Recipe: Guacamole with Pistachios

Alex Stupak's recipe from guacamole with pistachios, adpated by the James Beard Foundation


When it comes to guacamole upgrades, we used to think that we had seen it all, but we were happily proven wrong at Empellón Cocina, where the house guacamole comes loaded with pistachios. Chef and wd~50 veteran Alex Stupak, who tells us that his favorite flavor is "crunchy", gently toasts the nuts in olive oil, then folds them into a minimal mix of avocado, jalapeno, onion, cilantro, and lime juice. A little toasting oil, infused with flavor of the pistachios, is spooned over the dip before serving.


Get the recipe here. The guacamole will also be on offer when the Empellón team cooks at the Beard House on Februa... Read more >

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On the Menu: Week of January 6

a prep list on the wall in the James Beard House kitchen


Here's what's on deck at the James Beard House:


Monday, January 7, 7:00 P.M.

Upstairs/Downstairs at Downton Abbey

Will Lady Mary and Matthew finally marry? Will John Bates be exonerated? Downton Abbey fans can scarcely wait to have these questions answered when the new season premieres in January. To celebrate, this esteemed group of NYC chefs will serve a meal of both upstairs and downstairs cuisine inspired by the show.


Thursday, January 10, 7:00 P.M.

Aureole: Past, Present, and Future

Charlie Palmer was just 28 years old in 1988, the year he opened Aureole and blew diners away with his progressive American cuisine. The pioneering chef never looked back: today he runs 18 restau... Read more >

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Recipe: Tocino de Cielo with Golden Raisins

Anthony Sasso's recipe for Tocinillo de Cielo with Golden Raisins, adapted by the James Beard Foundation


When it comes to custard, we tend to add rather than subtract. Stirring starch into custard yields pastry cream for filling éclairs and cream puffs. Lighten that with whipped cream and you've made crème légère. But Anthony Sasso, the current chef at New York City's beloved Casa Mono, recently introduced us to tocino de cielo, an intense Spanish custard that omits dairy and relies only on water, sugar, and egg yolks. The water and sugar are combined to make a simple syrup (Sasso infuses his with orange, lemon, and cinnamon), which is whisked with the yolks before baking.


The dessert originated in Spain's Jerez region, where sherry producers were left with a glut of egg yolks after reserving the whites to clarify the... Read more >

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Recipe Roundup: Winter Salads

Cúrate's Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette, adpated by the James Beard Foundation


You don't need to go on a three-day juice fast to feel virtuous: just fill your plate with hearty greens, citrus fruits, roasted root vegetables, and other seasonal ingredients, as in these resolution-friendly winter salads.


Kale Caesar Salad with Crispy Bacon, Garlic Panko Crumbs, and White Anchovies

Yes, we've heard the rumors that kale is so 2012, but we don't intend to stop eating it. Especially after tasting this incredible, reimagined Caesar.


Warm Shrimp and Radicchio Salad with Pancetta and Mustard Vinaigrette

This main-dish... Read more >

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