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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Serving Up James Beard Continues!

 

Have you dined at a Serving Up James Beard participant yet? This campaign will continue through Labor Day weekend, so there's still plenty of time to enjoy food inspired by the dean of American cookery. Better still, a dollar of every purchased dish will go toward our our Silver Anniversary Scholarship Drive.

 

Remember to keep visiting the Serving Up James Beard page to see if any restaurants in your area are participating. We've also been tweeting photos of Beard-inspired dishes, which you can find by searching for #servingupjamesbeard.

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