Video: JBF Award Winner Mark Ladner's Appetizing Advice


Hot off his win for Best Chef: New York City at last year’s Beard Awards, Del Posto's Mark Ladner made a triumphant return to Chicago earlier this fall as one of our JBF Taste America All-Stars. After leaving guests swooning the night before with a one-of-a-kind collaborative dinner, Ladner appeared at Sur La Table to prove that his lauded Italian fare can be translated to the home kitchen. Demonstrating two Italian-inspired canapés, lobster and mayonnaise tramezzini (classic Venetian tea sandwiches) and chickpea fritters with truffles and fontina cheese, Ladner advocated for the innate power of a gooey, molten cheese center, and advised starting all your parties as he does—with sparkling wine... Read more >

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Ask a Chef: Italian Cooking with Gabriella Ganugi

Maritozzo, a sweet, yeasted roll filled with fresh whipped cream.


An authority on the rich history of Tuscan cuisine, Gabriella Ganugi is no stranger to sharing her knowledge of Italian fare with Beard House guests. After all, she has been making an annual sojourn to Mr. Beard’s storied New York townhouse for over a decade. Later this month, Ganugi returns, along with a talented team from Florence's Apicius International School of Hospitality for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region’s salumi, olive oil, produce, and other singular ingredients. In anticipation of perennially popular homage to her culinary heritage, we chatted with la regina della cucina italiana (or, the queen of Italian cooking) to find out which dish she’s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy.

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What We're Reading: August 6, 2015


Europeans are cozying up to our American ways by ordering staggering amounts of Italian takeout. [MUNCHIES]


Leave the kids at home: an Australian restaurant banned children and now business is booming. [Grub Street]


Host an intellectual dinner party, inspired by these legendary ladies of literature. [Food52]


Spicy food addicts might outlive us all. [NYT]


You’ll flip for these fluffy... Read more >

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JBF on the Air: Maureen B. Fant

Maureen B. Fant on Taste Matters with Mitchell Davis


On last week’s episode of Taste Matters, JBF’s Mitchell Davis talked pasta with Maureen B. Fant, who co-authored Sauces & Shapes: Pasta the Italian Way. Maureen discussed how her classical studies brought her to Rome and transformed her into a pasta expert, why certain pasta shapes are served with particular sauces, how she worked with co-author Oretta Zanini De Vita to transmit her encyclopedic knowledge of Italian cuisine and history, and how Italian food traditions keep the family together. To learn more, listen here


Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary... Read more >

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JBF Kitchen Cam