What We're Reading: July 2, 2015


Nothing screams summer like a spiked peach pie. [Saveur]


Fearless taste-testers are experimenting with food of the future. [Food and Travel]


Could everyone's favorite probiotic drink, kombucha, be the new beer? [Grub Street]


This Fourth of July, embark on a new family tradition by grilling your meat underground. [NPR]


In honor of the Supreme Court's ruling on gay marriage, Ben & Jerry’s is changing the name of their chocolate chip cookie dough ice cream. [... Read more >

Comments (0)

What We're Reading: March 10, 2015


Extra fraudulent: according to a UC Davis study, almost 80 percent of generic olive oil on the market is falsely labeled extra virgin. [Food Network


Go tropical with your tubers and get the low-down on yuca. [Food 52


From potstickers to pierogies, dumplings are a worldwide phenomenon. [Serious Eats


Stop wasting time waiting for your meat to thaw and start brining it right out of the freezer. [The Kitchn

 ... Read more >

Comments (0)

Ingredient Spotlight: Labneh


Greek yogurt is everywhere. In our granola bars, our hummus, even our shower gel. When a foreign health food becomes the official state snack of New York, you know it’s hit the mainstream. But one unexpected advantage of Greek yogurt’s ubiquity is the piquing of the American palate for thick, tangy spreads, and chefs are constantly looking to regional Mediterranean cuisines for similar ingredients. We noticed labneh, the Middle Eastern iteration of strained yogurt, popping up on Beard House menus this spring and summer, and realized that this spread is on the rise across the country.


It turns out that what we think of as "Greek Yogurt" is really just one member of the family of strained yogurts that grace most tables of Mediterranean, Middle Eastern, and North African countries. In Greece, it’s called straggistó giaoúrti, in Egypt, ... Read more >

Comments (0)

Rhubarb Desserts


We love rhubarb for the energizing tartness it brings to sweets. Here are a few recipes to try while these springtime stalks are still in season.


Port-Poached Rhubarb with Ricotta and Walnut Crumble

Homemade ricotta transforms this exceptionally simple dish, but high-quality, store-bought ricotta will work in a pinch.


Strawberry and Rhubarb Crunch

No time to bake a pie? This crunch delivers the same tart, jammy flavor in less than half an hour.


Greek Yogurt Mousse with Poached and Candied Rhubarb

Candied rhubarb: it's our newest obsession. Tart, sweet, and so hard to stop eating. For a simpler version of this dish, pair the... Read more >

Comments (0)

Recipe: Smoked Bluefish with Potato Pancakes, Greek Yogurt, and Dill

smoked bluefish with pancakes We love the sound of these rich, savory pancakes from chef Jason Weiner. Topped with smoked bluefish and tangy Greek yogurt, they also get some crucial bite from minced red onion and zesty lemon. Double or triple 'em up for a light brunch, or serve the pancakes individually as hors d'oeuvre.

Comments (0)