Recipe Roundup: Zucchini

 

To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:

 

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a s... Read more >

Comments (0)

Market Haul: Weekend Getaway

 

We're heading to the beach this weekend and there's one thing we're definitely packing for the trip: our CSA box. During our two-day getaway, we'll be eating lunches out but cooking all of our breakfasts and dinners, so the goal is to use up as much of our haul as possible over the weekend.

 

The Haul: collard greens, Tuscan kale, cabbage, carrots, zucchini, spring onions, scallions, rhubarb

 

The Menu:

 

Day 1 Breakfast:

 

Eggs and Zucchini [Shoots and Roots]

Thin rounds of zucchini, a handful of herbs, and grated Grùyere add summery flavor to this simple omelet.

 

Baking Powder Biscuits [JBF]

James Beard's buttery biscuits are as good slathered with... Read more >

Comments (0)

On the Menu: Week of July 22

chefs at James Beard House

 

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

 

Tuesday, July 24, 7:00 P.M.
Modern Italian
Touted as a “chef to watch” by Esquire, Enzo Fargione has garnered widespread acclaim for his modern Italian cuisine. At Elisir, his latest venture, the Turin-born chef lives up to his hands-on reputation with an observation deck and a live video feed of his masterful work in the kitchen.

 

Wednesday, July 25, 7:00 P.M.
Jody Adams’s Waterfront Gem
When James Beard Award winner Jody Adams tapped protégé Andrew Hebert to lead the kitchen of TRADE, her new restaurant in a revitalized waterfront neighborhood, he quickly proved to be the man for the job, dazzling diners with his mastery of bold, global flavors.

 

Thursday, July 26, 7:... Read more >

Comments (0)

Ask a Chef: Andrea Reusing, Where Should We Eat Around Chapel Hill, NC?

 

We asked 2011 JBF Award winner Andrea Reusing of Chapel Hill, North Carolina’s Lantern and author of Cooking in the Moment: A Year of Seasonal Recipes for her top restaurant picks.

 

Quintessential Carolina cooking
Scratch
Durham, NC

 

“Phoebe Lawless’s pieshop is also an evolving homage to seasonal Southern flavors. North Carolina apples and peanuts are stacked for sale alongside a bakery counter that dispenses fried baloney sandwiches, spicy collard slaw, and sugar pie.”

 

Special occasion
Poole’s Diner

Raleigh, NC


 

“Ashley Christensen designed Poole’s Diner with a cook’s night off in mind: cozy room, exciting cocktails, kind staff, and wonderful food that you wish you’d thought of.”

 

Quick snack
Toast... Read more >

Comments (0)

Wild Food: Chefs on the Hunt for Native Ingredients

 

by Jessica Ferri and Alison Tozzi Liu

 

At one of the most revered restaurants on earth, the chef is almost as well known for the way he procures his ingredients as he is for how he cooks them. At Noma, which has held onto the coveted top slot on the World’s 50 Best Restaurants list for the third year in a row, chef René Redzepi doesn’t just serve foods native to his homeland of Denmark—he’s often found plucking local treasures from the soil himself.

 

In the years since Redzepi and his compatriots struck a culinary nerve by taking locavorism to the next level, many chefs—several Redzepi protégés among them—have helped launch a worldwide foraging trend that has begun to eclipse the modernist, technique-driven focus that dominated restaurant kitchens during the past decade.

 

On the Job

 

Though there are certainly chefs who like to go out into local fields and forests to gather ingredients themselves, some restaurants now employ professional foragers.... Read more >

Comments (0)

Plum TV Previews Chefs & Champagne® New York

 

A celebrity chef–studded lineup. Outstanding food. Flowing Champagne. A picturesque vineyard setting.

 

That's what's on the menu at this Saturday's Chefs & Champagne in the Hamptons. If you're still on the fence about attending, check out this preview of the event from our friends at Plum TV.

Comments (0)

Pages

JBF Kitchen Cam