Happy Hour: Mango–Mezcal Paloma

 

While the ubiquitous Margarita may masquerade as the most popular Mexican cocktail, seasoned beverage aficionados know that the Paloma (Spanish for "dove") is one of the most beloved libations south of the border—and it's swiftly gaining traction. A refreshing combination of sweet and tart, the Paloma traditionally combines tequila, grapefruit, lime, and salt with an effervescent kick. This vibrant spin from New York City's La Palapa calls for both tequila and its smoky sister spirit, mezcal (derived from the Nahuatl translaton for "oven-cooked agave"). Mango purée and chopped cilantro lend a decidedly tropical flair. We'll drink to that. 

 

Get the recipe here.

 

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Video: How to Make James Beard's Deviled Crab

 

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.

 
 
If James Beard said, “I have maintained all my life that this is the best cooked crab I have ever known,” then, well, you just have to make it. The love child of the classic crab dip an

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Sustainability Matters: August 28, 2015

 

 

Despite the drought, California winemakers have continued to prosper and think outside of the box. [NYT]

 

Massachusetts stays one step ahead: a new ballot measure could require cage-free eggs, pork, and veal. [MF]

 

Sweden’s ocean ambassador insists that putting a price on natural capital could be the key to conservation. [Grist]

 

High-quality and low-carbon: food waste and beef fat can be used as renewable jet fuel. [... Read more >

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Waste-Less Recipe: Dan Barber's Root Vegetable Peel Chips

 

Our latest mantra: think before you toss! Chances are you can stretch your market haul into many more meals by just reimagining items you’d normally chuck in the trash (or, for bonus points, compost). Here, multiple JBF Award winner Dan Barber of New York City's acclaimed Blue Hill recommends turning oft-discarded peels from root vegetables (anything you have on hand will work, such as carrots, turnips, or parsnips) into crunchy, addictive chips. This simple, delicious recipe makes creative use of a kitchen staple you’re most likely already buying, and in turn, does wonders for your wallet—an... Read more >

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Throwback Thursday: America's Classic Sokolowski's University Inn

 

This Throwback Thursday we’re indulging our taste buds with a look at one of the 2014 JBF America’s Classics Award winners, Sokolowski’s University Inn. As Cleveland’s oldest landmark restaurant, Sokolowski’s is family-run, and spoons out generous portions of “stick to your ribs” Polish-American comfort food to eager diners from across the country. From stuffed cabbage to their renowned Salisbury steak, the hardworking sibling team of Mary, Bernie, and Mike proudly serve customers all the pierogies they can handle. At this American classic you’re guaranteed good company, polka music, and a satisfying food coma. Fortunately, the official James Beard Foundation’s America’s Classics cookbook will be published by Rizzoli in February 2016, so you’ll soon be able to get a taste of Sokolowski’s without hopping on a plane to Ohio. If you’re craving Polish food, Sokolowski’s is the real deal, and with a roster of celebrity patrons including Jimmy Fallon, the president of Poland, and Bill... Read more >

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What We're Reading: August 27, 2015

 

You might just have to eat the real stuff: Oscar Mayer recalls 2 million pounds of turkey bacon. [Grub Street]

 

A Japanese “mad scientist" and food writer has created neon udon noodles. [MUNCHIES]

 

Our childhood snacks could soon be distant memories, thanks to safety concerns over artificial dyes. [Food & Wine]

 

JBF Award–winning author Adrian Miller illustrates the complex origins of soul food. [FWF]  

 

Ben & Jerry’s pumpkin chee... Read more >

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Expo Milano: Mentor Minds

 

An extension of the USA Pavilion at Expo Milano, the first-ever world's fair that's all about food, the Mentor Minds series is a collection of shorts featuring interviews with some of the leading thinkers in food, art, business, and other industries. Here's an installment starring Dorothy Cann Hamilton, founder of the French Culinary Institute (now the International Culinary Center) and president of the Friends of the USA Pavilion Milano 2015, the organization that produced the Pavilion and oversees the project during its six-month run. Watch the video above to hear her thoughts on scaling up a mindful food business, why the public places so much trust in chefs, and more. Watch the complete Mentor Minds series here... Read more >

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Root to Flower: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

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What We're Reading: August 26, 2015

 

Dig into a loganberry pie, a spiedie, and more regional American delicacies. [FWF

 

Want the sweetest, juiciest pineapple? Turn it upside down. [Food52

 

Coconut milk is for so much more than curries. [Serious Eats

 

Yes, there really is a wrong way to reheat leftovers. [The Kitchn

 

More fungus among us: American chefs are emb... Read more >

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Sponsored Post: Cook like a Beard House Chef with Chef'd

Recipe for Beef Salad Parisienne

 

The James Beard House, the former residence of our namesake and the food world’s premier performance space for visiting chefs, is home to the country’s most exciting dining events. Now, thanks to our partnership with Chef’d, the meal-delivery service offering recipes that make you cook like a pro, you can bring a taste of the historic Beard House into your own kitchen. Check out their JBF collection, featuring authentic Beard House recipes (think scallops with apple gastrique), as well as dishes from James Beard’s seminal cookbooks (that would be beef salad parisienne, or... Read more >

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