Eye Candy: Beard House
Last week Dave Racicot served this fennel tasting at the Beard House. He presented fennel in five forms: purée, custard, marmalade, gelée, and pollen. Pecorino essence and marigold petals rounded out the dish. Click here to see more pictures of chef Racicot's dinner.
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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