Eye Candy: Beard House

pumpkin souffléThis savory pumpkin soufflé, topped with crispy shards of prosciutto di Parma, appeared on Paolo Parmeggiani's ambitious Beard House menu last week. Click here for more photos from the dinner (and check back soon for the soufflé recipe!). (Photo by Joan Garvin)

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America's Classics: Our Favorite Classics

Camp Washington ChiliCamp Washington Chili in Cincinnati

Former Gourmet reporters-at-large Jane and Michael Stern did adventurous diners and curious travelers a valuable service when they published Roadfood, an exhaustive, no-morsel-untasted compilation of out-of-the-way regional food joints in the United States. It's no surprise that their ultimate list dovetails with JBF's own down-home eatery hall of fame, America's Classics. We invited the Sterns to look over our honored restaurants and highlight their five favorites;

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Recipe: Nougat Glacé

Nougat GlacéThis fragrant white nougat has firmly remained on Oleana's dessert menu for nearly a decade. When pastry chef Maura Kilpatrick served the signature dish at a spiced-themed Beard House dinner, she added mish mish, a blend of lemon, crystallized honey, and saffron. You can order it from La Boîte à Epice.

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On the Menu: November 15 to November 21

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, November 15, 6:00 P.M. Friends of James Beard Benefit: Pismo Beach, CA Guests at our annual Friends of James Beard Benefit at Pismo Beach’s Lido Restaurant will be treated to breathtaking views of the Pacific Ocean, the exquisite California cuisine of acclaimed chefs Evan Treadwell, Joseph Humphrey, and Craig von Foerster, and an intriguing selection of Central Coast wines. Monday, November 16, 7:00 P.M. Market Fresh Seafood Named after the renowned Fulton Fish Market, where Atlantic fishermen began passing on the day’s catch to New York wholesalers in 1822, this fish-focused restaurant from the owners of Citarella offers the bold seafood dishes of chef Jeremy

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Eye Candy: American Icons Gala Auction and Dinner

We're wrapping up the week with another helping of photos from Wednesday's American Icons gala auction and dinner at the Four Seasons Restaurant. Scroll down for shots of the fabulous crowd and stunning space. (For yesterday's batch, click here.)

JBF president Susan Ungaro and Charlie PalmerJBF president Susan Ungaro and Charlie Palmer pose for a photo during the VIP reception

silent auctionGuests mingle during the silent auction

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Recipe: Pappardelle with Duck and Juniper Ragù

ragùFlat, long, and wide, pappardelle are the perfect noodles for a hefty ragù. We especially love this duck and juniper–studded version from our friends at the Apicius International School of Hospitality. You can find juniper berries in the spice section of many specialty and gourmet food stores.

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Eat this Word: Harissa

harissa-2 WHAT? Tunisian hot sauce. This fiery, rust-colored condiment made from chilies, garlic, cumin, and olive oil is traditionally stirred into the broth ladled over couscous. Harissa is also used to add heat to many other Tunisian dishes, ranging from salads to brochettes. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare and will last about a year if covered with a layer of olive oil and stored in the refrigerator. Neighboring Morocco and Algeria also use the condiment in their cuisines. WHERE? Mark Beaupre, Oliver Reschreiter, Kaushik Chowdhury, and David O’Reilly's Beard House dinner WHEN? November 13, 2009 HOW? Brown’s Orchard Lamb Loin with Red

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Eye Candy: American Icons Gala Auction and Dinner

Our annual gala auction and dinner was held at the Four Seasons Restaurant last night, and the food, wine, and bidding were as exciting as ever! Scroll down for some of our favorite photos of the event; click here for even more images.

caviar on briochePetrossian American white sturgeon caviar on brioche

silent auctionThe silent auction awaiting bidders in the Four Seasons Restaurant Grill Room

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