Recipe Roundup: Simple Summer Seafood

 

Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.

 

Lobster Rolls

Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.

 

Summer Crab and Tomato Salad

JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress o... Read more >

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JBF Names 2012 Leadership Award Recipients

 

Today JBF revealed its 2012 crop of Leadership Award recipients. These individuals, whose work focuses on creating a more healthful, sustainable, and safe food world, will be honored at our third annual food conference this October. Read up on the recipients below, then read the full press release here.

 

Wendell Berry, Author, Bringing it to the Table
For the brilliant insight he has brought to America's agrarian movement for more than six decades.

 

Dr. Jason Clay, Senior Vice President Market Transformation, World Wildlife Fund (WWF)
For his efforts to study and address the global social, environmental, and economic impact of a variety of commodities, and his cross-sect... Read more >

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Recipe: Cheerwine-Boiled Peanuts

 

We know that Southern-food enthusiasts tend to raise an eyebrow at inauthentic renditions of the region's specialties, but we think they might make an exception for Marc Jacksina's updated take on the classic Southern snack of boiled peanuts. The Charlotte-based chef gently boils raw, unshelled peanuts in water that's flavored with star anise and briny kombu. Then he strips off their shells and cooks them in a sweet concoction of mirin, white soy sauce, Tabasco, and Cheerwine, a beloved cherry-flavored soda from North Carolina. The result is an addictive snack that's equal parts sweet, salty, and savory—and completely irresistible to even the most steadfast purists.

 

Get the recipe here.

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On the Menu: Week of July 15

James Beard House Dinner

 

Here's what's happening at the Beard House next week:

 

Monday, July 16, 7:00 P.M.
Lobster Dégustation
At the exclusive and legendary ‘21’ Club, a Prohibition-era speakeasy turned New York institution, John Greeley’s tenure as executive chef has spurred an epicurean renaissance. Don’t miss Greeley’s signature blend of classic flavors and New American flair at this lobster lovers’ dinner.

 

Tuesday, July 17, 6:30 P.M.
West Village Social
Once a bohemian mecca for artists, writers, and musicians, this historic and quaint neighborhood is now home to some of the most lauded restaurants in New York City’s culinary landscape. Guests at this walk-around tasting and cocktail party will indulge in a variety of the West Village’s most d... Read more >

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Recipe: Fava Bean and Langoustine Crostini

 

An elegant opener for your next dinner party, these crostini from Jim Burke of New York's Caffè Storico are topped with sweet sheep's milk ricotta, creamy fava beans, and lightly breaded and lemon-spritzed langoustines. If langoustines aren't available, use jumbo shrimp.

 

Get the recipe here.

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Marion Cunningham, 1922–2012

 

The James Beard Foundation is saddened to hear of the loss of American culinary icon Marion Cunningham. Cunningham was a friend and colleague of James Beard, and was perhaps best known for her update of the classic Fannie Farmer Cookbook in 1979. She was a Beard Foundation Who's Who of Food and Beverage in America inductee in 1984 and was awarded our Lifetime Achievement Award in 2003. She was also a member of the Foundation's advisory board.

 

In honor of Cunningham's rich life, we're sharing Kim Severson's profile of her for the 2003 James Beard Awards program. You can read it here.

 

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