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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Recipe Roundup: Holiday Spirits


No chestnuts roasting on an open fire? No Jack Frost nipping at your nose? No worries. Just mix up a pitcher (or two) of one of these Yuletide-evoking drinks and you and your guests will be in the holiday spirit in no time.


Mary Rockett's Milk Punch [JBF]

Apparently folks in the eighteenth-century also needed a little tipple to get through the holidays. This traditional recipe, adapted by cocktail expert David Wondrich, dates back to 1711.


Champagne Mojitos [F&W]

Mojitos get fancy in this Champagne-splashed cocktail from JBF Award winner John Besh.


Pumpkin Mulled Wine [Saveur]

This spicy, pumpkin-infused drink was inspired by a meal at the Beard House.... Read more >

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JBF Trip Planner: Copenhagen


For in-the-know food lovers heading to Copenhagen this winter, there are some obvious places you probably want to hit (and at least one of them rhymes with "MOMA"). But instead of speed-dialing René Redzepi's foraging temple, or waiting on line at Relæ, check out these slightly more under-the-radar restaurants that are just as deserving of attention.


Marv & Ben

Contrary to our original assumption, this place is not owned by a pair of old, Jewish friends. Marv and ben translate to "marrow and bone," and this modern Nordic bistro lives up to its name with a meat-focused menu of dishes like pork neck with beets and rosehips, veal tartare with celery, chive powder, and a coddled egg yolk, and the B.L.T.-reminiscent fried rice bread with smoked marrow.



This simple but chic smørrebrød restaurant serves modern interpretations of the traditio... Read more >

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12 Dishes We Loved in 2012

Between attending guest-chef dinners at the Beard House and our travels to other cities for various fundraisers and programs, the JBF team collectively feasts on a broad swath of American food every year. After another rush of meals in 2012, we’re confident that this country’s cuisine is more exciting than ever. We wish we could give a shout-out to every dish that wowed us, but we’re going to keep this salute to a tidy, stellar dozen.




Cucumber-cured Arctic char with melon, mint, and kasha from Eventide Oyster Co. in Portland, Maine

Cucumber-Cured Arctic Char with Melon, Mint, and Kasha

Eventide Oyster Co. / Portland, Maine


We had high hopes for this brisk and sunny oyster bar: it’s run by the same people who inherited Hugo’s from JBF Award winner Rob Evans. We weren’t disappointed. Our favorite dish... Read more >

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JBF Kitchen Cam