What We're Reading: July 27, 2015

 

Think short ribs are just for braising? Throw them on the barbecue and switch up your grilling game. [The Kitchn

 

The ultimate New England beer: a Massachusetts brewing company has created a lobster-infused beer. [FWF

 

With eggs in short supply, bakers are scrambling for high-tech alternatives that hit all three musts of flavor, protein, and emulsification. [NPR

 

The new app Tender, the Tinder for food, aims to play matchmaker between users... Read more >

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Sustainability Matters: July 24, 2015

 

California’s Salinas Valley suffers from the drought, threatening the salad green supply chain as we know it. [Mother Jones]

 

Organic, non-GMO, and fast casual: Amy’s Drive-Thru debuts in Sonoma County. [SF Gate]

 

Biodynamic farming in Bordeaux will lead to better soil, healthier vines, and higher quality wine. [WSJ]


The heated debate continues as House Republicans attempt to bar the FDA from requiring GMO labels. [Grist... Read more >

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What We're Reading: July 23, 2015

 

 

You’ve mastered the art of eating the ramen burger, now it’s time to tackle the recipe. [Food Network]

 

Inside the buttery, flaky, imaginative world of the Cronut king.  [Eater NY]

 

A Connecticut fast food chain is pushing the protein limits with their cricket milkshake. [MUNCHIES]

 

Ice cream guru, Jeni Britton Bauer, shares her secrets to surviving a crisis. [Yahoo Food]... Read more >

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What We're Reading: July 22, 2015

 

For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn

 

How to seed a hot pepper without endangering your hands or your eyes. [Food52

 

It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats

 

Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

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What We're Reading: July 21, 2015

 

Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn

 

New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network

 

From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats

 

Experiment with this recipe for cream-free chocolate ganache... Read more >

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What We're Reading: July 20, 2015

 

One NYC restaurateur wants you to give spaghetti-in-a-cone a twirl. [Gothamist

 

Stop wasting money on chicken cutlets and break down the meat yourself. [Serious Eats

 

How corn grew from fuel for slaves to the cornerstone of the American diet. [WaPo

 

Dig a spoon into the terroir of yogurt. [NPR

 

Meet mofongo, the unofficial food of Puerto Rico. [Bon Appétit

 ... Read more >

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Sustainability Matters: July 17, 2015

 

Shoot for sustainability with this fresh recipe for pea shoot–mint pesto. [Saveur]

 

Modern Farmer re-emerges with a down-to-earth approach. [NYT]

 

Winegrowers have a rough road ahead of them as climate change persists. [Huff Post Taste]

 

Yogurt purveyor, the White Moustache, has hit on a waste-saving solution by creating an all-natural whey tonic beverage. [Edible Brooklyn]

 

Contrary to popular belief, meat consumption... Read more >

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What We're Reading: July 16, 2015

 

It’s time for a barbecue reality check. [FWF]

 

Legendary ice cream truck snack, the orange creamsicle, is back with a boozy vengeance. [Yahoo Food]
 

A resourceful guide for goat cheese connoisseurs. [Food 52]

 

Could "good" bacteria lead to a stress-free future? [NPR]

 

Considering this wine review, Scotland may want to stick with whisky. [MUNCHIES]

 ... Read more >

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Beard House Dishes: June Highlights

 

Asking us to pick our favorite dishes at the Beard House is a little like asking a mother to pick her favorite child, but to give you a taste, here are a few decidedly summery highlights served up during the month of June.

 

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Montreal Short Rib with Cucumber Salad, Coleslaw, Mustard, and Jewish Rye / Sexy New Jewish Cooking

 ... Read more >

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What We're Reading: July 15, 2015

 

This chocolate cake earns high marks on taste, looks, and ease of baking. So what are you waiting for? [NYT

 

Better for the environment, worse for your waistline: a new study suggests shoppers buy more junk food when they bring their own bags. [The Atlantic

 

A small contingent of cereal fans insists on putting ice cubes in their milk. [TIME

 

Three grocery categories to take advantage of during the summer. [The Kitchn

 

Iceland may have to replace its single breed of indigenous cattle to meet rising... Read more >

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