On the Menu: Genuinely Delicious

Michael Schwartz With a 2010 JBF Award under his belt, acclaimed Miami chef Michael Schwartz is expanding his reach. He has taken his addictive style of American cooking on the road with a new Grand Cayman outpost of his universally lauded restaurant and the publication of a cookbook filled with his mouthwatering recipes. The next stop? Tomorrow night's Beard House dinner. Here's what's on the menu: Hors d’Oeuvre Homemade Organic Ricotta and Burnt Orange Marmalade Crostini Chicken Liver and Caramelized Onion Crostini Caponata and Pecorino Crostini Grouper Ceviche with Mango, Citrus, and Cilantro Crispy Sweet-and-Spicy Pork Belly with Kimchi and Crushed Peanuts Pairing: Betts & Scholl Eden Valley Riesling 2008 Dinner Snacks > Deviled Eggs; Crispy Hominy with Chile and Lime; and Pan-Fried Onion Dip with Th

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Recipe: Joseph Margate’s Goat Cheese Popovers

Joseph Margate's Goat Cheese Popovers We're daydreaming about baking some of these puffy goat cheese and herb–filled popovers for this weekend's brunch. Chef Joseph Magrate of Boston's Clink makes them with cheese from Blue Ledge Farm, a family-owned goat farm in Vermont's Champlain Valley. You can order their products here, or use your own favorite goat cheese.

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Valentine's Day Dessert Roundup

Michael Schwartz's recipe for Meyer lemon pudding cakeMichael Schwartz's Meyer lemon pudding cake

Happy Valentine's Day, folks! In case you missed them, here are all of the totally sweet desserts we featured last week: Shuna Lydon’s Rose Petal–Vanilla Bean Shortbread We'd be thrilled to receive a box of these floral and crumbly cookies in place of the run-of-the-mill bouquet. Michael Schwartz’s Meyer Lemon Pudding Cake This lofty, soufflé-like treat is a cinch to prepare, which means you can spend more time with your special someone.

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On the Menu: Valentine's Day

Eric Hara Lovebirds dining at the Beard House tonight will savor a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Have a look at the menu below, and find the full event details here. Hors d’Oeuvre Sea Urchin and Cauliflower Panna Cotta Tuna Tartare with Watermelon and Pickled Beech Mushrooms Lobster and Caviar Tacos Escargot Dumplings à la Antiboise Dinner Cured Fluke with Candied Olives and Yuzu Sautéed Foie Gras with Roasted Peach Pudding, Fingerling Potatoes, and Truffle Jus Poached Maine Lobster with Stewed Big Bean Cassoulet Braised Flatiron Steak with Potato Purée, Crayfish, and Crayfish Bordelaise 24-Karat Gold–Coated

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On the Menu: February 13 through February 19

Here’s what’s happening at the Beard House next week: Sunday, February 13, 4:00 P.M. Valentine's Tea Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Monday, February 14, 7:00 P.M. Valentine's Day Celebration Join us at the Beard House this Valentine’s Day for a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Wednesday, February 16, 7:00 P.M.

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Recipe: Milk Chocolate Soufflé with Roasted Banana-Caramel Sauce

Milk Chocolate Soufflé with Roasted Banana Caramel Sauce Clinton St. Baking Co. chef Neil Kleinberg made this delectable dessert at a Beard House workshop to demonstrate the power of the egg. We think it’s the perfect way to demonstrate your love to the chocoholic in your life this Valentine’s Day. Get the recipe here.

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