Recipe: James Beard's Garlic Soup


Pungent garlic takes on a sweeter, more mellow disposition in this comforting, simple soup by the one and only Mr. James Beard. While the recipe calls for 30 cloves of the powerful allium, it softens into a creamy and aromatic version of its former self after simmering in a flavorful bath of chicken stock, fat, and spices. Egg yolks and fragrant olive oil are whisked in the final stage to give this inviting soup body and richness—and served in a big bowl along with some crusty bread, these basic pantry ingredients are transformed into a warming weeknight meal.


Get the recipe for James Beard's simple garlic soup.


Hungry for more? View our entire recipe collection.

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Sponsored Post: Announcing the 2016 Blended Burger Project™

Announcing the 2016 Blended Burger Project™


There’s ‘shroom for improvement in your favorite burger.


This summer, chefs nationwide will be re-imagining the classic American burger when they take part in our Blended Burger Project™, a competition challenging chefs to blend mushrooms with meat to create a more delicious, nutritious and sustainable burger.


Starting Memorial Day weekend, expect to see blended burgers on menus from the following chefs:


  • Hugh Acheson (5&10, The National, The Florence and Empire State South, all in Georgia)
  • Jenn Louis (Lincoln and Sunshine Tavern, Portland, OR)
  • Jehangir Mehta (Graffiti, Me and You and Mehtaphor, NYC)
  • Mike Rakun (Marin, Minneapolis)
  • Maria Hines (Tilth, Seattle)
  • Alex Seidel (Fruition, Denver)
  • Tim Byres (SMOKE, Dallas)
  • Bernie Kantak (The Gladly, Phoenix)

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On the Menu: Tuesday, March 29, 2016


Here’s a taste of what’s on tap today at the Beard House.

Bay Area Buzz, 7:00 P.M.
Thomas McNaughton and Ryan Pollnow, Ne Timeas Restaurant Group, Aatxe, Café du Nord, Central Kitchen, flour + water, and Salumeria, San Francisco

Three-time JBF Rising Star Chef award nominee Thomas McNaughton and Mugaritz alum Ryan Pollnow of the hot San Francisco restaurant group Ne Timeas are joining forces to bring a taste of the Bay Area, their creative concepts, and their extensive travels to the James Beard House. Expect an ocean-hopping menu that draws from McNaughton’s and Pollnow’s passion for Italian and Basque cuisines while highlighting the elevated techniques that have won their restaurants such acclaim. Featuring dishes such as Cabbage Chips with Beef Tartare, Horseradish, and ChilesRamp–Ricotta Agn... Read more >

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Eat This Word: Lardo


WHAT? Chewing the fat. Though Corby Kummer described lardo as "heaven on bread" in a 2005 New York Times article, this porky product is actually made from the layer of fat located directly under a pig's skin, which is then seasoned and cured. For most Americans, a slice of pork fat wasn't always the most appetizing antipasto, but in recent years this delicious Italian delicacy has been winning over fans on this side of the Atlantic, thanks in part to celebrity chefs like Mario Batali, whose lardo pizza at his NYC eatery Otto has become a favorite of critics and diners alike. After all, what self-respecting carnivore can argue with paper-thin slices of seasoned, glistening, translucent fat delicately draped over pizza dough—or any other carbohydrate for that matter? But in Italy, long before it was the ingredient del giorno, lardo was traditionally peasant fare, made from the fat that remained after the pig was butchered an... Read more >

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Recipe: Truffle–Ricotta Panna Cotta with Lamb's Lettuce


We see a lot of chefs making panna cotta at the James Beard House. It's easy to see why: since the dish requires several hours of chilling in order for the gelatin to set, it's an obvious make-ahead dessert for a large crowd. At Sean Woods's Beard House event, he brought panna cotta over to the savory side, combining the requisite cream with a premium ricotta and some truffle oil. To offset the richness, Woods garnishes the starter with crisp lamb's lettuce and matchsticks of quick-pickled radishes.


Get the recipe here.


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America's Classics: Nancy Oakes on Duarte's Tavern

Photo by James Collier


Duarte’s Tavern
Pescadero, CA


Duarte’s has always been a destination; I probably went there for the first time in the early ’60s with my parents. Our coast up here is foggy a lot, or else it's sunny until 2 P.M. and then this frostbiting fog comes rolling in and everybody has to leave their beach day and head for some place where they can get something warm and wonderful. So you go to Duarte's and you have artichoke soup and some sand dabs and a berry pie.  


Photo by James Collier


The lesson that Duarte’s has to teach all of us is sense of place: you’re in the artichoke fields, you're right by the ocean where the sand dabs co... Read more >

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Happy Hour: Sarma's Gin Mare Cocktail


With winter in our rearview mirror, we can finally welcome spring with open arms. We think that deserves a toast, and we've got the perfect recipe for it. Brandon Rucker, beverage director of neighborhood darling Sarma in Somerville, Massachusetts, recently brought his skills to the Beard House when he joined his colleague (and 2016 JBF Award semifinalist for Best Chef: Northeast) Cassie Piuma for a modern Middle Eastern feast. Rucker paired this elegant, refreshing cocktail with Piuma's seven-layer hummus for a crowd-pleasing course that mixed seasonal ingredients with the flavors of the Fertile... Read more >

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Next Week at JBF


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


Tuesday, March 29, 7:00 P.M.

Bay Area Buzz

Three-time JBF Rising Star Chef award nominee Thomas McNaughton and Mugaritz alum Ryan Pollnow of the hot San Francisco restaurant group Ne Timeas are joining forces to bring a taste of the Bay Area, their creative concepts, and their extensive travels to the James Beard House.


Thursday, March 31, 7:00 P.M.

Southern Sophisticate

Get a taste of Jason McConnell‘s white-hot Southern cuisine when the esteemed chef heads north to the Beard House. He’ll celebrate a decade of spectacular service and exemplary food with a sophisticated menu that pays homage to McConnell’s Tennessee heritage. 


Friday, April... Read more >

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What We're Reading This Week


Hannah Cheng of Mimi Cheng’s takes us through the seemingly intimidating process of making dumplings. [First We Feast]


A new study shows that the ability to hear your food while you eat can contribute to the amount you consume. [MUNCHIES]


Momofuku’s JBF Award–winning chef David Chang is expected to expand his brand this spring with delivery-only restaurant, Ando. [Grub Street]


Is it okay for chefs of differing nationalities to cook other cultures’ foods? [NPR


From frozen to roasted to torched, the humble banana is muc... Read more >

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On the Menu: Friday, March 25, 2016

Photo by Ken Goodman


Here’s a taste of what’s on tap this weekend at JBF.


Saturday, March 26, 2016
Celebrity Chef Tour / St. Helena, CA, 6:30 P.M.
Host Chef Josh Schwartz / Matthew Accarrino, SPQR, San Francisco / Jeff Cerciello, Farmshop, Larkspur, CA / JBF Award Winner Larry Forgione, The Culinary Institute of America at Greystone, St. Helena, CA / Gregory Short, San Francisco / Ken Tominaga, Pabu, San Francisco


Our national Celebrity Chef Tour dinner series is stopping in St. Helena, California, where a blockbuster team of chefs, including JBF Award winner Larry Forgione and JBF Award semifinalists Matthew Accarrino and Jeff Cerciello will come together for a not-to-be-missed, one-night-only meal. 

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JBF Kitchen Cam