Eat This Word: Harissa

 

WHAT? This fiery, rust-colored condiment made from chiles, garlic, cumin, and olive oil is traditionally stirred into the broth ladled over couscous. Harissa is also used to add heat to many other Tunisian dishes, ranging from salads to brochettes. Commercially prepared harissa is available at specialty stores in the United States, but homemade harissa is easy to prepare and will last about a year if covered with a layer of olive oil and stored in the refrigerator. Neighboring Morocco and Algeria also use the condiment in their cuisines.

 

WHERE? Local and Salted, Pacific Northwest

 

WHEN? April 21, 2015

 

HOW? Anderson Ranch Lamb Loin with Charred Ramps, Sweet Tooth Mushrooms, Harissa, and T... Read more >

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The Complete 2015 JBF Award Nominees

The Complete 2015 JBF Award Nominees

Didn't catch today's nominee announcement? Don't fret: we've posted the entire list below. 

 

The 2015 James Beard Awards, hosted by Alton Brown, will be held at Lyric Opera of Chicago on Monday, May 4. Carla Hall will host our Book, Broadcast, and Journalism Awards Dinner, taking place at New York City's Pier Sixty at Chelsea Piers on Friday, April 24. Tickets to the main gala go on sale April 1, while BBJ ceremony tickets are now available online.

 

Questions about JBF Awards policies and procedures? Answers here.

 

 

Announcing the Nominees for the 2015 James Beard Foundation Awards, Presented by Lexus

 

2015 James Beard Foundation Book Awards

 

For books published in English in 2014. Winners will... Read more >

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What We're Reading: March 24, 2015

 

Facing down that pile of kumquats you grabbed at the farmer’s market? Add some zest to your diet with one of these recipes. [Food 52

 

Is that dessert a pudding, custard, or mousse? [CakeSpy

 

Toss out your balsamic and discover how sherry vinegar can revolutionize your cooking. [Serious Eats

 

From banana–curry to emu–kangaroo, there seem to be no rules when it comes to pizza toppings across the globe. [FWF

 

Despite new regulations in Europe and the U.S., a new study predicts antibiotic use in livestock will rise by 67 pe... Read more >

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14 Inspiring Quotes from Our 6th Chefs Boot Camp for Policy and Change

Photo by Ron Calamia

 

At last week’s sixth JBF Chefs Boot Camp for Policy and Change, 14 chefs gathered on Avery Island in Louisiana to take part in intensive workshops to learn how to use their powerful voices to help create a more fair, just, nutritious, sustainable, and delicious food system for everyone. Here are some of the most inspiring quotes from the two-day retreat:


"Food is the cornerstone of health and wellness. It shouldn't be a privilege just for the wealthy."--Seamus Mullen @SeamusMullen

 

“There is no place for hunger in our world. It’s a travesty that must be eradicated.” --Asha Gomez @AshaGomez

 

“If you eat a chicken finger every day for ten years it's poison. If it poisoned and killed you instantly w... Read more >

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Partner Post: The Meatrix Relaunched

 

Since 2003, the Meatrix has educated over 20 million consumers about the problems caused by factory farms. Many of us have opted out of the industrial meat system, building demand for more sustainable products, but the problems of factory farming have only expanded over the past decade. Watch the new chapter of the Meatrix and find out what you can do.

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What We're Reading: March 23, 2015

 

Get your sandwiches now: we’re about to enter a period of pastrami inflation. [FWF

 

Silicon Valley start-ups view disrupting industrial agriculture as their next challenge. [Fast Company

 

The top ten kitchen tools you don’t have to shell out for. [The Kitchn

 

Mac 'n' steel: Kraft is recalling over 6 million boxes of macaroni and cheese across the nation. [... Read more >

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Beard on Books: Dana Cowin

Dana Cowin

 

Dana Cowin stopped by the Beard House this week to discuss her new book for the latest installment of Beard on Books. The 20-year editor-in-chief of Food & Wine charmed the standing-room-only crowd with excerpts and stories from Mastering My Mistakes in the Kitchen, which combines recipes and tales of cooking mishaps with tips and tricks.

 

Susan Ungaro, president of the James Beard Foundation, introduced Cowin with high praise of the chefs’ helpful tips included in the book, specifically when it came to Thomas Keller’s secret to roast chicken: “I’ve read his version of his recipe, but I didn’t understand it until I read her version.”

 

After a slight microphone glitch (“The kitchen here is the place f... Read more >

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Happy Hour: Less-Traveled Wine Regions for Your Bucket List

 

Indulge your Friday afternoon wanderlust with these oenophile-centric travel tips from Andy Chabot, food and beverage director at the Barn at Blackberry Farm, which took home our 2014 JBF Award for Outstanding Wine Program. Here, Chabot shares his favorite less-traveled wine regions for incredible tasting journeys without the pesky crowds.

 

 

Paso Robles, California
I imagine that Paso Robles is what Napa was like in the ’70s: farm country, plenty of incredible wines, and friendly winemakers who open their doors to visitors. A nice bonus is that local restaurants sell many of the area’s hard-to-find wines.

 

Chablis, France 
A quick trip from Paris, this is a fantastic region for white-wine lovers. It’s not overl... Read more >

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JBF Announces 2015 Culinary Scholarships and Grants

 

Beginning on Wednesday, April 1, aspiring students and chefs alike will be able to apply for the James Beard Foundation's 2015 scholarship program, with over $500,000 in scholarships and grants available. We'll post a full list of available scholarships, application materials, and details about eligibility to our scholarships page on that day. Here's a snapshot of what we'll be offering:

 

  • Charlie Trotter Memorial Scholarship: In memory of the late Charlie Trotter, American chef/restaurateur and beloved friend to the James Beard Foundation, up to four scholarships of $15,000 each will be granted to culinary professionals who plan to further their education by attending an accredited culinary school.
  • Taste America Scholarships: Sponsored by the James Beard Foundation, up to 10 scholarships in the amount of $2,500 will be granted to students residing or attending schoo

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On the Menu: Week of March 23

 

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

 

Monday, March 23, 7:00 P.M. 
Louisville Young Guns and Bourbon 
The rising stars of the Louisville food scene are collaborating on an epic ode to their mentors, who will be dining with us that evening. The menu will showcase the best of the Bluegrass State, including, of course, bourbon, which will be incorporated into many of the dishes and also served as a pairing with each course.

 

Tuesday, March 24, 7:00 P.M.
Taste of Nantucket 
With its renowned beaches, historic homes, and succulent seafood, Nantucket isn’t just a tourist destination—it’s a way of life. We’ve gathered the cream of its culinary crop for a celebration of the island’s bounty, guaranteed to have you planning your summer getaway before dessert is... Read more >

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