Awards Watch: Alton Brown to Host the 2012 JBF Awards

Alton Brown at the 2010 James Beard Awards ceremony

Award-winning television personality and author Alton Brown will host the 2012 James Beard Awards, which will take place on May 7 at Lincoln Center's Avery Fisher Hall in New York City. Brown, who co-hosted the 2010 Awards with Lidia Bastianich and Wolfgang Puck, is best known as the host of the popular Food Network show, Good Eats, which aired its final episode last month. The theme of the 2012 Awards is "25 Years of Food at its Best," marking the Foundation's silver anniversary. Chefs who have been invited to cook at the reception will prepare dishes inspired by recipes from James Beard's classic cookbooks. See the full release here.

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Recipe: Zesty Fried Brussels Sprouts


Many former Brussels sprouts resisters will attest that their first taste of the bite-sized buds in roasted form is what made them see the light. We think this simple recipe for fried Brussels sprouts from Louisville-based chef John Varanese will keep the converts fully ensconced in the pro-Brussels sprouts camp. Varanese quickly fries the vegetables in oil until crispy, then tosses them in a Dijon vinaigrette that's flecked with red onion and capers. Get the recipe here.

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A Simple Korean Supper

Korean-Style Clams
 

Korean food has been a player on the national food scene ever since David Chang started serving kimchi rice cakes to hungry hordes at Momofuku Ssäm Bar, but with today's New York Times review of upscale Korean restaurant Jungsik, it has officially arrived. Mark the occasion with this meal, which comes together relatively quickly with a little bit of planning. Pair it with a bottle of good Korean beer and serve fresh fruit for dessert. Korean-Style Clams Chef Joe Isidori usually serves this vibra

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On the Menu: Storied Southern Charm

Daniel Zeal to cook at the James Beard House At the helm of the famed Cloister Sea Island’s Forbes Five-Star Georgian Room, chef Daniel Zeal expertly marries homespun Southern charm with complex, refined, and globally inspired flavors. (Think chicken-fried pork belly with Georgia pecan relish, or Maine lobster with parsnip dumplings.) There's still room for you to join us for a taste of Zeal's innovative and indulgent style of cooking at tonight's Beard House dinner. Click here to see his menu and make a reservation.

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Ask a Chef: Tyson Cole, Where Should We Eat in Austin?

JBF Award winner Tyson Cole tells us where to eat in Austin.

The 2011 JBF Award-winning chef of Austin’s Uchi and Uchiko gives us his favorite local restaurant picks.

Late-Night Dining
East Side King
“The East Side King trailer at Liberty Bar has amazing buns and Southeast Asian karaage.”

Quintessential Austin Cooking
East Side Café Vespaio Enoteca Asti
“East Side Cafe for farm-to-table food from their garden; Vespaio Enoteca for the amazing pastas and charcuterie; and Asti for the breadsticks and affogato.”

Quick Snack

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Recipe: Patatas Bravas with Fried Eggs and Chorizo

Patatas Bravas with Fried Eggs and Chorizo

One of the most celebrated standards of classic Spanish cuisine, patatas bravas consist of perfectly fried potatoes paired with a fiery tomato-based sauce. The dish is typically enjoyed during nighttime tapas-bar crawls, but this souped-up version from Ryan Poli of Chicago's Tavernita also feels right at home on the breakfast table. Crispy pan-fried chorizo and bits of fried egg join the potatoes, then the whole heap is tossed in a brava sauce that pulses with the heat of cumin and paprika. Get the reci

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