June's Best Recipes

Wild Mushroom Stew with Egg YolkOrange–Marcona Almond Salad with Pineapple Granita Beat the summer heat with this simple, elegant, and refreshing salad from Jehangir Mehta. Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes Michael Lomonaco may be known for steaks, but this tangy soup proves that he also has a way with lighter fare. Wild Mushroom Stew with Egg Yolk Use any combination of wild mushrooms in this rich stew from Clyde Common's Chris DiMinno.

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On the Menu: July 7

                      Who says the fun (and good food) has to stop with the 4th of July? Stop by the Beard House next week for this special event! Thursday, July 7, 7:00 P.M. Softshell Crab Extravaganza Get ’em while you can: it’s softshell crab season, and we plan to make the most of it with a visit from seafood savant Ben Pollinger of Oceana. Accompanied by his equally lauded pastry chef and wine director, Pollinger will treat Beard House diners to a bold New American menu showcasing this summertime delicacy. For details and reservations, visit www.jamesbeard.org/events or call 212.627.2308.

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Recipes: Fourth of July Desserts

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb Give your Fourth-of-July table the colors of the Stars and Stripes with these red, white, and blue desserts. Chamomile Panna Cotta Top this delicately perfumed panna cotta with a simple blueberry compote. Shortcake Biscuits with Rosé-Poached Rhubarb Cooked egg yolks are the secret weapon in these tender shortcakes from JBF Award winner Claudia Fleming. Strawberry Pavlova The national dessert of a different colony, this pavlova from chef Ben Batterbury is loaded with strawberries and mascar

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Bid in the Chefs & Champagne® New York Online Auction

Chefs and Champagne New York®
Chefs & Champagne® New York, our annual tasting event in the Hamptons, is still a few weeks away, but the excitement of our silent auction has already begun! Loaded with plenty of not-to-be-missed packages—dinner in the Per Se salon, a Silversea cruise on the Arabian sea, emphatic tableware from Gorham's "Emeril" line (pictured above), and lots more—it's a great way to get a early taste of what's to come on July 23! Check out all of the ex

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Recipe: Champagne Jelly with Golden Raspberries

Champagne Jelly with White Raspberries and Mint While we're always game to kick off a meal with a glass of Champagne, we also love the idea of letting some bubbly spill into the dessert course. In this ethereal treat from chefs Scott Crawford and Steven Greene, Champagne is set into a shimmery, pearl-toned gelée, then garnished with a dab of crème fraîche and golden raspberries, which are milder in flavor than their red cousins. Get the recipe here.

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The Bookshelf: Oldman's Brave New World of Wine

Oldman's Brave New World of WineIs your Pinot Grigio putting you to sleep? Even the best bottles can get boring when you resist exploring your wine shop’s shelves. Wine personality Mark Oldman and his second book, Oldman’s Brave New World of Wine, will help you out of your wine rut. Like an explorer reporting back from unknown frontiers, Oldman organizes each chapter around a “Brave New Pour”―from peppy Vinho Verde to the powerfully tannic Petite Syrah―complete with pronunciation guides, food pairings, and tips for cracking label code. The best part? Since demand for these bottles is still low, they make for some of the best values at the store. Oldman will be speaking about his book at today's Beard on Books in the James Beard House dining room. If you can’t make it, re

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JBF Kitchen Cam