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Sustainability Matters: May 10, 2013

by Ashley Kosiak on May 10, 2013

 

U.S. fast food chains fail at creating healthier menu items. [The Guardian]

 

Florida citrus groves are blighted by incurable bacterial disease. [NYT]

 

Ground turkey shows signs of harboring drug-resistant bacteria. [Consumer Reports]

 

Is it unethical for McDonald’s to target ads at chronically sick kids? [Prevention]

 

... Read more >

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News Feed: November 25, 2012

by JBF Editors on November 26, 2012

Plating dinner in the James Beard House kitchen

 

Jonathan Gold made Thanksgiving dinner for the first time last week. [LAT]

 

Citrus scientists administer paternity tests to determine the father of sweet oranges. [LAT]

 

Profile: Danny Bowien's next moves. [NY Mag]

 

How did Pabst get its blue ribbon? [Smithsonian]

 

Real chefs swear by the mortar... Read more >

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Recipe Roundup: Turkey, Turkey, Turkey

by Anya Hoffman on November 19, 2012

Turkey recipes from the pros, curated by the James Beard Foundation

 

Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And whom better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.

 

Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.

 

Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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Staff Pick: End-of-Winter Citrus from the Orange Shop

by Anya Hoffman on March 12, 2012

Citrus from the Orange Shop in Florida
Last call for winter citrus: orange and grapefruit lovers have only a few more weeks to indulge before the season is over. We plan to make the most of it with a couple of boxes of temple oranges, honey tangerines, and ruby red grapefruit from the Orange Shop. Described by Tampa Bay Times writer Jeff Klinkenberg as “North Florida’s last honest-to-God citrus stand,” the Orange Shop is run by third-generation orange growers Pete and Cindy Spyke, who use all-but-organic farming methods in their groves.

The result is the best citrus we’ve ever had. Sweet, intensely juicy, and deeply fragrant, citrus from the Orange Shop is utterly different than supermarket fruit. Only four days off the tree by the time it arrives at your door, this fruit is as close to fresh-picked as you’ll find north of

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News Feed: March 12, 2012

by jbfauthor on March 12, 2012

citrus

Under-the-radar barbecue in Los Angeles. [LAT]

The secrets to making great bagels at home. [LAT]

The best new burgers in New York City. [TONY]

An interview with David Gelb, director of Jiro Dreams of Sushi. [Slate]

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Recipe Roundup: Citrus

by Anya Hoffman on February 14, 2012

citrus

Brighten your winter table with one of these vibrant, citrus-inflected dishes.

Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.

Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.

... Read more >

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News Feed: February 7, 2012

by jbfauthor on February 07, 2012

What to cook when you have a surplus of citrus. [LAT] Consumers seek out more flexible options for their CSA boxes. [WP] The best chocolate beers for Valentine’s Day. [Chow]

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News Feed: January 24, 2012

by jbfauthor on January 24, 2012

From gourmet to fast-food chains: the transformation of hospital food. [NPR] Tips for picking and storing citrus. [LAT] Twenty years of meticulous testing: Cook's Illustrated unleashes its best recipes. [

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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

by JBF Editors on January 18, 2012

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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... Read more >

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Recipe Roundup: Whole Grains

by Anya Hoffman on January 06, 2012

grains

It's January, which means late night egg-nog-and-sugar-cookie binges are out and nutrient-packed whole grain dishes are in. These bold, seasonal recipes will leave you feeling satisfied as well as virtuous.

Pan-Seared Cod with Beet Vinaigrette and Pumpkin-Quinoa Risotto Creamy risotto flecked with red and white quinoa and diced pumpkin makes a vibrant bed for crisp and flaky cod.

Farro and Black Rice with Roasted Squash This hearty dish from Thomas Keller features fiber-rich farro, nutty black rice, and sweet roasted squash drizzled with a sharp mustard vinaigrette.

... Read more >

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