Cozy Fall Brunch Recipes


Welcome the cooler weather with this rustic, autumn-inspired brunch menu:


Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.


Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.


Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

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Share Your Favorite Fall Dishes and Win Dinner at the Beard House


Although we have mixed feelings about the darker, colder days that autumn brings, we feel unanimously ecstatic about what it means for our cooking repertoire. During our strolls through early fall farmers' markets, we've spotted heartwarming produce like pumpkins, butternut squash, leeks, fennel, chicory, baby Brussels sprouts, and much more. It's time to crank up the oven and lean in to the urge to hibernate with good food and strong drinks. And if you're anything like us, you'll be 'gramming the fruits of your labor—so why not parlay those photos into a dinner on us?


Share your favorite fall dishes with us, and you could win dinner for two at the Beard House! Here's how:

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What We're Reading: September 30, 2015


As the leaves change and the air cools, warm up by making these indulgent cinnamon buns. [Tasting Table]


Sorghum has been a southern staple for years, but DC chefs have made the sweet syrup into the hottest new dining trend in town. [Washington Post]


JBF Award-winning chef Dan Barber and former White House chef Sam Kass teamed up to serve UN world leaders food scraps this weekend. [MUNCHIES


The EPA takes a step in the right direction to improve the lives of farmworkers. [... Read more >

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What We're Reading: September 29, 2015


Give your fish tacos a briny pop with this recipe for sesame seaweed guacamole. [Yahoo! Food


Enough of all this apple and pumpkin nonsense: celebrate fall with these pear recipes. [Serious Eats


JBF Award winner Lidia Bastianich cooked for the Pope when he was in NYC: see what was on the menu. [Eater


New research shows that nearly half of the American seafood supply ends up uneaten. [NPR


One expert’s list of the most influential burgers in America. [... Read more >

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JBF Wants to Know: Hard Cider or Pumpkin Beer?

When the leaves start to change, what's your autumnal happy-hour order? Do you stick by the perennial pumpkin, or have you joined the cider trend? Vote for your seasonal quaff below!


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Ode to Autumn: Pumpkin Recipes


If you've never cooked with fresh pumpkin, a revelation awaits. Just don't bake up that jack-o'-lantern; the best pumpkins for cooking are the smaller, sweeter varieties like sugar, cheese, and pie pumpkins.


Pumpkin Soup with Creamy Roquefort

Cookbook author Paula Wolfert notes that Roquefort mellows out when cooked, lending this soup a "characteristic Southwestern French flavor."


Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.


Pumpkin–Cranberry Brioche

Enjoy a slice of this warm, subtly spiced brioche with your morning coffee, or top it with whipped cream and serve for... Read more >

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What We're Reading: October 22, 2014


Test your burger I.Q. with this guide to regional styles across the U.S.  [HuffPost


Calling all craft beer enthusiasts: a new app is attempting to catalog every beer in U.S. [FWF]


Are arepas the new tacos? Ask the "arepa king" of NYC. [Serious Eats]... Read more >

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Recipe Roundup: Vegetables


To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:


Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.


Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

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Throwback Thursday: Jack Daniel's Birthday at the Beard House


It’s officially fall. It’s the end of bikini season, it’s time to go apple-picking, and you can’t go two feet without stumbling over a pumpkin-spiced something.


In a nod to the season of spiked cider and hot toddies, here's a look back at Hill Country Barbecue’s 2009 Beard House dinner celebrating the birthday of Jasper Newton "Jack" Daniel, known by some as the founder of the Jack Daniel's distillery. Duff Goldman of Ace of Cakes was on hand for a very special dessert: a 60-pound cake in the shape of the birthday boy, complete with a whiskey barrel and a bottle of the eponymous liquor. In perfect fall form, the food was decadent, the cocktails flowed, and the cake’s flavor? Pumpkin, of course.


Take a peek at the video below to watch Duff ceremoniously cutting the cake:


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What We're Reading: September 16, 2014


A breakdown of a fall favorite: pumpkin pie spice. [CakeSpy


Italian police prevent a massive influx of fake Tuscan wine. [HuffPo


Fees may be going up, but airlines are spending even less per person on food. [The Week


Science crowns the best strategy for pizza consumption. [Wired


José Andrés tastes his way through Japan. [... Read more >

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