Beard House Highlight: Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles

Photo by Ken Goodman

 

Melted Leek Toasts with Stracciatella and Pickled Fresno Chiles​ / Italian-Inspired California Soul​

 

The holidays may be behind us, but that doesn't mean we stop entertaining friends and family. Menu-planning for even the most casual dinner parties can sometimes feel daunting, especially when it comes to canapés. But at Michael Fiorelli's recent Beard House dinner, the chef and partner at Love & Salt reminded me that easy-to-prepare, drool-worthy appetizers are not so far out of reach.

 

Fiorelli started... Read more >

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What We're Reading: October 13, 2015

 

The science and magic of the soufflé’s rise and fall. [NYT

 

Does a bowl of oatmeal a day keep the doctor away? [The Kitchn

 

Mushrooms could be our best bet for saving the bees. [NPR

 

Get sweet on the potential of muscovado sugar. [Food52

 

Gooey, decadent recipes for the cheesehead in all of us. [... Read more >

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What We're Reading: September 28, 2015

 

The real story behind mold: get the scoop on your cheese plate’s origins.​ [NYT]


Hot dog lovers, rejoice: Chicago's food carts are legalized! [Thrillist]

 

Back to the grind: the surprising reasons why you should a meat grinder to your kitchen wish list. [Bon Appétit]​


Don't have a chance to go apple picking this fall? With this apple pie–flavored sidecar, you'll forget you never stepped foot in an orchard. [... Read more >

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What We're Reading: September 24, 2015

 

Fall produce and fresh pasta are a match made in heaven. Make one of these autumnal recipes and feel free to thank us later. [Food & Wine]

 

New York City is feeling the #OrangeChickenLove as Panda Express finds a new Manhattan home. [NYT]

 

Looking for ways to use up your CSA share? Make these everything-but-the-garden-sink cocktails. [Saveur

 

Tips on styling the most beautiful and indulgent cheese board, ever. [Food52

 

Forever a status symbol: find out what the most coveted VIP tables are at these NYC... Read more >

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Ask a Chef: September Beard House Toques Share their Guilty-Pleasure Foods

 

As we transition from warm summer days to cooler temperatures and the harvest that fall brings, we also welcome a formidable roster of culinary talent to the Beard House—including a few JBF Award nominees. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Venice, New Orleans, Jackson Hole, and Atlanta (just to name a few) to the Big Apple. We asked our September guest chefs to spill about their favorite, most indulgent guilty-pleasure foods. Not surprisingly, cheese, chocolate, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

What’s your ultimate guilty-pleasure food? 

 

September 10: Brian Mercury, Harvest Restaurant

"Sour gummy worms."

 

September 11: Bill Glover,... 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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What We're Reading: July 30, 2015

 

It’s about thyme: Lebanese mixologists infuse their beer and cocktails with fresh herbs. [NPR]

 

Could pre-gaming with pear juice prevent a hangover nightmare? [MUNCHIES]

 

“What’s up, Doc?” Celebrate your favorite cartoon bunny’s birthday with recipes chock-full of beta-carotene. [Food & Wine]

 

Not so fresh anymore: Chipotle has dethroned Subway as the "healthy" fast-food chain of choice. [... Read more >

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What We're Reading: July 21, 2015

 

Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn

 

New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network

 

From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats

 

Experiment with this recipe for cream-free chocolate ganache... Read more >

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What We're Reading: July 13, 2015

 

You don’t have to take a trip to the ballpark to have soft pretzels and beer cheese. [Food52

 

According to the CDC, four out of five Americans are not eating enough fruits and vegetables. [International Business Times

 

Obama may have opinions on guacamole, but he’s far from the first president to face a food-related scandal. [NY Magazine

 

Not all sparkling wine is white... Read more >

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What We're Reading: July 6, 2015

 

Guac-a-purists beware: these recipes may offend your sensibilities. [Food52

 

Serious Eats’s ice cream expert busts some persistent churning myths. [Serious Eats

 

Drink like an Egyptian this summer by choosing low-alcohol brews. [The Atlantic

 

Julia Child’s Georgetown home is on the market. [Curbed

 

You’ll need gouda credit to qualify: one Italian bank accepts cheese as loan collateral. [FWF] ... Read more >

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