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News Feed: September 28

by jbfauthor on September 28, 2010

Crème brûlée served at a Beard House dinner.Eater's list of San Fran restaurants to watch. [Eater] Directions on making duck confit. [Ruhlman] An old-time dish from the coast of Ireland: Irish moss. [Smithsonian] The beer style you've never heard of. [Atlantic]

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News Feed: September 13

by jbfauthor on September 13, 2010

Slicing avocados at a recent Beard House dinner.Sous-vide + duck breast = perfection. [SE] Grab some grappa from Michigan. [Chicago Tribune] The king of vegetables. [Salon] An obscure grape makes a big splash in Napa. [SFGate] Graeter’s ice cream: four generations and counting. [NYT]

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Recipe: Oysters with Cucumber Water

by jbfauthor on August 05, 2010

Chilled Oysters with Cucumber Water Thank goodness the don't-eat-oysters-in-summer myth no longer applies: a chilly plate of them can be just the thing to help us weather this swelter. We've got our shuckers ready for these refreshing oysters from chef Michael Schulson, doused in mellow cucumber water and spiked with serious zing from ginger and jalapeño.

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News Feed: July 26

by jbfauthor on July 26, 2010

Bean Dip Appetizer Martha Stewart's favorite dishes from Chefs & Champagne. [WSJ] The wine treasure chest of Hungary. [NYT] Twenty summer wines for any occasion. [WSJ] Tips on ordering an authentic meal at a Chinese restaurant. [Atlantic] High temperatures endanger watermelons... [NYT]

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News Feed: June 30

by jbfauthor on June 30, 2010

Hors d’Oeuvre at the Beard House.James Beard helps a kitchen control freak improvise. [NYT] Popular food songs. [Smithsonian] A guide to unfussy summer wines. [Salon] Students grow oysters in New York Harbor. [NYT] Rick Bayless knows how to party. [Chicago Tribune]

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News Feed: April 7

by jbfauthor on April 07, 2010

Food & Wine announces its 2010 Best New Chefs. [Food & Wine] How to make your own sriracha. [SE] Long known for hearty reds, Spain is now producing incredible white wines, too. [LAT] King Arthur introduces a gluten-free product line. [Boston Globe]

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News Feed: March 26

by jbfauthor on March 26, 2010

Paintings of the Last Supper tell a history of portion sizes. [Atlantic] Oyster poachers are using technology to plan their heists. [Slash Food] A maverick farmer grows brown jasmine rice in Louisiana. [NYT] Are doughnuts destined to be the next dessert trend

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News Feed: January 22

by jbfauthor on January 22, 2010

Alain Ducasse loves London, disses Spain. [Telegraph UK] Forget Champagne: this oyster stout is a new match for mollusks. [Slash Food] 2,764,800: number of chocolate chunks City Bakery puts in its cookies every year. [TONY] Kulfi takes the cupcake. [Zester Daily] San Francisco restaurateurs pay big bucks to run their businesses. [WSJ]

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News Feed: January 21

by jbfauthor on January 21, 2010

Bon Appétit readers reveal their secret chili ingredients. [Bon Appétit] Virginia is for oyster lovers. [NYDN] The Edible Schoolyard will break ground in Brooklyn. [Gothamist] A new study weighs the pros and cons of cutting down on salt. [WSJ] Is a Starbucks comeback brewing? [NYT] Chicago chefs get their hands on finger limes. [TOC]

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Recipe: Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup

by jbfauthor on January 20, 2010

Warm Oysters with Prosecco, Cauliflower, and Sorrel Soup The indulgent pairing of oysters and Champagne is one that is often celebrated simply. But at tonight's Beard House dinner, Seattle chef Ethan Stowell will rearrange the duo into a luxurious soup, incorporating refreshing Prosecco, cauliflower, and bitter sorrel. Keep his simple recipe in mind for a low-key weekend dinner party. (If sorrel is not available, spinach or arugula make great substitutions.)

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