On the Menu: Mouthwatering Italian, Memphis Style

Michael Hudman and Andrew TicerMichael Hudman and Andrew Ticer

Memphis may be the birthplace of rock ‘n’ roll, but these days the coolest place in the city is Michael Hudman and Andrew Ticer’s Southern-inflected Italian eatery, Andrew Michael Italian Kitchen. With a menu featuring dishes inspired by the chefs’ grandmothers, the restaurant’s fresh take on tradition is sure to satisfy your body and soul. We're mighty proud to be hosting this duo at the Beard House this Saturday. Once you're done drooling over the menu below, click here to make your reservation. Hors d’Oeuvre Polenta Johnnycakes with Smoked Amberjack and Pickled Ramps Pork Snacks > Snou

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Father's Day Brunch

Joseph Margate's Goat Cheese PopoversJoseph Margate's Goat Cheese Popovers

Show dad you care by making him one or all of these delicious brunch recipes. Field Mushroom and Cheddar Omelet Canapés Turn brunch into a party with omelet canapés topped with earthy wild mushrooms and sharp cheddar cheese. Grilled Chorizo and Potato Galette Who says meat and potatoes should only be eaten at dinner? This satisfying and beautiful tart will sate even the most carnivorous of brunch guests. Goat Cheese Popovers Chef Joseph Magrate of Bost

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Recipe: Crab Salad on Crackers

Crab Salad on Crackers A celery-infused dressing gives a zippy bit of bite to these snack-sized crab salads from Matt and Ted Lee. Get the recipe here.

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Recipe: Wild Mushroom Stew with Egg Yolk

Wild Mushroom Stew with Egg Yolk Whether your version of foraging is a hunt across the forest floor or just a quick stroll through the farmers' market, be sure to grab some wild fungi for this earthy and creamy stew from chef Chris DiMinno of Clyde Common in Portland, Oregon. (The recipe calls for a few ramp leaves, but don't worry if the allium's season has ended in your neck of the woods—the dish is just as satisfying without them.) Get the recipe here.

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On the Menu: Southern Charm

Southern Charm When JBF Award winners Matt and Ted Lee co-host a dinner with one of their favorite Atlanta chefs, you know it’s going to be a good meal. Tomorrow night, the Lee brothers will prepare the evening’s hors d’oeuvre before critically lauded Miller Union chef Steven Satterfield treats diners to a night of his impeccable, ingredient-driven cuisine. Check out the menu below, then click here to make your reservation. Hors d’Oeuvre Pickled Shrimp Benne Seed Wafers Cheese Straws Blue Crab Salad Pairings: Champagne Aubry à Jouy-les-Reims 1er Cru Brut NV; Champagne Cocktails with Kumquat-Scented Gin Dinner Smoked Trout Salad with Spring Peas, Radishes, Cucumber, Crispy Beets,

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Test Your Eat-Q: Culinary Innovations

egg beater We may take them for granted today, but the microwave, blender, and countless other kitchen tools were once groundbreaking inventions that revolutionized the way we cook. Think you know a thing or two about the history of kitchen gadgets? Take a stab at this question: Craig Claiborne called which machine “perhaps the best food invention since toothpicks”? A.  Blender B.  Food processor C.  Silicone spatula D.  Dutch oven Take our complete quiz on culinary innovations here!

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Recipe: Pea Cake with Strawberry Marmalade

pea cake with strawberry marmalade
At this time of year, it's common to see peas and strawberries side by side at the farmers' market, but they tend to keep their distance in the kitchen, relegated to their respective realms of savory and sweet. But at New York's Má Pêche, Tien Ho brings these two stars of spring together in a spongy, easy-to-make cake. Get the recipe here.

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