Test Your Eat-Q: Fad Diets

fad diets

In the early 20th century, Horace Fletcher became famous for his weight-loss technique of chewing each bite of food exactly how many times, then spitting out the remains?

A)  53 chews
B)  32 chews
C)  107 chews
D)  66 chews

Think you know the answer? Check out the rest of our quiz on fad diets.

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Recipe Roundup: Post-Holiday Season Detox

 kale chips


If you're hopping on the low-calorie bandwagon after the gluttony of the holidays, you don't need to leave behind full-flavored dishes. Here, four healthy recipes that pack in big taste.

Burnt Carrots with Goat Cheese, Parsley, Arugula, and Crispy Garlic Chips When caramelized in a hefty cast-iron skillet, carrots take on an intense, satisfying sweetness. Kale Chips Can't shake your craving for something salty and greasy? These crispy and spicy kale chips will help you scratch that itch. Shaved Brussels Sprout Salad Even the most staunch Brussels-sprouts oppon

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Awards Watch: Deadline for Journalism, Broadcast and New Media, and Restaurant Design and Graphics Entries Approaches!

James Beard Awards medallion

Submissions to be considered for 2012 Journalism; Broadcast and New Media; and Restaurant Design and Graphics Awards are due this Friday, January 6. (Count 'em: that's less than four days left!) To see the various award categories and requirements for entering, please visit the JBF Awards microsite.

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Recipe: White Bean and Sausage Stew

White Bean and Sausage Stew

Recently prepared at the Beard House by Georgia-based chef Michael Bologna

, this stick-to-your ribs stew will keep you toasty during this spell of gripping cold weather. And since it's packed with loads of nutrient-dense kale, it's also New-Year's-resolution loyal. Get the recipe here.

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Recipe: Vadouvan-Spiced Deviled Eggs

Vadouvan-Spiced Deviled Eggs James Beard himself wrote that no matter what you serve at a cocktail party, stuffed eggs disappear more rapidly than anything else. (He also advised to boil one or two extra eggs, because “the temperamental hen sometimes upsets your plans with a misplaced yolk.”) This New Year's Eve, we're making loads of Beard's curried deviled eggs, but with a sophisticated substitute: vadouvan, a masala-like, French–Indian spice. Get the recipe here.

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On the Menu: December 24 through December 31

Wednesday, December 28, 7:00 P.M. Elaborate Formal Holiday Dinner Join us for a grand dinner inspired by The French Menu Cookbook, by Richard Olney, legendary cook, author, and personal friend of James Beard. Chef Jonathon Sawyer, known for his commitment to sustainable food, is also a JBF Rising Star semifinalist and 2010 Food & Wine Best New Chef. Saturday, December 31, 9:00 P.M. New Year's Eve Celebration Ring in the new year with a festive Beard House dinner party! This impressive team of Art Institute culinary masters has created a lavish menu to usher in the coming year with gusto. The meticulously prepared dinner, with wines from the family-owned Coturri Winery, will make the perfect st

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Recipe Roundup: Holiday Hors d'Ouevre

Olympia biscuits


Nothing says it's the holiday season like a silver tray laden with decadent, bite-sized nibbles. In the spirit of James Beard, whose first cookbook was entitled Hors d'Ouevre and Canapés, here's a selection of some of our favorite little party-starters. Foie Gras Cuban Sandwiches [JBF] A touch of jalapeño pesto and spiced bananas add zip to this indulgent cousin of the Cubano. Oyster Mushroom Cappuccino with White Truffle Oil [JBF] This creamy, earthy soup looks extra-fancy when served in demitasse cups.

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Recipe Roundup: Holiday Dinner Menu

Chilled Oysters with Cucumber Water

This Christmas, forget the goose and sticky pudding and serve this decadent, nontraditional menu instead. This meal would also be perfect for an intimate New Year's Eve dinner party. Chilled Oysters with Cucumber Water Sweet and briny oysters on the half shell are paired with a spicy cucumber–ginger mignonette. Fennel and Arugula Salad This light, lemony salad can be taken to the next level with a pinch of fennel pollen and a little smoked sea salt. Lobster Stew An indulgent, yet homey, main course from Canal House's Melissa Hamilton and Christopher Hirsheimer.

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