What We're Reading: October 15, 2015

 

Protect yourself from diabetes with a glass of wine. [NPR]

 

The secret to perfectly cooked baked ziti: soaking your noodles. [Serious Eats]

 

Restaurateur Danny Meyer eliminates tipping for his fleet of restaurants. Is this the future of fine dining? [NY Times]

 

Looking for new ways to use your spices? Here are some tips to get the most out of your spice rack. [Bon Appétit]

 

Mexican chefs come together to protect their native corn species from... Read more >

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What We're Reading: September 24, 2015

 

Fall produce and fresh pasta are a match made in heaven. Make one of these autumnal recipes and feel free to thank us later. [Food & Wine]

 

New York City is feeling the #OrangeChickenLove as Panda Express finds a new Manhattan home. [NYT]

 

Looking for ways to use up your CSA share? Make these everything-but-the-garden-sink cocktails. [Saveur

 

Tips on styling the most beautiful and indulgent cheese board, ever. [Food52

 

Forever a status symbol: find out what the most coveted VIP tables are at these NYC... Read more >

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Video: How to Make James Beard's Linguine Verdi al Guanciale

 

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.

 

Are you craving a delicious and indulgent pasta that's easy to throw together after a long day at... Read more >

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What We're Reading: July 20, 2015

 

One NYC restaurateur wants you to give spaghetti-in-a-cone a twirl. [Gothamist

 

Stop wasting money on chicken cutlets and break down the meat yourself. [Serious Eats

 

How corn grew from fuel for slaves to the cornerstone of the American diet. [WaPo

 

Dig a spoon into the terroir of yogurt. [NPR

 

Meet mofongo, the unofficial food of Puerto Rico. [Bon Appétit

 ... Read more >

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Eye Candy: Porcini–Goat Cheese Cavatelli with Spring Peas and Preserved Lemon

 

At Sonoma County’s intimate Backyard eatery, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. At their Beard House dinner last month, they brought their mindful cooking to the Big Apple, showcasing early summer's varied and colorful bounty. A highlight of the evening was this bright Porcini–Goat Cheese Cavatelli with Spring Peas and Leaves and Preserved Lemon. One bite of this light-as-air cavatelli was enough to transport us across the country to a picnic table in their very own California Wine Country oasis.

 

View this event's menu and details ... 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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Eye Candy: Duck Heart Lasagne with Corn, Black Truffles, and Crispy Quail Egg

Photo by Tom Kirkman

 

After serious stints at Michael Mina, Cyrus, and the French Laundry, chef Rogelio Garcia now helms the kitchen at Napa’s acclaimed Angèle. At his recent Beard House dinner, Garcia wowed guests with his signature Wine Country–inspired fare, including this inventive lasagne layered with rich duck heart, sweet corn, earthy black truffles, and topped with a crispy fried quail egg​. We're booking the next flight to Napa.

 

View this event's menu and details here. For upcoming Beard House dinners,... Read more >

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What We're Reading: May 20, 2015

 

Not sure if your steak is done? Try poking your face. [Food52

 

These days, buying organic doesn’t necessarily mean avoiding Big Food. [FWF

 

Can the USDA really go through the 29,000 comments they received about the new Dietary Guidelines? [Food Politics

 

Meet testaroli, the pasta that’s also a pancake. [... Read more >

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What We're Reading: April 30, 2015

 

Stop throwing your spaghetti at the wall: pasta myths debunked. [The Kitchn

 

Why it’s so hard to find fresh baby corn. [Serious Eats

 

Movie theater chains are testing Cheetos-flavored popcorn as a way to draw more viewers. [FWF

 ... Read more >

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Video: How to Make Farfalle with Duck Ragù

 

We're excited to announce our partnership 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 share 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.

 

Gabe and Katherine Thompson’s intimate downtown restaurants offer discerning New York City diners soulful Italian cuisine with a modern spin. For their recent Beard House dinner, this powerhouse husband-and-wife team crafted a... Read more >

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