Video: Marc Murphy's Favorite Sandwich

 

JBF Award–winning chef and Food Network star Marc Murphy may have spent his early childhood in far-flung locations such as Paris, Milan, and Rome, but his favorite sandwich is decidedly all-American. Watch the video above for details, and stay tuned for more sandwich-related video content, as we continue to tap renowned chefs for their favorites during National Sandwich Month.

 

Murphy is also traveling to Seattle in September for James Beard Foundation's Taste America®, our ten-city epicurean tour of exclusive dining events, cooking demos, artisanal tastings, and more. Get details about Taste America and buy tickets here. Follow the festivities on Twitter with ... Read more >

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What We're Reading: August 25, 2014

Apple Pie

 

The history of America's long love affair with apple desserts. [History Channel

 

New FDA regulations endanger American artisanal cheese production. [Chicago Reader

 

This year's Alaska State Fair will feature Guinness World Record–breaking vegetables. [NPR

 

Eat Mor Chikin (and waffles): Chick-Fil-A tries to keep up with the growing fast-food breakfast market. [Food Beast

 

Here is how to cut all... Read more >

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Recipe: Fish Sandwich with Chile-Lime Mayo

Mark Bittman's Fish Sandwich with Chile-Lime Mayo

 

For this penultimate summer weekend, here's a classic beachside sandwich from 2014 Leadership Award recipient Mark Bittman. Ever the health-minded cook, he permits grilling or boiling fish instead of frying it.

 

Get the recipe.

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Happy Hour: French Pearl Cocktail

Pegu Club's French Pearl Cocktail

 

At our recent Cocktails Through the Ages event, we savored this refreshing, elegant libation created by mixologist Audrey Saunders of Pegu Club, one of New York City's most renowned cocktail institutions. The French Pearl is a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800s in France, an era in which sipping pastis was quite fashionable. The “pearl” refers to the visual opacity of the drink—an effect referred to as “louching,” which naturally occurs when any anise-flavored liqueur or spirit meets water. Get the recipe here. 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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Sustainability Matters: August 22, 2014

 

Another salmonella scare leads to a national recall of nut butters. [First We Feast

 

The FDA issues new regulations regarding fish consumption, but mercury levels may still be too high for pregnant women. [Civil Eats]

 

According to the CDC, nearly half of Americans will have type-2 diabetes in their lifetime. [The Guardian

 

Germans refuse chickens imported from the U.S. due to our chlorine-bathing practices… [Modern Farmer] ... Read more >

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Throwback Thursday: François Payard on Desserts

Payard

 

In "Wild at Tart," an article from the Winter 1996 issue of Beard House magazine, Erica Cantley interviewed François Payard, the winner of the 1995 James Beard Pastry Chef of the Year award. In their interview they discussed Payard's career in America and his desire to break the proverbial French pastry mold. "Receiving this uniquely American (James Beard) award is an affirmation that I have done the right thing—taken the risks to live in a different way, in a different country, making pastry much different from what I knew growing up," Payard explained. Banana Tart with Passion Fruit Crème Anglaise and Chocolate Tart with Spicy Chocolate Milkshake are just two of the desserts that clinched the Le Bernardin and Daniel pastry chef's elite status.

 

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Eat This Word: Yuzu


Yuzu

 

WHAT? Thought to be a hybrid of the sour mandarin and the Ichang lemon, yuzu is a golf ball-sized fruit with a thick bumpy rind that ranges from green to vibrant yellow depending on its ripeness. Although the fruit originated in China, the Japanese adopted this ambrosial gem as part of their traditional winter solstice yuzu-yu, a bath in which whole yuzu are wrapped in cheesecloth and floated in the hot water so the fruit's intoxicating aroma—with notes of lime, lemon, and grapefruit—rises to meet the bather. The ultra-tart yuzu is not usually eaten whole but is used as an accent in many traditional Asian dishes.

 

WHERE? The Art of Modern Japanese 

 

WHEN? August 21, 2014 

 

HOW? Black Cod... Read more >

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What We're Reading: August 21, 2014

MIlkshake

 

Select Five Guys locations are offering bacon and customizable milkshakes. [The Daily Meal]  

 

Can frog skin save your spoiled milk? [Huffington Post

 

Yar! Here be a look at how pirates ate while swashbuckling. [National Geographic

 

The bacteria in your gut might be dictating your diet. [The Atlantic

 

Why does eating out cost so much? [Esquire]... Read more >

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In Memoriam: Matt Haley

Matt Haley


The James Beard Foundation is deeply saddened by the sudden and tragic death of Delaware restaurateur and philanthropist Matt Haley, who passed away last night at the age of 53, after suffering injuries in an accident while on a humanitarian trip. Haley, who was honored with the 2014 James Beard Foundation Humanitarian of the Year award, was a selfless advocate for underprivileged youth in America and abroad, raising hundreds of thousands of dollars for charities and nonprofits.

 

"Our Foundation honored Matt this year not only for his compassion and commitment to helping disadvantaged children and families locally in Delaware, but also for dedicating his time and resources to help people around the world," said JBF president Susan Ungaro. "We are shocked and saddened by the news of his death. He was on his way to Nepal to do the relief work for which he was so beloved. Our deepest sympathies go out to his family and friends in the restaurant community of Delaware and to the thousands of people... Read more >

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Recipe: BBQ Tofu Sandwich

BBQ Tofu Sandwich

 

One of our favorite traits about sandwiches are their versatility. Able vehicles for omelets, French fries, and everything in between, sandwiches can hold it all. Case in point: this vegetarian barbecue sandwich from our 2011 "Healthy Focus" Book Award winner, The Simple Art of EatingWell, featuring a slab of tofu that's perfectly browned and topped with an entire cast of condiments. 

 

Get the recipe.

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