Recipe Roundup: Global Cuisine

Stephanie Izard's recipe for Portuguese malasadas, adapted by the James Beard Foundation

 

In a dinner rut? Find mealtime inspiration——and cram for our international cuisine quiz——with this collection of recipes from around the world.

 

Goan-Style Shrimp Curry

This coconut-scented curry from chef Suvir Saran is inspired by one he had at a friend's home in Goa. Sambhaar is a blend of spices frequently used in South Indian cooking; if you can't find it, substitute whichever curry powder you have on hand.

 

Lamb Stuffed with Feta, Sun-Dried... Read more >

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Lunch: It's Not Just for Kids

grown-up lunch recipes, curated by the James Beard Foundation

 

It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:

 

Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]

Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.

 

Miso-Marinated Pork Bento [Just Bento]

Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >

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Secretary of State Hillary Clinton's Message to the Diplomatic Culinary Partnership Initiative

By now you've probably heard about our exciting collaboration with the State Department—the Diplomatic Culinary Partnership! To mark the launch of the program and its attendant American Chef Corps (a network of chefs from across the country who have agreed to serve as diplomatic resources), we headed down to Washington, D.C., on Friday for an event at the U.S. Department of State headquarters. While we were there, we were treated to this warm message from Secretary of State Hillary Clinton:

 

 

Stay tuned for some more highlights from Friday's gathering. Read the official press release about the Diplomatic Culinary Partnership here.

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Last Month's Best Recipes

Brian Roche's corn bisque with crema

 

Here are our recipe tester's favorite recipes from August:

 

Corn Bisque with Crema

Get your hands on some late-summer corn and make this flavorful, Mexican-inspired coup. 

 

Grilled Hanger Steak with Peperonata

Don't pack up your backyard grill just yet: this simple main of seared hanger steak and sautéed bell peppers and tomatoes will be delicious on one of the final hot days of the season.

 

White Chocolate–Lemon Verbena Panna Cotta with Raspberries and Pistachios

JBF Award–winning pastry chef Claudia Fleming created this elegant dessert for this year's... Read more >

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In Season: Tomatoes

tomato recipes, curated by the James Beard Foundation

 

Remember a few years ago, when tomato blight pretty much wiped out the harvest throughout the East Coast, and nary a Caprese salad was made the whole summer? This year is pretty much the opposite of that, tomato-wise. Our CSA box this week was loaded with six pounds of sweet red and yellow tomatoes, and apparently there are many more to come. Bring it, we say.

 

How to Store: Do not refrigerate tomatoes. We repeat: do not refrigerate tomatoes—keep them at room temperature. Refrigerating tomatoes damages the fruits’ membranes and their flavor-producing enzymes, rendering them mealy and tasteless. Fresh tomatoes stored in a bowl on the kitchen counter should keep for a few days to a week.

 

How to Cook: When tomatoes are at their peak, it feels like a shame not to eat them in their purest form: sliced, liberally drizzled with olive oil, and sprinkled with sea salt and a few torn basil leaves. But take advantage of this year... Read more >

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U.S. Department of State to Launch Diplomatic Culinary Partnership with Help from JBF

 

 

From Michelle Obama’s vegetable garden to the recent release of her husband’s home-brew recipe, it’s clear that food has become a major player in the capital. And this week, food is spreading from the White House to the State Department, where it will become a diplomatic instrument under a new initiative known as the Diplomatic Culinary Partnership. The program, which was developed in a partnership with JBF, creates the American Chef Corps, a group of chefs who will act as food-focused statesmen, dispatched around the globe to promote American cuisine and ingredients. "By showcasing the best of American cuisine and creativity, we can show our guests a bit about ourselves," says United States chief of protocol Capricia Penavic Marshall. "Likewise, by incorporating elements of our visitor's culture, we can demonstrate respect and a desire to connect and engage. The connections formed over a shared meal can develop into some of the strongest bonds. Food has the unique ability to unite and energize."

 ... Read more >

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