “the kids who got presents eight nights in a row.” We all have ou

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Staff Recipe: Julie’s Durango Chili

Julie’s Durango Chili Julie’s grandmother, who lived in Durango, Colorado, used to make this hearty, flavorful chili for her husband, who worked on the local railroad, and their five children. Julie’s mother adopted the dish when she married into the family, and Julie has gone on to win first place in church chili cook-offs with this recipe.

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Tastebud: Potlikker

collard greens

A popular Southern treat, potlikker is the tasty green liquid that remains in the pot after boiling collard, mustard, or turnip greens. As the leaves simmer, vitamins and minerals seep into the cooking water, creating a fortified sipper that could fetch a fortune at a juice bar for the Yankee elite. (But the health food–phobic need not fret: Southern cooks commonly season their potlikker with bacon or pork fat.) Like many Southern staples, potlikker was once the slave owner’s refuse and the slave’s riches: after serving cooked greens to their masters, slave cooks would bottle the leftover, nutrient-rich liquid for their own families’ meals.

Today potlikker is a source of pride for all Southerners: when the New York Times mistakenly misspelled the food as “pot likker” in 1982, Georgia’s Lieutenant Governor Zell Miller mailed in an indignant response. Potlikker also inspired the name of the Sou... Read more >

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