What We're Reading: November 24, 2014

 

The rich history behind tacos al pastor. [HuffPo

 

Turkey is attempting to build a city that runs on pistachio shells. [NPR

 

From waffles to muffins, shake up your stuffing routine with these unconventional takes. [Serious Eats

 

An expert... Read more >

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What We're Reading: November 18, 2014

 

Perfect Ben & Jerry’s pairings for your Thanksgiving pie à la mode. [HuffPo


A former Momofuku line cook reveals the larger lessons of Brussels sprouts prep. [MUNCHIES

 

Greeks are abandoning their traditional forms of coffee for hipper, trendier espresso. [NPR

 

Before she hit it big on SNL, Amy Poehler was just another actress waiting tables in Chicago and NYC. [Yahoo! Food

 

Johnny Appleseed’s real mission: to make more hard cider. [... Read more >

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What We're Reading: November 19, 2014

 

Get stuffed with this eclectic recipe roundup of a Thanksgiving favorite. [Serious Eats]

 

Takeaways from the NY Times Food For Tomorrow conference. [Slate]

 

Visualize calorie-counting with a new app that exposes harsh food truths. [The Atlantic]

 

Does your soil pass the test? The potentially toxic troubles of urban farming in New York City. [Grist]

 

Thomas Keller’s turkey tell-all: his ultimate Thanksgiving recipe. [... Read more >

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What We're Reading: November 18, 2014

 

Move aside ketchup, blueberries are coming for the condiment crown. [Eater
 

The history of the traditional Southern Thanksgiving. [Serious Eats
 

The environmental benefits of the clean plate club. [NPR

 

Could you live in a world without chocolate? [Fox News
 

Enter the mind of Nordic icon Magnus Nilsson. [FR
 

Embrace your inner Winnie-... Read more >

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What We're Reading: November 17, 2014

 

Recipe ideas for that mountain of Brussels sprouts you picked up from the market. [Food52

 

What the Ocean Spray bog-men aren’t telling us: cranberry facts. [The Kitchn

 

A new GMO potato just approved by the USDA can be precut and sold fresh because it resists browning. [Mother Jones

 

The craft revolution has beer drinkers returning to cans. [Quartz

 

The city of Lyon is trying to change French habits by promoting the value of... Read more >

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What We're Reading: November 13, 2014

 

The tumultuous history of french fries and ketchup. [HuffPost

 

It’s not just for your pancakes: chefs weigh in on maple syrup. [Serious Eats

 

If healthy food was as convenient as junk food, would we eat more salad? [The Atlantic

 

Give vegan baking a try with this guide to egg replacers. [Food52... Read more >

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What We're Reading: November 12, 2014

 

Discover the difference between "sofrito" and "soffritto" with these infographics on aromatics. [FWF]

 

Unilever's lawsuit over mayo leads to a condiment identity crisis. [WaPo]

 

How Americans can be incentivized to eat more fresh, local produce. [NPR]

 

A debate on lexicon and labels: should "natural" be regulated the same way as "organic"? [NYT]

 

Business-minded foodies now have the ultimate academic haven at the... Read more >

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What We're Reading: November 11

 

A Connectticut town removes its final remnants of Prohibition. [NYT]

 

Up your brining expertise in time for Thanksgiving. [Epicurious

 

Would you drink Doritos-flavored soda? [Eater

 

Le Laboratoire: bringing edible packaging to a store near you. [NPR

 

Check out this season's hottest new restaurants from around the country. [... Read more >

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What We're Reading: November 10, 2014

 

Tips on how to rock your gravy boat this Thanksgiving. [Daily Meal]

 

With organic foods growing in popularity, Whole Foods aims to be bigger and better, nationwide. [WaPo]

 

The myths and truths of the cast iron skillet. [Serious Eats]

 

Get more out of your spaghetti squash than just faux noodles. [Bon Appétit]

 

Iberian Double Stuf: introducing the Oreo churro. [GrubStreet]

 

How Modern Farmer magazine came... Read more >

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Our Favorite Beard House Dishes in October

Justin Severino at the Beard House

 

Warming, hearty dishes were a recurring theme at the Beard House last month. Below, our editors' favorite bites from October.

 

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Ricotta with Caviar and Deep-Fried Croutons at the Beard House

 

Ricotta with Caviar and Deep-Fried Croutons / Philly Favorite 

 

"After coming up the ranks at Per Se and Jean Georges, it’s no wonder that Greg Vernick has generated substantial buzz for his work at Philadelphia’s Vernick Food & Drink. At his recent Beard House event, Vernick passed around dreamy, bite-sized pillows of warm ricotta piled high with caviar, chives, and deep-fried croutons. Almost... Read more >

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