Recipes: It's Valentine's Day and You Should Go For It

 

A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.... Read more >

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Beard House Recipe: Roasted Cauliflower Soup with Pancetta

 

We think it's safe to say that cauliflower is having its moment. From crispy fritters to a silky puréed base for seafood to a stand-alone vegetarian entrée, we're devouring the cruciferous edible in a myriad of delicious ways. One of our favorite recent encounters with the trendy vegetable went down at the Beard House, when the culinary team from Atlanta's Cooks & Soldiers created a spirited Basque holiday feast. Rich, creamy, and full of flavor... Read more >

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Recipe: Cornmeal-Fried Pickles

 

Known for his regional classics at New Orleans hot spot Purloo, Ryan Hughes recently traveled to New York to give Beard House diners a flavor-packed glimpse into his love affair with Lowcountry cuisine. One of our favorites: his utterly addictive fried pickles, which were taken to the next level with crispy cornmeal and fragrant crab boil seasoning, yielding a perfectly salty, sour fried treat. Get the recipe to give these a whirl at home.

 

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Hilary Deutsch is editorial assistant... Read more >

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Recipe: Dan Dan Noodles for Chinese New Year

 

Today marks the first day of the Chinese lunar calendar, which is traditionally celebrated with a week's worth of festivities, including elaborate ceremonies, vibrant parades, and a large banquet in honor of one’s ancestors.​ The holiday is always a spirited celebration at the Beard House, and this year’s fusion-inspired feast is no exception: we'll ring in the Year of the Monkey with some of D.C.’s top toques, as Peter Chang, Scott Drewno, and K.N. Vinod prepare a jubilant meal uniting Sichuan, Cali-Asian, and Indian cuisines. Can't make it tonight? Don't fret, we have the perfect recipe in mind for you to whip up your own Chinese New Year feast at home. 

 

One of our all-time... Read more >

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Happy Hour: The Franklin Bar's Night Sledding Cocktail

 

Now that we're in the throes of winter, there's nothing more appealing than cozying up to a boozy beverage at home on a blustering Friday night. We've got your drink plans covered: dive into the Night Sledding cocktail from Philadelphia's Franklin Bar, a 2015 semifinalist for our Outstanding Bar Program award. General manager Sara Justice channeled the flavors of childhood when creating this herbaceous tippler featuring a cooling... Read more >

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Recipe Roundup: Crowd-Pleasing Casseroles

 

If you haven't made a casserole lately, it's time to give the unsung hero of the workweek another look. These anything-but-outdated dishes are among our favorite make-ahead meals.

 

Old-Fashioned Rich Chicken Pie

A dash of Tabasco adds a jolt of vibrancy to this classic comfort-food dish. (A cup of heavy cream doesn't hurt either.)

 

Shepherd's Pie

Made with flavorful ground lamb, this irresistible one-pot meal from cookbook author Colman Andrews is a simple Sunday-night project.

 

... Read more >

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In Season: Meyer Lemons

 

Lemons are a beloved tool in our kitchen arsenal, but Meyer lemons, those smooth, golden citrus celebrities, are another thing entirely. Subtly sweet and deeply perfumed, this magical winter fruit will transform desserts, seafood dishes, and even pasta.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dress up a classic carbonara with Dungeness crabmeat and Meyer lemon zest, which gives the dish extra vibrancy.

 

Lobster Tabbouleh with Meyer Lemon Vinaigrette... Read more >

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Recipes: Winter Roasting

 

Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:

 

Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.

 

Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple... Read more >

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Recipe Roundup: Oysters

 

Bivalve fiends may spar over which species of oyster is best, but if asked for their favorite letter of the alphabet, chances are they would unanimously say 'R.' While the "only eat oysters in months with 'R'" mantra is no longer an absolute rule (responsible and regulated oyster farming provides us with risk-free oysters year round), wild oysters spawn when waters warm in summer, and the flavor of spawning shellfish is often flat and off-putting. You don't need to start waving away oysters in May, but be on alert for creatures that look milky or slimy, an indication that your oysters have gotten a bit randy. Once you've locked down some immaculate specimens, try one of these oyster-focused recipes from our collection, including an earthy variation with roasted shiitakesan eye-opening shooter, and crisp-fried in cornmeal with a bright lemon rémoulade.

 ... Read more >

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What's Cooking: Our Favorite Chicken Recipes

 

Chicken, again? You heard us. Unparalleled in its versatility, chicken makes a terrific blank canvas for a myriad of enticing flavors, cuisines, and techniques. Take your pick from some of our favorite rut-busting chicken recipes—we promise you won't ruffle any feathers. 

 

Lemon Chicken

For this crowd-pleasing dish, JBF Award winner Michel Richard flavors chicken with roasted lemon pulp. You can roast the citrus a day before cooking the chicken, or you can multitask by roasting the lemons and marinating the chicken at the same time.

 

Chicken Wing Tacos with Salsa Macha

This dish from New York City taco guru and Beard Award semifinalist Alex Stupak riffs on traditional game-day chicken wings with a fiery, addictive salsa made with peanuts,... Read more >

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