What We're Reading This Week

 

These easy-to-pack sandwiches will make lazy Sundays in the park even more enjoyable. [Bon Appétit]

 

Label design is the most popular deciding factor when it comes to choosing a bottle of wine. [MUNCHIES

 

Tampa Bay Times food critic Laura Reiley undertook a two-month investigation and uncovered the truth behind farm-to-table restaurants. [NPR Food]

 

From potstickers to a stir-fry, these recipes will put bok choy on your next grocery store list. [Saveur]... Read more >

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What We're Reading This Week

 

Take it slow: rethink your vegetable-roasting method with this simple tip. [Bon Appétit

 

Milan’s Bollate prison addresses criminal issues as it opens an upscale restaurant within its walls. [MUNCHIES

 

Danny Meyer has partnered with Delta Airlines to improve the quality of food in the skies. [New York Times

 

Anthony Bourdain lists his top 10 dream dishes for his upcoming New York City food market. [Grubstreet]

 

What is yuzu kosho and how do I use... 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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Cozy Fall Brunch Recipes

 

Welcome the cooler weather with this rustic, autumn-inspired brunch menu:

 

Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.

 

Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.

 

Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

 ... Read more >

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What We're Reading: October 26, 2015

 

Take coffee out of the cup and onto the plate with these recipes. [Saveur]

 

JBF Award winner Rick Bayless denounces television barbecue as “frat-boy food." [FWF]

 

Redefining the Mediterranean diet: the lifestyle is just as important as the food. [NYT]

 

Break out your sweatpants: Ben & Jerry's unveils new boozy caramel brownie flavor just in time for winter. [HuffPo]

 

It’s not all pie and cider doughnuts: a look into the secret lives of apple pickers... Read more >

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What We're Reading: October 7, 2015

 

Learn JBF Award winner Jacques Pepin's secret for incredible eggs from the master of eggs himself. Pro tip: don't skimp on the cream or butter.  [Saveur]

 

Up close and personal with top European chefs: take a peek into the secrets that lurk in the depths of their home refrigerators. [Bon Appétit]

 

Aluminum foil isn't just for leftovers or grilling: here are some tips for getting the most out of your roll. [Tasting Table]... Read more >

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Video: JBF Award Winner John Besh's Dream Breakfast

 

We’re traveling from coast to coast this fall with the James Beard Foundation’s Taste America® ten-city epicurean tour, which kicks off on September 18 in Miami. With all this jetsetting, we’re hankering for a solid, homespun breakfast and asked honorary All-Star and JBF Award winner John Besh to tell us about his dream way to start the day. Watch the video above to discover his answer!

 

Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of #bittybeard, our portable homage to James Beard, as he travels around the country. 

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Top 5 Things to Make with Yogurt in the Summer

 

Anyone who has walked down the dairy aisle recently has witnessed yogurt's ascendance. What was once a paltry selection of a few fruit flavors plus some nonfat options has morphed into a well-marketed superfood. "It's very much on the radar in a way it wasn't ten years ago," says Cheryl Sternman Rule, author of Yogurt Culture. "Yogurt has taken over the dairy case."

 

And for good reason. Yogurt is a staple of myriad world cuisines—Greek, Indian, Pakistani, Turkish—and it's extremely healthy in ways both well-established (as a source of protein and calcium) and still emerging (as a source of healthy bacteria in our microbiomes). It's also delicious, particularly in summer, when its cool, creamy tang... Read more >

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What We're Reading: June 23, 2015

 

If you ever find yourself in the nearly inconceivable position of having leftover cake, take a chance and experiment with a few of these recipes. [CakeSpy

 

Can’t imagine breakfast without cereal? Fill your bowl with these lower-sugar varieties to give your day a healthy start. [Food Network

 

Middle Eastern pantry staples for falafel-fiends. [Serious Eats

 

JBF Award Winner Christina Tosi shares her hack for sous vide chicken sans fancy gadgets. [... Read more >

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What We're Reading: May 28, 2015

 

Discover why all burrata is mozzarella, but not all mozzarella is burrata. [The Kitchn

 

Are we all contributing to California’s drought by eating produce grown there? [Food Politics

 

Around the world in 16 breakfasts. [Food52

 

The surprising parallels between Brazilian and American Southern cooking. [... Read more >

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