What's Cooking This Week: 7 Satisfying Italian Recipes

 

Want a comforting Italian dinner without filling up on pasta? We know the feeling. These seven delicious recipes will take you through the week, keeping you satisfied with all the vibrant flavors of the boot. 

 

Monday: Potato Frittata

Kick off the week with a meatless main from James Beard himself. Similar to the Spanish tortilla made with potatoes, this Italian version of an omelette can be made with any vegetable you like. Bonus: leftovers are great for breakfast or layered into a sandwich or on top of greens for lunch.

 

Tuesday: Chicken Cacciatore

This rustic, hunter-style dish from Sonoma wine country–based chef Tim Bodell is a deeply satisfying meal of bright ingredients and bold, layered flavors. Packed with cremini mushrooms, veggies, and red wine, we promise it'll hit the spot.

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Eat This Word: Hominy

 

WHAT? Indigenous edible. This venerable grain is in fact dried corn kernels that have been processed with an alkali—traditionally a lye or limewater solution—to remove their tough outer skins. Its consumption dates back to ancient Mesopotamian cultures; in her book Crazy for Corn, Betty Fussell referred to hominy as “the world’s oldest chemically processed food.” Hominy was a staple of the Native American diet, and vestiges of its past can be found in Mexican soups and stews like menudo and posole. Its most common contemporary American iteration is as grits, the Southern staple in which dry hominy is ground, simmered over slow heat, and served with butter and cream in either savory or sweet variations.

 

WHERE? Coastal Winter

 

WHEN? Friday, January 29, 2016... Read more >

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What We're Reading This Week

 

Put an egg on it: the complete guide to poaching, scrambling, and boiling your way to egg heaven. [NY Times]

 

One giant underwater leap for mankind: a Hawaiian distillery is using deep ocean water to craft premium vodka. [MUNCHIES]

 

Want some charcoal with your acai bowl and kale juice? How this surprising ingredient is quickly becoming the next superfood. [Grub Street]... Read more >

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Happy Hour: Minch's Lure from Anvil Bar & Refuge

 

As the weekend nears, we often find ourselves lusting after a quick dive into the boozy embrace of a perfectly crafted cocktail. And what better way to accomplish such a feat than with a libation from a 2015 semifinalist for our Outstanding Bar Program award? The kind folks at Houston's Anvil Bar and Refuge, the city's first bar to wholly devote itself to classic cocktails, have offered up their recipe for the Minch's Lure, a clean tippler that highlights Scotch in all its glory. "My goal was to showcase Scotch in a way that reminded people of how delicate the spirit can be, explained ... Read more >

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On the Menu: Week of January 11

 

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


Tuesday, January 12, 7:00 P.M.

Legendary Career: Christian Delouvrier Celebration

Through his mastery of classic French cuisine and series of acclaimed restaurants, Christian Delouvrier has nurtured countless promising cooks into accomplished chefs. Join friends and protégés as they toast their mentor’s illustrious career through fabulous food and outstanding wines.

 

Wednesday, January 13, 12:00 P.M.

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Caul Me Maybe: Jimmy Bannos Jr.'s Charred Cauliflower with Toasted Bread Crumbs, Cornichons, and Parsley

 

“I always bust my sous-chefs' chops and ask them, 'Do you have the balls to come up with a vegetable dish?'" That would be Jimmy Bannos Jr., the fourth-generation restaurateur who may be best known for his "Cheese, Wine, and Swine" menu at the Purple Pig on Chicago's Magnificent Mile. Believe it or not, when he starts talking about in-season produce, he lights up like a kid in a (dirt) candy store. "We laugh about this all the time," Bannos says. "There isn't even a spring here in Chicago. You can enjoy something for like three weeks, and it's gone. That's the beauty and the curse."

 

For the James Beard Award winner for 2... Read more >

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Beard House Highlight: Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles

Photo by Ken Goodman

 

Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles​ / Italian-Inspired California Soul​

 

The holidays may be behind us, but that doesn't mean we stop entertaining friends and family. Menu-planning for even the most casual dinner parties can sometimes feel daunting, especially when it comes to canapés. But at Michael Fiorelli's recent Beard House dinner, the chef and partner at Love & Salt reminded me that easy-to-prepare, drool-worthy appetizers are not so far out of reach.

 

Fiorelli started the... Read more >

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Throwback Thursday: Our 2015 JBF Taste America Tour

 

Want to relive the excitement of this year's JBF Taste America? Check out this highlight reel, featuring our Taste America All-Star chefs and some behind-the-scenes looks at all the fun we had across the country this fall. Spanning six weekends between September 18 and November 7, 2015, our national epicurean tour stopped in Boston, Charleston, Chicago, Los Angeles, Miami, Minneapolis, New Orleans, Phoenix, San Francisco, and Seattle. Each stop featured a special evening 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 from that city. Our 2015 All-Stars include Hugh Acheson, John Besh, April Bloomfield, Traci Des Jardins, Rocco DiSpirito, Tyler Florence, Mark Ladner, Tony Mantuano, Michel Nischan, Art Smith, and Jonathan Waxman. The tour also included cooking demos, artisanal tastings, and... Read more >

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Awards Watch: Carla Hall and Ming Tsai to Host the 2016 James Beard Awards

 

The James Beard Foundation is thrilled to announce that Carla Hall, co-host of ABC’s The Chew and restaurateur of the soon-to-open Carla Hall’s Southern Kitchen in Brooklyn, New York, will host the 2016 James Beard Foundation Awards, taking place on Monday, May 2, 2016, at Lyric Opera of Chicago. On Tuesday, April 26, 2016, James Beard Award winner, chef, and television personality Ming Tsai will host the annual James Beard Foundation Book, Broadcast & Journalism Awards at Pier Sixty at Chelsea Piers in New York City.

 

Ever since James Beard appeared on television’s first cooking show, food has been one of the most popular subjects in American broadcasting. Coinciding with the Foundation’s 30th anniversary, the 2016 James Beard Awards will honor the country’s top culinary talent and celebrate the role of cuisine in television. “We’re delighted that Carla Hall and Ming Tsai will bring both their c... Read more >

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Featured Menu: Hamptons Chic

 

With over 200 events at the Beard House each year, our calendar is overflowing with top toques and rising stars from restaurant kitchens across the country. Each dinner at the Beard House is a unique culinary experience, but every so often a specific event will have our stomachs rumbling simply by scanning the menu. Read on to learn which event has piqued our palates lately.

 

Friday, 1.15
Hamptons Chic

 

Tucked away in a quaint Hamptons hamlet, the stately Topping Rose House offers guests unparalleled luxury and a world-class dining program. The push-and-pull of Old World elegance and contemporary style comes to the fore at our upcoming Beard House dinner, when Ryan Murphy applies his European training to the East End’s win

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