What We're Reading: October 13, 2015


The science and magic of the soufflé’s rise and fall. [NYT


Does a bowl of oatmeal a day keep the doctor away? [The Kitchn


Mushrooms could be our best bet for saving the bees. [NPR


Get sweet on the potential of muscovado sugar. [Food52


Gooey, decadent recipes for the cheesehead in all of us. [... Read more >

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What We're Reading: October 1, 2015



Impress your friends with these homemade biscuits (just don’t tell them there are only two ingredients). [Serious Eats


A different type of dry-cleaning: the key to crispy mushrooms is avoiding water. [Bon Appétit 


Cooking in a scale-less kitchen? Here are some basic comparisons to help you guesstimate the weights of your ingredients. [Food52


A look at how Indian immigrants reshaped Trinidad’s cuisine. [... 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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What We're Reading: June 4, 2015


Get the 411 on fungi. [Serious Eats


Carnitas may be in short supply, but how about a Chipotle chorizo burrito? [FWF


It’s about more than the stalks: celery leaves make a mean pesto, and much more. [The Kitchn


Amanda Cohen shares her secret weapon for when you're out of ideas for dinner. [... Read more >

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Introducing the Better Burger Project™


Calling all chefs! The Beard Foundation is kicking off the Better Burger Project™, an in-restaurant menu promotion through which chefs will create a healthier, more sustainable burger by blending ground meat with finely chopped, cultivated mushrooms. Participating chefs have the chance to win a trip to NYC to prepare their “Better Burger” at the historic Beard House, at the official welcome reception for the 2015 JBF Food Conference. The promotion will run from Memorial Day 2015 to July 31, 2015. Find more info here. Once the promotion launches in May, follow all participating restaurants’ “Better Burgers” with #betterburgerproject on Instagram.

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What We're Reading: February 3, 2015


Shake off the February chill with these hearty lasagna recipes. [Serious Eats


Unsurprisingly, the current Congress does not rate very highly on Food Policy Action’s National Food Policy Scorecard. [Civil Eats


One of the newest shareholders in Shake Shack is none other than PETA. [Fork in the Road


Muse upon the merits of the maitake mushroom. [... Read more >

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Daily Digest: June 2, 2014



North Korean scientists suggest mushroom-based drinks could be the next Gatorade. [NY Daily News


As the economy improves, the number of food stamp recipients drops. [NPR


Los Angeles's Chinese American Museum unveils an exhibit dedicated to hot sauce. [NPR


Domestic versus imported: which Nutella is better? [Washington Post] ... Read more >

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Recipe Roundup: Spring Soirée

Chris DiMinno's recipe for wild mushroom stew with egg yolk, adapted by the James Beard Foundation


There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.


Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.


Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.


Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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Recipe: French Onion and Mushroom Soup with Bourbon and Swiss Cheese

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

At first glance, chef J. J. Kingery's version of French onion soup appears to be run-of-the-mill bistro fare. But there are some surprises lurking underneath that crunchy and golden blanket of cheese, like earthy mushrooms that have been cooked in sherry, as well as a generous splash of bourbon. Get the recipe here.

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JBF Kitchen Cam