Eye Candy: Sarma at the Beard House

 

Call us biased, but we think a night at the Beard House is a dining experience unlike any other. Guests sit in a historic New York City townhouse, while chefs cook in the kitchen where James Beard himself once held culinary court. Diners are at once rooted in history and experiencing the latest trends and techniques from around the country, as chefs whip up once-in-a-lifetime meals that are exclusive to their Beard House showcase.

 

Service in the Beard House kitchen is a madcap adventure of gastronomic acrobatics, careful planning, and unanticipated improvisation (you try cooking six courses for 80 people in your home kitchen). The photos below, from 2016 JBF Award semifinalist Cassie Piuma’s recent Beard House dinner, show the intensity of concentration, the joy in teamwork... Read more >

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Recipe Roundup: Mediterranean Mezze

 

On hot, sticky summer days, it's hard to feel motivated to put together a proper dinner when all we want to do is graze. So why not harness that snacking urge with a meal of Mediterranean mezze? Anchor the menu with a few of the following dishes, add a plate of olives and pickles and some warm pita for dipping, and dinner is served.

 

Cold Stuffed Grape Leaves

Claudia Roden's recipe for stuffed grape leaves from her 1972 classic, A Book of Middle Eastern Food, inspired this adaptation from James Beard.

 

Warm Sheep's Milk Feta with Apricot Tapenade

Make this sweet-and-salty appetizer now, while apricots are still in season.

 

Fattoush... Read more >

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JBF Kitchen Cam