Eye Candy: Turkish Coffee Sundae

Haim Cohen—Israel's premier celebrity chef and cooking show host—spun a menu of reinvented Israeli cuisine at the Beard House last month. This Turkish coffee sundae, layered with puff rice and feathery halva, was a real crowd pleaser. Click here to see more photos of chef Cohen's dinner. (What's the deal with chefs pairing coffee with puffed rice in their desserts? Cohen's is the second one we've seen recently. Look at David Katz's here.)

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JBF News: Shop at the JBF Amazon Store

Pull up a chair and grab your mouse: the JBF Amazon store is now open for business. Our inventory includes JBF Award–winning and –nominated cookbooks (we recently added this year's contenders), our favorite chefs' product lines, and much more. Best of all, a portion of every purchase will go towards supporting the Foundation, no matter what you end up buying. We'll continue beefing up our stock over the coming months, so check back often. Click here to take yourself to the store's homepage.

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Recipe: Kyoto Matcha Custard

Last month at the Beard House, John J. Shirley, executive chef at the New York Athletic Club, designed and served a menu that showcased the versatility of tea in cooking. We loved his simple but elegant custard perfumed with matcha, a fine green tea that's central to Japanese tea ceremonies. Consider it for an unexpected, luxurious dessert course at your next dinner party. (Chef Shirley uses matcha from Kyoto, but any matcha will do.)

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Tastebud: Chowchow Down


A pickled, relish-like spread that’s served cold, chowchow is popular in Pennsylvania, Appalachia, the American Southwest, and the South—and with gardeners who have leftover vegetables from summer’s harvest on their hands. The indiscriminate condiment employs almost anything from the ground, from tomatoes and onions to peas and cabbage, and is slathered on biscuits, beans, and burgers or eaten alone. Whatever its contents and purposes, chowchow is almost always flavored with mustard seed and vinegar. The origins of chowchow are disputed: some argue that chou, the French word for cabbage, is the root of the American name. (Other historians trace chowchow to reported sightings of the chow chow breed of dog listed on 19th-century restaurant menus in China; word got back to America, and when China began shipping pickles to the West Coast, the name stuck.) Th

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Food Matters: Beard Bytes

With hundreds of food-related apps available, the iPhone is one of the hottest gadgets for the professional and home cook. But which ones are worth a download? We asked chefs to tell us which tools they are using right now. Read on for their answers, and make your phone the most valuable multitasker in your kitchen.

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Eat this Word: Stone Crabs

WHAT? Seafood for the softhearted. As only the sweet, white claw meat of this warm water crustacean is eaten, fishermen twist the claws off and throw the crab back in the sea. The claws regenerate after about 18 months, although the new claw--known as a retread--is smaller than the original. Fisherman typically leave each crab with one claw so it can defend itself. James Peterson wrote in Fish & Shellfish that he was "shocked" the first time he saw the claws for sale because he assumed, mistakenly, that the crustacean had been killed for a relatively small amount of meat. The crabs, considered a delicacy today, were popularized 80 years ago at Joe's Stone Crab Restaurant in Miami Beach, now a historical landmark. You eat them, usually cold, by cracking the shell with a mallet and dipping the succulent meat in sauce. WHERE?

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Eye Candy: A Schmaltz to Remember

A bowl of matzoh ball soup from last month's deli-style James Beard dinner, which featured a team of talented chefs who transformed delicatessen staples into creative, contemporary cuisine. Click here to see more photos from the night.

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