What We're Reading This Week

 

Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]

 

The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]

 

America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]

 

Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]

 

Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional... Read more >

Comments (0)

What We're Reading This Week

 

Put an egg on it: the complete guide to poaching, scrambling, and boiling your way to egg heaven. [NY Times]

 

One giant underwater leap for mankind: a Hawaiian distillery is using deep ocean water to craft premium vodka. [MUNCHIES]

 

Want some charcoal with your acai bowl and kale juice? How this surprising ingredient is quickly becoming the next superfood. [Grub Street]... Read more >

Comments (0)

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 >

Comments (0)

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

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

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)

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 >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

Pages

JBF Kitchen Cam