What We're Reading: July 8, 2015

 

Sriracha on high: condiments reign supreme at the New York Fancy Food Show. [NYT

 

Could one of these cultured contenders become the new Greek yogurt? [Food Network

 

Do you really need to refrigerate butter? [Food52

 

That tin of anchovies in the back of your cabinet is actually your dinner secret weapon. [Serious Eats] 

 

Talk about Wonderbread: how white bread helped the Allies win World War II. [... Read more >

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What We're Reading: July 1, 2015

 

Scientists suggest saving that bread basket for dessert. [NPR

 

Don't settle for potato salad or corn on the cob: spice up the offerings at your July 4 cookout with these spins on traditional sides. [Serious Eats

 

With or without seeds, this tip will have you carving up watermelons like a pro. [The Kitchn

 

Impress your friends by serving sorbet in citrus boats. [... Read more >

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What We're Reading: June 11, 2015

 

You are what you drink: a new app aims to match drinkers to their perfect beer via genetic analysis. [MUNCHIES

 

Armed with a can of chickpeas, the possibilities are endless. [Serious Eats

 

Another reason to save your carrot tops and scallion ends: add a little light and water, and you’ll have a nearly unlimited supply. [... Read more >

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What We're Reading: April 21, 2015

 

The celebrated Tartine Bakery is expanding nationally and globally, with planned locations in Los Angeles, New York City, and Toyko. [NYT

 

In the future, our soup may be cooked by robots. [NPR

 

What makes 350 degrees the magic number for most baking recipes? [The Kitchn

 

How did we all get addicted to food porn? [... Read more >

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Ask a Chef: Make or Buy Bread?

While it may seem that the scale has tipped toward housemade everything, even top toques will admit that the best option sometimes lies outside the restaurant kitchen. We asked chefs from around the country to spill about what they source in and out of house. They share their thoughts on bread in our final installment.

 

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JBF Award Winner John Besh, Besh Restaurant Group, New Orleans: 

“I always said I would not make bread in my restaurants until I could make it as well as the bakers down the street. Now I have chefs that are able to do that, and I'm even opening a bakery, Willa Jean, with Kelly Fields and Lisa White.”

 

 

JBF Award Winner Ashley Christensen, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, and Poole’s Downtown Diner, Raleigh, North Carolina:

“Bread is currently a split for us. We supplement house-baked breads with Tribeca Oven par-baked baguettes. We have a very talented pastry chef... Read more >

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Thanksgiving Recipe: Pumpkin–Cranberry Brioche

Pumpkin–Cranberry Brioche

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

Flavor champions of the season, pumpkin and cranberries pop in a host of both sweet and savory dishes on the Thanksgiving table. This year, do your taste buds a favor and combine the two holiday heroes into a festive brioche loaf that will inspire oohs and aahs. Chef Antonio Campolio of the Marcus Whitman Hotel in Walla Walla, WA, developed this recipe with his mother, Jelema, who is the lead baker at the Greenbrier Resort in... Read more >

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What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

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Recipe Roundup: Vegetables

 

To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

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What We're Reading: August 12, 2014

 

There’s just not enough sustainable beef to feed our fast food habit. [Vice

 

Pepsi thinks the new coconut water will be … cashew juice? [NYT

 

Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast

 

Watch out, PB&J, America’s got a new favorite nut. [Washington Post

 

They don’t serve this kind of rye bread at Katz’s. [... Read more >

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What We're Reading: July 14, 2014

Cereal

 

After a disappointing fiscal year, General Mills plans a cereal revamp. [Bloomberg

 

An Oxford University rocket scientist invented a saucepan that will revolutionize cooking. [Telegraph

 

Hostess brings back the Chocodile; America rejoices. [... Read more >

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