Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives

Photo by Fortunato M. Ramin


Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives / Bay Area Brilliants


We live in a world where showstoppers reign supreme. Our social media feeds are crammed full of Cronuts and Nutellasagnas, whole-pig roasts, and foie gras hot dogs. But sometimes the most telling evidence of an expert hand comes from the more subtle tweaks, as was the case at our star-studded Bay Area Brilliants dinner, which featured Jennifer Puccio and JBF Award winners Emily Luchetti and Jonathan Waxman. Puccio kicked off the night with these stunning smoked deviled eggs she serves at Park Tavern in San Francisco, immediately winning over Beard House guests with her elevated take... Read more >

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What We're Reading This Week


Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]


Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]


You’ve spatchcocked and deep-fried, but have you smoked a turkey?  [Serious Eats


A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist... Read more >

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Beard House Highlight: Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata


Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata / Delaware Artisan


As plunging mercury and brightly colored foliage signal that fall is here in full swing, there’s nothing I crave more than a big bowl of comforting, hearty pasta. Much to my delight, at Bryan Sikora’s recent Beard House dinner, the 2014 JBF Award semifinalist delivered exactly that. For his third course of the evening, the seasoned chef (now at La Fia in Wilmington, Delaware, after stints at two acclaimed Philly restaurants, Django and Talula’s Table) treated guests to a rustic bowl of rabbit ragù with homemade cavatelli. The light-as-air pasta was elevated to new levels by the rich rabbit... Read more >

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What We're Reading This Week


Research shows two glasses of champagne per week can help prevent memory loss. We can all toast to that! [FWF]


Campbell's announces plans to overhaul its classic chicken noodle soup. [NPR]


Go beyond butternut with this complete guide to winter squash. [Food52]


Peek into Julia Child's French countryside home, where you can almost smell the coq au vin. [NYT


Government-mandated changes in labeling laws may crack down on the ubiquitous use of "natural" on packaged goods... Read more >

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Sustainability Matters: November 6, 2015


The California Department of Public Health has issued a warning against eating any Dungeness crab caught along the coast, due to deadly levels of acid in their flesh. [SF Gate


Detroit may soon be home to one of the nation’s largest urban farms. [Modern Farmer


Facing a pork shortage, Chipotle’s strong “no antibiotics” stance is becoming a little more complicated. [NPR


It’s a bad week for burrito chains: a typhoid outbreak in Colorado has been linked to a Qdoba. [FWF

 ... Read more >

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What We're Reading: November 5, 2015


This vegan recipe just might make the best chocolate chip cookies out there. [Food52


Crack open a can and watch this animated history of beer in America. [FWF


JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR


A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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What We're Reading: November 4, 2015


Zagat has released its annual burger report card: find out which of your favorites earned an A. [Eater]


How one Midwesterner's quest for hash browns in New York City led her to New Jersey.[Saveur]


Winter is coming: defend your stomach with the Game of Scones cookbook. [Washington Post]


Even Guinness is going vegan these days. [MUNCHIES]


You've had a BLT, now let us introduce you to its sweet cousin, the BLP.  [... Read more >

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What We're Reading: November 3, 2015


Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52


The power of crunch: how what you taste is influenced by what you hear. [The New Yorker


Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach


Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

 ... Read more >

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What We're Reading: November 2, 2015


Behind the scenes with JBF Award Winner Ruth Reichl on her quest for the perfect biscuit. [Saveur]


Can't just have one slice of pizza? A new study reveals you're not alone. [Food & Wine]


Looking beyond avocado toast: chefs are using the trendy fruit in everything from margaritas to ice cream. [Bon Appétit]


Chefs take on Capitol Hill to lead the fight for a better food system. [NPR]


At Los Angeles's 3DS Culinary Lab, 3D printers are turning out so much more than... Read more >

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Sustainability Matters: October 30, 2015


A new report shows that most of the wild-caught salmon you think you’ve been eating is actually mislabeled farmed fish. [NYT


It’s not about cow milk vs. almond milk, but rather what the debate says about our agricultural system. [New Yorker


An agricultural program in Phoenix helps international refugees to resettle and start farming. [Modern Farmer


Oxfam America says that poultry workers are some of the most vulnerable and exploited laborers in the nation. [... Read more >

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JBF Kitchen Cam