Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-flecke... Read more >

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JBF's Best of the Best Drop by The Martha Stewart Show

 

In case you missed it, several of our Outstanding Chef award winners, including Eric Ripert, Tom Colicchio, and David Bouley, hit the set of The Martha Stewart Show last week to discuss our book, The James Beard Foundation's Best of the Best, and also share some simple recipes to make at home. You can see highlights from the episode in the video above. All of the featured recipes are now available on Martha's website, and you can view a preview and order a copy of The James Beard Foundation's Best of the Best... Read more >

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Recipes from the Best of the Best: Lidia Bastianich's Grilled Tuna

Lidia Bastianich's recipe for grilled yellowfin tuna with beet salad and Humboldt Fog, adapted by the James Beard Foundation

 

When a dish is seemingly found on nearly every menu, we know it's because the flavor equation is a winner. But for the New American standard of tuna with beet salad, JBF Award winner Lidia Bastianich has added a touch that invites renewed appreciation. She coats the tuna in panko and Grana Padano cheese, which darkens to a umami-rich crust when the fish is seared on a piping hot grill. Get the recipe here.

 

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JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When... Read more >

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Talking Sustainability and Scale in Charleston

 
 

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 concept of trust in our food system. Our conference season officially kicked off on April 10 in Charleston, South Carolina, where we met with a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the Charleston food community. The participants were asked to consider the notion of trust through a variety of lenses—science, scale, and place. Last week, we shared the feedback on the concept of place, and yesterday, we shared the group's insights on science. Next up, we’d like to share what everyone had to say about the context of scale as... Read more >

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Recipe Roundup: Comfort Food Favorites

Mindy Fox's roast chicken recipe, courtesy of the James Beard Foundation

 

This week, set aside your Redzepi-inspired creations and that 30-step recipe for Pierre Hermé macarons and make one of these simple, satisfying dishes instead.

 

Roast Chicken with Basil, Scallions, Lemon Butter, and Potatoes
It doesn't get much better than a butter-rubbed roast chicken with crisp potatoes. This easy recipe from Mindy Fox's lovely A Bird in the Oven, and Then Some is one you'll return to again and again.

 

Farmer's Mac and Cheese
The most popular recipe on our website, this decadent dish is a trumped-up take on the most comforting of comfort foods.

 ... Read more >

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Recipe: Buttermilk Fried Chicken Fingers

Jason Santo's recipe for buttermilk fried chicken fingers, adapted by the James Beard Foundation

 

When it comes to chicken fingers, we know it can be hard to banish associations with the bland and rubbery nuggets that you picked at in your elementary school's cafeteria. But these fried beauts from Boston-based chef Jason Santos offer redemption: they're infused with tangy, fiery flavor (after luxuriating in buttermilk and hot sauce) and sheathed in a crunchy corn-flour coating that shatters at first bite. Get the recipe here.

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Talking Sustainability and Science in Charleston

 

Last week, we filled you in on our recent regional salon, held in preparation for our 2012 JBF Food Conference: A Crisis in Confidence: Creating a Better, More Sustainable Food World We Can Trust. The salon drew a diverse group of 18 insightful chefs, farmers, restaurateurs, educators, and other members of the Charleston food community who shared their opinions on what’s happening in today’s food system. The participants were asked to consider trust through a variety of lenses, and yesterday’s post was devoted to the notion of “place.” Next up, we’d like to share what everyone had to say about the context of science as it relates to trust in our food system:

 

Science had both positive and negative connotations for our participants. According to on... Read more >

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Q & A with Hedy Goldsmith of Michael’s Genuine Food & Drink

Hedy Goldsmith

 

At the Miami hotspot Michael’s Genuine Food & Drink, pastry chef Hedy Goldsmith’s whimsical yet sophisticated treats have earned an ardent following. We called up the Outstanding Pastry Chef award nominee to learn about her debut cookbook, the unexpected star of her repertoire, and how a Philly cheesesteak changed her life.

JBF: We’ve read that you like to draw on local fruits and herbs in your desserts, and that you use unexpected techniques like smoking. What are your favorite combinations?

HG: Smoked bittersweet chocolate with pickled mulberries; I was blown away at how great the flavors were together. I actually just served this dessert recently. Mulberry season is so short, so I try to jam-pack them with different flavors before they’re gone.

JBF: What’s your favorite dessert that you’ve made for Michael’s Genuine F... Read more >

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