Want to know what’s cooking in American restaurants right now? Just take a peek into the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. From Brûléed Foie Gras with Citrus Preserves and Black Sea Salt (pictured above) to Duck Risotto with Maitake Mushrooms and Truffle Ash to Chickpea Batter–Fried Cauliflower with Tomato–Chile Sauce, here are nine mouthwatering dishes you'll want to chow down on during the month of February:
- Chickpea Batter–Fried Cauliflower with Tomato–Chile Sauce and Roti on February 2
- Baked Mussels with Escargot Butter on February 5
- Cornbread Cake with Burnt Honey, Citrus, Sorghum, and Toasted Pecan Gelato on February 7
- Duck Risotto with Maitake Mushrooms and Truffle Ash on February 8
- Brûléed Foie Gras with Citrus Preserves and Black Sea Salt on February 9
- Macaroni and Four Cheeses with Bourbon- and Maple-Candied Bacon and Pancetta on February 14
- Smoked Kumamoto Oysters with Black Moss Foam, Caviar, and Borage on February 16
- Onion Confit–Stuffed Egg Ravioli with Chanterelle Fricassée and Chervil–Poultry Jus on February 17
- Oxtail Rillettes with Foie Gras Mousse, Pickled Vidalia Onions, Muscadine Gelée, and Truffle Toasts on February 21
To view all upcoming Beard House dinners and book your seat, check out our events calendar.
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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
