JBF and the Illumination Fund Collaborate on the NYC Green Cart Fresh Food Pack

 

Seeing that education is an important slice of the JBF pie, we’re always looking for opportunities to help others learn about the value of good meal. So when the Laurie M. Tisch Illumination Fund—a supporter of the New York City Department of Health’s Green Cart Initiative—invited us to collaborate on a project that feeds our fellow New Yorkers, we were more than happy to oblige.
 
In an effort to improve the diets of city dwellers with limited access to fresh produce, the Green Cart Initiative has just released the NYC Green Cart Fresh Food Pack, a two-part collection of 20 recipes made with fruits and vegetables commonly and seasonally found on Green Carts. The set, which includes a tip card and a kids card, features recipes by renowned New York chefs, healthcare i... Read more >

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July's Best Recipes

 

Oysters with Spicy Tomato Granité

Lia Fallon tops oysters with a Bloody Mary–inspired garnish, giving the bivalves an invigorating kick.

 

Lobster Buns with Shiso Pesto

The Chinese bao bun takes the place of the standard-issue hot-dog bun in this recipe from Simpson Wong. 

 

Tarte Tropézienne with Strawberries and Pistachios

Craft pastry chef Meredith Tomason's version of this traditional French pastry consists of a creamy, orange blossom–scented filling sandwiched inside a golden wheel of brioche. 

 

Olive... Read more >

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On the Menu: Week of August 5

 

Here's what's coming up at the Beard House:

 

Monday, August 6, 7:00 P.M.

Best of D.C.

Our nation’s capital is more than just a humming center of government: it’s also a hotbed of outstanding and diverse cuisine, as proven by this talented group of chefs and mixologists who have earned nominations for one of the city’s most coveted dining awards, the RAMMY.

 

Tuesday, August 7, 7:00 P.M.

Taste of Kentucky, Sweet and Savory

Esteemed Louisville chef S. Dean Corbett—along with his talented chefs de cuisine Sarah Leopold and Travis Rockwell (who are engaged to be married)—is coming to the Beard House to give us a taste of his hometown. The trio will be serving an exceptional modern American menu highlighting native Kentucky ingredients.... Read more >

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Recipe Roundup: A North Carolina–Style Barbecue

 

Here's how to throw the best party of the summer: Buy a massive cut of pork shoulder and fire up your grill. Rub the pork with dry spices and cook it nice and slow over smoldering charcoal all day long. In the meantime, make a mess of sides and a sweet, biscuit-topped fruit cobbler. Invite the neighbors over. Don't forget the beer.

 

Pulled Pork

Ted Allen loves a slow-cooked pork shoulder, particularly when the tender meat is shredded, slathered with a vinegary, western North Carolina-inspired sauce, and piled high onto toasted buns.

 

Pickled Mustard Greens

Pickled greens? Yes and yes. Though minced cabbage is a more traditional accompaniment to this type of regional barbecue, these sweet-and-sour greens really cut through the rich, fatty pulled pork.

 

Hush Pu... Read more >

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In Season: Gooseberries

 

Ever eaten gooseberries? The slightly fuzzy, tart berries are very popular in traditional British cooking, but don't get a lot of press stateside. A cousin of the currant, gooseberries range in color from pale green to dark purplish-red, getting muskier as they ripen. They aren't quite sweet enough to eat out of hand, but they become jammy and bright when cooked down with a bit of sugar. Gooseberries are in season from May through August, but they're at their peak in July.

 

How to Store: Like most berries, gooseberries should be stored in the fridge unwashed for 2 to 5 days. Don't have time to make a batch of jam or curd right now? Freeze them. Just wash the berries, pat dry, and then place on a cookie sheet in the freezer. Transfer frozen berries to an airtight container and keep in the freezer for up to a year.

 

How to Cook: Remove the stem and tail of each berry before cooking. Gooseberries are delicious in a range of desserts, but the simplest way to cook them is... Read more >

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