Recipe: Chilled Watermelon Soup with Mint and Ginger

 

Even though splitting open a watermelon before it's officially summer feels like sacrilege, we're thankful that this chilled watermelon soup from Las Vegas–based chef Carla Pellegrino has come to rescue us from the recent spike in temperature. Made with blended frozen watermelon and served with a mound of crushed ice in its center, this dish will cool you to the core. Get the recipe here

Comments (0)

Recipe Roundup: Spring Peas

Pea recipes from the James Beard Foundation

Let this springtime staple shine in every course of a meal (even dessert!) with this menu of fresh and vibrant pea recipes.

 

Sweet Pea Toasts with Spicy Coppa
Begin the meal with these simple crostini, which are topped with a rustic pea purée and diced coppa, an Italian, dry-cured salume. 

 

Chilled English Pea Soup with Fava Bean–Almond Salsa
Peas partner with another green star of spring, the fava bean, in this soup from Peels restaurant in New York City.

 

Pan-Seared Scallops with Spring Pea and Grana Padano Purée
Chef Piero Premoli underpins marjoram-scented scallops with a blend of sweet peas, Italian Grana P... Read more >

Comments (0)

On the Menu: Week of May 27

 

Here's what's happening at the Beard House next week:

 

Wednesday, May 30, 12:00 noon
Beard on Books: Barb Stuckey
In her book, Taste What You’re Missing: The Passionate Eater's Guide to Why Good Food Tastes Good, food developer Barb Stuckey demystifies the science of taste by providing an eye-opening look at how individual biology, genetics, and the brain converge to create a personal experience of everything we taste.

 

Wednesday, May 30, 7:00 P.M.
Louisiana Farm-to-Table Dinner
At Jolie’s Louisiana Bistro, chef Manny Augello pays tribute to Acadiana—the state’s culturally rich Francophone region—with a menu that highlights bold Creole flavors and locally sourced ingredients. Join us to celebrate Augello’s take on Southern farm-to-table cuisine at his Beard House debut.... Read more >

Comments (0)

Recipe Roundup: Cocktails

 

Toast to warm-weather entertaining with one of these refreshing and decidedly grown-up cocktails from some of our favorite mixologists.

 

Donaji
Inspired by the legendary sacrifice of a beautiful Oaxacan princess, this citrusy, Mezcal-based cocktail was created by Julian Cox of Rivera in L.A. The rim of chopped chapulines (grasshoppers) is strictly optional.

 

Paddington
A touch of the famous bear's beloved orange marmalade rounds out this absinthe and rum cocktail from David Slape of New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.

 

Turf
Chill your cocktail glasses ahead of time to keep this gin lovers' drink from 2012 Outstanding Bar Program nominee B... Read more >

Comments (0)

Recipes from the Best of the Best: Eric Ripert's French-Style Scrambled Eggs

Eric Ripert's scrambled eggs

 

It may take a while to land that reservation at Le Bernardin. In the meantime, you can make a pan of Eric Ripert's light, fluffy, and dead-simple scrambled eggs. Get the recipe here.

--

JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus essays and recipes, so we're sharing some of this bonus content with our readers every week. Think of it as an appetizer.

Comments (0)

In Season: Asparagus

asapragus tips and recipes from the James Beard Foundation

 

Yes, yes, everyone knows that asparagus is in season in the spring. But after a long winter with nary a green veggie in sight, we can't help but get excited about seeing those long, brightly hued stalks at the market.

 

Plus, asparagus is about as easy to cook as it gets. We could eat simple, olive oil-drizzled roasted asparagus pretty much every day until July, but sometimes we mix it up with a piquant vinaigrette and some chopped olives. We also like to blanch asparagus, throw it into the blender with lemon zest and a big handful of Parmesan, and toss the surprisingly creamy purée with penne. If you're itching to get fancy, try a shaved asparagus pizza or a side dish of asparagus with walnuts and plenty of brown butter. Or, if the thought of an asparagus-free summer is more than you can bear, try pickling it with that other harbinger of spring: ramps.

 

How to Choose and Store:

Regardless of whether you prefer thick... Read more >

Comments (0)

Pages

JBF Kitchen Cam