Throwback Thursday: Mr. Beard's Mother

 

With Mother's Day just around the corner, it seems only fitting to honor one of the most vivacious women in the eyes of James Beard, his own mother, Elizabeth. As Beard's trusted cooking confidante, Elizabeth was an adventurous soul with a passion for food and travel that she passed on to her son. The Beard kitchen was always abundantly stocked, whether with his mother's canned white asparagus or succulent Dungeness crabs fresh from the Oregon Coast. This TBT, we're dipping into Beard's memoir, Delights and Prejudices (Atheneum, 1964), to share some of his cherished memories of a woman whose appetite was easily comparable to his own:

 

"Mother had an uncanny sense of food and the talent to show others how to prepare it. She loved to cook, eat, and talk food more than almost anyone else I have known. At the turn of the century she had an international approach to food that would have been considered revolutionary in the last ten years. She was ahead of her ti... Read more >

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JBFA in Photos: The BBJs

 

The envelopes have been unsealed, the winners have been toasted, and the hangovers have subsided. Next order of business: photo highlights from the fabulous 2015 James Beard Awards. First we revisit our Book, Broadcast & Journalism Awards Dinner, which took place on April 24 at Pier Sixty in New York City. The lovely Carla Hall (shown above with JBF president Susan Ungaro) presided over the ceremony, attended by the best and brightest in food media, while our guests enjoyed a fantastic multi-course tasting menu throughout the evening. Check out the highlights below, and view the entire photo album here.

 

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Rick Bayless and Steve Dolinsky accepting our inaugural Podcast award; their podcast, The Feed, explores the culinary... Read more >

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What We're Reading: May 7, 2015

 

Learn how to navigate the funky waters of stinky cheeses. [Food52

 

Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street

 

Your mother's recipes can be more than just recipes. [NYT

 

The tyranny of pizza choice is making you fat. [MUNCHIES

 

Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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'Gram Worthy: Roast Chicken with Egg, Thyme​, and Crispy Chicken Skin

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. The photo above shows the clever, delicious, and artfully composed Roast Chicken with Egg, Thyme​, and Crispy Chicken Skin canapés served at the 2015 James Beard Awards by JBF Award–winning​ chef Dave Beran of Chicago's acclaimed Next. For more tasty snaps, come play with us on ... Read more >

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Eat This Word: Sambal

 

WHAT? Fiery flavoring. The word sambal encompasses a variety of condiments and side dishes served primarily as accompaniments to rice throughout Indonesia, Malaysia, and southern India. The spicy sauces are made from different chiles combined with other ingredients, such as vinegar, tamarind, shrimp paste, fruits, vegetables, and meat, and are served either cooked or raw. The most basic sambal, sambal ulek, is an uncooked mixture of chiles, salt, and acid, ground with a mortar and pestle. As a seasoning, sambal is as essential to Indonesian and Malaysian cuisines as salt and pepper is to Western cooking.

 

WHERE? Hot Modern Australia 

 

WHEN? Friday, June 5, 2015

 

HOW? Sausage Roll with Ground Pork, Secret Spices, and Sambal Mayonnaise... Read more >

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What We're Reading: May 6, 2015

 

Curds for cash: why really good cheese is so expensive. [Serious Eats

 

McDonald’s is taking a break from courting millennials. [FWF

 

Could polenta really be as easy to make as steel-cut oats? [Serious Eats

 

Cashews are more popular than ever, but with that comes the cost of dangerous working conditions for harvesters in India. [Telegraph

 ... Read more >

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Overheard at the 2015 James Beard Awards

 

Last night's Beard Awards featured many memorable moments—Alton Brown's meat melody, Daniel Boulud and Thomas Keller's improv bit, and Steve from Sex and the City's announcement that the winner of the Outstanding Wine Program award was the entire city of San Francisco—but the theme of the evening was definitely family: the ones at home as well as the families we create in the restaurant trenches. Here are some of the night's most quotable lines:

 

"Thank your wife. Thank your wife. Thank your wife."

–Gerard Craft of Niche, Best Chef: Midwest

 

"I'm sorry it took me so long, I'm not used to wearing a dress. That's why I became a chef."

–Jessica Largey of Manresa, Rising Star Chef of the Year

 

"Vegans try to tempt me with their pie. Well they can keep their seitan and tofu. Because I'll devour bacon till I'm blue. The meat goes on."

–Alton Brown, master of ceremonies

 

“My wish for all of you is…to... Read more >

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VIDEO: What do JBF Award winners do with their medallions?

 

The James Beard Awards celebrates the diversity of the American culinary scene, so it should come as no surprise that JBF Award winners have a wide variety of approaches when it comes to storing their award medallions. Watch the video above to find out more about how these top toques protect and preserve their prizes.

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In Memoriam: Josh Ozersky

 

We are deeply saddened by the unexpected passing of James Beard Award–winning American food writer Josh Ozersky yesterday in Chicago at the age of 47. "Everyone who knew Josh admired his passion for the culinary and literary arts," said James Beard Foundation president Susan Ungaro. "His wise and witty writing had a profound impact on all of us." Ozersky won a James Beard Award in 2008 for his work as founding editor of New York magazine's blog, Grub Street, and was a member of the James Beard Foundation Awards committee. Our thoughts are with his family, friends, and colleagues.

 

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What We're Reading: May 5, 2015

 

You’re just six steps away from banana bread, any way you like it. [Food52

 

Celebrate Cinco de Mayo with homemade tamales. [Serious Eats

 

A coalition of plant food producers has submitted recommendations for the new Dietary Guidelines. [Eat Drink Politics

 

Why do we sip our lattes first thing in the morning? [... Read more >

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