What We're Reading: June 3, 2015

 

Have dim sum for dinner with these tips on frozen dumpling prep. [Food52

 

California’s drought means big business for Washington wineries. [NYT

 

Anheuser-Busch turned one of its facilities into a water-canning factory to help flood victims in Texas. [NBC

 

Do you know the genus of your morning cup of joe? [... Read more >

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Video: How to Make Ramp-Stuffed Roast Chicken

Photo: Anna Mowry

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Spring has finally sprung, and that means only one thing to food lovers across the country: ramp season is officially in full swing! JBF's director of house operations and events V... Read more >

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Spring Recipes: Radishes and Turnips

 

The spring's first radishes and turnips are often the best of the season: crisp, almost juicy, with a pleasant bite. But sometimes figuring out how to cook them can be a puzzle. We like to dip breakfast radishes into sweet, creamy butter and slice small, white turnips into salads, but there's so much more you can do with them. Here are some of the dishes we're excited to try in the coming weeks:

 

Miso-Honey–Glazed Turnips [Fine Cooking]

A tablespoon of white miso adds a savory note to these sweet yet peppery turnips.

 

Roasted Radishes with Radish Greens [F&W]

Is there any vegetable that doesn't benefit from roasting? Make this dish now, before it gets too hot to turn the oven on.

 

Pink... Read more >

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What We're Reading: June 2, 2015

 

Pump up your preserve game with this recipe for easy skillet jam. [Bon Appétit

 

The top commercial baby formula is going G.M.O.-free. [NYT

 

The EPA is proposing pesticide-free zones in a bid to save the honeybee. [Reuters

 

Some spices are worth emptying your wallet for. [Serious Eats

 

Processed foods have become taboo, but are they... Read more >

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Eye Candy: Duck Heart Lasagne with Corn, Black Truffles, and Crispy Quail Egg

Photo by Tom Kirkman

 

After serious stints at Michael Mina, Cyrus, and the French Laundry, chef Rogelio Garcia now helms the kitchen at Napa’s acclaimed Angèle. At his recent Beard House dinner, Garcia wowed guests with his signature Wine Country–inspired fare, including this inventive lasagne layered with rich duck heart, sweet corn, earthy black truffles, and topped with a crispy fried quail egg​. We're booking the next flight to Napa.

 

View this event's menu and details here. For upcoming Beard House dinners, check... Read more >

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Trending: June at the Beard House

Chocolate Budino

 

 

Arguably the most compelling part about dining at James Beard’s historic townhouse in New York City’s West Village is experiencing the constantly evolving snapshot of what’s happening in restaurants around the country. Over 250 nights per year, celebrated chefs from coast to coast take the stage in our kitchen, preparing one-night-only menus that showcase their signature culinary style. This month, we'll be tasting spring turn to summer with chefs from Oakland, Charleston, Miami, Denver, Honolulu, New York City (of course), and just across the Hudson in New Jersey. The menus reveal what we all know—chefs love spring ingredients (asparagus salad! lacto-fermented ramp sabayon!)—and what we all want to eat right now: strawberries, greens, lamb, and local fish in all forms. We asked JBF director of house programming Izabela Wojcik to fill us in on the tasty trends she's seeing this month. 

 

I... Read more >

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What We're Reading: Monday, June 1

 

Don’t limit yourself to just pies and cobblers: sweet and savory recipes for fresh cherries. [Bon Appétit]

 

Tech-savvy beer geeks have a new app for finding their favorite brews. [FWF

 

A determined baker in Tripoli is creating gluten-free local fare, despite the battles raging in the streets around her business. [MUNCHIES

 

Sorry, chocolate can’t actually help you lose weight: a journalist reveals how he pulled the wool over the news media’s eyes in the name of exposing junk science... Read more >

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Happy Hour: The Violet Hour's Stone Cold Fox

Photo by Jenna Liberman

 

The Violet Hour, an elegant Chicago mixology mecca and our 2015 Outstanding Bar Program award winner, beckons discerning clientele with many luxuries: a romantic, serene space with floor-to-ceiling curtains, high-backed blue leather chairs, flickering candles and chandeliers; fine-tuned volume levels and elbow room; and an eclectic selection of artisanal cocktails made with painstaking precision. One shining example is the Stone Cold Fox, a vernal marriage between a Pisco punch and a Mai Tai. As bartender Alyssa Heidt puts it, "Carefree and whimsical, she's the kind of girl who knows how to party." Get the recipe here.

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

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On the Menu: Week of June 1

 

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

 

 

Wednesday, June 3, 7:00 P.M.
Foraged in Sonoma 
At Sonoma County’s Backyard, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. The night’s menu will be a beautiful expression of foraged Northern California cuisine paired with Sonoma County wines.

 

Thursday, June 4, 7:00 P.M.
Taste of Modern Charleston 
Although it’s located in a restored 19th-century home in historic Upper King, Charleston hot spot Fish serves Lowcountry fare that’s far from traditional. Helmed by Nico Romo, France’s youngest-ever master chef, the kitchen turns out cuisine highlighting Charleston’s local bount... Read more >

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Sustainability Matters: May 29, 2015

 

Cricket protein bars might be a growing trend, but researchers argue we need to make bugs a lot tastier before entomophagy goes mainstream. [NPR

 

The Trade Promotion Authority act has passed the Senate: should you be concerned? [Food Politics

 

A new study suggests noise pollution could lead to weight gain. [MUNCHIES

 ... Read more >

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