Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

green pepper recipes curated by the James Beard Foundation

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

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Talking Trust and Sustainability in New Orleans

 

In preparation for our 2012 JBF Food Conference, A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust, we're holding regional salons around the country to discuss the notion of trust in our food system. Our conference season officially kicked off this spring in Charleston, and then moved to New Orleans this summer, where we met with a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the local food community at Palace Café. We chatted with JBF executive vice president Mitchell Davis (who facilitates the salons along with food system consultant Karen Karp of Karp Resources) and he filled us in on the conversation.

 

JBF: Can you tell us a bit about why you... Read more >

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On the Menu: Week of August 12

 

Here's what's on the deck at the Beard House and beyond:

 

Sunday, August 12, 5:30 P.M.

Friends of James Beard Benefit: Honolulu

In honor of Julia Child’s 100th birthday, the team at Honolulu’s Kahala Hotel & Resort will join forces with talented local chefs to prepare an elaborate French feast. Join JBF’s own Mitchell Davis at this benefit to revel in the stunning locale and properly fête the venerable culinary icon.

 

Monday, August 13, 7:00 P.M.

Sustainable and Artisanal

Experience seasonal, farm-to-table cuisine at its best when chef de cuisine Jon Vaast of Dressing Room joins us at the Beard House. Overseen by JBF Award winner and sustainable foods advocate Michel Nischan, the pioneering restaurant prides itself on its impeccably crafted, ingredient-driven menu.... Read more >

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Recipe: Clams with Country Ham Vinaigrette and Candied Orange

 

When Halcyon, Flavors from the Earth's Marc Jacksina and fellow Charlotte-based chef Blake Hartwick started designing their Beard House menu, they immediately wanted to work with clams, specifically those from Rappahannock River Oysters, one of their most valued purveyors. The first idea to spring up was clams casino, the bacon and bread crumb–laden classic that enjoys heavy rotation in Rhode Island. Equipped with their Southern larders, Jacksina and Blake got to work on this regionally inspired spin. Benton's country ham was an obvious reliever for the bacon, so Jacksina blended it with horseradish and Tabasco to make an energized vinaigrette. Chef Blake fi... Read more >

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Video: Food at Chefs & Champagne

 

Months from now, when summer will be a distant memory, we'll be playing the above clip from our friends at Plum on a constant loop: it features highlights from last month's sun-soaked Chefs & Champagne New York, our annual tasting party in the Hamptons. Watch it now to see many of the dishes from this year's menu, including grub from JBF Award winners Daniel Humm, Marcus Samuelsson, and Chris Hastings.

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