Recipe: Gnudi with Cavolo Nero Sauce

 

You'll want to plan a cozy night in to throw on an apron and make this company-worthy recipe for gnudi with a rich cavolo nero sauce. Crafted from a decadent combination of goat cheese, ricotta, and Pecorino, these pillowy cheese dumplings are finished with a deliciously earthy Tuscan kale and porcini mushroom sauce. Just make sure to prepare a big batch—this recipe will have you craving seconds (or even thirds!).

 

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Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.

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What We're Reading: October 27, 2015

 

Spend an afternoon making caramelized onions and add them to dinner for the rest of the week. [Food52

 

Thug Kitchen’s creators are out with a new cookbook, and tired of the controversy. [NYT

 

Beef—it’s what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic

 

Tips... Read more >

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Video: Kale Caesar Salad with Crispy Bacon and White Anchovies

 

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.

 

Here at the Beard House, we're huge fans of the beloved restaurant workhorse, the Caesar salad. Yet more often than not, we find ourselves faced with a wan version of the... Read more >

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What We're Reading: July 21, 2015

 

Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn

 

New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network

 

From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats

 

Experiment with this recipe for cream-free chocolate ganache... Read more >

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Sustainability Matters: July 10, 2015

 

 

Increased desire to buy locally produced food brings growth to the "slow money" movement. [Epoch Times]

 

Chefs across California are developing new cooking methods to cope with the severe drought. [NYT]

 

This summer, New York City teachers can take a sustainability class and receive credit. [Edible Manhattan]

 

Try out Andrew Zimmern’s recipe for a nutty miso kale salad. [... Read more >

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Kid-Friendly Food Everyone Will Want to Eat

 

In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.

 

But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even... Read more >

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What We're Reading: March 24, 2015

 

Facing down that pile of kumquats you grabbed at the farmer’s market? Add some zest to your diet with one of these recipes. [Food 52

 

Is that dessert a pudding, custard, or mousse? [CakeSpy

 

Toss out your balsamic and discover how sherry vinegar can revolutionize your cooking. [Serious Eats

 

From banana–curry to emu–kangaroo, there seem to be no rules when it comes to pizza toppings across the globe. [FWF

 

Despite new regulations in Europe and the U.S., a new study predicts antibiotic use in livestock will rise by 67... Read more >

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What We're Reading: March 17, 2015

cocoa

 

An unassuming greenhouse in England specializes in preserving the world’s cocoa supply. [The Salt

 

Q&A: Eric Ripert identifies the next kale and the one food he just won’t eat. [Yahoo

 

At Blue Hill, Dan Barber launches a pop-up focused on food waste, where guest chefs will prepare dishes out of the trimmings that are usually discarded. [Grub Street

 

Dine like the First Lady: a roundup of Michelle Obama’s restaurant favorites. [... Read more >

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What We're Reading: September 3, 2014

 

Behind the scenes at a fortune cookie factory. [HuffPo

 

Local producers work to reverse Alaska’s poor agricultural reputation. [NY Times

 

Why you should care about the Tyson–Hillshire Merger. [Civil Eats

 

Is your grocery store a one-stop shop for alcohol? Depends on what state you call home. [HuffPo] ... Read more >

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Recipe Roundup: Summer Salads

shaved broccoli salad

 

Every July, farmers' markets across the country offer a stunning tapestry of fruits and vegetables seemingly designed to distract us from the month's baking heat. This week, find cool relief with simply prepared seasonal salads.

 

Shaved Broccoli Stalk Salad with Lime and Cotija

JBF Award winner Tara Duggan, the author of Root-to-Stalk Cooking: The Art of Using the Whole Vegetable, uses often-discarded-but-delicious broccoli stalks and leaves in this unconventional dish.


Fennel and Arugula Salad

To bring this lemony tangle of greens and fennel to the next level, try adding a pinch of fennel pollen or using smoked sea salt in place of regular.


... Read more >

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