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 >

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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 >

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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 >

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Thanksgiving Recipe: Mario Batali's Lombardy-Style Stuffed Turkey

Stuffed Turkey


If you're looking to spruce up your annual Turkey Day centerpiece, look no further than this Italian-inspired recipe from JBF Award–winning chef, restaurateur, and culinary icon Mario Batali. Riffing on the traditional whole-roasted bird, Batali butterflies the breast; stuffs it with hearty sausage, chestnuts, prosciutto, Parmigiano-Reggiano, and a host of aromatics; and rolls it up into one festive package. “I love serving turkey year-round because it's easy, delicious, and economical," says Batali. "This is the way I do my Thanksgiving turkey, which makes it a lot easier than a whole bird when it comes down to carving.” 


Get the recipe here.



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

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JBF Food Conference 2015: Don Bustos, Duskie Estes, and Tyrone Thompson on Crops and Communities

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. 

What do you get when you put a farmer, a sustainably minded chef, and a FoodCorps member together? A nuanced discussion of the challenges and victories of getting consumers reinvested in the land and have a stake in what’s on their plates. 2015 JBF Leadership Award recipient Don Bustos joined chef Duskie Estes and FoodCorps service member Tyrone Thompson to talk about engaging communities not just as informed diners, but also as empowered participants in their local agriculture. Watch the video above to learn how farming cultivates far more than just crops for harvest. 

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Eat This Word: Huitlacoche


WHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory All Huitlacoche Dinner at the James Beard Foundation. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle.

WHERE? Inspired Mexican


WHEN? Wednesday, November 18, 2015


HOW? Corn with Huitlacoche and Epazote Flan


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Thanksgiving Recipe: Alex Guarnaschelli’s Miles Standish Stuffing


Even though her mother is the acclaimed cookbook editor Maria Guarnaschelli, when we asked JBF Award–winning chef Alex Guarnaschelli of New York City’s Butter for her favorite Thanksgiving dish, it was her father’s recipe for this savory stuffing that she shared with us. “My father calls this the Miles Standish stuffing,” she told us, “because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower.” This recipe makes enough to stuff a 16-pound turkey. Guarnaschelli suggests wrapping any excess stuffing in aluminum foil and putting it in the bottom of the roasting pan so the turkey drippings flavor it as it cooks—another technique she learned from her dad.... Read more >

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Ask a Chef: November Beard House Toques Share Their Guilty-Pleasure Foods


As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.


We asked our November guest chefs to spill their favorite guilty-pleasure foods. Not surprisingly, grilled cheese, burgers, tacos, and ramen (amongst other hearty fare) made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.


November 2: Michael Langdon, Glenmaura National Golf Club, Moosic, PA

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Eye Candy: New Orleans Fig Jam Tart with Pecan Shortbread and Peach Leaf Ice Cream


Ten years after Hurricane Katrina struck New Orleans, we were honored to celebrate the city’s resilience with the fabled Brennan family when they brought their historic opulence and modern techniques up North to the Beard House. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his group of world-class chefs took diners on a tasting of the Bayou’s best with dishes like frogs’ legs croquettes with Creole mustard and crispy Louisiana softshell crab with saffron bisque. A real show-stopper of the evening was the final course, a stunning New Orleans fig jam tart layered with lacquered, sweet fresh figs. A feast for both the eyes and the palate, this dessert was paired with buttery pecan shortbread and an inventive peach leaf ice cream. With an evening filled with contemporary takes on New Orleans classics, it had us itching to book our ne... Read more >

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Beard House Highlight: Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata


Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata / Delaware Artisan


As plunging mercury and brightly colored foliage signal that fall is here in full swing, there’s nothing I crave more than a big bowl of comforting, hearty pasta. Much to my delight, at Bryan Sikora’s recent Beard House dinner, the 2014 JBF Award semifinalist delivered exactly that. For his third course of the evening, the seasoned chef (now at La Fia in Wilmington, Delaware, after stints at two acclaimed Philly restaurants, Django and Talula’s Table) treated guests to a rustic bowl of rabbit ragù with homemade cavatelli. The light-as-air pasta was elevated to new levels by the rich rabbit rag... Read more >

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JBF Kitchen Cam