What We're Reading: July 20, 2015

 

One NYC restaurateur wants you to give spaghetti-in-a-cone a twirl. [Gothamist

 

Stop wasting money on chicken cutlets and break down the meat yourself. [Serious Eats

 

How corn grew from fuel for slaves to the cornerstone of the American diet. [WaPo

 

Dig a spoon into the terroir of yogurt. [NPR

 

Meet mofongo, the unofficial food of Puerto Rico. [Bon Appétit

 ... Read more >

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Happy Hour: How to Make the Flatiron Lounge's Toronto Cocktail

 

We've partnered 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 continue sharing 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.

 

We all love a well-crafted Manhattan, but it's nice to stir things up every now and then. For a beverage that offers a similar boozy punch and a pleasing balance of sweet and bitter notes, take a sip of the... Read more >

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On the Menu: Week of July 20

 

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

 

Tuesday, July 21, 7:00 P.M.

Summer Seafood Celebration

Named for a region in northern India known for its decadent cuisine, Awadh is run by chef/owner Gaurav, who employs the ancient technique of pukht, or slow fire-roasting, to brilliant effect. Find out why the Village Voice named Awadh the best Indian restaurant of 2014 at this elegant seafood dinner.

 

Wednesday, July 22, 7:00 P.M.

New American

Dallas hot spot Proof + Pantry draws crowds with its eclectic cocktails and whimsical take on American cuisine, serving up inspired bites like bone marrow with onion marshmallows. Join us as chef Kyle McClelland brings diners to the edge of our national culinary frontier through seasonal fare and innovative te... Read more >

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Sustainability Matters: July 17, 2015

 

Shoot for sustainability with this fresh recipe for pea shoot–mint pesto. [Saveur]

 

Modern Farmer re-emerges with a down-to-earth approach. [NYT]

 

Winegrowers have a rough road ahead of them as climate change persists. [Huff Post Taste]

 

Yogurt purveyor, the White Moustache, has hit on a waste-saving solution by creating an all-natural whey tonic beverage. [Edible Brooklyn]

 

Contrary to popular belief, meat consumption migh... Read more >

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Recipe: Jacques Torres's Fig Ice Cream

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. First up: 

 

Fig Ice Cream

JBF Award Winner Jacques Torres
Jacques Torres Chocolates, NYC

 

Jacques Torres counts this fig ice cream as one of his absolute favorite flavors: “at the end of the summer, the black mission figs taste like honey, they’re so flavorful.” Each year he saves some fruit and purées it so his shops can sell the flavor as soon as the temperatures start to climb and New Yorkers come calling for their cones. Get the recipe here.... Read more >

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Throwback Thursday: Ice Cream Infatuation

Photo by Tom Kirkman

 

This Throwback Thursday, our National Ice Cream Month festivities continue with this glimpse back at the unusual, yet decadent chocolate pound cake with toasted bread crumb ice cream, served at the Pioneers and Legends dinner at the Beard House, earlier this year. This dinner welcomed award-winning chef and president of Women Chefs and Restaurateurs, Elizabeth Falkner, alongside a group of influential female toques from some of the country’s leading restaurants. 

 

Creamy and frosty scoops of ice cream, whether they’re served in a cup with hot fudge, piled high in a crunchy waffle cone, nestled between two cookies, or served atop a piece of chocolate cake, have been the ultimate comfort food for generations, satisfying sweet tooths of all ages. While National Ice Cream Day is officially July 19, it’s only fitting that we honor such an... Read more >

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What We're Reading: July 16, 2015

 

It’s time for a barbecue reality check. [FWF]

 

Legendary ice cream truck snack, the orange creamsicle, is back with a boozy vengeance. [Yahoo Food]
 

A resourceful guide for goat cheese connoisseurs. [Food 52]

 

Could "good" bacteria lead to a stress-free future? [NPR]

 

Considering this wine review, Scotland may want to stick with whisky. [MUNCHIES]

 ... Read more >

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Q&A with JBF Award Winner Tony Maws

 

Say the phrase “Boston fine dining,” and it’s hard not to think of Craigie on Main, JBF Award winner Tony Maw’s venerable slow-food mecca that has delighted tourists and Beantown locals for over a decade. Maws has expanded his local footprint with the more casual Kirkland Tap & Trotter, which applies his terroir-focused approach to the local gastropub. In anticipation of his appearance at our upcoming Chefs & Champagne®, we chatted with Maws about memories of family fishing, modern diners’ palates, and his personal gusto for grilling.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

TM: No grand epiphanies, really. I was just thinking that grilling out on a beautiful day... Read more >

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James Beard Foundation's Taste America® Tickets Now on Sale!

 

The James Beard Foundation is pleased to announce the third consecutive year of our Taste America®: “Local Flavor from Coast To Coast” national epicurean tour, which will visit ten American cities this fall. Spanning six weekends between September 18 and November 7, 2015, the program will stop in Boston, Charleston, Chicago, Los Angeles, Miami, Minneapolis, New Orleans, Phoenix, San Francisco, and Seattle. Each city will enjoy a special evening that starts off with a walk-around tasting reception from a lineup of celebrated local chefs, followed by a one-of-a-kind, four-course dinner crafted in collaboration with a Taste America All-Star and a Local Star chef. Tickets are on sale now at jbftasteamerica.org.

 

The Taste America 2015 program will send each All-Star on the road to host local events and act as ambassadors for JBF... Read more >

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Beard House Dishes: June Highlights

 

Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, here are a few decidedly summery highlights served up during the month of June.

 

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Montreal Short Rib with Cucumber Salad, Coleslaw, Mustard, and Jewish Rye / Sexy New Jewish Cooking

 ... Read more >

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