Eye Candy: Carolina Gold Rice Soup with Peanuts, Scallions, and Quail

Carolina Gold rice soup Shaun Doty, who owns the acclaimed Shaun's in Atlanta, served this Carolina Gold rice soup at his Southern-style Beard House feast. (And in case you missed it a few weeks ago, we've got the recipe.) Click here to see more photos from Doty's event. (Photo by Shaun Fletcher)

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Recipe: Orange Blossom Beignets

orange blossom beignets Today is Mardi Gras, and we've got a recipe for your celebration: these airy and addictive beignets from San Francisco chef Gerald Hirigoyen. He's serving them with a turrón mousse cake and candied almonds at tonight's Beard House dinner, but we think these fritters are delicious on their own. You can find orange blossom water at your local specialty food shop or a Middle Eastern grocery store.

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On the Menu: February 14 through February 20

on-the-menu-eileen-miller Here’s what happening at the Beard House next week: Sunday, February 14, 7:00 P.M. Valentine’s Day Seduction Spice things up this Valentine’s Day at a romantic dinner of Jean-Georges Vongerichten’s dramatic, sexy Asian fare prepared by Anthony Ricco, executive chef at Spice Market. The restaurant’s much-acclaimed original pastry chef, Pichet Ong, will provide decadent, passion-inspiring desserts. Tuesday, February 16, 7:00 P.M. West Coast Basque Cuisine Basque native Gerald Hirigoyen has spent the last two decades in San Francisco, where he runs two wildly popular restaurants, Piperade and Bocadillos. His signature style, as showcased in his new cookbook, Pintxos, artfully blends the robust flavors of Bas

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Recipe: Beef Short Ribs in Moscatel

braised short ribs Here's a weekend recipe for our snowed-slammed East Coast readers: fall-off-the-bone braised short ribs, cooked slow in Moscatel, a sweet, full-bodied wine from Spain. A host of spices gives the rich braising liquid some extra oomph; jalapeño chile brings bite. Aside from the critical step of browning the meat, this dish practically makes itself, which is just what you need after three days of shoveling.

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Eye Candy: Cooking for Haiti

pavlova Eric Hara of the Oak Room served this lemon pavlova, lemon sorbet, and rose water syrup dessert at last week's Beard House benefit for Haiti. The dinner raised over $4,000 for the International Rescue Committee and its support of the country's earthquake victims. See more photos from the evening here. (Photo by Bobbi Lin)

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Eat-Q: Culinary Aphrodisiacs

candy heartsOur fascination with aphrodisiacs is nothing new. Mankind has been on the hunt for libido-fueling foods since, well, the birth of man, and our desperation can occasionally venture beyond good taste. For example, Aphrodite, the goddess of love in Greek mythology, considered the brains of a certain animal to be arousing. Can you guess which one?
A. Beetle B. Panther C. Snake D. Sparrow
See if you answered correctly—and check out our full list of aphrodisiac trivia—by clicking here.

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On the Menu: Valentine's Day Seduction

Ricco-Ong We’ll always love the tried and true chocolate and roses, but this year we’re excited for something extra on Valentine's Day: a sexy menu from the renowned team from Jean-Georges Vongerichten's Spice Market. Chef Anthony Ricco’s reinvented Asian fare will be on display, as well as tasty sweets by the restaurant’s original pastry chef, Pichet Ong. Check out the menu below (warning: heart palpitations may occur): Shaved Tuna with Chili Tapioca and Coconut-Lime Broth Spiced Chicken Samosas with Cilantro Yogurt Cod with Malaysian Chile Sauce and Thai Basil Red Curried Duck with Pineapple Sambal Tropical Fruit Sundae with Passion-Fruit Foam and Basil Seeds Ovaltine Kulfi with Spiced Chocolate Sauce and Muckwa Chocolate Cupcake with Salted Caramel and Vietnamese Coffee To view the entire menu, visit the official event page.

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