Recipe: Dill Spaetzle from the Bristol in Chicago

Recipe for dill spaetzle from Chris Pandel of the Bristol, adpated by the James Beard Foundation


This tender spaetzle plays a supporting role in one of the most popular dishes at the Bristol, chef Chris Pandel's Mediterranean-leaning eatery in Chicago. To form the noodles, Pandel places a colander over a pot of boiling water and pushes the mustard-spiced batter through its holes. When the spaetzle is done, he serves it with roast chicken. Get the recipe here.

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Recipe: PDT's Paddington Cocktail

The Paddington cocktail from New York City's PDT


Inspired by Paddington Bear, this cocktail from New York City's PDT, one of the bars nominated for our new Outstanding Bar Program award, is flavored with a spoonful of orange marmalade (Paddington's favorite); its bitterness is kept in check by the honeyed notes of Lillet Blanc and the tropical, spicy character of white rum . Get the recipe here

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On the Menu: March 30 through April 7

James Beard House


Here's what's happening this week at the Beard House and beyond:

Friday, March 30, 7:30 P.M. through Sunday, April 1

New Jersey Food and Wine Festival
The 4th annual New Jersey Wine & Food Festival at Crystal Springs Resort is a celebration of wines and chefs from around the nation. Held at the state's only four-season resort, Crystal Springs, the weekend's events are designed to allow food and wine lovers to meet and mingle with chefs, winemakers, and fellow wine aficionados. The centerpiece of the Festival is the Grand Tasting, featuring 25 restaurants, 30 wineries, a VIP experience, a live orchestra, and an exciting silent auction. The weekend also includes a variety of dynamic chef- and winemaker-led seminars featuring award-winning small-production wines; a unique look at Crystal Springs's 120,000-bottle wine cellar; and tasting... Read more >

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Market Haul: March 29


It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.

The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots

The Menu Ideas:

Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.

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Recipes from the Best of the Best: Jeremiah Tower's Mixed Vegetable Ragoût

Jeremiah Tower's recipe for mixed vegetable ragoût


Now that the food world is abuzz with reports of ramp sightings at farmers' markets, we know it won't be long before the rest of the season's bounty arrives, and when it does, we'll be making JBF Award winner Jeremiah Tower's vegetable medley, which sings with pure garden flavors. When preparing the dish, chef Tower uses a technique that he learned from Richard Olney: he methodically boils the ingredients separately, then progressively adds them to a simmering stock that's flavored with pearl onions and herbs, ensuring that every vegetable is cooked only for as long as it needs to be. Get the recipe here.




JBF has recently released The James... Read more >

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JBF Kitchen Cam