Eye Candy: Beard House

foie gras lollipops Eric B. LeVine of Encore Catering served these cranberry dust–coated foie gras lollipops at the Beard House on Saturday, wielding one of the more unique serving vessels we've seen in a while. Take a look at more photos from the event here. (Photo by Tom Kirkman)

Comments (0)

MemorEATS: Douglas Rodriguez

"My first memory of eating something was a negative experience. I ordered a Spanish tortilla omelet when I was traveling in Spain with my family. I asked for ketchup and the waiter brought me diluted tomato paste, and my father made me eat the omelet with it. It tasted horrible." –JBF Award Winner Douglas Rodriguez, Alma de Cuba, Philadelphia; Deseo at the Westin Kierland Resort & Spa, Scottsdale, AZ; and OLA at the Sanctuary Hotel, Miami Beach, FL

Comments (0)

Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

Comments (0)

Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

Comments (0)

Food Matters: Old Potatoes are New Again

potatoes What happens when you combine a stumbling economy with diners' unwavering adoration of the humble, starchy spud? You get cost-conscious chefs dusting off the quaint potato dishes of yore and giving them a contemporary spin. Tejal Rao reports on this new trend for the tuber.

Comments (0)

Eat this Word: Bock

bockWHAT? Easter brew. According to The Beer Drinker's Bible, bock beers are associated with Easter and originated in Einbeck, Germany, in the 14th and 15th centuries. ("Bock," which means goat in German, may be a corruption of "beck.") Bocks are aged for at least one month. They're full-flavored, exhibit a malty sweetness, and may taste slightly of chocolate. The alcohol content of bock-style beer, about 7 percent, is relatively high. WHERE? Tom Perini's Beard House dinner WHEN? November 19, 2009 HOW? Shiner Bock Beer

Comments (0)

Recipe: Chocolate–Pumpkin Cake with Cinnamon Ganache

Chocolate–Pumpkin Cake with Cinnamon Ganache When we shared a lovely photo of a savory pumpkin soufflé yesterday, you guys went gaga over it, so we're delivering even more of what you crave with this warm, soulful cake recipe from Kaushik Chowdury of the JW Marriott Desert Ridge in Phoenix. We're certain that you'll find it irresistible. Just make sure you use pumpkin purée instead of sweetened pumpkin pie filling—otherwise you'll have a cloying cake on your hands.

Comments (0)

Pages