What We're Reading: March 30, 2015


Innovation comes by the slice at the International Pizza Expo. [LA Times


An exclusive glimpse into the average day of a sugar maple tapper. [Huff Po


Are our fish being caught by Burmese slaves? [NPR


Give your Passover brisket some flair with a bright horseradish gremolata. [NYT


Use these key tools and never make a kitchen mistake again. [... Read more >

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Spring Holiday Desserts

Spring Holiday Desserts

Preparing for a big family meal over the next couple of weeks? Perhaps one featuring either matzoh ball soup and an invisible oenophile or an imaginary bunny and a big plate of ham? If so, then we've got the sweet stuff covered. Here are some of our favorite spring desserts for both Easter and Passover:


Easter-Style: Almond and Honey Madeleines


Passover-Style: Pizzarelle con Miele


Easter-Style: Very Lemon Tart   


Passover-Style: Lemon Pavlova Roll

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What We're Reading: March 25, 2015


Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF


Even cheese lovers are becoming nutritional yeast converts.[Food 52


Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats


Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [... Read more >

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On the Menu: Week of April 13

Photo by Mitzi Morris


Here's what's happening on the Beard House calendar this week: 


Tuesday, April 15, 6:00 P.M. 
Second-Night Passover Seder
If last Passover you promised, “Next year at the Beard House,” here’s your chance to make good. We’ll be gathering for our now-annual second-night seder, hosted by the never-boring Billy Harris and the brightest stars of the new-Jewish food world, who have designed a meal that will give your Bubbie’s brisket a run for its money.


Wednesday, April 16, 7:00 P.M. 
Heading South
Now that a quality meal is within reach at many... Read more >

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Eye Candy: Aaron Israel's Passover Menu

When Mile End's Aaron Israel cooked at our pop-up restaurant, JBF LTD, on the second night of Passover, he presented a contemporary menu of delectable dishes inspired by the traditional Seder plate—even the gefilte fish was a hit with the crowd! For his interpretation of karpas, he served these fried sweetbreads with cucumbers, requisite curly parsley, and salted lemon. See more photos of our batampte Passover Seder.

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JBF Kitchen Cam