Recipe: Chicken with 40 Cloves of Garlic

images1A true James Beard classic, this simple recipe may seem like it contains an overwhelming amount of garlic, but it actually highlights the allium’s softer side. The slow cooking time mellows the strong garlic taste and aroma and creates a buttery-mild garlic-perfumed paste that’s perfect spread on crusty bread. Get recipe >

 

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MemorEATS: José Andrés

“When I was just starting out I worked in a restaurant where I prepared canelones, Catalan stuffed pasta. The restaurant’s dining room had a huge fish tank. And we had a pan as long as me that we used for the canelones. One day I was showing off and brought the hot pan right out of the oven and into the dining room. I lost control and somehow managed to dump it into the fish tank!” –JBF Award Winner José Andrés

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Food Matters: Art Smith

Top Chef Masters makes its debut this week on Bravo and its roster of cheftestants is chock-full of JBF Award–winning and –nominated chefs like Rick Bayless, Roy Yamaguchi, and Cindy Pawlcyn. A player of particular note is our 2007 Humanitarian of the Year winner, Art Smith, whose work extends beyond the restaurant kitchen and into the community with his non-profit organization Common Threads. At its Chicago and Los Angeles locations, Common Threads participants learn about new cultures and our global community through food and cooking.

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On the Menu: June 8 to June 13

Here’s what happening at the Beard House next week: kitchen1aeileenmiller Monday, June 8, 7:00 p.m. Boutique Napa Wine Dinner Joel Harloff, Dali Wine Bar, Dallas / Proprietor Kathryn Walt Hall, Hall Wines Napa Valley, St. Helena, CA Wednesday, June 10, 12:00 p.m. Beard on Books Tyler Colman, A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season Wednesday, June 10, 7:00 p.m. Summer Sail Ben Pollinger and Pastry Chef Jansen Chan, Oceana, NYC For details and reservations, visit www.jamesbeard.org or call 212.627.2308. (Photo by Eileen

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Eye Candy: Beard House

Bollito Misto

A bowl of bollito misto gets a spoonful of seasoning during a dinner in celebration of the 10th anniversary of Marc Vetri's eponymous restaurant.

May 28, 2009, The Beard House, NYC

(Photo by Geoff Mottram)

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Recipe: Strawberry Crêpes

strawberries_blog2

The markets are just starting to brim with sweet, juicy strawberries. Alexandra Guarnaschelli of NYC's Butter gave us this recipe for delicious strawberry crêpes with chocolate sauce last summer when she was a featured JBF chef on ABC News Now's A Chefs Table series.

Get a taste of Alex's savory side later this month at our Cocktails and Canapés event at the Beard House, also featuring NYC chefs Akhtar Nawab, Jason Neroni, Doug Psaltis, and mixologist Junior Merino.

Watch a demo of t... Read more >

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America’s Classic: Mustache Bill’s Diner, Barnegat Light, NJ

These days, the food at diners is all too often of poor to middling quality. But not at Mustache Bill’s. For more than 35 years, owner Bill Smith has made everything on the diner’s menu from scratch—refusing to buy anything premade. It’s the homemade, straight-from-the-heart cooking that makes Mustache Bill’s a must-stop destination on the Jersey Shore for both the fishing community regulars and the summertime beachgoers. Fishermen reward their community diner with dayboat fluke and scallops, which Smith prepares with aplomb. But follow the lead of the locals and you’ll soon be tucking into platters of roasted-that-day turkey, ham, and beef. And legendary pancakes. It is no surprise that the crowds are huge at this seasonal spot: Mustache Bill’s does 1,000 covers on a typical summer day, and it’s only open 6:00 a.m. to 3

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Eye Candy: Beard House

Potato-Wrapped Octopus

Fried potato-wrapped octopus with avocado and chipotle, one of the many hors d'oeuvre prepared by Brendan McHale of Jack's Luxury Oyster Bar in New York. May 19, 2009, The Beard House, NYC (Photo by Lisa Ozag)

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Food Matters: Haute Dogs Revisited

Hot dogs

As we pointed out a month ago, last year we published an article that wondered if the humble hot dog—typically found between innings in baseball or bobbing in a city street cart—would ever get the gourmet treatment from chefs. After all, the hamburger managed to beat the odds and shed its low brow-status when Daniel Boulud introduced his DB Burger, a once unimaginable marriage of foie gras and truffles to beef and bun. Would the hot dog ever reach such heights?

It appears that it has. We've seen perfected traditional dogs like Akhtar Nawab's (he'll be serving them at the Beard House later this month) and dogs with Far East accents like the Fatty Dog at Fatty Crab UWS. Let's Be Frank, the popular B... Read more >

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Q & A: Colman Andrews

Colman AndrewsHe's written thousands of articles, several fantastic cookbooks (and more on the way), and was one of the founders of Saveur magazine. We caught up with accomplished writer and editor Colman Andrews, who told us about working with Ruth Reichl early in their careers, what he really thinks about the changes in the American culinary scene in the 25 years since he was inducted into the Who's Who of Food and Beverage in America, and much more.

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