What We're Reading: October 15, 2014

 

Murray's Cheese reveals the secrets to making the best grilled cheese. [FWF]

 

Tips and tricks on how to properly read a restaurant menu. [The Daily Meal]

 

An international breakfast tour through photographs of kids' meals. [NYT]

 

Celebrate the fall with a guide on how to prepare butternut squash. [Serious Eats]

 

Can’t-miss travel destinations for chocoholics. [... Read more >

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October Menus: It’s Crunch Time

Monkfish with Chicken Skin and Smoked Chile Sauce

 

Arguably the most compelling part about dining at James Beard’s historic townhouse in New York City’s West Village is experiencing the constantly evolving snapshot of what’s happening in restaurants around the country. Over 250 nights per year, celebrated chefs from coast to coast take the stage in our kitchen, preparing one-night-only menus that showcase their signature culinary style. We like to think of the Beard House as a real-time barometer of American cuisine, pumping out an edible readout of how chefs are approaching or rethinking ingredients, flavor profiles, techniques, and even cuisines. The farm-to-table trend came out in full force in the mid-aughts, while vegetable cookery has been picking up steam as of late. Based on recent tallies, some of us have predicted the rise of togarashi, green strawberries, labne, and benne seeds on menus everywhere.

 

While reviewing and editing... Read more >

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Recipe Roundup: Labor Day Menu

Grilled Hanger Steak with Peperonata

 

Pat yourself on the back for all your hard work this Labor Day Weekend with an al fresco feast that highlights end-of-summer bounty. Serve addictive starters with a juicy steak, lots of veggie sides, a refreshing cocktail, and an all-American dessert for a crowd-pleasing affair. Let this long-weekend playbook take the menu-planning off your plate (we are celebrating the labor movement, after all): 

 

Corn Fritters
These sweet-and-salty fritters celebrate a summertime staple, and are guaranteed to disappear faster than you can fry them.

 

Vadouvan-Spiced Deviled Eggs
James Beard's curried deviled eggs get a stylish... Read more >

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