News Feed: January 21
Bon Appétit readers reveal their secret chili ingredients. [Bon Appétit] Virginia is for oyster lovers. [NYDN] The Edible Schoolyard will break ground in Brooklyn. [Gothamist] A new study weighs the pros and cons of cutting down on salt. [WSJ] Is a Starbucks comeback brewing? [NYT] Chicago chefs get their hands on finger limes. [TOC]News Feed: January 13
The joy of savory pies [LAT] Poutine gets first billing at Chicago's fine eateries [TOC] To culinary school or not to culinary school? [Atlantic] The Roman Empire is alive and well in New York City's restaurants [NYT] The real victims of the underwear bomber: meat smugglers [WSJ]News Feed: January 5
Kogi goes brick and mortar [LAT] Assembling an all-Swedish meal at Ikea [Atlantic] Here's one recession casualty that we're happy about: corkage fees [WSJ] The best Sunday Suppers in Chicago [TOC]News Feed: December 17
Joyce Goldstein knows how to make matzoh balls the right way. [Chow] A defense of fruitcake [Slate] Want to end the decade with a bang? Get yourself to one of these four Chicago meals, deliciousness guaranteed. [TOC] What can be done to successfully pinpoint the culprits behind food poisoning? [Atlantic]News Feed: December 15
The grilled cheese truck is up and at 'em in Los Angeles. [SE] Cheesemaking at home is a snap with these DIY kits. [TT] If small plates just leave you hungry for more, try these New York City big plate meals. [WSJ] The best empanadas in the Windy City [Chicago Mag]Eye Candy: Beard House
The crew from Chicago's Nomi spreads out into the Beard House Greenhouse to plate dozens of foie gras brûlees with toasted brioche, hazelnuts, and herbs. See more images of chef Christophe David's contemporary French dinner here.
(Photo by Philip Gross)
Eye Candy: The Publican
A cook tosses an order of pork rinds during Sunday's Friends of James Beard Benefit held at the Publican, the Chicago shrine to beer and swine opened by Brian Huston and JBF Award winner Paul Kahan earlier this year. See more photos from the event.
(Photo by Bobbi Lin)
On the Menu: October 18 to October 24
Here’s what happening at the Beard House and around the country next week:
Sunday, October 18, 5:00 P.M.
Friends of James Beard Benefit: Chicago
The talented team behind acclaimed Chicago restaurants Blackbird, Avec, and the Publican has designed a unique evening to benefit the Beard Foundation. For one night only guests are invited to make a reservation to enjoy this ingredient-driven menu with wine pairings at the time of their choosing.
Monday, October 19, 6:30 P.M.
Lunedi Cena: Monday Night Supper
The weather has finally turned chilly and nothing warms you up like the soul-satisfying, rustic foods of Italy. Join us for a Monday night supper of family-style classics created by executive chef Mirco Grassini at the newly opened Trattoria Cinque. Paired with this hearty fare? Vintages from some
Worth Waiting For: Hot Doug's
There are hundreds of hot dog joints throughout the city of Chicago, yet only Hot Doug's—the maker of gourmet weinies like the foie gras–sauternes sausage with sel gris and truffle aïoli—boasts lines that weave around the block and demand an hour of your time. Jamie Feldmar explains why it's worth the wait.
News Feed: August 14
"A Case for Wine," a collection of wine-inspired art, is now on display at the Art Institute of Chicago [The Art Institute of Chicago] NASA won't be blasting astronauts off to Mars until 2030, but they are already planning the crew's food [LAT] The best barbecue in Seattle [Seattle Times] What Donatella Arpaia loves right now [Hungry Beast] Top Chef winners Hosea Rosenberg and Stephanie Izard are cooking at a Friends of James Beard Benefit in October [Milwaukee Wisconsin Journal Sentinel]Pages
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
It's the truth! RT @Food52: The secret to James Beard's Strawberry Shortcake? Hard-boiled eggs: http://t.co/2OB5L8EV3o
Getting to know sunchokes. @NPRFood invents the Saltwich, the world's saltiest sandwich. Today's food reads: http://t.co/4tGWcjYXmb
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