On the Menu: December 19 through December 25

Beard House dining roomHere’s what’s happening at the Beard House next week: Sunday, December 19, 12:00 P.M. Latin Brunch Fiesta Julian Medina and the culinary team behind his growing pan-Latin/Spanish restaurant empire are coming to the Beard House to serve our favorite meal of the week, brunch. Known for bold flavors and fab cocktails, Medina’s eateries have earned raves from critics ranging from Sam Sifton of the New York Times to Gael Greene of New York magazine. Monday, December 20, 7:00 P.M. Festive Mexican Christmas At Zahav, Michael Solomonov did for Israeli food what David Chang has done for Asian food, according to the New York Post. Now Solomonov, along with his partner Steve Cook and executive chef Lucio Palazzo, have modernized Me

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On the Menu: 2011 Food Trends

trendsClockwise from top left: Matthew Lightner's Willamette Valley onion salad with caramelized allium vinegar, herbs, and crisp vegetables; Three Tarts Bakery mallomars, Del Posto's one-hundred layer lasagna; flavored butters at the Girl and the Goat

‘Tis the season to be predicting trends! We know that trying to find the next big thing in food isn’t an exact science, but we do have a decent track record to fall back on: in our 2010 trend forecast, we hit the mark with macarons and meatballs. So we’re feeling pretty confident that these emerging trends will make headlines in 2011: Upscale snack cakes and candy bars: The new Lulu’s Bakery in Manhattan’s Chelse

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Recipe: Luis Pous's Foie Gras Cuban Sandwiches

Recipe for Foie Gras Cuban Sandwiches In this unexpected twist on the Cuban sandwich, Luis Pous makes a layered filling of rich foie gras, cinnamon-scented bananas, and fiery jalapeño pesto.

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Recipe: Jennifer McCoy's Mocha Chip Brownies

Jennifer McCoy's recipe for mocha chip brownies

We think Santa would love to see a plate of these decadent brownies from Craft's Jennifer McCoy at one of his Christmas Eve pit stops. Laced with gooey chocolate chips and a generous dash of espresso, they're the perfect pick-me-up during an all-night sleigh ride.

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James Beard's Recipe Box: Eggs Foo Yung

eggs foo yungWelcome to our latest guest post about recipes from James Beard’s American Cookery. Today we hear from Andrea Nguyen, author of Into the Vietnamese Kitchen. (You can read the guest post archives here.) A few weeks ago, I spent 24 hours cooking from James Beard’s American Cookery, originally published in 1972 and recently re-released with a foreword by Tom Colicchio. The classic cookbook is among my favorites, full of no-nonsense instructions, history, wisdom, and wit. Whenever I open the book, I learn something new. I was

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Recipe: Gougères with Bacon–Tarragon Pastry Cream

Recipe for Gougères with Bacon–Tarragon Pastry Cream As if the classic choux-pastry puffs weren't delicious enough on their own, Philadelphia chef Peter Woolsey went ahead and filled them with porky goodness. These gougères will definitely have a place on our New Year's Eve menu.

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