What We're Reading: February 10, 2015

 

Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats

 

The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 

 

Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones

 

According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

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What We're Reading: January 20, 2015

 

David Chang says ramen is dead. [Lucky Peach

 

Cat cafés are so 2014: get your pet on at the new Dog Cafe opening in L.A. in February. [FWF

 

The European Union has approved new legislation that will let EU member states independently decide if they want to grow GMO crops. [Yahoo! News

 

Explore these potential spots for urban agriculture and renewal in your own backyard. [Civil Eats

 

Even after a century, vegans and vegetarians still go nuts for Braggs Liquid Aminos. [... Read more >

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What We're Reading: November 6, 2014

 

With saffron cream filling and mint chocolate frosting, India has the U.S. beat on exotic doughnut flavors. [HuffPo

 

What the results of the midterm elections mean for food policy. [Civil Eats

 

Up your olive oil game with these pro tips. [Food & Wine

 

The New Yorker digs into the gluten-free trend. [The New Yorker

 

Have a sophisticated Thanksgiving with this... Read more >

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2014 Who's Who Inductee: Chef and Restaurateur David Chang

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

One of our six 2014 Who's Who inductees, David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto. Momofuku originated in New York City, which is now home to Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar, Momofuku Má Pêche, and Booker and Dax at Ssäm.

 

Watch the short video below, which celebrates Chang's career and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

 ... Read more >

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JBF on the Air: David Chang

Momofuku's David Chang on Taste Matters with Mitchell Davis

 

Internationally renowned for his eclectic Momofuku empire, David Chang is constantly questioning the intuition of taste. On yesterday’s exciting episode of Taste Matters, the 2013 Outstanding Chef award winner joined host Mitchell Davis in the studio to talk about neglected flavors, agriculture, and the rapidly expanding Momofuku brand. The pair discussed why contemporary diners are obsessed with the idea of umami, how palates differ around the world, how Chang brought kimchi into the everyday culinary landscape, and why he believes the Internet has been detrimental to food culture. Listen below to learn more!

 ... Read more >

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Recipe Roundup: October 9, 2012

 

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ve been eyeing this week.

 

Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]

This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.

 

Swordfish with Sweet and Hot Peppers [NYT]

Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >

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Recipe Roundup: Thanksgiving Leftovers

turkey sandwich We had so much fun last year coming up with ideas for Thanksgiving leftovers that we thought we’d revisit the topic with a list of some of the best leftover-loving recipes out there. David Chang’s Soy-Braised Turkey, Mashed Potato Spring Rolls, Spicy Brussels Sprouts with Mint [F&W] Indian-Spiced Turkey Lentil Soup, Cranberry-

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