Recipe: Lobster Tabbouleh

Chefs Jim Foss and Abdul Hash Housh's give this refreshing, classic Middle Eastern salad the gourmet treatment by adding luscious lobster and a finish of meyer lemon vinaigrette. Served in individual endive leaves, this dish is ideal for a cocktail party.

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Eye Candy: Turkish Coffee Sundae

Haim Cohen—Israel's premier celebrity chef and cooking show host—spun a menu of reinvented Israeli cuisine at the Beard House last month. This Turkish coffee sundae, layered with puff rice and feathery halva, was a real crowd pleaser. Click here to see more photos of chef Cohen's dinner. (What's the deal with chefs pairing coffee with puffed rice in their desserts? Cohen's is the second one we've seen recently. Look at David Katz's here.)

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JBF News: Shop at the JBF Amazon Store

Pull up a chair and grab your mouse: the JBF Amazon store is now open for business. Our inventory includes JBF Award–winning and –nominated cookbooks (we recently added this year's contenders), our favorite chefs' product lines, and much more. Best of all, a portion of every purchase will go towards supporting the Foundation, no matter what you end up buying. We'll continue beefing up our stock over the coming months, so check back often. Click here to take yourself to the store's homepage.

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Recipe: Kyoto Matcha Custard

Last month at the Beard House, John J. Shirley, executive chef at the New York Athletic Club, designed and served a menu that showcased the versatility of tea in cooking. We loved his simple but elegant custard perfumed with matcha, a fine green tea that's central to Japanese tea ceremonies. Consider it for an unexpected, luxurious dessert course at your next dinner party. (Chef Shirley uses matcha from Kyoto, but any matcha will do.)

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Tastebud: Chowchow Down


A pickled, relish-like spread that’s served cold, chowchow is popular in Pennsylvania, Appalachia, the American Southwest, and the South—and with gardeners who have leftover vegetables from summer’s harvest on their hands. The indiscriminate condiment employs almost anything from the ground, from tomatoes and onions to peas and cabbage, and is slathered on biscuits, beans, and burgers or eaten alone. Whatever its contents and purposes, chowchow is almost always flavored with mustard seed and vinegar. The origins of chowchow are disputed: some argue that chou, the French word for cabbage, is the root of the American name. (Other historians trace chowchow to reported sightings of the chow chow breed of dog listed on 19th-century restaurant menus in China; word got back to America, and when China began shipping pickles to the West Coast, the name stuck.) Th

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Food Matters: Beard Bytes

With hundreds of food-related apps available, the iPhone is one of the hottest gadgets for the professional and home cook. But which ones are worth a download? We asked chefs to tell us which tools they are using right now. Read on for their answers, and make your phone the most valuable multitasker in your kitchen.

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