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 >

Comments (0)

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 >

Comments (0)

What We're Reading: August 5, 2015

 

Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater

 

Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn

 

Fight the heat wave with these spicy recipes. [Serious Eats

 

No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

Comments (0)

What We're Reading: July 29, 2015

 

Not so familiar French toast: restaurants are redefining a brunch classic. [Bon Appétit

 

The items on your grocery list you really should be shopping around for. [The Kitchn

 

Expand your ancient grains portfolio and get to know sorghum. [Food52

 

Downward-facing drafts: Lululemon has released its own craft beer. [CBC

 

Drought-stricken almond... Read more >

Comments (0)

What We're Reading: April 8, 2015

 

Rising demand for spicy food is driving research into hotter jalapeños. [MUNCHIES

 

From cocktails to cookies, vinegar is great for way more than just salad dressing. [Serious Eats

 

Sam Sifton launches an advice column for aspiring male home cooks. [NYT

 

How a young doctor in Finland took on heart disease and transformed a national diet. [... Read more >

Comments (0)

What We're Reading: March 10, 2015

 

Extra fraudulent: according to a UC Davis study, almost 80 percent of generic olive oil on the market is falsely labeled extra virgin. [Food Network

 

Go tropical with your tubers and get the low-down on yuca. [Food 52

 

From potstickers to pierogies, dumplings are a worldwide phenomenon. [Serious Eats

 

Stop wasting time waiting for your meat to thaw and start brining it right out of the freezer. [The Kitchn

 ... Read more >

Comments (0)

What We're Reading: December 8, 2014

 

From spam to poke, here are the top local offerings of our 50th state. [Serious Eats]

 

What's on your Starbucks plate may soon be as important as what's in your Starbucks cup. [WSJ]

 

The largest food labor protest in years expands nationwide. [CBS]

 

Can Doritos and salads occupy the same vending machine? A look at healthy convenience food. [NYT]

 

A guide to all the layers of the humble onion. [... Read more >

Comments (0)

What We're Reading: October 8, 2014

 

Put a Canadian spin on your Bloody Mary with Calgary’s “Caesar” cocktail. [MUNCHIES

 

Meet Vivino, an app for the aspiring oenophile. [The Kitchn

 

The best part of the Great American Beer Festival might be the crazy names of the entrants. [FWF

 

Can you make cookies out of cookie dough ice cream? [Thrillist

 

Eater explores the... Read more >

Comments (0)

Father's Day Brunch

Joseph Margate's Goat Cheese PopoversJoseph Margate's Goat Cheese Popovers

Show dad you care by making him one or all of these delicious brunch recipes. Field Mushroom and Cheddar Omelet Canapés Turn brunch into a party with omelet canapés topped with earthy wild mushrooms and sharp cheddar cheese. Grilled Chorizo and Potato Galette Who says meat and potatoes should only be eaten at dinner? This satisfying and beautiful tart will sate even the most carnivorous of brunch guests. Goat Cheese Popovers Chef Joseph Magrate of

Comments (0)

Pages

JBF Kitchen Cam