Sustainable Seafood: A Guide to the Guides

The James Beard Foundation's guide to sustainable seafood

Fishing practices are harming our ocean ecosystems at an alarming rate by depleting populations, polluting the water, and destroying habitats. Making sustainable seafood choices is something we can all do to make a difference. There’s an array of apps, websites, and other tools to nudge us in the right direction, but which one is right for your lifestyle? We did some research so you can make an educated choice.

You can also download a printable version of our Sustainable Seafood Chart.

GUIDE: Blue Ocean Institute
PLATFORMS: Website and app
TARGET: Chefs and consumers
SPECIAL FEATURES: Users without smart phones can text the name of a fish to get sustainability info through the “FishPho... Read more >

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Recipe: Churros with Mexican Chocolate Sauce

Churros with Mexican Chocolate Sauce

For her take on the popular Spanish breakfast of churros and chocolate, pastry chef Jessica Craig makes a decadent dipping sauce by whisking together heavy cream and melted Mexican chocolate, then adds a dash of ancho chile powder for a tickle of heat. Get the recipe here.

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Recipes: Fall Soups

Recipe for butternut squash soup with pumpkin seed mousse
 

Black Bean and Squash Soup This recipe from the JBF Award–winning cookbook Love Soup may be vegetarian, but the base of blended kabocha squash, black beans, and epazote leaves is hearty and complex. Butternut Squash Soup with Pumpkin Seed Mousse Gussied up with crème fraîche and truffle honey, this is a butternut squash soup for a dinner party. Creamy Beer Soup This heady soup calls for a wh

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Recipe: Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

In this sweet and silky seafood dish, Cabo San Lucas–based chef Marco Bustamante blankets black cod in a spicy cajeta, a Mexican condiment that's made by reducing sugar and milk (often from goats) until it's thick, sweet, and caramelized. Unlike traditional versions of the sauce, the cajeta in this recipe bends toward savory; when paired with rich black cod, it recalls the popular Japanese dish of miso-glazed black cod. Get the recipe here.

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On the Menu: November 5 through November 12

On the Menu Here's what's coming up at the Beard House and around the country: Saturday, November 5, 7:00 P.M. Virginia Fall Dinner As the executive chef of the Williamsburg Lodge, talented chef Rhys Lewis (formerly of the renowned American Club in Kohler, Wisconsin) has made Colonial Williamsburg a destination for foodies as well as history buffs. For this ode to Virginia’s bounty, Lewis will incorporate traditional Chesapeake ingredients in inventive preparations that evoke the area’s rich history. Sunday, November 6, 6:00 P.M. Kansas City: Friends of James Beard Benefit With spectacular views and mouthwatering seasonal fare, the American Restaurant is a classic staple of our culinary landsca

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In Season: Pumpkins

pumpkin

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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Now that's Italian! The JBF Gala & Auction in Photos

Here are some photos of the fabulous food, chefs, and guests at last night's gala dinner and auction at Guastavino's in New York City. We'll be adding more photos to our Facebook page soon! (Click on thumbnails for larger images. Photos by Ken Goodman, Mark Von Holden, and Mira Zaki.) [gallery orderby="ID"]

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Recipe: French Onion and Mushroom Soup with Bourbon and Swiss Cheese

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

At first glance, chef J. J. Kingery's version of French onion soup appears to be run-of-the-mill bistro fare. But there are some surprises lurking underneath that crunchy and golden blanket of cheese, like earthy mushrooms that have been cooked in sherry, as well as a generous splash of bourbon. Get the recipe here.

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