On the Menu: Spring Teatime Lunch

Erica Leahy and Andrea LekbergErica Leahy and Andrea Lekberg

Looking for some Sunday-afternoon plans? Savor a sophisticated high tea–inspired luncheon prepared by the talented team behind the Artist Baker, a highly acclaimed boutique bakery. Pastry chefs Andrea Lekberg and Erica Leahy, both alums of prestigious eateries such as Craft, db Bistro Moderne, Sweet Melissa’s Patisserie, and Pichet Ong’s Batch, have designed an impeccably seasonal menu for this Sunday's Beard House lunch. Have a look at the menu below (you'll find a recipe!) and then click here to make your reservation.

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Passover Seder with Mile End at JBF LTD

JBF LTDTickets for our Seder at JBF LTD are now available sold out. We're bringing the innovative Jewish food of Mile End's Aaron Israel and the traditions of the Seder table interpreted by George Robinson, author of Essential Judaism, for the ultimate pop-up Passover. Reservations are going fast, so hurry up and get your seat!

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Recipe: Chilled English Pea Soup with Fava Bean–Almond Salsa

Chilled English Pea Soup with Fava Bean–Almond Salsa By the time April rolls around, nothing excites us more than the color green on our plates. The spring-signaling hue is in ample supply in this refreshing English pea soup, sent to us by the team at Peels in New York City. A Fresno chile–spiked salsa of favas and almonds adds some kick to the sweet and creamy base. Get the recipe here.

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Eye Candy: Sunday Supper at Chelsea Market

Sunday Supper at Chelsea Market Participating chefs at our third annual Sunday Supper at Chelsea Market pose for a group photo after sending out desserts. You can see more photos of the food and the fun by clicking here.

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March's Best Recipes

Chocolate Caramel TartletsMichael Reardon's chocolate–caramel tartlet with fleur de sel

Francesco Buitoni's Gnudi with Cavolo Nero Sauce These pillowy dumplings are made with ricotta impastata, a premium ricotta with a smooth and buttery texture. If you can't find it, let some high quality ricotta drain in the refrigerator for about a day. Michael Reardon's Chocolate–Caramel Tartlets with Fleur de Sel The irresistible combination of caramel and salt stars in these indulgent, single-serving tarts. Joe Cicala's

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2011 JBF Scholarship Applications Now Available

chef toque Are you eager to attend culinary school, but in need of a boost? Applications for James Beard Foundation scholarships and professional grants are now available online. You can visit the homepage of our scholarship program by clicking here. You’ll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork.

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