Ask a Chef: October Beard House Toques Share their Guilty-Pleasure Foods


Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October guest chefs to spill about their favorite guilty-pleasure foods. Not surprisingly, fried chicken, Champagne, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.


What’s your ultimate guilty-pleasure food? ... Read more >

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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.


What could be more fun, indulgent, and celebratory than a Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book. While some recipes for this classic mashup of gin and bubbly skimp on the spirit, ... Read more >

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Viewing Party Recipe: Monferrato Cocktail


Snacks by JBF Award–winning chefs? Check. Entertaining tips from a consummate host? Check. Your viewing party plan for the James Beard Awards this coming Monday, May 4, is almost complete. But what about some tipples to tip your hat to our beverage nominees? Don't worry, we've got you covered there, too. Leo Robitschek, of the 2014 JBF Outstanding Bar Program Award–winning NoMad Bar, developed the Monferrato Cocktail to equal parts celebratory and refined. This Champagne-anchored drink is the perfect way to toast all the winners on Awards night. Get the recipe here.

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What We're Reading: December 31, 2014


Why do Midwesterners eat pork and sauerkraut on New Year’s? A look into regional lucky foods and their origins. [Serious Eats


Keep your New Year’s Champagne bubbly for up to a week thanks to a new preservation system. [Fork in the Road


Airports are revamping their dining options with farm-to-table fare. [NYT


The FDA and EPA raise concerns about nanosilver in our food. [... Read more >

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What We're Reading: December 29, 2014


Popping bottles in the ice, like a blizzard: a history of Champagne in hip hop. [FWF


The meat industry is pushing Congress to reverse a new country-of-origin labeling law. [Star Tribune


Get your almond butter now: California’s limited water supply may threaten future nut production. [NYT


MicroGreens, a new cooking initiative in Washington, D.C., aims to get kids to teach their parents healthy habits and recipes. [Civil Eats]... Read more >

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What We're Reading: September 10, 2014


The case for refrigerating tomatoes. [Serious Eats


Take a peek at the new PBS show, Food Forward. [Civil Eats


The man who brought cotton candy to the masses was … a dentist? [Priceonomics


Before it gets too cold outside, try a Champagne popsicle. [FoodBeast


From chicken tikka to General Tso’s, “ethnic”... Read more >

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Happy Hour: James Beard French Seventy-Fives

 James Beard's French Seventy-Fives


In homage to tomorrow's Chefs & Champagne, we present to you James Beard's take on the French 75, the classic mashup of gin and bubbly. While some recipes skimp on the spirit, Beard's version features a two-to-one ratio of gin to Champagne. God bless him.


Get the recipe here.

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