Eye Candy: Attack of the Macaron

Citrus Macaron with Citrus Slices, Lime–Vanilla Sorbet, Lemon Curd Cream, and Blood Orange Sauce At a celebration of Steve Wynn's Las Vegas empire, Encore pastry chef Frédéric Robert Citrus served citrus macarons with citrus slices, lime–vanilla sorbet, lemon curd cream, and blood orange sauce. Check out more photos of the stunning Beard House meal.

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On the Menu: October 24 through October 30

A view of the Beard house from the back patio. Here’s what’s happening at the Beard House and around the country next week: Sunday, October 24, 12:00 P.M. Tutto Toscana Brunch The classic Italian brunch may be the simple duo of cappuccino and cornetto, but we knew the country’s culinary crema would do wonders with the American breakfast when given the chance. In their farewell to the Apicius culinary school’s Tutto Toscana series, the faculty will prepare a delicious brunch that draws on Tuscany’s culinary traditions. Monday, October 25, 7:00 P.M. East Coast Meets Spain Named after the Spanish word for “foam,” Espuma also evokes the Delaware restaurant’s coastal locale, which offers endless inspiration for Jay Caputo’s New American cuisine. Jo

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Recipe: Scallop Tasting

Kim Canteenwalla's Scallop TastingThis lovely scallop trio from Vegas chef Kim Canteenwalla showcases the seafood in three preparations: seared with pickled watermelon rind; poached in a rich cream sauce; and a spicy ceviche finished with pink peppercorns.

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Recipe: Pan-Seared Snapper with Paella-Style Quinoa

Anthony Dawodu's Pan-Seared Snapper with Paella-Style QuinoaThis pan-seared snapper dish takes a cue from Spanish paella: instead of rice, quinoa plays host to a medley of shellfish, sautéed vegetables, and fresh herbs. Make it tonight for a satisfying weeknight meal.

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A Menu from James Beard's American Cookery

James Beard's American Cookery

While a lucky few have already gotten their hands on the new edition of James Beard's American Cookery (see Gael Greene's Twitter feed), mere mortals still have to wait another five days to see the repackaged classic. In the meantime, take a look at the menu served to members of the media at yesterday's Beard House lunch. Every course was lifted straight from the book's pages.

Hors d'Oeuvre: Dainty Sandwiches > Smoked Salmon with Lemon; Asparagus Tips with Mayonnaise (page 815) Luncheon: Leek and Potato Soup (page 92) Breaded Chicken Breasts (page 215

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Eat this Word: Wattle Seed

wattle seedWHAT? Down Under delicacy. Wattle seeds come from the pods that grow on acacia trees in Australia. A dietary staple for the continent’s aboriginal population, wattle seeds were traditionally ground into flour and baked into a flat bread. Today the Australian edibles are prized for their high nutrient content and nutty, coffee-like flavor when roasted; in fact, the seeds smell and taste so much like java that many Australians drink a beverage made from them as a caffeine-free substitute. Wattle seeds are most frequently added to desserts—they’re particularly delicious when paired with nuts and chocolate—but the possibilities for their use are endless. WHERE? Dewey LoSasso's Beard House dinner WHEN? October 30, 2010 HOW? Watt

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