Tom Crenshaw's Beard House Dinner
A. Brontosaurus B. Buffalo C. Woolly mammoth D. Hammerhead sharkWe’ve got a whole slew of trivia, so click here to see if you really have a clue about ‘cue.
How do restaurants build their wine lists? [WSJ] To serve or not to serve: meat at vegetarian weddings. [NYT] Great moments in junk-food history. [NYT] In Brooklyn, amateur bakers are going pro. [Brooklyn Paper]
This Indian recipe for roasted eggplant and spiced mashed potatoes comes from chef Vikram Sunderam of Rasika Restaurant. A tawa is a flat and sturdy pan used in Indian cooking, but you don’t need one to make this dish: the tawa's American cousin, the griddle, will work just fine. (Baingan simply means eggplant.)
Best of D.C. It’s comforting to know that no matter what is happening in the House and the Senate, Washington, D.C.’s dynamic food scene remains as deliciously compelling as ever. Find out for yourself when this group of D.C. power chefs visits us at the Beard House. Wednesday, August 11, 7:00 P.M. Great Friends, Great Chefs For years this powerhouse group of Beard House alums has collaborated on Taste of the NFL, an event that raises money to fight hunger and whose founder, Wayne Kostroski, won JBF’s 2010 Humanitarian of the Year award. Eager to reunite, they’ll be cooking together in our kitchen for the first time ever. Thursday, August 12, 7:00
The Senate passes the Child Nutrition Bill. [WP] The joys of small-batch jams. [LAT] Viognier may be challenging, but give it a chance and your relationship will bloom into something beautiful. [WSJ] Meet charnushka, a peppery seed with a hint of licorice flavor. [SE] The antioxidant weed you defi
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this crumbly corncake with blueberry compote. The topping is sweetened with apple juice instead of sugar, which helps the blueberries' natural flavor shine.
Tipping in restaurants around the world. [HuffPo] Condé Nast wields brands in foreign restaurants. [WSJ] Chefs file lawsuit against major olive oil brands. [AP] The perfect s
these refreshing oysters from chef Michael Schulson, doused in mellow cucumber water and spiked with serious zing from ginger and jalapeño.