It's Valentine's Day and You Should Go For It


A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.

 

Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care eno... Read more >

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On the Menu: Week of February 16

 

Here's what's coming up at the James Beard House and around the country:

 

Tuesday, February 17, 7:00 P.M.
Delmonico's Does Mardi Gras!
A New York institution for over 175 years, Delmonico’s keeps diners coming back again and again thanks to chef Billy Oliva, who injects his own flair into the restaurant’s classic menu. Inspired by Mardi Gras, Oliva has created this one-night-only, New Orleans–meets–Delmonico’s feast.

 

Wednesday, February 18, 7:00 P.M.
Eye on Atlanta
Drew Van Leuvan worked under some of the world’s best chefs—including Jean-Louis Palladin, Wylie Dufresne, and Joel Antunes—before opening Seven Lamps in Atlanta’s bustling Buckhead neighborhood. Join this chef-on-the-rise as he comes to the Beard House to prepare his style of satisfying craft cuisine.

 ... Read more >

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Sustainability Matters: February 13, 2015

 

Philadelphia’s City Hall has successfully gotten over two hundred Chinese restaurants to offer low-sodium options of their most popular entrees. [Philly Mag

 

Could the efforts of the egg industry have something to do with the Dietary Guidelines Advisory Committee’s new stance on cholesterol intake? [Food Politics

 

Concrete ideas for feeding the world’s growing population. [The Grist

 

If global food waste was imagined as a country, it would be t... Read more >

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Throwback Thursday: Valentine's Day at the Beard House

Photo by Joan Garvin

 

It's bow and arrow season again, which means we’ve got sweet treats on the brain. Every year, JBF commemorates Cupid’s fancy with a sensual feast for the palate, and our upcoming Valentine’s Day dinner looks just as enticing. For this week’s TBT, we're looking back at a past romantic repast, our 2011 Valentine’s Day Tea, helmed by baker Jeremy Meyers and a culinary coterie from some of the hottest restaurants and bakeshops in New York. The bountiful menu of savory and sweet bites ranged from luxurious sea urchin and nori on brioche to petit fours and appetizing nods to the holiday, such as rose petal–vanilla bean shortbreads and the red velvet macaron in the photo above. With such a cornucopia of decadent delights on display, it’s hard to imagine anyone settling for boxed chocolates and conv... Read more >

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Eat This Word: Cavatelli

Cavatelli

 

WHAT? Few Americans understand either the regional diversity of food in Italy or the pride that Italians take in their cuisine. Take these little, handmade pasta curls, for example. Made from a stiff dough of semolina and water that is traditionally shaped on a wooden work surface by curling it with the tip of a butter knife, cavatelli are claimed by the Molize, Puglia, and Abruzzo regions of Italy. The dough and the shaping technique are similar to those used for orechiette, but the shape is closer to gnocchi. Cavatelli (or cavatieddi in Apulian dialect) are traditionally served with cooked bitter greens, such as arugula, and tomato sauce.

 

WHERE? Delmonico's Does Mardi Gras!

 

WHEN? February 17, 2015

 ... Read more >

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What We're Reading: February 12, 2015

 

Strawberry feuds aren't forever: a big lawsuit over the strawberry breeding program at the University of California, Davis is finally over. [NPR]

 

Step outside the (chocolate) box with your sweet treats gifts for Valentine's Day. [NYT

 

How do our school lunches compare to those around the world? [Bustle

 

One beer enthusiast says craft beer is dead, and it's all because of Gose. [T... Read more >

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One Week Away: The 2015 Semifinalist Announcement

The James Beard Awards | 25 Years

It’s a historic year for the James Beard Awards: we’re celebrating the program's 25th anniversary, and, for the first time ever, the Awards gala will be held in the city of Chicago. The Windy City has a rich history with the Foundation, boasting over 40 James Beard Award winners, including four Outstanding Chef medalists. We’re thrilled to honor the best of the culinary industry in this world-class destination. (Our Book, Broadcast & Journalism Awards Dinner will remain in New York City.)

 

The first milestone of JBFA season arrives next week. On the morning of Wednesday, February 18, we'll post the complete Restaurant and Chef Award semifinalist list right here on the JBF blog. This list will include our ten regional "Best Chef" awards, as well as national honors like Outstanding Restaurant, Rising Star Chef of the Year, and our brand new Outstanding Baker award.

 

Where do the sem... Read more >

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Video: Learn How to Make James Beard's Favorite Burger

James Beard's Favorite Burger

 

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen. For our Simmer debut, JBF's editorial director Alison Tozzi Liu demonstrates how to prepare Beard's favorite burger recipe—and shares his secret ingredients. Watch this video to learn how to make it yourself!

 ... Read more >

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What We're Reading: February 11, 2015

 

Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater

 

Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats

 

The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats

 

The benefits of freezing your tofu, and other veg... Read more >

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America Cooks with Chefs: Episode Five

 

Last month we announced the winners of our America Cooks with Chefs competition, in which six ordinary Americans—with the help of JBF Award–winning chefs—cooked a delicious meal with fewer than 800 calories for the Clinton Health Matters Annual Activation Summit. The conference judges crowned Victoria Phillips and her chef, Tony Mantuano of Chicago's acclaimed Spiaggia, as the winners.

 

Today we're spotlighting the dish developed by fellow contestant Jonathan Saturay and chef Maria Hines of Tilth in Seattle. (You can watch our first four participants and chefs in action here.) Chef Hines is passionate about food that's sourced responsibly and prepared with care, so she matched well... Read more >

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