JBF Trip Planner: Sag Harbor, NY


If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick rundown of our absolute must-eats in each featured location.


Heading to the Hamptons for a respite from the city? Don't miss a stop in Sag Harbor, a historic whaling village with a low-key vibe and plenty of good eats. Here are a few of our favorites:


Estia’s Little Kitchen... Read more >

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Awards Watch: Date and City Set for 2013 Nominee Announcement


Before everyone scurries off for summer's last hurrah, we have a bit of news: the 2013 James Beard Awards nominee announcement has been scheduled for March 13 in the great city of Charleston! What's more, our friends at the BB&T Charleston Wine + Food Festival® and the Charleston Area Convention and Visitors Bureau will be hosting a Friends of James Beard Benefit fundraiser at Fort Moultrie in nearby Sullivan's Island, and you can bet that many of Charleston's finest chefs will be there. The announcement of nominees will also be streamed live exclusively at Eater.com. Read the full press release about the 2013 nominee announcement and the fundraiser here.

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Five Dishes Worth the Time and Effort

In My Kitchen, the latest book from multiple JBF Award winner and last month's Chefs & Champagne® New York honoree, Ted Allen, is perfect for those of us who love to get lost in cooking. We asked the Chopped host to tell us his favorite recipes that are worth the hours they require.


I am very much a slow-food guy. I like nurtured, developed, deep flavors, smokers that give off sweet wisps of porky yummy over the course of an entire day, soups and stocks and sauces that simmer happily for an afternoon. Here are some recipes that take a little time. So what? You have something better to do than cook? There’s almost nothing better to do than cook.


North Carolina Pulled Pork

Yummmmmmm. I cook this stuff for six to eight hours. That is what I am talkin’ about.


Homemade Stock

Especially chicken,... Read more >

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Recipe: Grilled Hanger Steak with Peperonata


As summer hits its crescendo this week, we'll be cooking with as many of the season's exuberant flavors as time allows. Thanks to this easy but satisfying recipe from Andrew Matthews of BLT Prime, we've aready got bell peppers, Roma tomatoes, and basil covered. The colorful trio is quickly sautéed into a classic Italian peperonata, which is then crowned with simply seasoned and swiftly seared hanger steak.


Get the recipe here.

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Market Haul: August 27, 2012


The bag of crisp, pale-yellow Ginger Gold apples in our CSA box this week gave us our first glimpse of the fall harvest to come, but we're not quite ready to say goodbye to summer yet. Here are some of the warm-weather dishes we intend to enjoy while we still can.


The Haul: Green beans, arugula, long green peppers, Sungold tomatoes (not pictured), red tomatoes, orange watermelon, Ginger Gold apples, peaches


​The Menu Ideas: 


A Perfect Bacon, Lettuce, and Tomato Sandwich [JBF]

Don't let tomato season go by without having at least one of these. A day.


​Watermelon-Lime Agua Fresca [The Kitchn]​

This refreshing summer... Read more >

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Test Your Eat-Q: International Cuisine

Chances are you can pinpoint Denmark, New Zealand, or South Africa on a map, but could you name each country's national dish? We put together the following matching quiz to see how well you know international cuisine.


1. South Africa


2. El Salvador


3. Malaysia


4. Yemen


5. Ireland


6. Macao


7. Bangladesh


8. Denmark


9. Belarus


10. New Zealand



A: Saltah, a meat stew with fenugreek froth and a tomato-chili salsa, often served with flatbread


B: Minchee, minced beef or pork flavored with molasses and soy sauce, often topped with a fried egg


C: Frikadeller, flat, pan-fried meatballs, often served with potatoes and gravy and cooked red cabbage


D: Bobotie, a spicy minced meat casserole baked with an eggy topping 


E: Bacon and egg pie, a crust-covered savory pie eaten both hot and cold... Read more >

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Robert Tréboux, 1924–2012


The James Beard Foundation is saddened by the loss of Robert Tréboux, owner of Le Veau d'Or and an influential New York restaurateur. With a hospitality career that began in the 1940s and continued to the present, Tréboux opened, operated, and worked in several Manhattan institutions, including La Pavillon, Le Manoir, and La Rotisserie Française. His venerable Upper East Side bistro, Le Veau d'Or, won a James Beard America's Classic Award in 2011. In honor of his life and his legendary role in New York City dining, we're sharing James Oseland's profile of Le Veau d'Or from last year's James Beard Awards program, as well as a video about the restaurant that was produced for and shown at the ceremony.


The diminutive French bistro Le Veau d’Or in Midtown Manhattan is a time capsule. There’s the classic French fare, straight out of Escoffier; the formal but clubby decor, all beveled glass and polished mahogany; and the amiable owner, Monsieur... Read more >

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JBF Kitchen Cam