On the Menu: August 8 through August 11

On the Menu In the mood for Southern American, Japanese, or Latin American? Your cuisine of choice is on the menu this week at the Beard House. Monday, August 8, 7:00 P.M. A Salute to Chile Peppers Calling all hotheads: don’t miss this spectacular salute to the chile pepper prepared by Nicholas Farina, the chef and owner of Verdad, a Latin American tapas bar. An alum of some of the Northeast’s top kitchens, Farina will explore all the nuances of the mighty chile by incorporating different varieties into each course of this flavor-packed menu. Tuesday, August 9, 7:00 P.M. Southern Flavors Meet Oregon Wines A 2011 JBF Award semifinalist, Lee Richardson trained at revered New Orleans restaurants like Nola and

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Recipe: Pork Dumplings with Soy, Chile, and Cilantro Sauce

Chile–Pork Dumplings Jehangir Mehta's turmeric and cinnamon–peppered pork dumplings arrive at the table with a fiery sauce that will tempt even the most self-restrained eater to double dip. Get the recipe here.

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On the Menu: A Salute to Chile Peppers

Nicholas Farina and Mixologist Pablo “Papi” HurtadoNicholas Farina and Mixologist Pablo "Papi" Hurtado

Calling all hotheads: don’t miss this spectacular salute to the chile pepper prepared by Nicholas Farina, the chef and owner of Verdad, a Latin American tapas bar. An alum of some of the Northeast’s top kitchens, Farina will explore all the nuances of the mighty chile by incorporating different varieties into each course of this flavor-packed menu. Check out the menu below; if you think you can stand the heat, click here to make your reservation. Hors d’Oeuvre Big-Eye Tuna Pizza with Spicy Chile Aïoli Hamachi Ceviche wi

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Market Haul: August 3

the market haulIt probably comes as no surprise that here at the JBF offices, we like to talk about food—a lot. One of the topics we most often discuss is what we bought at the greenmarket or received in our weekly CSA box and what we’re planning on cooking with it. Sometimes even the most experienced cook needs a little inspiration, especially when faced with five pounds of rutabaga for the third week in a row. To bring that conversation to our readers, we’re launching a new series called Market Haul in which we’ll share a list of ingredients and the dishes we plan to make with them. We hope you’ll jump into the discussion with your own recipe ideas and ingredient challenges

The Haul: green beans, dill, Japanese eggplant, zucchini, yellow squash, cipollini onions, carrots, garlic, kohlrabi, Walla Walla onions, peaches, nectarines, blueberries

The Menu Ideas:

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Grilling Favorites

Grilled Loup de Mer with Braised FennelGrilled loup de mer with braised fennel

Though we love a good hot dog, everyone's grilling arsenal should also include a few easy but elegant crowd-pleasing dishes. Grilled Texas Tenderloin Oak wood chips lend this succulent tenderloin a powerful smoky flavor. California-Style Char Siu Pork Tacos So easy and so delicious. Just make sure to give this recipe from Suzanne Tracht the time it deserves: for best results, the pork needs to marinate for three to five days before grilling. Grilled

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Recipe: Warm Sheep's Milk Feta with Apricot Tapenade

Warm Sheep's Milk Feta with Apricot Tapenade In this richly flavored Mediterranean-style dish, Israeli chef Erez Komarovsky pairs briny feta cheese with the concentrated tartness of roasted and dried apricots. Chef Komarovsky favors a feta made with sheep's milk, which is sweeter and richer than mass-produced versions. Get the recipe here.

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