What We're Reading: July 22, 2015

 

For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn

 

How to seed a hot pepper without endangering your hands or your eyes. [Food52

 

It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats

 

Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

Comments (0)

Video: How to Make Ramp-Stuffed Roast Chicken

Photo: Anna Mowry

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Spring has finally sprung, and that means only one thing to food lovers across the country: ramp season is officially in full swing! JBF's director of house operations and events... Read more >

Comments (0)

What We're Reading: March 25, 2015

 

Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF

 

Even cheese lovers are becoming nutritional yeast converts.[Food 52

 

Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats

 

Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [... Read more >

Comments (0)

What We're Reading: March 03, 2015

 

Embrace your inner Pooh bear and discover the wide world of raw honey. [Serious Eats

 

The brave souls at Food 52 try unlikely peanut butter food combinations so you don’t have to. [Food 52

 

The simplest method for baking chicken. [The Kitchn

 

Baskin Robbins has debuted a new ice cream inspired by the SyFy Sharknado franchise. [Impulsive Buy] ... Read more >

Comments (0)

It's Valentine's Day and You Should Go For It


A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.

 

Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care enough to buy... Read more >

Comments (0)

Sustainability Matters: January 23, 2015

 

The FAO is calling for a "paradigm shift" toward sustainable food across the globe. [UN]

 

The development of nanopesticides could mean less overall pesticide use in the U.S. [Grist<]

 

A restaurant in Iran coated entirely with salt is cleaning the polluted air. [TreeHugger]

 

How wings, thighs, and ground chicken could be more contaminated than the whole bird. [NPR]

 

The impact of politics on the Gulf of Mexico Dead Zone and Louisiana farmers. [... Read more >

Comments (0)

Sustainability Matters: January 9, 2014

 

Is sushi to blame for the decreasing population of bluefin tuna? [NPR]

 

How America's youth is learning about the food system and the relevance of 4-H in the twenty-first century. [Civil Eats]

 

Foie gras, the ever-controversial chefs’ favorite, returns to California after a two year ban. [NYT]

 

The end of foam takeout, according to de Blasio. [NY Post]

 

The new chicken cage law in California may have some negative consequences. [... Read more >

Comments (0)

What We're Reading: November 4

This season’s hottest new dish: the acorn? [NPR]

 

Living proof of the benefits of brown rice. [Zester]

 

Salsa lovers rejoice: these traditional Mexico City salsas can be found in NYC. [FWF]

 

Get your cranberry on all month long with Momofuku Milk Bar’s Thanksgiving croissant. [Eater]

 

The trials and tribulations of naming cuts of meat. [NYT]

 

Get more bang for your culinary buck... Read more >

Comments (0)

Sustainability Matters: October 3, 2014

 

Several years after the threat of “colony collapse” to honeybee populations, today’s beekeepers are more concerned about small, persistent hive decimation than mass colony deaths. [NY Times]

 

Ocean acidification, an effect of climate change, could cause oyster prices to skyrocket as shellfish farms are forced inland. [Grist]

 

The U.S. Centers for Disease Control and Prevention have announced that almost ninety percent of school-aged children are getting too much salt in their diets. [Huffington Post]

 

American and European representatives debate chlorinated chicken in negotiations over the... Read more >

Comments (0)

What We're Reading: September 24, 2014

 

For the Goldilocks in all of us: an in-depth guide to oatmeal. [The Kitchn

 

Turns out that gut bacteria might also be impacting your brain. [The Atlantic

 

A new cookbook highlights the role of women in Mexican cooking. [NYT

 

Poultry companies are switching from controversial antibiotics to probiotics for their chickens. [... Read more >

Comments (0)

Pages