Eye Candy: Port Royal Shrimp Rémoulade with Fried Green Tomato Salad and Benton’s Country Ham

shrimp rémoulade Mike Davis of Terra in West Columbia, South Carolina, served this classic New Orleans shrimp rémoulade at the Beard House last month; he made the dish extra special by adding fried green tomatoes and Benton's country ham. See more photos of his Southern menu here.

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On the Menu: February 28 through March 6

dining-room-by-erin-gleeson Here’s what happening at the Beard House next week: Monday, March 1, 7:00 P.M. Michelin Stars After taking over from Christopher Lee in late 2008, chef Justin Bogle earned Gilt two Michelin stars, cementing the extravagantly appointed restaurant’s place in the highest echelon of New York dining. Meet the culinary stars behind the Michelin stars, and taste the modern American cuisine that has garnered international acclaim. Wednesday, March 3, 7:00 P.M. Beaver Creek Luxe The majestic Rocky Mountains make a stunning backdrop for talented chef Pascal Coudouy’s bold, Colorado-inspired fare at 8100 Mountainside Bar & Grill. Hailed as one of “15 restaurants not to miss” by John Mariani of Esquire

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Eat this Word: Gyoza

gyoza-by-matthew-mendozaWHAT? Japanese potstickers. Like many Japanese culinary traditions—chopsticks, noodles, and soy sauce, to name a few—gyoza, or pan-fried pork dumplings, were borrowed from the Chinese. Even the Japanese name is derived from the Mandarin jiaozi. A relative newcomer, it's believed gyoza arrived in Japan sometime in the 1930s, after the Japanese invasion of China, and were popularized around the country during the 1940s. Today, the Japanese dumplings have a more heavily seasoned filling and thinner dough than their Chinese cousins. Fried on one side until crisp then steamed until tender, gyoza are one of the few non-noodle dishes found on menus in ramen shops in Japan, where they are served with a dipping sauce of soy sauce, vinegar, and sesame or chili oil. There are also gyoza restaurants. True gyoza lovers should find their way to Ikebukuro's Sunshine City complex where part of the Namco Namjatown amusement cente

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James Beard's Recipe Box: Myrtle Allen’s Brown Bread

Welcome to our maiden voyage into James Beard's Recipe Box, where JBF editors and guest writers will report on their experiences preparing recipes from James Beard's timeless cookbooks. Our first contributor is Moira Campbell, who attempts Myrtle Allen's brown bread from Beard on Bread. (If she inspires you to give this bread a shot, you can find the recipe here.) Beard on BreadThe thought of making my own bread takes me back to culinary school, where I studied with a Swiss master baker. He taught me how to feed a sourdough starter, slice baguettes with a razor, and to be patient—very, very patient. But what if I wanted to make my own delicious bread in a few hours, minus the time-consuming proofing, rising, and steaming? James Beard was going to teach me how. My copy of the simply titled

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Eye Candy: Fabulous Focaccia

focaccia Lorenzo Polegri—chef at the famed Zeppelin in Orvieto, Italy—served these tiny cornmeal and rosemary focaccia rounds with gorgonzola mousse and chives during the reception of his Beard House dinner. You can see more photos of the Italian feast by clicking here.

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Eat this Word: Lardo

lardo-claudio-cicali WHAT? Chewing the fat. Though Corby Kummer described lardo as "heaven on bread" in a 2005 New York Times article, this porky product is actually made from the layer of fat located directly under a pig's skin, which is then seasoned and cured. For most Americans, a slice of pork fat wasn't always the most appetizing antipasto, but in recent years this delicious Italian delicacy has been winning over fans on this side of the Atlantic, thanks in part to celebrity chefs like Mario Batali, whose lardo pizza at his NYC eatery Otto has become a favorite of critics and diners alike. After all, what self-respecting carnivore can argue with paper-thin slices of seasoned, glistening, translucent fat delicately draped over pizza dough—or any other carbohydrate for that matter? But in Italy, long before it was the ingredient del giorno, lardo was traditionally peasant fare, made from the fat that remained after the pig was butchered and

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Recipe: Scallops with Parsnip Purée and Lemon Beurre Monté

scallops-and-parsnip At your next dinner party, impress your guests by whipping up some impressive-sounding but deceptively simple beurre monté. Deemed the workhorse sauce by Thomas Keller, beurre monté is prepared by whisking pieces of butter into hot water to create an emulsion. The sauce gets some extra luxury from lemon juice and truffle oil in this scallop recipe. You’ll wonder why you never tried it before.

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