On the Menu: Middle Eastern Magic

Ana Sortun JBF Award winner Ana Sortun and Maura Kilpatrick of Boston’s Oleana and Sofra are bringing their inventive take on Eastern Mediterranean cuisine to the Beard House on Thursday with a mezze-inspired menu. Former Oleana sommelier Theresa Paopao will select the wine pairings, and Siena Farms will provide the locally grown produce. Here's what's on the menu: Hors d’Oeuvre Cheese Puffs with Persian Carrot Jam Kumquats with Goat Cheese and Halvah Brussels Sprout Dolmades with Sesame Seeds, Walnuts, and Pomegranate Kingfish Nayeh with Pickled Red Onions and Herb Salad Monkfish with Black Garlic–Tahini Sauce and Fried Pita Bread Pairing: Prosecco Cocktails with Winter Citrus and Persian Spices Dinner Assorted Mezze > Braised Gigante Beans with Whipped Feta and Wild Greek Herbs; Winter Green Vegetable Tzatziki on Za’atar Bread; and Fattoush with Escarole, Apple, Pa

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On the Menu: January 16 through January 22

Guests mingle in the Beard House Here’s what’s happening at the Beard House and around the country next week: Wednesday, January 19, 12:00 noon Beard on Books: Dana Cowin and Kate Heddings In Food & Wine Reinventing the Classics, the stylish and popular magazine's editors present reimagined classic dishes like cheddar B.L.T. burgers with Russian dressing, Thai green curry chicken wings, and butterscotch sticky buns. It's the perfect cookbook for cooks who want to breathe new life into their repertoire. Wednesday, January 19, 7:00 P.M. Colorado Ranch and Farm Boulder chef Eric Skokan of the Black Cat returns to the Beard House with his French-inflected yet utterly American cuisine. For this dinner, he has designed a so

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Recipe: Dano Hutnik's Lamb Stew with Parsnips, Bacon, and Fennel

Lamb Stew with Parsnips, Bacon, and Fennel Planning on hibernating during the long, cold weekend? Be sure to curl up with a bowl of this satisfying lamb stew from chef Dano Hutnik.

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Eye Candy: Oh My, Pumpkin Pie

Savory pumpkin pies Rows of savory pumpkin pies sit on a baking sheet during Kevin Lasko and Richard Leach's Beard House dinner. Check out more photos of the meal.

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Awards Watch: Restaurant Design & Graphics Awards

James Beard Awards medallion While our other Awards deadlines have already whizzed on by, there's still time to mail in submissions to our Restaurant Design & Graphics Awards. The deadline is Saturday, January 29, and you can download the official entry form here.

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Short Ribs, Three Ways

Gerald Hirigoyen's Beef Short Ribs in MoscatelGerald Hirigoyen's short ribs in Moscatel

Every winter we love to return to the ease and comfort of braised dishes. Here, three of our favorite recipes for fall-off-the-bone short ribs: Jeremy Martindale's Short Ribs with Sweet Potatoes and Cabbage This classic take on a stick-to-your-ribs dish gets even stickier with bacon-studded cabbage and seared sweet potatoes on the side. Gerald Hirigoyen's Short Ribs in Moscatel Dessert wine may sound like an odd choice for a braising liquid, but deeply sweet and syrupy Spanish Moscatels have the heft to stand up to

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