News Feed: April 15

by jbfauthor on April 15, 2010

DIY-style mushrooms are sprouting in New York City. [NYT] Syrah producers fight for its reputation. [Zester Daily] General Mills slashes sodium from Cheerios. [Fooducate] In Los Angeles, you can see the world on a slice of pizza. [LAT] Tax snacks. [

Comments (0)

Eye Candy: Maine Crab Cones

by jbfauthor on March 08, 2010

Mitchell Kaldrovich of Sea Glass served these Maine crab cones with almond–bacon crumbs during the reception that preceded his New England–style Beard House dinner. See more photos from his elegant menu here.

Comments (0)

Recipe: Jennifer McLagan's Perfect Bacon, Lettuce, and Tomato Sandwich

by jbfauthor on January 19, 2010

For our first Beard on Books of the year, we're tossing those healthy resolutions out the window and sitting at the feet of Jennifer McLagan, chef, food stylist, and fat advocate. She's discussing her latest book, Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, which was named Cookbook of the Year at the 2009 James Beard Awards. Supported by common sense and science, McLagan comes to the defense of this unfairly maligned nutrient, persuasively arguing that fat is indispensable to a complete diet and full flavor. (Not that we ever needed to be convinced of the latter.) The book features recipes that get a boost from clever uses of oil, butter, or animal products. One of our favorites is her Perfect Bacon, Lettuce, and Tomato Sandwich: the

Comments (0)

News Feed: January 6

by jbfauthor on January 06, 2010

It may sound like science fiction, but cryopreservation is happening at the SVF Foundation [NYT] The bacon trend extends its greasy grip to Bourbon [Atlantic] Rotating kitchen: hilarious to watch, miserable to clean [Swiss Miss] Use your computer to keep your coffee toasty [WSJ] S. Irene Virbila recalls her most memorable eats of 2009 [LAT]

Comments (0)