Recipe: Bourbon and Peppercorn–Glazed Pork Belly

In case Memorial Day grillables weren't enough to sate your inner carnivore, this recipe for glazed pork belly should do the trick. It's slathered in brown sugar, soy, and bourbon, a sticky-and-sweet mix that hardens into an irresistibly crispy coating after roasting in the oven.

Comments (0)

Giveaway: illy Coffee Trivia Winner

We have another winner! Michael Nestrud correctly guessed that whole milk is best for making cappuccino. According to our expert whole milk creates a superior tasting cappuccino with creamier foam and perfect texture. Michael can look forward to a set of two cappuccino cups from illy’s Almodóvar Collection. Thanks to everyone who played! Tune in next week for more coffee trivia from Master Barista Giorgio Milos.

Comments (0)

America's Classics: Totonno’s, Brooklyn, NY

A stone’s throw from the Cyclone, Totonno’s has been serving Neapolitan-style pies for more than 80 years, the sole hiatus beginning just before the restaurant’s owners accepted their 2009 America’s Classics award, when a fire forced Totonno’s to close for nearly a year. But it has finally reopened, much to the relief of Brooklyn regulars and pizza tourists, and early reports say the pies are better than ever. One of New York’s first pizzaiolos, Anthony “Totonno” Pero left his job making pizzas at Lombardi’s in 1924 to open a Coney Island pizzeria. His new enterprise, Totonno’s, has been in his family ever since. Lawrence Ciminieri, the fourth generation to be in charge, has stayed true to the original recipe. Each pizza is made with imported Italian tomatoes, locally made mozzarella, yeast, flour, salt, and not much else. The last—and arguably most important—component is the oven.

Comments (0)

On the Menu: May 30 through June 5

Here’s what’s happening at the Beard House next week: Wednesday, June 2, 7:00 P.M. Along the Aegean What’s a rigorously French-trained chef and alum of Jean Georges, Le Bernardin, and French Laundry doing cooking Greek food in Atlanta? Some might say he’s fulfilling his destiny. The son of legendary restaurateur I. Pano Karatassos, the younger chef Karatassos has shaped Kyma into a nationally renowned Greek seafood mecca. Thursday, June 3, 6:00 P.M. Beard on Film Lights, camera, eat! Our annual preview party of the NYC Food Film Festival is back, featuring a walk-around feast, a trailer screening, and a discussion with some of the directors of this year’s entri

Comments (0)

Eye Candy: Masa Turnovers

At a Beard House dinner celebrating the cuisine of Oaxaca, the chefs served these tiny masa turnovers. (The Spanish word for "dough," masa is made from ground corn kernels that have been fire-dried and soaked in limewater.) To see more photos of the Oaxacan feast, click here.

Comments (0)

Recipes: Our Memorial Day Weekend Menu

Stock your cooler and get the grill hot: Memorial Day weekend is almost here! Whether you’re planning one of your legendary backyard parties or enjoying a simple meal on the porch, consider serving one or more of our favorite summertime recipes: Alexandre Dumas Potato Salad Lighten up the classic potato salad with James Beard's preferred version, which is moistened with olive oil and white wine instead of mayonnaise. Chile–Lime Skirt Steak Martha Hall Foose gets maximum tenderness and flavor out of skirt steak by applying a tangy marinade. Smoked Pinea

Comments (0)

Giveaway: Know Your Coffee

We’re back with more coffee knowledge from Master Barista Giorgio Milos. In addition to trivia, we’ve got a bonus video of the master himself demonstrating the perfect free-pour latte. (Does his art match the level of creativity we saw in our Latte Art Contest?)

Comments (0)

Pages