What We're Reading: September 14, 2015


Fried chicken mania in New York City: David Chang's newest hit, Fuku, gets a second location in swanky midtown. [FWF]


A North Carolina restaurant and a Japanese technique come together in this buttery and light-as-air milk bread. [Food & Wine]


Fleur de sel harvesting is taking on value of epic proportions as salt shepherds strike gold in the South of France. [Saveur]


Lunchtime kitchen hacks: how to pack your work lunch with as little... Read more >

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What We're Reading: June 30, 2014

Scientists suggest that insects could be the key to solving world hunger. [Science Daily]


Can we hack our way to a better food system? [Civil Eats]


The Union of Concerned Scientists has released a new report on the food industry’s sugar-coating of the sweetener’s negative health effects. [UCS]


With cod being overfished... Read more >

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Lunch: It's Not Just for Kids

grown-up lunch recipes, curated by the James Beard Foundation


It’s back-to-school time, but you don’t have to be a kid to appreciate a good brown-bag lunch. Here are some decidedly grown-up meals we’d trade for any day:


Stilton Ploughman's Lunch with Port-Poached Pear Relish [JBF]

Like a Lunchables package...except with Stilton and a spicy relish of Comice pears poached in Port. To brown-bag it, choose a country loaf or a hunk of ciabatta in place of the baguette and pack the relish in a separate container.


Miso-Marinated Pork Bento [Just Bento]

Who wouldn't love sitting down to a lovely bento box filled with miso-marinated pork, Japanese omelet, sautéed greens, and brown rice? Carrot and zucchini flower cut-outs are strictly optional, but we think they... Read more >

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On the Menu: Italian Luncheon

Craig Wallen At charming West Village newcomer Spasso (Italian for “amusement”), executive chef Craig Wallen has created a crowd-pleasing menu of traditional and contemporary regional dishes. A Michael White protégé who also cooked with Mario Batali at Lupa, Wallen knows his way around an Italian kitchen and delivers the seasonal, osteria-inspired fare to prove it. If you're looking for a leisurely way to spend this Friday's lunch hour, we invite you to join us at the Beard House for an Italian meal prepared by Wallen. Click here to make a reservation. Hors d’Oeuvre Chicken Liver Crostini Lardo Fried Oysters with Lemon–Caper Crema Stracciatella Cheese on Grilled Bread Pairings: Opera 02 Lambrusco Rosé 2009; Opera 02 Lambrusco Amabile 2009 Luncheon Rabbit

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JBF Kitchen Cam