March's Best Recipes

Chocolate Caramel TartletsMichael Reardon's chocolate–caramel tartlet with fleur de sel

Francesco Buitoni's Gnudi with Cavolo Nero Sauce These pillowy dumplings are made with ricotta impastata, a premium ricotta with a smooth and buttery texture. If you can't find it, let some high quality ricotta drain in the refrigerator for about a day. Michael Reardon's Chocolate–Caramel Tartlets with Fleur de Sel The irresistible combination of caramel and salt stars in these indulgent, single-serving tarts. Joe Cicala's

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2011 JBF Scholarship Applications Now Available

chef toque Are you eager to attend culinary school, but in need of a boost? Applications for James Beard Foundation scholarships and professional grants are now available online. You can visit the homepage of our scholarship program by clicking here. You’ll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork.

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Asparagus Recipes

asparagus Now that spring has finally sprung, we're eagerly awaiting the first asparagus sighting at our local farmers' market. Here are some of the ways we'll be putting the sturdy stalks to use. Bacon-Wrapped Asparagus This simple appetizer from Sonoma chefs Duskie Estes and John Stewart will bring your grill out of winter hibernation. Cream of Asparagus Soup Asparagus shines in this straightforward recipe from James Peterson's Splendid Soups. Green Peppercorn Spring Lamb with Asparagus and Rotini We have Ming Tsai to thank for this in-a-flash pasta dish, which features asparagus and lamb tenderloin.

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Laurent Gras at JBF LTD: Reservations Now for the Taking

JBF LTD Want to snag a precious seat at JBF LTD, our for-a-limited-time-only pop-up restaurant? Reservations for our first series of dinners, which will be prepared by the renowned Laurent Gras, are now available. If the chef's Michelin star–studded pedigree isn't enough enticement, we've got his JBF LTD menu right here. And stay tuned: tickets to future dinners—featuring Michelle Bernstein, Mile End's Aaron Israel, and the Momofuku team, among others— will be rolled out every Wednesday for the next several weeks.

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Recipe: Ramps with Spinach and Bacon

Ramps with Spinach and Bacon Just when we think we can't bear to eat another potato or turnip, the ramp harvest arrives and boosts the morale of the foodie community. We’re going to welcome these early risers of spring by cooking up this spicy and smoky side dish from Floyd Cardoz. It's a bright sautée of ramps and spinach, enriched with bacon and laced with fragrant spices. Get the recipe here.

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Recipes: Flexitarian Favorites

April Bloomfield's acquacotta It's easy to cut down on meat consumption without following a strict vegetarian diet. All of the following veggie-packed recipes can easily be tailored to your personal culinary preferences. April Bloomfield's Acquacotta Acquacotta, a humble, traditional Tuscan soup, translates to "cooked water." For a vegetarian version of Bloomfield's dish, omit the clams and bacon and add a handful of diced Parmigiano-Reggiano rind. Walter Plendner's Wild Mushroom Goulash For best results, splurge on the mushrooms and serve this rich goulash over a fluffy mound of polenta. Eric Hara's Stewed Big Bea

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JBF Kitchen Cam