What We're Reading: April 7, 2015


You can use miso for a lot more than just soup: get to know the pros and cons of the condiment’s most common varieties. [HuffPo


Could vitamin-fortified candy actually be good for you? [FoodNavigator


Don’t confuse your Crock-Pot for a slow cooker. [The Kitchn

 ... Read more >

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Soup Weather


When the temperature is in the negative digits and the snowfall is downright apocalyptic (we're looking at you, Boston), the only thing to do is stay home and make soup. It's a cliché for a reason: nobody's craving a smoothie this time of year. We want warm, comforting bowls of clam chowder or lentils, spicy chicken broth or bourbon-laced onion soup. Make these dishes now—it's going to be a while before those snowbanks melt.


Thomas Keller's Clam Chowder with Bacon

Lentil Soup with Chard and Lemon

Sopa Azteca (Tortilla Soup) from Rick Bayless

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

 ... Read more >

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What We're Reading: January 6, 2015


A new fuel for Oil Country: Texas breaks into the olive oil business. [Bloomberg


As the popularity of dogs as pets rises in Vietnam, cooks are increasingly turning to “imitation dog” dishes. [The Atlantic


The Hudson Valley Farm Hub aims to reinvigorate mid-size farming. [Civil Eats


What does the man behind the world’s best restaurant do after it closes? A glimpse into Ferran Adria’s future. [NYT] ... Read more >

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What We're Reading: November 25, 2014


Bánh mì breaks into the world of breakfast.[Epicurious

One man has cornered the market on the celebrity coconut craze. [First We Feast

Don’t be afraid of store-bought soup: some ideas for jazzing up Trader Joe's butternut squash soup. [Chow

Would you buy coffee from Leonardo DiCaprio? [NYT

What you never knew about carrots. [FR

Oklahoma has... Read more >

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Ode to Autumn: Pumpkin Recipes


If you've never cooked with fresh pumpkin, a revelation awaits. Just don't bake up that jack-o'-lantern; the best pumpkins for cooking are the smaller, sweeter varieties like sugar, cheese, and pie pumpkins.


Pumpkin Soup with Creamy Roquefort

Cookbook author Paula Wolfert notes that Roquefort mellows out when cooked, lending this soup a "characteristic Southwestern French flavor."


Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.


Pumpkin–Cranberry Brioche

Enjoy a slice of this warm, subtly spiced brioche with your morning coffee, or top it with whipped cream and serve for... Read more >

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What We're Reading: October 22, 2014


Test your burger I.Q. with this guide to regional styles across the U.S.  [HuffPost


Calling all craft beer enthusiasts: a new app is attempting to catalog every beer in U.S. [FWF]


Are arepas the new tacos? Ask the "arepa king" of NYC. [Serious Eats]... Read more >

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What We're Reading: October 9, 2014


In case you don’t feel like carving: the best pumpkins for cooking and baking. [The Kitchn


Tackling the timeless challenge of getting your kids to try new foods. [NYT


How to shoot, edit, and act your best while Instagramming your meal. [Epicurious


Kickin’ it truly old school: what to drink at ten of the nation’s oldest bars. [... Read more >

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Recipe Roundup: Vegetables


To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:


Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.


Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

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Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame


Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.


Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.


Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.


Zak Pelaccio's Pork and Watermelon Salad... Read more >

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Recipe: Chilled Zucchini Soup

Chilled Zucchini Soup


Are your CSA boxes overflowing with zucchini? This light, refreshing soup from JBF director of house programming Izabela Wojcik is a great way to enjoy the summer squash. Try adding a dollop of sour cream or yogurt for extra tang, and you won't be disappointed.


Get the recipe here.


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