Eye Candy: Bone-In Pork Belly with Celeriac Mousseline, Oyster Mushrooms, and Cured Duck Yolks

Photo by Jeff Gurwin


At CRāVing in upstate New York, chef Adam Goetz makes the most of every single ingredient: he carefully preserves each season’s harvest, turns milk from a nearby dairy into cheese, makes his own charcuterie, and practices whole-animal butchery to round off his extensive local pantry. So it’s no surprise that at his recent Beard House dinner Goetz served a menu that truly honored and highlighted the flavors of the Empire State’s remarkable bounty. With dishes like mortadella-stuffed agnolotti and milk-fed veal carpaccio with black pepper–olive oil croutons, guests were treated to an evening full of impeccable farm-inspired fare. A fan favorite of the night was the cured, smoked, and braised bone-in pork belly from T-Meadow Farm. The luscious, tender pork belly was matched with a creamy celeriac mousseline, earthy mushrooms, a tangy kale stem... Read more >

Comments (0)

Thanksgiving Recipe: Concord Grape Pie


Instead of the ubiquitous apple and pumpkin varieties, give this delicious Concord grape pie a whirl this year. This effortless recipe comes from James Beard himself: “In earlier times slip-skin grapes were commonly baked in pies like any other fruit,” he wrote in American Cookery. “Many people like to serve this pie with cheese—aged cheddar or a less flavorful cheese, such as cream cheese, Monterey jack, or one of the milder imported cheeses.” Defying tradition can be hard, but we feel strongly this one's worth it. Get the recipe.

Comments (0)

JBF Food Conference 2015: MOMA's Paola Antonelli on the Future We Want to Create for Ourselves



Continuing our coverage of the recent JBF Food Conference, we’re highlighting some of the most dynamic speakers and panels from our two-day, wide-ranging discussion of the future of food. 

We closed out this year's JBF Food Conference with an illuminating look at the intersection of design and the kitchen. Paola Antonelli, senior curator at New York's Museum of Modern Art took attendees on a journey through historical and present-day artistic explorations of the potential of food. Antonelli detailed visions of sustainable architecture crafted by silkworms or funghi, extra-corporeal digesters to help future microbiome-deficient generations, and even the simultaneously thought-provoking and nauseating promise of cheese made from armpit bacteria. Watch the video above for he

Comments (0)

What We're Reading This Week


Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]


Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]


You’ve spatchcocked and deep-fried, but have you smoked a turkey?  [Serious Eats


A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist... Read more >

Comments (0)

Happy Hour: Thanksgiving Wine Recommendations


With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Terroir's Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.


Hirsch Zöbing Riesling 2009 
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."


Argyros Assyrtiko Santorini 2009 
"This Greek wine’s salty tang and bright, lively flavors make it the perfect palat... Read more >

Comments (0)

On the Menu: Week of November 23


Here’s what’s coming up at the James Beard House and around the country:


Tuesday, November 24, 7:00 P.M.

La Dolce Vita

Emmy Award–winning chef Giada De Laurentiis will flaunt her casual elegance, contagious smile, and California-influenced Italian fare at the Beard House for a night of savory indulgence. Highlighting the best of her new Las Vegas restaurant, Giada at the Cromwell, the Food Network star will give diners a decadent taste of Sin City that’s sure to be anything but a gamble.


Thursday, November 26, 6:00 P.M.

New England Thanksgiving

Join us at the Beard House this Thanksgiving for a New England–influenced feast as acclaimed restaurateur Nancy... Read more >

Comments (0)

Ask a Chef: Thanksgiving Sides


We asked some of the country's top toques to tell us about their favorite dishes to serve with turkey:


“True to my upstate New York roots, I make good old-fashioned green bean casserole, with cream of mushroom soup, and French’s onions on top. We call them GBs at my house.”
—Anne Burrell, NYC


“If I were to serve a Thanksgiving dinner with no turkey and all sides, I would serve scalloped potatoes with Brussels sprouts and brown butter, and mashed sweet potatoes with homemade marshmallows on top.”
—Ben Ford, Ford’s Filling Station L.A. Live, Los Angeles


“I do the turkey thing, but I love brioche stuffing. I can’t get enough of it.”
—Michael Kramer, The Lazy Goat, Greenville, SC

*Get Michael Kramer’s brioche stuffing recipe... Read more >

Comments (0)

The Future Chroncile, Part 2: Spacecraft Farming on the 2066 Mars Mission


As we wrap up our coverage of the 2015 JBF Food Conference, we turn our eyes to the possibilities of tomorrow's farms, restaurants, grocery stores, and kitchens. We've partnered with the Future Market for a multi-part series exploring some of the visions of the future discussed at the conference, in the form of the Future Chronicle, a newspaper snapshot of 2065. Read the full issue here, and stay tuned for more dispatches from the mid-twenty-first century.


Mars Mission Supported by Spacecraft Farming System


Mike Lee
Science Editor


When NASA’s deGrasse Tyson Shuttle launches next month for its four-year journey to Mars, it will be co... Read more >

Comments (0)

Eat This Word: Culatello


WHAT? Hamming it up. Just about everyone knows that Parma is famous for its raw, cured ham called prosciutto di Parma. But real pork-product purists prefer the region’s rarer and more delectable culatello. The best, most traditional culatello is labeled with the D.O.P. “Culatello di Zibello,” and it is made according to strict regulations enforced by the Consorzio del Culatello di Zibello in and around the town of Zibello, about 20 miles outside of Parma. Only the large muscles of the pigs’s hind legs and inner thigh, off the bone, are used (culatello means “little backside”). The meat is cured with salt, seasoned with a mixture of black pepper, wine, and herbs, and aged for a minimum of 12 months before it is sold. The characteristic pear shape is enhanced by intricate tying that produces an attractive rosette pattern when the culatello is cut crosswise into paper-thin slices.


WHERE? Fr... Read more >

Comments (0)

Sponsored Recipe: Braised Pork Belly with Kohlrabi Slaw and Lifeway Kefir


With the holiday season right around the corner, we’re gearing up for a few weeks of decadent dining—balanced with some healthy flourishes, of course.


At our recent Taste America cooking demos in Chicago, we found exactly that, courtesy of Boarding House chef Tanya Baker. The 2015 Rising Star nominee treated guests to a succulent dish of cured and braised pork belly, served with a light kohlrabi and apple slaw. Baker dispensed some great cooking tips along the way, explaining that toasting the spices and herbs for the pork cure draws out the aromatics’ natural oils. She also shared her preference for storing prepped apples in salted water instead of lemon water. “Salted water seasons the fruit,” Baker said. “I find that lemon water breaks down the texture of the apples and makes them a little mushy."


Another secret to Baker’s dish?... Read more >

Comments (0)


JBF Kitchen Cam