Eat This Word: Epazote

 

WHAT? This pungent herb is a staple of Southern Mexican cuisine, where it’s also known as Mexican tea, wormseed, pigweed, and West Indian goosefoot. The use of epazote dates back to the Aztecs, who sought out the herb for its medicinal properties, mainly its ability to aid digestive health and relieve abdominal discomfort. It grows wild in many tropical and sub-tropical climates, and can be found as far north as Northern California. Traditionally, epazote was used as a flavoring agent in bean soups and as an herb in medicinal teas. Today, epazote is becoming a popular addition to Mexican-inspired dishes. JBF Award winner Rick Bayless praises epazote’s distinctive flavor and adds it to everything from cheesy mushroom quesadillas to slow-roasted pork. Its unmistakable flavor resembles a more acidic version of coriander combined with a hint of lemon. Epazote, like many herbs, is an acquired taste, but adding it to your repertoire will bring a new depth of Mexican flavor to any dish. 

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Recipe Roundup: 10 Winter Salads for the New Year

 

Detoxing after the holidays? You don't need to submit to an excruciating juice cleanse to feel virtuous: just fill your plate with hearty greens, citrus fruits, roasted root vegetables, and other satisfying seasonal ingredients. Below, we've got a roundup of our favorite resolution-friendly winter salads.

 

Fattoush with Escarole, Parsley, and Sumac

We love this traditional Middle Eastern bread salad made with toasted or day-old pita. A sprinkle of sumac adds some tartness to this vibrant version from JBF Award winner Ana Sortun.

 

Mixed Beet Salad with Buttermilk–Dill Dressing

Earthy beets get a tangy upgrade with creamy buttermilk, bright lemon, and fra... Read more >

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Ask a Chef: Chris Fischer of Martha's Vineyard's Beetlebung Farm

 

Chris Fischer earned his culinary chops in Babbo’s bustling kitchen, but he’s found his true calling on idyllic Martha’s Vineyard, which his family has called home for 250 years. Inspired by Beetlebung Farm, the five-acre farm that once belonged to his grandfather, Fischer has written a nationally-acclaimed cookbook, and now, will treat Beard House diners to a winter feast dedicated to the heritage of the land. In anticipation of his upcoming dinner, we spoke to Fischer about his family's culinary legacy, his yearly post-Thanksgiving feast with friends, and his idea of a quintessential New York City night.

 


What is your inspiration behind the menu for this Beard House event?

I’m very proud to be from Martha's Vineyard and this menu is meant to both showcase and celebrate ingred... Read more >

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Recipe: Champagne Sorbet

 

Did New Year's Eve revelry leave you with any extra bubbly? Don't fret about waste—just turn it into a refreshing sorbet, perfect for starting 2016 on a lighter note. Start this orange-infused sorbet a day ahead of time to give the Champagne mixture time to cool before freezing in an ice-cream maker. Get the recipe.

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Video: Scallops with Apple Gastrique

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Don’t be daunted by the term “gastrique” in this recipe—this bright, fruity sauce is simply a matter of letting apple cider reduce to a soft syrup, which you can do while pulling together the rest of this elegant yet simple weeknight meal. Featuring tender seared scallops, root vegetables, and Brussels sprouts, this all-in-one dish gives you the flavors of winter without weighing you down. Watch the vi... Read more >

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Awards Watch: Journalism Entries Due January 6

James Beard Foundation Journalism Award Entries Due January 6

 

Paging food journalists! The entry period for next year's JBF Journalism Awards is drawing to a close. Submissions for 2016 consideration are due this Wednesday, January 6. 

 

Want to add your work to the mix? Register and submit entries here. 

 

2016 Journalism Award nominees will be announced on Tuesday, March 15, 2016. The James Beard Foundation Book, Broadcast, and Journalism Awards will be held at Pier Sixty at Chelsea Piers in... Read more >

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What We Read in 2015

 

Here are some of our favorite food reads from 2015. Catch up on this year’s trends, treats, and more while you count down to the new year.

 

Beef—it's what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic

 

A peek into the eternally inquisitive mind of Ferran Adrià. [NYT

 

The haphazard science and unlikely history of artificial flavors. [FWF

 ... Read more >

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The Future Chronicle, Part 6: Purdue-Tyson, Niman Ranch, Smithfield Foods Announce Mega Protein Merger

 

As we wrap up our coverage of the 2015 JBF Food Conference, we turn our eyes to the possibilities of tomorrow's farms, restaurants, grocery stores, and kitchens. We've partnered with the Future Market for a multi-part series exploring some of the visions of the future discussed at the conference, in the form of the Future Chronicle, a newspaper snapshot of 2065. Read the full issue here.

 

Purdue-Tyson, Niman Ranch, Smithfield Foods Announce Mega Protein Merger 

 

December 31, 2065

 

Mike Lee

 

Facing competitive pressure from the well-established algae protein industry, the last remaining traditional animal protein companies—chicken, bee... Read more >

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In Memoriam: Gina DePalma

 

We are deeply saddened by the news that Gina DePalma, the beloved pastry chef and mentor to many in the culinary community, has passed away after a long battle with ovarian cancer. "Chef Gina inspired everyone who met her with her extraordinary culinary talent and generous heart," said JBF president Susan Ungaro. "Watching her deal so bravely and candidly with ovarian cancer these past seven years was inspiring and heartbreaking to all who knew and loved her. Our food world is a better place because of her contributions." 

 

DePalma first got her start in the kitchen at Chanterelle, followed by Gramercy Tavern. In 1998, Mario Batali recruited her as part of the opening team at Babbo, where she remained for 15 years. DePalma was the recipient of the Beard Award for Outstandin... Read more >

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Sponsored Post: Meet the Next Generation of New Orleans’s Culinary Protégés

Emeril Lagasse

 

In 2011 JBF Award winner Emeril Lagasse and the Emeril Lagasse Foundation donated $1.5 million for the opening of a culinary arts program in New Orleans. The program aimed to provide young aspiring chefs from all backgrounds and neighborhoods with the opportunity to train with industry professionals, gaining unparalleled experience and exposure at the high school level. 

 

Four years later, the NOCCA Culinary Arts program is changing the traditional learning environment, pulling kids out of standard classrooms and inspiring them to create the culinary delicacies that New Orleans is so famous for. The program is one of many special tracks at the New Orleans Center for Creative Arts (NOCCA). Any student in the city can audition, which requires testing in weights and measures, basic knowledge of leading or mother sauces, stock making, and other fundamentals. Accepted candidates attend the school tuition-free, training with New Orleans’ leading master ch... Read more >

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