Recipe: Beet Falafel with Hemp Seed–Tahini Dressing

Beet Falafel with Hemp Seed–Tahini DressingThis take on falafel from the folks at Schaeffer’s Genuine Foods in Venice, California, has shown us how to make one of our favorite forms of handheld eating even better: beets give the fried nuggets some extra sweetness, while the recipe’s complex spice blend will have you reaching for every bottle in your pantry.

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On the Menu: September 5 through September 11

Guests mingle before dinner at the Beard House. Here’s what’s happening at the Beard House next week: Friday, September 10, 12:00 P.M. Harvest Lunch The former executive chef of the Harrison and Citarella, Brian Bistrong has an impressive New York pedigree as well as a strong sensibility for what the city’s discerning diners want to eat. His menu at Braeburn transcends the traditional confines of comfort food, delivering dishes as sophisticated as they are crave-worthy. Saturday, September 11, 7:00 P.M. Sizzling Summer Barbecue True barbecue enthusiasts know that the country’s best offerings can be found at cutthroat ’cue competitions. Now you can also find them at the Beard House, where the championship-winning IQUE BBQ Cooking Team—a

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On the Menu: Our Labor Day Weekend Menu

labor day menuMarc Murphy's mini lobster rolls; Karen DeMasco's sweet corn budino with blueberries and cornmeal shortbread

As summer’s twilight looms, we’re testing the strength of our shopping bags by loading them up with ingredients for these tasty late-season recipes. This menu may not call for a piping hot grill, but it will still help you cope with the fact that another summer has come and gone. Chilled Carrot Soup With Clotted Cream, Pistachios, and Mint This elegant dish is souped up (sorry, we can’t resist) with curry, sweet pistachios, and an unexpected dollop of clotted cream, making it one of the more cosmopolitan carrot purées we’ve seen.

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Eye Candy: English Pea and Ricotta Ravioli with Langoustine and Speck

Ravioli Husband-and-wife team Scott and Heather Fratangelo, whose Upper East Side-based Spigolo has attracted discerning diners and two stars from the New York Times, recently showcased their modern interpretations of Southern cuisine, such as this English pea and ricotta ravioli with langoustine and speck. See more photos of the Beard House dinner here.

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