Recipe: Scallops with Spring Pea and Grana Padano Purée

Scallops with Spring Pea and Grana Padano Purée We’re looking forward to using the first crop of peas in this lovely dish from Piero Premoli of Atlanta’s Pricci. He blends the springtime spheres with nutty Grana Padano cheese to make a tasty complement to marjoram-seasoned scallops. Get the recipe here.

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What's Happening at JBF LTD this Week

JBF LTDJBF LTD opens for its second week of business at Chelsea Market tomorrow. In addition our sold-out Passover Seder with Aaron Israel of Mile End, we've got daytime events with Gabrielle Hamilton, JBF Award–nominated blogger Kian Lam Kho, Marion Nestle, Michel Nischan, and more. You can view the full schedule here.

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On the Menu: April 17 through 23

On the Menu Here’s what’s happening at the Beard House next week: Sunday, April 17th, 6:00 P.M. Seventh Annual Tapas Challenge Back after a two-year hiatus, our tapas challenge has returned! Join the James Beard Foundation Greens when three of Nantucket’s top chefs face off in our annual tapas and wine pairing competition. After taking home the title in 2008, Tom Berry returns to defend his championship against two of Nantucket’s best chefs, Mike Lascola of American Seasons and Scott Osif of Galley Beach. Each chef will cook delicious dishes to pair with this year’s wines: Albariño, Grenache/Garnacha, and Syrah. The Greens will then judge each contestant’s pairings and decide the winner of this year’s tapa

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Rhubarb Recipes



We love rosy rhubarb for the energizing tartness it brings to sweets. Here are three dessert recipes that let these blushing stalks shine.

Strawberry–Rhubarb Crunch
Enjoy the classic springtime combination of strawberry and rhubarb in this simple dessert, which takes less than an hour to put together.

Oatmeal Biscuits with Maple, Strawberry, and Rhubarb
During her stint as pastry chef at Five & Ten in Athens, Georgia, Lynda Oosterhuis devised this refined take on the Southern favorite of biscuits and jam.

Coconut–Cardamon Rice Pudding with Rh... Read more >

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Interview with Rising Star Nominee Gabriel Rucker

Anna Mowry interviews James Beard Award–nominated Gabriel Rucker of Le Pigeon and Little Bird in Portland, Oregon

Nominated for the Rising Star of the Year Award for the fourth year in a row, Gabriel Rucker continues to be one of the gutsiest chefs in Portland, Oregon's thriving restaurant scene. Read on to see what he told us about his favorite local eateries and some memorable calamari.

JBF: You opened Little Bird a few months ago. What made you want to open a restaurant that serves more traditional bistro fare?

GR: It’s something that Portland needed, and we wanted to do another restaurant but something different from Le Pigeon. We also wanted to reach a broader crowd and we thought a bistro would do that.

JBF: How’s it going so far?

GR: We made the space about twice as big, hoping that the menu would attract more people. We’re located downtown, across fro

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Recipes: Meatball Madness

Spicy Pork Meatballs with Spicy Meat Sauce and Soft PolentaThe Meatball Shop's Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta

Though meatball madness may have officially peaked last year, at least according to our well borne-out 2010 food trend predictions, we still can't get enough of this classic comfort food. Here are a few of the meatball recipes we keep going back to: Michael White's Braised Sicilian Lamb Meatballs Pine nuts and raisins add a Sicilian touch to chef White's deeply satisfying meatballs.

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More JBF LTD Dinners Now on Sale

JBF LTDReservations for another batch of dinners at JBF LTD are now available for booking! We've got Michelle Bernstein on April 26; a series of dinners featuring the guys of Animal in Los Angeles and Frankies Spuntino and Prime Meats in New York; and Craig Deihl (whom we profiled last year) on May 2. Get 'em while they're hot!

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On the Menu: Georgia Wine Table

Steven Hartmand and Maria Le RouxSteven Hartmand and Maria Le Roux

American wine aficionados know that a winery renaissance is taking place across North Georgia, where a new wave of vintners is producing wines of truly exceptional quality. One such winemaker is Maria Le Roux of Montaluce Winery, who will be pairing her vineyard’s offerings with the artisan-inspired cuisine of executive chef Steven Hartman at tomorrow night's Beard House dinner. Check out the tempting menu below, then click here to make a reservation. Hors d’Oeuvre Springer Mountain Chicken Liver Mousse with Mead Macarons and Honey-Roasted Peanuts Pickled

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