Jobs We Love: Brian Halweil

Brian Halweil As the editor of Edible East End and publisher of Edible Brooklyn and Edible Manhattan, Brian Halweil wears many hats. He took a break from tackling his inbox to give some advice to writers and explain how daily meals help him do business.

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Eat this Word: Pavlova

PavlovaWHAT? Dancer's dessert. Named for the world-famous Russian ballerina Anna Pavlova, this fruit, whipped cream, and meringue dessert is claimed by rival nations. Aussies have long considered it their national dessert, but New Zealanders argue that they invented the Pavlova, and they back up their claim with citations from cookbooks. The dancer toured both countries in the late 1920s. In Perth, Australia, she stayed at the Esplanade Hotel, whose chef, Herbert Sachse, is often credited with creating the dessert some six years later. Supposedly the Pavlova acquired its name after someone proclaimed his dessert was "as light as Pavlova." Others think the name stems from the fact that the ring-shaped meringue resembled Pavlova's frilly, white costume in her most famous role, the Dying Swan. Pavlovas—which are showing up on American tables of late—are traditionally filled with passion fruit. WHERE?

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Eye Candy: Greenhouse Gallery

Michael Harlan Turkell Our next exhibit in the Greenhouse Gallery opens today, featuring the candid photography of Michael Harlan Turkell. Once an aspiring chef, Turkell now documents the choreography of restaurant kitchens, highlighting the fascinating coexistence of order and chaos that often remains out of the diner's view. His award-winning photography has appeared in Saveur, Edible Brooklyn, Edible Manhattan, and New York magazine, among others. He has also photographed a number of dinners at the Beard House (click here and here to see some of his work for us). Turkell's images will be on view through the end of October.

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Eye Candy: Beard House

Squab When Jim Foss came to the Beard House last week, he prepared a squab dish that brimmed with full Southern flavor. The bird was barbecued in Cheerwine, a cherry-flavored soda that's popular in the Southeast, then placed upon a bed of chicken liver and carrot salad and topped with a cornmeal-crusted catfish hush puppy. Click here to see more photos from chef Foss's dinner. August 26, 2009, The Beard House, NYC (Photo by Joan Garvin)

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Staff Recipe: Mildred's Marinated Anchovies

AnchoviesAn avid entertainer who on a few occasions counted James Beard among her dinner guests, Director Emeritus of House Programming Mildred D'Amico always opens her dinner parties with a selection of cocktails and hors d’oeuvre that often includes smoked salmon, caviar, or these delicious little marinated fish. Sometimes called “white anchovies” or “boquerones,” they can be found in Spanish or Italian specialty stores.

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Staff Recipe: Mildred's Marinated Anchovies

AnchoviesAn avid entertainer who on a few occasions counted James Beard among her dinner guests, Director Emeritus of House Programming Mildred D'Amico always opens her dinner parties with a selection of cocktails and hors d’oeuvre that often includes smoked salmon, caviar, or these delicious little marinated fish. Sometimes called “white anchovies” or “boquerones,” they can be found in Spanish or Italian specialty stores.

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Field Trip: Food, Wine, and Music at San Francisco’s Outside Lands

fatted calf The weather defied everyone’s expectations—80-degree days are a real rarity in San Francisco. Perhaps that’s what had everyone in such high spirits at Outside Lands. Of course, it could also have been the amazing music, great food, and stellar wines. Music might have been the main draw, but we were content to spend our Festival days at the Outside Lands wine tent, sampling California wines and pairing them with some of the great food offerings (think Cowgirl Creamery’s Mt. Tam, Hog Island oysters barbecued or on the half shell, and Fatted Calf sausage sandwiches). The dish that had ev

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In Memoriam: Sheila Lukins

We are deeply saddened by the death of JBF Award–winning cookbook author Sheila Lukins, who inspired generations of home cooks with her simple, modern, and sophisticated style of cooking. In 1986 Lukins, along with co-author Julee Rosso, won her first Beard award, for The Silver Palate Good Times Cookbook, and in 1992, The Silver Palate Cookbook (one of the 10 bestselling cookbooks of all time) was inducted into the Cookbook Hall of Fame. That same year, Lukins was inducted into the JBF Whos Who of Food & Beverage in America. [NYT]

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