Eat This Word: Bagna Cauda

 

WHAT? A hot soak for your veggies. Bagna cauda, Italian for hot bath, is a very old dish with a Piedmont pedigree. Once considered a poor man's meal, bagna cauda has become one of the region's most popular foods. The "bath" is a tangy sauce made from garlic, olive oil, and anchovy; butter is often added in as well. To keep the sauce hot, it's typically served over a flame. Raw, or sometimes lightly cooked vegetables, cut into bite-size pieces, are dipped into it using a long-pronged fork. In Piedmont, fennel, cauliflower, cabbage, and red peppers are the veggies of choice, but any vegetable that's good to eat raw works well with bagna cauda, too.

 

WHERE? Flavors of Veneto

 

WHEN? Thursday, February 4, 2016
 

HOW? Dry-Aged Beef with Roasted Ci... Read more >

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Recipes: A Taste of Paradise

 

 

Treat yourself to a staycation with a menu inspired by some of our favorite tropical locales. Serve with a light ale or the fizzy mango–mezcal paloma featured below.

 

Paloma de Mango y Mezcal

Mezcal, mango purée, and a hint of cilantro enhance the paloma, a popular Mexico City cocktail finished with a splash of grapefruit soda.

 

Kokonda (Coco... Read more >

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Stick a Pork in It: Matt McCallister’s Pork Roast with Collard Greens and Sweet-and-Sour Onions

 

Veg-centric chef Matt McCallister just wants an old-school, juicy pork roast.

 

“Our backyard was awesome," Matt McCallister says excitedly. Baseball cap on and chambray sleeves rolled up, the inked-up chef reminisces about the green oasis tucked behind his home growing up in Scottsdale, Arizona. "We had a fig tree, a strawberry patch, and an olive tree. We brined our own olives," he rattles off enthusiastically. "My brothers had no interest in any of that. So it would be me, and it's just always been my thing." That explains the care McCallister takes with the vegetables he masterfully cooks at FT33, his rowdy, vegetable-forward restaurant in Dallas. He layers rounds of turnips atop gulf crab like chrysanthemum petals and constructs tin... Read more >

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Awards Watch: Restaurant Design Entries Due January 29

James Beard Foundation Restaurant Design Award Entries Due January 29

Designers and architects, take note: we're getting into the final stretch of the entry period for JBF's 2016 Restaurant Design Awards. Submissions for our committee's consideration are due Friday, January 29. We're accepting entries in two categories: Outstanding Restaurant Design: 75 Seats and Under; and Outstanding Restaurant Design: 76 Seats and Over. Any restaurant or design project that was completed or redone in North America after January 1, 2013 is eligible.

 

Want to enter? Regis... Read more >

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StarChefs Q&A: 2015 Women in Culinary Leadership Grant Recipient Delilah-Amanda Lynn

 

Who runs the world? Girls! And the James Beard Foundation agrees. In 2012, they launched a program to support women in culinary leadership positions and to decrease the industry's gender imbalance. The program, Women in Culinary Leadership (WICL), offers grants to women, giving them the opportunity to learn and train with some of the country's most successful culinary leaders. 

 

Delilah-Amanda Lynn was one of eight recipients of the WICL grant in 2015. The program landed her with Chicago restaurant behemoth Lettuce Entertain You, where she completed her program in six months before accepting a management position at the company's Japanese concept, Ramen San. WICL helped Lynn unleash the Beyoncé-esque confidence she needs to run her own restaurant one day.

 

You, too, can join WICL. For the class... Read more >

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Raising the Bar: How to Make Better Cocktails at Home with Audrey Saunders

 

We tapped the Pegu Club owner and 2013 JBF Gala mixologist to share her tips for better at-home mixology.

 

Simple Syrup, Simply Put

When it comes to cocktails, we don’t want to cook simple syrup; that increases its viscosity. There are exceptions, but we generally don’t want heaviness in a cocktail. Fill a bottle halfway with superfine sugar, which is gritless and dissolves instantly. (I like to repurpose 10-ounce glass soda bottles. They’re ideal for home use and a speed pourer fits perfectly into them.) Fill the other half with filtered, room-temperature water. Cap and shake well. The mixture will appear cloudy at first but will quickly settle. Top off with more water.... Read more >

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On the Menu: Week of January 18

 

Here’s what’s coming up at the James Beard House and around the country:


Wednesday, January 20, 7:00 P.M.

Soul of Winter

Landlocked Montclair and coastal Dover couldn’t seem more different, but for chefs and friends Bryan Gregg and Evan Hennessey, a Beard House collaboration is the perfect opportunity to celebrate the bounty of land and sea. Join us as they showcase their shared hyper-seasonal ethos in a regionally inspired surf-and-turf feast.

 

Thursday, January 21, 7:00 P.M.

New York S... Read more >

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Slurp's Up: Charles Phan's Pho Bo Recipe

 

“I brought some whiskey," chef Charles Phan says, setting down a bottle of Four Roses on a long wooden table. It's a couple hours before the final dinner of the totally packed, three-day pop-up of Phan's famed San Francisco Vietnamese restaurant, The Slanted Door, at Brooklyn's Wythe Hotel—hence the bourbon—and in the calm before the pre-service storm, Phan slipped away to school us in the art of making pho bo.

 

2015 marked the 20th anniversary of the resta... Read more >

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Throwback Thursday: Highlights from the 2015 James Beard Awards

 

Roll out the red carpet: with the announcement of Oscar nominations today, it's officially awards season! Our 2016 Restaurant and Chef award semifinalists will be announced on February 17, 2015. To make sure you get your JBFA fix until then, we’re looking back at last year's bash, full of stars, songs, sips, snacks, and lots of celebration. Check out the video above for highlights from the 2015 Beard Awards, and start dusting those mothballs off your gowns and tuxedos for this year's fête.

 

Get more information on the 2016 James Beard Awards.

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Tips: Better Weeknight Dinners

 

Just because you worked late doesn’t mean you don’t deserve a satisfying, home-cooked dinner. So put away the cereal bowls and take-out menus: JBF staffers have some quick dinner tips that will have you sitting down to the table in a snap.

 

Put an Egg on It

“For Israelis, shakshuka is a breakfast mainstay. For me, it’s a reliably easy and satisfying weeknight dish. You can make a basic version with pantry items: olive oil; a medium onion, chopped; 2 or 3 crushed garlic cloves; a 28-ounce can of peeled whole tomatoes; and eggs. Sauté the onion and garlic in oil, then add the tomatoes. Season with salt, black pepper, and your preferred ground hot pepper. Simmer f... Read more >

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