Ask a Chef: November Beard House Toques Share Their Guilty-Pleasure Foods

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.

 

We asked our November guest chefs to spill their favorite guilty-pleasure foods. Not surprisingly, grilled cheese, burgers, tacos, and ramen (amongst other hearty fare) made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

November 2: Michael Langdon, Glenmaura National Golf Club, Moosic, PA

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What We're Reading: November 3, 2015

 

Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52

 

The power of crunch: how what you taste is influenced by what you hear. [The New Yorker

 

Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach

 

Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

 ... Read more >

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What We're Reading: November 2, 2015

 

Behind the scenes with JBF Award Winner Ruth Reichl on her quest for the perfect biscuit. [Saveur]

 

Can't just have one slice of pizza? A new study reveals you're not alone. [Food & Wine]

 

Looking beyond avocado toast: chefs are using the trendy fruit in everything from margaritas to ice cream. [Bon Appétit]

 

Chefs take on Capitol Hill to lead the fight for a better food system. [NPR]

 

At Los Angeles's 3DS Culinary Lab, 3D printers are turning out so much more than... Read more >

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Ask a Chef: October Beard House Toques Share their Guilty-Pleasure Foods

 

Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October guest chefs to spill about their favorite guilty-pleasure foods. Not surprisingly, fried chicken, Champagne, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

What’s your ultimate guilty-pleasure food? ... Read more >

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What We're Reading: October 22, 2015

 

A slice of nostalgia: a new book memorializes 100 of New York City's "last authentic pizzerias.” [FWF

 

Class up your Halloween with some candy-centric wine pairings. [Food52

 

Not as fishy as it sounds: try adding tonnato, the Italian tuna sauce, to some of your favorite dishes. [Serious Eats

 

China is destroying its fish-breeding wetlands to make way for electronics factories. [... Read more >

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Ask a Chef: September Beard House Toques Share their Guilty-Pleasure Foods

 

As we transition from warm summer days to cooler temperatures and the harvest that fall brings, we also welcome a formidable roster of culinary talent to the Beard House—including a few JBF Award nominees. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Venice, New Orleans, Jackson Hole, and Atlanta (just to name a few) to the Big Apple. We asked our September guest chefs to spill about their favorite, most indulgent guilty-pleasure foods. Not surprisingly, cheese, chocolate, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

What’s your ultimate guilty-pleasure food? 

 

September 10: Brian Mercury, Harvest Restaurant

"Sour gummy worms."

 

September 11: Bill Glover,... Read more >

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What We're Reading: July 27, 2015

 

Think short ribs are just for braising? Throw them on the barbecue and switch up your grilling game. [The Kitchn

 

The ultimate New England beer: a Massachusetts brewing company has created a lobster-infused beer. [FWF

 

With eggs in short supply, bakers are scrambling for high-tech alternatives that hit all three musts of flavor, protein, and emulsification. [NPR

 

The new app Tender, the Tinder for food, aims to play matchmaker between users... Read more >

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What We're Reading: June 25, 2015

 

Next time you’re eating a falafel sandwich, double check it’s not spying on you. [FWx]

 

Mass-producing pizza chain Papa John’s is spending a fortune to go all natural. [Grub Street]

 

Whole Foods may have been cheating New Yorkers this whole time. [NY Eater]

 

Inside the high-stakes world of restaurant foragers. [... Read more >

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What We're Reading: May 7, 2015

 

Learn how to navigate the funky waters of stinky cheeses. [Food52

 

Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street

 

Your mother's recipes can be more than just recipes. [NYT

 

The tyranny of pizza choice is making you fat. [MUNCHIES

 

Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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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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