Beard House Recipe: Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds

 

Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds / Vibrant Mexican

 

At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and local terroir. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites, beverages, and New England–sourced ingredients. Course after course, guests were impressed with Vargas's rustic yet refined dishes, from... Read more >

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Recipe: Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters

Recipe for Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters from the James Beard Foundation This striking plum soup from Aureole's Jennifer Yee showcases an array of contrasting flavors and textures. If you make the sorbet and gelée ahead of time, the dessert becomes a completely feasible finale for your next dinner party.

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