What We're Reading: December 30, 2014

 

Can American cuisine be defined by Southern cooking? [Yahoo! Food

 

Ladies are leading the new wave of global whiskey love. [NPR

 

Bring on the PB&Js: new technology offers a possible cure for peanut allergies. [Yahoo! Finance

 

Get your Shackstock now, because Shake Shack is going public. [NYT

 

Earn those New Year’s resolutions by indulging in a few of these over-the-top dishes before the ball drops. [... Read more >

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What We're Reading: June 19, 2014

Break out the rubber bands: a better way to cut cake? [Gizmodo]

 

Five Southern chefs discuss the history and future of their region’s cuisine. [Food Republic]

 

Some restaurants know exactly how often you use their bathrooms. [NYP]

 

Yes, you can cook a hot dog in a Pringles can. [Food Beast]... Read more >

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On the Menu: Week of April 13

Photo by Mitzi Morris

 

Here's what's happening on the Beard House calendar this week: 

 

Tuesday, April 15, 6:00 P.M. 
Second-Night Passover Seder
If last Passover you promised, “Next year at the Beard House,” here’s your chance to make good. We’ll be gathering for our now-annual second-night seder, hosted by the never-boring Billy Harris and the brightest stars of the new-Jewish food world, who have designed a meal that will give your Bubbie’s brisket a run for its money.

 

Wednesday, April 16, 7:00 P.M. 
Heading South
Now that a quality meal is within reach at many... Read more >

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