Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives

Photo by Fortunato M. Ramin


Beard House Highlight: Smoked Deviled Eggs with Crispy Bacon, Pickled Jalapeños, and Chives / Bay Area Brilliants


We live in a world where showstoppers reign supreme. Our social media feeds are crammed full of Cronuts and Nutellasagnas, whole-pig roasts, and foie gras hot dogs. But sometimes the most telling evidence of an expert hand comes from the more subtle tweaks, as was the case at our star-studded Bay Area Brilliants dinner, which featured Jennifer Puccio and JBF Award winners Emily Luchetti and Jonathan Waxman. Puccio kicked off the night with these stunning smoked deviled eggs she serves at Park Tavern in San Francisco, immediately winning over Beard House guests with her elevated take... Read more >

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Video: James Beard's Zucchini Frittata


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.


Even though it’s officially fall, our vegetable gardens didn’t seem to get the memo. Luckily for us, that means we have more time to bask in the glory of summer produce like sweet

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Eye Candy: Sous Vide Egg Yolks with Yukon Gold Purée and Bowfin Caviar


Chef Bill Glover channels Ohio’s rich agricultural and artisanal heritage at the hip environs of Gallerie Bar & Bistro, located in downtown Columbus. And at his recent Beard House debut, it was easy to see why Columbus is one of America’s on-the-rise culinary destinations. Glover’s expert presentation coupled with elegant combinations of texture and taste made for a stunning, elevated display that highlighted both ingredient and technique.


A true standout of the evening was chef Glover's Gallerie Egg canapé—a dish so simple in presentation but so telling of the finesse and precision behind it. These perfectly hollowed, delicate egg shells were filled with a luscious sous vide yolk, creamy Yukon gold potato purée, Bowfin caviar, and topped off with a dollop of tangy tarragon crème fraîche. Served on a... Read more >

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What We're Reading: August 5, 2015


Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater


Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn


Fight the heat wave with these spicy recipes. [Serious Eats


No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

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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 >

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What We're Reading: April 22, 2015


Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF


Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats


Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn


Heinz is revamping its mustard line. [... 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: February 24, 2015


Expand your cheese horizons with these go-tos from the Serious Eats team. [Serious Eats


Thin Mint sourcing scrutiny: despite the Girl Scouts of America's protestations, their cookies are not the same across the country. [Eater


Do you need to use oil when roasting vegetables? [The Kitchn


A new study suggests that upping your fiber intake could be nearly as effective as traditional dieting. [Atlantic


How old is that flour in your cupboard? A list of pantry staples that expire faster than you think... Read more >

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What We're Reading: January 12, 2015


Knife, microplane, or press? The best way to mince garlic. [Serious Eats


A new federal grant program aims to increase Internet access for American farmers. [Civil Eats


A provocative video has sparked a debate over animal rights at certified humane and organic egg suppliers. [NYT


JBF Leadership Award winner Deb Eschmeyer has been announced as the new executive director of Let’s Move! and senior policy adviser for nutrition policy. [Politico] ... Read more >

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What We're Reading: December 24, 2014


A panettone you won’t want to re-gift: find the real deal in Philadelphia. [Serious Eats


Forgo the roasting on an open fire and tackle a few new chestnut recipes. [HuffPo


A new study questions the health benefits of the paleo diet. [FoodBeast


For Slovakians, Christmas dinner means carp in the bathtub. [NPR


Get a head start on your New Year’s resolutions by rebooting your lunch routine. [... Read more >

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JBF Kitchen Cam