Daily Digest: January 9, 2014

sugar

 

Having trouble sticking to your New Year diet? A sugar addiction could be to blame. [NPR]

 

Countertops that "share" and "favorite." Bluetooth-enabled refrigerators. These and more prototypes for the kitchens of the future. [LAT]

 

Study: food companies have eliminated more than six trillion calories from their products. [USA Today]

 

A sushi mosaic, assembled from more 20,000 tuna and salmon nigiri, has set a new Guinness World Record. [... Read more >

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Recipe: Le Père-Bis Cocktail

Jim Meehan's hot toddy: Le Père-Bis

 

In search of a unique hot toddy recipe, we turned to Jim Meehan, who can be found stirring and shaking cocktails at New York City’s PDT, winner of the JBF Award for Outstanding Bar Program in 2012. He shared his favorite take on this wintertime pick-me-up: Le Père-Bis. “A few years ago, Rob Cooper asked me to create a winter warmer with what was then was his new spirit, St-Germain,” Meehan told us. “I mixed it with one of Islay’s legendary peat monsters, Ardbeg 10 Year, and found that the elderflower balanced the Scotch gracefully.”

 

Get the recipe here.

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Daily Digest: January 8, 2014

rotisserie chicken

 

There's no shame in cooking with store-bought rotisserie chicken. [LAT]

 

It was only a matter of time: Colorado's new marijuana-and-food pairing menu. [Time]

 

In Japan, a foodborne-illness outbreak appears to be linked to a pesticide. [LAT]

 

Looking for a beer that tastes like, well, beer? Helles lager, or golden lager, may be just the ticket. [... Read more >

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Letter from the President: The Quotable James Beard

James Beard

 

James Beard may be known most famously for saying, “Food is our common ground,” but his two dozen cookbooks are peppered with wonderful one-liners that illustrate his wit and underscore his love of food. You could call these Beard quotes “words to live by” for the coming year. We thought we’d share our favorites, one for each month of 2014!

 

January

“Don’t be the type of host who has to be put to bed by the guests.”

 

February

“With all of my restaurant experience I have come to learn one thing... There are great restaurants, good restaurants, and poor restaurants, but no restaurant is better than the performance you can exact from it by knowing the chef.”

 

March

“Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.”

 

April

“How much more... Read more >

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Tastebud: Use Your Lemon

lemons

 

“If you’re not cooking with lemons, you’re not really cooking.” This proclamation, uttered by JBF Award winner Sean Brock during his Taste America: Washington, D.C. demo, cast some existential doubts over my own culinary chops. Was I using lemons enough? When had I last bought one to simply to have on hand, without a specific use in mind? If my food hasn’t been seasoned with lemon, is it even food?

 

Well, sure it is, but with unmet potential. Lemons are high in acid, and, like salt, acid triggers your saliva glands. The dissolving power of saliva helps our taste buds derive more flavor (in other words, greater enjoyment) from our food. Zippy lemon also energizes heavier ingredients, transforms texture, and is a great value. Lemon perks up my pancakes, massages my kale salad, and lends a backbone to my cocktail. Whoever coined the phrase, “Now you’re cooking with gas!” had it wrong. They should have invoked the omnipotent lemon... Read more >

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Up Your ’Gram Game

seafood stew

 

When pondering how to live better in 2014, we couldn’t help but think about improving our food photos—so we consulted an expert. Few people in the industry have greater knowledge of successful food photography than Bon Appétit’s creative director, Alex Grossman. The nominee for a 2012 JBF Award in Visual Storytelling (who also happens to have an enviable Instagram account of his own) sat down with us to share his expertise on capturing beautiful food images. Want to improve your skills? Read on! 

 

JBF: Why do you think Instagram has exploded with food photography? 

 

AG: Food revolves around the culture of sharing, so it's perfectly suited for social media. We... Read more >

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On the Menu: Week of January 5

Upcoming events at the James Beard Foundation

 

Here's what's on the Beard House calendar next week:

 

Wednesday, January 8, 7:00 P.M.

Gramercy Tavern's 20th Anniversary

Inimitable restaurateur Danny Meyer and award-winning chef Michael Anthony will be headlining this spectacular celebration of Gramercy Tavern, which will mark its 20th anniversary later this year. Guests at this sure-to-sell-out dinner will feast on the iconic restaurant's contemporary American cuisine–and will each go home with a copy of the newly published Gramercy Tavern Cookbook.

 

Thursday, January 9, 7:00 P.M.

Winter’s Tale

A historic mansion in Newport, Rhode Island, is the setting for the Castle Hill Inn, where chef Karsten Hart produces inventive New England cuisine for the... Read more >

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