Recipe: Sonny's Special Potato Latkes

potato latkes Hannukah starts next week, which means it's time to get out your grater and cast-iron pans and start frying up some latkes. We think this is the recipe to beat, the one that took JBF vice president Mitchell Davis "to the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. In 1995, Davis won the Foundation's latke cook-off with this version, which uses his mother's formula of one onion for every two potatoes.

Comments (0)

Eye Candy: Beard House

carrots A variety of heirloom carrots soak up a generous dollop of butter in the Beard House kitchen. Take a look at more photos from the dinner prepared by Mark Porcaro, Jason Banusiewicz, and Tak Kuen "Tommy" Choi of Boston's Top of the Hub. (Photo by Lisa Ozag)

Comments (0)

Jobs We Love: Moira Campbell

Moira CampbellMoira Campbell's culinary walking tours, Rum & Blackbird, only launched a few months ago, but she's already making new strides: guest tour leaders, such as chef Anita Lo, will soon be joining Moira on the streets of Hell's Kitchen, answering questions and offering greater insight into the foods that guests taste over the course of the three-hour itinerary. Click here to see how Moira keeps every aspect of the business on track, even though there aren't enough hours in the day.

Comments (0)

On the Menu: 8th Annual Greens Holiday Party

ornaments It's never too early to get your holiday cheer on, especially if fantastic food and cocktails are involved! Come help us kick off the season at the 8th annual Greens Holiday Party. Even if your inner Grinch is recoiling, we're sure the menu below will make you have a change of heart. The festivities start at 6:00 P.M. sharp on Sunday, December 6, at the historic James Beard House. Call 212.627.2308 to reserve. Cocktails by Michael Waterhouse of Dylan Prime and Drink Tank Ltd., NYC Bull Dog Cinnamon Pear > Bull Dog Gin, Maple Syrup, Fresh Pear, Cinnamon, and Lemon Pepper Bull > Bison Grass Vodka, Apple Cider, and Freshly Ground Black Pepper Rhubarb Sparkle > Aperol, Rhubarb Bitters, and Cinzano Sparkling Wine Stella Artois, Hoegaarden, and Leffe Blonde Twin Vines Vinho Verde 2008 Periquita 2006

Comments (0)

Will Kevin Make the Team?

bocuse-edited We loved the Bocuse d’Or challenge on the last episode of Top Chef. Wondering what to do while you worry if Kevin will make the team? This weekend you can help support the 2011 American entrants and enjoy a little holiday cheer with Daniel Boulud at one of his Bocuse d’Or USA Foundation fund-raisers. Whether you prefer a holiday cooking class, a multi-course French feast, or a classic American brunch, Boulud is offering something for everyone.

Comments (0)

The Bookshelf: Everyday Harumi

Everyday HarumiHarumi Kurihara wants Japanese cooking to come naturally. In her introduction of her new cookbook, Everyday Harumi, she writes, "I would like to see people around the world...being able to say, 'I feel like eating Japanese food. What shall I make?'" For those of us who have trouble making the food reach our mouths when using chopsticks, Harumi's mission may sound like a pipe dream. But she tries her best to keep things simple: while her list of pantry essentials adds up to 16 items, almost all of them can be found at upscale grocers like Whole Foods. And true to the book's title, the light soups, salads, and mains are largely uncomplicated—once you've made them, they can easily join your weeknight repertoire. When we spoke with Harumi, she revealed that her favorite Japanese staples include

Comments (0)

Ask a Chef: José Andrés, what are your favorite Spanish ingredients?

José Andrés There's a lot to admire about José Andrés: he dreams up food that's delicious, innovative, and playful, and has an infectious passion for his cuisine and country. We asked the JBF Award Winner to share his favorite Spanish ingredients with us—take a look at them here.

Comments (0)

Pages