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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What We're Reading: June 30, 2015


Steak or skinny? Where do you stand in the great fry debate? [FWF


Everything’s better grilled, even crustaceans. [Food52


A peek under the lid of le grand cocotte: David Lebovitz tours the Le Creuset factory. [David Lebovitz


Would you snort chocolate if you had the chance? [MUNCHIES


Can’t get enough of campfire treats? Make s’more with these recipes. [... Read more >

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What We're Reading: June 8, 2015


The unlikely rise of Jello shots from frat house favorite to mixology must-have. [Eater


San Francisco lawmakers are considering adding added sugar warning labels to soda ads. [Mother Jones


The power of nostalgia: one writer’s struggle to recreate Gushers at home. [Food52


Slow down on the Muscle Milk: you may actually be getting more protein than you... Read more >

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What We're Reading: April 30, 2015


Stop throwing your spaghetti at the wall: pasta myths debunked. [The Kitchn


Why it’s so hard to find fresh baby corn. [Serious Eats


Movie theater chains are testing Cheetos-flavored popcorn as a way to draw more viewers. [FWF

 ... Read more >

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Happy Hour: The Stinger



With its refreshing mint flavor from the white crème de menthe and the silky taste of Cognac, the Stinger was originally introduced as a nightcap and popularized in movies through the 1940s and 1950s. James Beard also featured the cocktail recipe in his revised edition of Hors d’Oeuvre and Canapés. We think it’s time to get retro and reintroduce this drink as part of your end-of-the-night routine—or even an after-work treat. Get the recipe here.

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What We're Reading: April 15, 2015


Don’t buy seedless: why you should be saving your watermelon seeds. [HuffPo


Start your spring cleaning regimen by purging your pantry. [The Kitchn


First cider, now brandy: American distilleries are taking on the French eau de vie. [NPR


Despite the FDA’s attempts to restrict antibiotic use in livestock, frightening new data reveals that applications have only grown. [Mother Jones


Could the answer to Mexico’s... Read more >

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What We're Reading: March 5, 2015


Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit


Why are overfished sharks still being served? [NPR


Restaurants across the country are making it unfashionable to waste food. [NYT


Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF


Bartenders are adding vinegar to your cocktails, and it's no accident. [... Read more >

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What We're Reading: March 04, 2015


French vintners are torn over the topic of pesticide use. [NYT


Beyond roasting: chefs offer alternative takes on winter squash. [Serious Eats


Save yourself the stomach trouble by keeping an eye out for these most common sources of food poising. [The Atlantic


Have you heard of Baijiu? It’s the world’s most consumed liquor, and it’s finally making its way to the U.S. [Eater


Impress your Anglophilic friends with this recipe for classic British tea cakes. [... Read more >

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Happy Hour: Le Père-Bis Hot Toddy

Jim Meehan's hot toddy


It's Halloween, the cool weather has set in, and there's a pumpkin-spiced something everywhere you turn. It's official: winter's coming. And for cocktail enthusiasts, that can only mean one thing: to warm our chilled hands and protect our weary immune systems, it's time to bust out the hot toddy. For this elegant version made with Scotch whisky and chamomile tea, acclaimed mixologist Jim Meehan of the JBF Award–winning PDT uses St-Germain to add delicate, floral undertones to this wintertime sipper. Get the recipe here for a decidedly cozy start to your weekend. 


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.... Read more >

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What We're Reading: September 29, 2014


Popeye’s new beer can chicken isn’t actually made with beer. [USA Today


Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats


Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater


Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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JBF Kitchen Cam