The Bookshelf: Baking with the Brass Sisters

 

Marilynn and Sheila Brass are known for their devotion to America’s culinary past, scouring old cookbooks and handwritten recipes to ensure that our nation’s home-baked favorites survive for the next generation. In their latest tome, Baking with the Brass Sisters, the duo compiled recipes that traveled alongside incoming immigrants, as well as favorites that sprouted out of Yankee soil. Last month, the JBF Award–nominated  sisters stopped by the Beard House to discuss their charming and approachable collection of recipes at our latest​ Beard on Books event. Below, the incomparable ... Read more >

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Recipe: Caramelized Apple Clafoutis

 

We're not big fans of the "easy as pie" idiom. Since when is processing, chilling, and rolling out pie dough considered an easy task? A custardy clafoutis, on the other hand, is versatile, elegant, and truly simple. And if you live by the “apple a day” mantra like we do, then you'll love folding your favorite variety into this addictive version from San Diego–based chef Brian Redzikowski. An alum of Le Cirque, Nobu, and Joël Robuchon restaurants and now helming the kitchen at Kettner Exchange, Redzikowski will serve his caramelized apple clafoutis at his upcoming Beard House dinner next month. If you can't make it to the Big Apple to indulge in Redzikowski’s progressive American cuisine, just take a bite out his apple... Read more >

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What We're Reading This Week

 

Put an egg on it: the complete guide to poaching, scrambling, and boiling your way to egg heaven. [NY Times]

 

One giant underwater leap for mankind: a Hawaiian distillery is using deep ocean water to craft premium vodka. [MUNCHIES]

 

Want some charcoal with your acai bowl and kale juice? How this surprising ingredient is quickly becoming the next superfood. [Grub Street]... Read more >

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Our Favorite Quotes From Beard on Books with JBF Award Winner Sarabeth Levine

 

JBF Award winner Sarabeth Levine stopped by the Beard House this past week to discuss her new cookbook, Sarabeth’s Good Morning Cookbook: Breakfast, Brunch, and Baking, for our latest installment of Beard on Books. After learning a secret family marmalade recipe in her thirties, she began making small batches for family and friends. It wasn't until Levine met her future business partner (and husband) Bill, that she started selling her jams to the public. Together they opened the first Sarabeth’s restaurant in 1983 on the Upper East Side, marking the beginning of what would become an empire. Thousands of jam jars later, Levine’s restaurants now span from Long Island to Key West to Korea and Japan. Her creamy tomato soup, indulgent eggs benedict, and, of course, her acclaimed marmalades have found a place in our hearts and on our tables, seemingly no matter where you are on the globe. 

 ... Read more >

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Staff Picks: Holiday Desserts

 

One advantage of working in an office teeming with food-obsessed colleagues is that there’s a never-ending supply of culinary inspiration, which is especially handy around the holidays, when entertaining is in full swing. Below, some JBF staffers share the festive desserts that make an annual appearance in their own homes.

 

 

The James Beard Foundation's Victoria Jordan Rodriguez

 

 

 

 

 

 

 

 

Panettone Bread Pudding

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Thanksgiving Pie: A New Way to Slice It

 

“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.

 

Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.

 

This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions. 

 

New England: Boiled Cider Pie
Although... 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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What We're Reading: October 19, 2015

 

29 sweet reasons to fall back in love with butterscotch this fall. [HuffPo]

 

Follow the evolution of leftovers and how we came to live in the age of the "leftovers renaissance." [NPR]

 

Cook your yolks according to the “egg commandments."  [FWF]

 

Money saving tip of the day: when it's worth it to spend the extra dollar on fresh herbs. [Serious Eats]

 

Is food porn overstimulating our appetites? [... Read more >

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What We're Reading: August 25, 2015

 

Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52

 

A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed

 

Meet the humble buckle: a dessert designed to adapt for any season. [NYT

 

Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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What We're Reading: August 19, 2015

 

Momma’s boys (and girls): the love-hate relationship between bakers and their starters. [Serious Eats

 

Behind the scenes at Blue Hill at Stone Barns, where JBF Award winner Dan Barber has made eradicating food waste his delicious mission. [The Takeaway

 

Agent orange powder: you have the U.S. military to thank for all those bags of Cheetos. [Wired

 

New science suggests we shouldn’t fixate on cutting down on fat, carbs, or any other single macronutrient. [... Read more >

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