What We're Reading: March 30, 2015

 

Innovation comes by the slice at the International Pizza Expo. [LA Times

 

An exclusive glimpse into the average day of a sugar maple tapper. [Huff Po

 

Are our fish being caught by Burmese slaves? [NPR

 

Give your Passover brisket some flair with a bright horseradish gremolata. [NYT

 

Use these key tools and never make a kitchen mistake again. [... Read more >

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On the Menu: Week of March 30

Photo by Clay Williams

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, March 30, 6:30 P.M.
The From Scratch Sessions: An Evening of Armagnac 
Join the JBF Greens (foodies under 40) for a class on France’s oldest spirit, Armagnac, at New York’s new high-end, low-key bar, The Up & Up. Wine educator and Armagnac ambassador, May Matta-Aliah, will lead us through a tasting of Armagnacs, exploring the region, production process, and differences in styles and ages. The Up & Up owner Matt Piacentini... Read more >

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Happy Hour: James Beard’s Favorite Bloody Mary

 

Friday afternoon means it’s almost time for brunch, which many here at JBF consider the most important meal of the week. And what's a good brunch without a Bloody Mary? Some restaurants seem to put the emphasis on the garnish, piling on the pickles, sausage, and shrimp until the cocktail becomes almost an afterthought. Like many of James Beard’s cocktail recipes, his Bloody Mary is stripped of unnecessary flourishes to focus on the ingredients. With a third less tomato juice and a bit more lemon juice, this iteration will be brighter and crisper, perfect to perk you up on a groggy weekend morning. 

 

Get the recipe here.

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Sustainability Matters: March 27, 2015

 

Should you feel guilty if you don’t eat breakfast? [Food Politics

 

Wholesome Wave’s Fruit and Vegetable Prescription Program is expanding across the country, helping low-income families get access to fresh produce. [Food Network

 

The real trouble with GMOs may come from their resistance to herbicides, and what that will mean for the future of the chemicals used on our crops. [Mother Jones

 

The FDA has approved non-browning GMO apples and potatoes as safe for general consumption. [Modern Farmer] ... Read more >

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Spring Holiday Desserts

Spring Holiday Desserts


Preparing for a big family meal over the next couple of weeks? Perhaps one featuring either matzoh ball soup and an invisible oenophile or an imaginary bunny and a big plate of ham? If so, then we've got the sweet stuff covered. Here are some of our favorite spring desserts for both Easter and Passover:

 

Easter-Style: Almond and Honey Madeleines

 

Passover-Style: Pizzarelle con Miele

 

Easter-Style: Very Lemon Tart   

 

Passover-Style: Lemon Pavlova Roll

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Throwback Thursday: JBF Award Winner Tom Colicchio Brings Home the Bacon

 

With several wins to his name, JBF Award winner Tom Colicchio knows a thing or two about the journey to the podium. These days, the seasoned vet probably has plenty of advice for our recently announced nominees, but we’re throwing it back to one of his early visits to the Beard House kitchen, when all those medallions were dreams on the horizon.

 

Check out the full list of 2015 James Beard Award nominees here.
 

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What We're Reading: March 26, 2015

 

Waffles for every occasion. [Huff Po

 

Fall in line with Easter tradition and serve a delicious lamb feast. [NYT

 

Make the impossible possible: spruce up your bland airplane food. [FoodBeast

 

Young chefs want more than just one night stand restaurant​ pop-ups. [Food Republic

 

Does an office food thief deserve prison for life? [NPR

 ... Read more >

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Awards Watch: Our Three New JBFA Categories

baking

 

As American cuisine continues to evolve, the James Beard Foundation strives to recognize talent in every corner of the culinary world, from restaurant professionals to the ever-expanding realm of food media.

 

When our entry period opened for the 2015 Awards season, submitters saw a few new categories on the ballot. One was Outstanding Baker, which was introduced to honor professionals outside of the restaurant dessert camp. “JBF has long wanted to recognize the artisan baking movement that has reached every part of the country, with bakers milling their own heirloom grains, making their own sourdoughs, and bringing authenticity and variety that might never have existed here before,” says journalist and Restaurant and Chef Awards committee member Corby Kummer. “With the new Outstanding Baker award, we can now celebrate bakers and pastry chefs who work outside of restaurants or operate bakeries alone.”

 ... Read more >

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Awards Spotlight: Jennifer McLagan's "Bitter"

 

Now that we've revealed the 2015 Beard Award nominations, it's time to familiarize yourself with the incredible culinary talent on this year's list. We'll be spotlighting our freshly minted nominees during the weeks ahead.

 

Today we start with Jennifer McLagan, author of the provocatively titled Bitter: A Taste of the World's Most Dangerous Flavor, one of three books nominated for this year's Single Subject Book award. "Bitter is a cultured, intriguing, and sophisticated taste, with a dangerous side," she writes in the book's introduction. "Who could be more fun to cook or to dine with?" A mix of cooking, science, and history, Bitter advocates for this oft-ignored flavor, with a recipe collection that brings more than just grapefruit and radicchio into the fold.

 

McLagan is... Read more >

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What We're Reading: March 25, 2015

 

Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF

 

Even cheese lovers are becoming nutritional yeast converts.[Food 52

 

Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats

 

Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [T... Read more >

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