Recipe: Orange–Marcona Almond Salad with Pineapple Granita

Orange–Marcona Almond Salad with Pineapple Granita With the temperature and humidity steadily ascending outside, we're all about keeping the heat to a minimum while making dinner. This vibrant salad from chef Jehangir Mehta—enlivened with zippy pineapple and fresh herbs—only requires a brief moment of cooking on your stove top. It's a taste of the tropics that won't make your kitchen feel like them. Get the recipe here.

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Blueberry Recipes


In a season that delivers an abundant crop of new fruits, blueberries may be our favorite. Here are some of our favorite blueberry recipes from our collection. Corncake with Blueberry Compote This simple and healthy cake captures the sunniest flavors of the season. Blueberry–Yogurt Muffins Creamy yogurt gives these muffins a moist crumb and barely-there tang. Bake a batch for a week's worth of on-the-go breakfasts. Blueberry Slump This cousin of cobbler is prepared on the stove top.

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On the Menu: June 27 through July 1

On the Menu Here's what's going on at the Beard House next week! Monday, June 27, 7:00 P.M. Top Toque Marc Forgione is having quite a run: his restaurant has earned both a Michelin star and a glowing review in the New York Times, and most recently, he competed against the country’s top chefs to claim the title of the Food Network’s Next Iron Chef. Join us as we celebrate this young chef’s accomplishments with an evening of his signature creative American cuisine. Tuesday, June 28, 7:00 P.M. Pensacola Celebration Located at the westernmost point of Florida’s panhandle, Pensacola boasts a mouthwatering array of Gulf Coast seafood—from succulent shrimp and grouper to locally harvested clams, scallops, and crab. At this dinner the city’

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On the Menu: Virginia Summer Bounty

Christopher Edwards The Restaurant at the Patowmack Farm has been a farm-to-table fine-dining pioneer since its opening in the late 1990s, but the delicate touch of El Bulli–trained executive chef Christopher Edwards takes the concept to the next level. You can get a taste of his hyper-seasonal cooking when Edwards returns to the Beard House tomorrow night. Take a look at the menu below, then click here to make your reservation. Hors d’Oeuvre Pork-Fried Puffed Rice with Farm Egg Mimosa and Charcoal-Grilled Pork Barbecue Chilled Ajo Blanco with Asparagus and Virginia Surryano Ham Swiss Chard Marmalade and Cherry Glen Chèvre Doughnuts Pairings: Silvano Follador Prosecco 2008;

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Ice Cream, Sorbet, and Gelato Recipes

Grand Marnier–blueberry ice cream

Keep cool this summer with some of our favorite frozen treats. (But let's be honest, we'd lick up these delectable delights any season of the year.) Lemon Verbena Ice Cream This flavorful recipe from Ben Batterbury combines the bright, aromatic zip of lemon verbena with the lusciously thick texture of frozen custard. Cool and creamy, it strikes a perfect balance between refreshment and indulgence. Champagne Sorbet Celebrate summer with this light and tasty favorite of James Beard. Orange juice and zest give the sorbet a sweet, citrusy punch.

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