Recipe: La Condesa's Rosemary–Brown Butter Ice Cream

rosemary–brown butter ice cream We're loving this soulfully sweet ice cream from the team at Austin's La Condesa. Made with brown sugar and nutty beurre noisette, it's the perfect candidate for stewed or baked fall fruits à la mode.

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Power Lunch at Chez Panisse with Michael Pollan and Alice Waters

Chez Panisse A once-in-a-lifetime package just landed on the JBF online auction block: lunch with foodie do-gooders Michael Pollan and Alice Waters at the temple to California cuisine, Chez Panisse. On top of this meeting of the sustainability-focused minds, you'll also get one copy each of Pollan’s Food Rules: An Eater’s Manual and Waters’s In the Green Kitchen: Techniques to Learn by Heart. (But if you want to get their autographs, you're on your own.) Learn more about this exciting opportunity!

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Recipe: Lawrence Chu's Home-Style Oxtail Stew

Lawrence Chu's Home-Style Oxtail StewThis Chinese-style oxtail stew is go-to comfort food for Bay-Area chef Lawrence Chu. Once you taste the succulent, hours-long braised meat, which is scented with ginger, star anise, and chile paste, it will become a favorite in your home as well.

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On the Menu: Harvest to Heat

Harvest to Heat The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation): Hors d’Oeuvre Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche Cured Foie Gras with Autumn Fruit on

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Eye Candy: A Toast

Christian Caiazzo of Osteria Stellina celebrates with a shot in the Beard House kitchen Osteria Stellina's Christian Caiazzo and his team celebrate with shots after sending their final course out of the Beard House kitchen. See more photos of Christian Caiazzo's Beard House dinner here.

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James Beard's Recipe Box: Molasses Cookies

molasses cookies from James Beard's American CookeryTo celebrate yesterday's reissue of James Beard’s American Cookery, we have invited cookbook authors, food writers, and chefs to prepare one of its recipes. In the coming weeks we will publish these writers’ reflections on cooking from one of the most important works in the history of our country’s cuisine. We hope their essays inspire you to do the same. First up is freelance writer and cookbook author Lauren Chattman. Stay tuned for dispatches from Mollie Katzen, Dorie Greenspan, Jennifer McLagan, and more. – JBF Editors Just when I was thinking that it was time to fill the cookie jar with something old-fashioned for fall, James Beard’s American Cookery arrived in the mail. Paging through the book, my eye focused on page 721, a recipe for

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The Perfect Saturday?

The Vices That Made Virginia Having your fill of oysters, bourbon, cigars, and bluegrass sounds like a great way to spend a Saturday. Add a Virginia pig roast and, well, now you really have a party. These are just some of the highlights of The Vices That Made Virginia, a fundraiser to benefit the new partnership between Arcadia Center for Sustainable Food & Agriculture and the National Trust for Historic Preservation. All proceeds will go toward helping this innovative venture create a vibrant, secure, and equitable local food system in the national capital region. WHEN? Saturday, November 6, 2010 WHERE?  Woodlawn in Alexandria, VA

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