Recipe: Luis Gonzales's Tres Leches Cake

tres leches cake A long-disputed history surrounds the decadent tres leches cake, with many a Central American country vying for bragging rights over its moist, sugary crumb. The traditional recipe is staked by no fewer than four Latin nations, but the credit for this irresistible version wholly goes to Luis Gonzales of New York City's Death & Co. He infuses his buttery cake with the conventional trio of whole, evaporated, and sweetened condensed milks, then tops it off with a cloud of meringue and some tequila-drenched strawberries. Get the recipe here.

Comments (0)

Recipe: Sara Jenkins's Panzanella

Panzanella Salad Thinly sliced radishes bring some invigorating bite to Sara Jenkins's version of panzanella, a traditional Italian salad made with torn bread, tomatoes, and basil. Get the recipe here.

Comments (0)

Chefs & Champagne® New York in Photos

Here are some lovely images of Saturday's Chefs & Champagne from our talented (and heat-braving) photographers. (Click on thumbnails for larger versions.) [gallery orderby="ID"]

Comments (0)

Recipe: Elizabeth Karmel's Texas Tenderloin

Elizabeth Karmel's Beef Tenderloin As any outdoorsy cook will tell you, the secret to grilling lies in simple but precise cooking: if performed properly, you’ll enjoy cuts with caramelized crusts that effortlessly give way to tender and juicy centers. This tenderloin from Hill Country's Elizabeth Karmel does just that. It's enhanced with a clean rub of salt, pepper, and cayenne—and you'll have plenty extra to use for your next grilling adventure. Get the recipe here.

Comments (0)

Greenhouse Gallery: Life on the Farm in Willamette Valley

Life on the Farm in Willamette Valley When Clare Carver isn't bringing the farm to table, she's vibrantly expressing it on canvas; her latest collection, Life on the Farm in Willamette Valley, is now on display at the Greenhouse Gallery at the Beard House. In a collaborative effort to produce what they love to eat and drink, Clare and her husband, Brian Marcy, run Big Table Farm, a 70-acre farm and winery in Oregon’s Willamette Valley. Her work is integrally linked to rural life: raising cattle, goats, and chickens, training draft horses, and producing Big Table Farm wines, which were recently poured at a Beard House dinner featuring Portland’s popular European-style gastropub, Clyde Commons. Clare’s paintings, which reflect her life and work on the 110-year-old homestead, have been exhibited throughout the Bay Area, the Northwest, and Australia, including solo shows in San Francisco, Napa, and Sonoma. She studied on the East Coast at Tyler School of Art and has traveled extensivel

Comments (0)

Recipe: Jehangir Mehta's Beef Kebabs

Jehangir Mehta's Beef Kebabs You’ve heard it before: that siren song of the grill, coaxing you to leave the safety of air conditioning with its promise of succulent, perfectly charred meats. Next time you succumb to temptation, have Jehangir Mehta’s recipe for grilled beef kebabs on hand. The dish is a cinch to prepare—just toss the beef with some tomatoes, onions, and spices like coriander and turmeric—and deliciously fun to gnaw off the skewer. You’ll be glad you endured nature’s sauna to make it. Get the recipe here.

Comments (0)


JBF Kitchen Cam