Recipe: Jacques Torres's Fig Ice Cream

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. First up: 

 

Fig Ice Cream

JBF Award Winner Jacques Torres
Jacques Torres Chocolates, NYC

 

Jacques Torres counts this fig ice cream as one of his absolute favorite flavors: “at the end of the summer, the black mission figs taste like honey, they’re so flavorful.” Each year he saves some fruit and purées it so his shops can sell the flavor as soon as the temperatures start to climb and New Yorkers come calling for their cones. Get the recipe here.... Read more >

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Throwback Thursday: Ice Cream Infatuation

Photo by Tom Kirkman

 

This Throwback Thursday, our National Ice Cream Month festivities continue with this glimpse back at the unusual, yet decadent chocolate pound cake with toasted bread crumb ice cream, served at the Pioneers and Legends dinner at the Beard House, earlier this year. This dinner welcomed award-winning chef and president of Women Chefs and Restaurateurs, Elizabeth Falkner, alongside a group of influential female toques from some of the country’s leading restaurants. 

 

Creamy and frosty scoops of ice cream, whether they’re served in a cup with hot fudge, piled high in a crunchy waffle cone, nestled between two cookies, or served atop a piece of chocolate cake, have been the ultimate comfort food for generations, satisfying sweet tooths of all ages. While National Ice Cream Day is officially July 19, it’s only fitting that we honor such an... Read more >

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What We're Reading: July 16, 2015

 

It’s time for a barbecue reality check. [FWF]

 

Legendary ice cream truck snack, the orange creamsicle, is back with a boozy vengeance. [Yahoo Food]
 

A resourceful guide for goat cheese connoisseurs. [Food 52]

 

Could "good" bacteria lead to a stress-free future? [NPR]

 

Considering this wine review, Scotland may want to stick with whisky. [MUNCHIES]

 ... Read more >

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Q&A with JBF Award Winner Tony Maws

 

Say the phrase “Boston fine dining,” and it’s hard not to think of Craigie on Main, JBF Award winner Tony Maw’s venerable slow-food mecca that has delighted tourists and Beantown locals for over a decade. Maws has expanded his local footprint with the more casual Kirkland Tap & Trotter, which applies his terroir-focused approach to the local gastropub. In anticipation of his appearance at our upcoming Chefs & Champagne®, we chatted with Maws about memories of family fishing, modern diners’ palates, and his personal gusto for grilling.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

TM: No grand epiphanies, really. I was just thinking that grilling out on a beautiful day... Read more >

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James Beard Foundation's Taste America® Tickets Now on Sale!

 

The James Beard Foundation is pleased to announce the third consecutive year of our Taste America®: “Local Flavor from Coast To Coast” national epicurean tour, which will visit ten American cities this fall. Spanning six weekends between September 18 and November 7, 2015, the program will stop in Boston, Charleston, Chicago, Los Angeles, Miami, Minneapolis, New Orleans, Phoenix, San Francisco, and Seattle. Each city will enjoy a special evening that starts off with a walk-around tasting reception from a lineup of celebrated local chefs, followed by a one-of-a-kind, four-course dinner crafted in collaboration with a Taste America All-Star and a Local Star chef. Tickets are on sale now at jbftasteamerica.org.

 

The Taste America 2015 program will send each All-Star on the road to host local events and act as ambassadors for JBF... Read more >

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Beard House Dishes: June Highlights

 

Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, here are a few decidedly summery highlights served up during the month of June.

 

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Montreal Short Rib with Cucumber Salad, Coleslaw, Mustard, and Jewish Rye / Sexy New Jewish Cooking

 ... Read more >

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What We're Reading: July 15, 2015

 

This chocolate cake earns high marks on taste, looks, and ease of baking. So what are you waiting for? [NYT

 

Better for the environment, worse for your waistline: a new study suggests shoppers buy more junk food when they bring their own bags. [The Atlantic

 

A small contingent of cereal fans insists on putting ice cubes in their milk. [TIME

 

Three grocery categories to take advantage of during the summer. [The Kitchn

 

Iceland may have to replace its single breed of indigenous cattle to meet rising... Read more >

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JBF in the News: Kris Moon on NBC

 

Yesterday our own senior director of strategy and development, Kris Moon, joined Gus Rosendale on NBC News 4 New York to discuss Chefs & Champagne, our annual summer tasting party in the Hamptons (which will honor Carla Hall on July 25), and other upcoming JBF events, including Taste America, the ... Read more >

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Recipe: James Beard's Steak au Poivre for Easy Summer Grilling

 

What can a cookbook first published in 1955 teach the modern chef? A lot.

 

If you’re a cookbook geek like me, it’s easy to get swept up in the latest trend, whether it’s finding the perfect recipe for raw vegan chocolate truffles or trying your hand at molecular gastronomy. But, really, it’s the simple, classic recipes like steak au poivre that never go out of style.

 

Enter James Beard’s The Complete Book of Outdoor Cookery, f... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame

 

Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.

 

Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.

 

Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae fro... Read more >

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