What We're Reading: September 2, 2015


From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food


You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats


The USDA has approved production of the Simplot G.M.O potato. [Food Politics


A carrot cake Bug’s Bunny would approve of. [... Read more >

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What We're Reading: August 31, 2015


Our deep, abiding love of waffles may be older than the Acropolis: ancient Greeks may have been firing up the iron centuries ago. [Lancaster Online


These homemade fruit roll-ups just might make your child the most popular kid in the cafeteria. [Food52


The leftover water from a can of chickpeas can make delicious buttercream frosting. [CakeSpy


California’s drought has cost the state 21,000 jobs this year. [... Read more >

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Throwback Thursday: Remembering James Beard



August is coming to an end, and the first day of school is right around the corner, but we still have one last outdoor holiday to look forward to. Labor Day usually means one final hurrah with the family: backyard barbecues, picnics, beach trips, and grilling—lots of grilling. This Throwback Thursday we’re sharing some of our favorite James Beard quotes that demonstrate our namesake’s love for summer foods, the great outdoors, and the art of entertaining in any environment. 

“I love a casual picnic just as much as, or even more than, an elaborate gastronomic delight.” (Beard on Food, p.264)


“Arrangement is one of the secrets of a perfect composed salad. There should be a blend of colors, tastes, and textures. The ingredients should be attractively cut and the salad beautifully arranged on a large platter or in a bowl so that it becomes almost a centerpiece for the table.” (Beard on Bread, p.332)


“In recent years all America... Read more >

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What We're Reading: July 27, 2015


Think short ribs are just for braising? Throw them on the barbecue and switch up your grilling game. [The Kitchn


The ultimate New England beer: a Massachusetts brewing company has created a lobster-infused beer. [FWF


With eggs in short supply, bakers are scrambling for high-tech alternatives that hit all three musts of flavor, protein, and emulsification. [NPR


The new app Tender, the Tinder for food, aims to play matchmaker between users... Read more >

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Recipe: James Beard's Steak au Poivre for Easy Summer Grilling


What can a cookbook first published in 1955 teach the modern chef? A lot.


If you’re a cookbook geek like me, it’s easy to get swept up in the latest trend, whether it’s finding the perfect recipe for raw vegan chocolate truffles or trying your hand at molecular gastronomy. But, really, it’s the simple, classic recipes like steak au poivre that never go out of style.


Enter James Beard’s The Complete Book of Outdoor Cookery,... Read more >

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What We're Reading: July 2, 2015


Nothing screams summer like a spiked peach pie. [Saveur]


Fearless taste-testers are experimenting with food of the future. [Food and Travel]


Could everyone's favorite probiotic drink, kombucha, be the new beer? [Grub Street]


This Fourth of July, embark on a new family tradition by grilling your meat underground. [NPR]


In honor of the Supreme Court's ruling on gay marriage, Ben & Jerry’s is changing the name of their chocolate chip cookie dough ice cream. [... 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: May 26, 2015


With Memorial Day behind us, it's officially grilling season, so bust out your charcoal for these recipes. [Huff Po


Urban farms are giving away their fruit for free. [NPR


Make your food dreams a reality: a new site promises recipes from your favorite films, TV shows, and books. [The Kitchn


Hold onto your prosecco glasses: there might be a bubbly shortage. [Yahoo!Food


Would you fly for food? [... Read more >

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Throwback Thursday: James Beard Takes It Outside

Photo by Ron Callvert


Pull out your grills and dust off your wicker baskets: it's almost Memorial Day. Here at JBF, we're always looking for an excuse to escape the confines of the kitchen and cook delicious food outside. For this TBT, we're honoring James Beard's own appetite for al fresco fare. Whether gallivanting off to a picnic or hosting an outdoor soirée, Mr. Beard was always game for a thermos of Bloody Mary, delicately charred scallops, or barbecued steak. With the grilling season upon us, we're taking his expert advice to heart:

"The delicate turning of a pit over, or in front of, a fire is certainly a most delectable way to roast a prime joint or a tender bird. The resulting crispness of skin and juiciness of flesh is inviting to the eye, tantalizing to the nose, and an unbounded joy to the palate."—James Beard's Treasury of Outdoor Cooking (Gallery Press, 1960)

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Recipes: Memorial Day Cookout


With Memorial Day approaching, we're eagerly anticipating the official kickoff to grilling season. On the menu for the weekend? A breezy cocktail, soy-marinated steak, a mind-blowing (seriously) macaroni salad, and port-poached rhubarb paired with creamy homemade ricotta and walnut crumble.


Gin-Gin Mule

Lime juice + mint + gin + ginger beer = a drink that you'll make over and over again all summer.


Grilled Marinated Sirloin with Crisp Ginger, Garlic, and Black Pepper

A smart chef trick: right before serving, top a simple dish with aromatics tossed in hot oil.


Macaroni Salad

Bear with us. Macaroni salad made with homemade mayonnaise is in a category by itself. This version from James... Read more >

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