On the Menu: January 16 through January 22

Guests mingle in the Beard House Here’s what’s happening at the Beard House and around the country next week: Wednesday, January 19, 12:00 noon Beard on Books: Dana Cowin and Kate Heddings In Food & Wine Reinventing the Classics, the stylish and popular magazine's editors present reimagined classic dishes like cheddar B.L.T. burgers with Russian dressing, Thai green curry chicken wings, and butterscotch sticky buns. It's the perfect cookbook for cooks who want to breathe new life into their repertoire. Wednesday, January 19, 7:00 P.M. Colorado Ranch and Farm Boulder chef Eric Skokan of the Black Cat returns to the Beard House with his French-inflected yet utterly American cuisine. For this dinner, he has designed a so

Comments (0)

Recipe: Dano Hutnik's Lamb Stew with Parsnips, Bacon, and Fennel

Lamb Stew with Parsnips, Bacon, and Fennel Planning on hibernating during the long, cold weekend? Be sure to curl up with a bowl of this satisfying lamb stew from chef Dano Hutnik.

Comments (0)

Eye Candy: Oh My, Pumpkin Pie

Savory pumpkin pies Rows of savory pumpkin pies sit on a baking sheet during Kevin Lasko and Richard Leach's Beard House dinner. Check out more photos of the meal.

Comments (0)

Awards Watch: Restaurant Design & Graphics Awards

James Beard Awards medallion While our other Awards deadlines have already whizzed on by, there's still time to mail in submissions to our Restaurant Design & Graphics Awards. The deadline is Saturday, January 29, and you can download the official entry form here.

Comments (0)

Short Ribs, Three Ways

Gerald Hirigoyen's Beef Short Ribs in MoscatelGerald Hirigoyen's short ribs in Moscatel

Every winter we love to return to the ease and comfort of braised dishes. Here, three of our favorite recipes for fall-off-the-bone short ribs: Jeremy Martindale's Short Ribs with Sweet Potatoes and Cabbage This classic take on a stick-to-your-ribs dish gets even stickier with bacon-studded cabbage and seared sweet potatoes on the side. Gerald Hirigoyen's Short Ribs in Moscatel Dessert wine may sound like an odd choice for a braising liquid, but deeply sweet and syrupy Spanish Moscatels have the heft to stand up to

Comments (0)

On the Menu: Meatballs Galore

Daniel Holzman and Michael Chernow Partners Daniel Holzman and Michael Chernow have made a ballsy foray into the Lower East Side dining scene with the opening of their singularly focused eatery, the Meatball Shop. Holzman, whose culinary credits include San Francisco’s Fifth Floor and Jardinière, elevates the humble classic with a meatball-centric menu as cheeky as it is delicious. The duo will prepare a one-of-a-kind luncheon at the Beard House this Friday (book here); here's what's on the menu: Hors d’Oeuvre Miniature Maryland Crabmeat and Potato Chip Meatballs with Old Bay Dipping Sauce Miniature Buffalo Chicken Meatballs with Blue Cheese Dipping Sauce Reuben Meatball Sliders with Sauerkraut and Thousand Island Dressing Pairing: Ca’ Furlan Cuvée Beatrice Prosecco NV Luncheon Mu

Comments (0)

Pages