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.


What could be more fun, indulgent, and celebratory than a Champagne cocktail? Based on a Tom Collins, this recipe was originally published in James Beard's first book. While some recipes for this classic mashup of gin and bubbly skimp on the spirit, ... Read more >

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Happy Hour: JBF Award Winner Dave Arnold Predicts Our Cocktail Future


The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.


When considering whose brain we should pick about our prospective cocktail culture, there was one resounding answer: Dave Arnold. In addition to being the creative force behind tipple mecca Booker and Dax, a joint venture with fellow JBF Award winner David Chang under the Momofuku empire, Arnold once led the Culinary Technology Department at the French Culinary Institute, founded the... Read more >

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A powerhouse with medicinal properties, ginger has a warming effect on the body, stimulates circulation, reduces inflammation, and inhibits viruses and bacteria—all of which makes it the perfect antidote to the impending cold season. We toss it into soups and sautés, steep our favorite teas with it, and even better, mix it into our cocktails. Here, Pegu Club mixologist extraordinaire Audrey Saunders shares her recipe for homemade ginger beer. We love using it in a Moscow Mule, Dark & Stormy, or just about any cocktail to add soothing hints of warmth and spice. Get the recipe here.


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... 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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We know you’re itching to shut down your computer and unwind for the weekend, ushering in the blissful two-day respite with a Friday evening cocktail. Cling to those final warm evenings before the autumn chill sets in with a tropical tiki libation; one of our all-time favorites is the Letter of Marque cocktail served at Julie Reiner’s Clover Club in Brooklyn. Created by bartender Ryan Lilola, who keeps a stash of coconut cream and tiki gear with him anytime he's behind the bar, this concoction is a clever homage to an unusual tradition. 


“A letter of marque was essentially government-sanctioned piracy, a document that let privateers get away with acting like pirates,” he explains. “Considering that tiki was founded on escapism, this drink was a ticket for our guests to escape their daily... Read more >

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Happy Hour: Mango–Mezcal Paloma


While the ubiquitous Margarita may masquerade as the most popular Mexican cocktail, seasoned beverage aficionados know that the Paloma (Spanish for "dove") is one of the most beloved libations south of the border—and it's swiftly gaining traction. A refreshing combination of sweet and tart, the Paloma traditionally combines tequila, grapefruit, lime, and salt with an effervescent kick. This vibrant spin from New York City's La Palapa calls for both tequila and its smoky sister spirit, mezcal (derived from the Nahuatl translaton for "oven-cooked agave"). Mango purée and chopped cilantro lend a decidedly tropical flair. We'll drink to that. 


Get the recipe here.


... Read more >

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Melon Baller: Jim Meehan's Take on a Watermelon Margarita


I like the idea of a watermelon margarita. But you can't really substitute watermelon for lime juice—it just doesn't have that acidity. And sure, you could add watermelon on top of the lime juice, but to me, that's kind of like making a banana daiquiri. Is it a tasty drink? Sure. But should you do it? Out of principle, probably not. Also there's the issue of strength. People tend to think of the margarita as a light and refreshing drink, but between the tequila and tripe sec, your typical margarita can be stronger than a Manhattan. So I like the idea of adding tequila to something traditional and quite light, like aguas frescas. These are the natural sodas of Mexico, typically made with watermelon, hibiscus, or tamarind. I operate on the "what grows together, goes together" principle, so adding tequila to a traditional Mexican beverage just makes sense.

 ... Read more >

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What We're Reading: August 17, 2015


The history of the humble hamburger, an American classic. [FWF


Ditch your mixing bowl: make whipped cream in a mason jar. [The Kitchn


Food52 weighs in on the “spirit cocktails” of top food media companies. [Food52


Could powdered food be the answer to world hunger? [Mental Floss


A new study reveals that... Read more >

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What We're Reading: August 4, 2015


The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure


Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52


Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh


The physics behind soggy cereal. [MUNCHIES


What does a human longevity expert cook for dinner? [... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad


Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:


1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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