Remembering Jim

Today marks the 26th anniversary of James Beard’s death. He brought simple, accessible, and delicious food to a generation of Americans through his many cookbooks, TV appearances, and cooking classes. Beard championed local, seasonal eating long before it was chic and helped American cuisine to reach the elevated level of its European counterparts. At the James Beard Foundation we are proud to carry on the legacy of this larger than life man. Here’s to you Jim.

Comments (0)

Recipe: Field Mushroom and Cheddar Omelet Canapés

Field Mushroom and Cheddar Omelet Canapés Topped with earthy wild mushrooms and sharp cheddar cheese, these delicious omelet canapés will make your brunch table the place to be. Get the recipe here.

Comments (0)

Eye Candy: Dessert Burger

Roadside Kitchen Dessert Burger At his November Beard House dinner, Brett McKee and his team from the Roadside Kitchens prepared this playful dessert inspired by the classic combo of burger and fries. A glazed doughnut "bun" hugged a chocolate patty and a slice of mango gelato, while cinnamon–sugar fries, raspberry coulis, and white chocolate crème anglaise appeared on the side. See more photos from the Roadside Kitchens dinner here.

Comments (0)

Tastebud: Ancona Duck

ancona duck
Few people have heard of the Ancona duck, a rare heritage breed of bird whose numbers had until recently become critically low. Only ten years ago, there were just 128 breeding Ancona remaining in North America. Left behind by industrial agriculture—which prefers the fatty Pekin duck that accounts for 95 percent of domesticated duck production in the country—the mottled Ancona was inching closer to extinction. Fortunately for this, ahem, lucky duck, waterfowl expert David Holderread of Corvallis, Oregon, intervened. He found a pair of genetically clean Ancona that became the Adam and Eve of the breed. The majority of Holderread’s prized stock now resides at Willamette Valley’s Boondockers Farm, which is run by two former restaurant professionals who are passionate about raising heritage animals. One of the farm’s regular customers is chef Gabriel Gill of the Rabbit Bistro in Eugene, who served the lean, flavorful fowl with cherries and bl

Comments (0)

Recipe: April Bloomfield's Acquacotta

April Bloomfield's recipe for acquacotta While acquacotta translates to "cooked water," this Tuscan vegetable soup is packed with powerful flavor. April Bloomfield's version features creamy clams and salty slab bacon. Get the recipe here.

Comments (0)

Recipe: Pork Cracklings

Pork cracklings recipe While we don't always root for the same team, everyone can get behind these sweet-and-salty pork cracklings for a game-time snack. This version is cleanly seasoned with salt and pepper, but we think a dusting of cayenne pepper or paprika would be a tasty touch.

Comments (0)

Pages