Sponsored Post: Cook like a Beard House Chef with Chef'd


The James Beard House, the former residence of our namesake and the food world’s premier performance space for visiting chefs, is home to the country’s most exciting dining events. Now, thanks to our partnership with Chef’d, the meal-delivery service offering recipes that make you cook like a pro, you can bring a taste of the historic Beard House into your own kitchen. Check out their JBF collection, featuring authentic Beard House recipes (think scallops with apple gastrique), as well as dishes from James Beard’s seminal cookbooks (that would be beef salad parisienne, or... Read more >

Comments (0)

Video: Waste Less, Enjoy More



A recent report highlighted a staggering statistic: 40% of food in America is discarded. All of this uneaten food ends up rotting in landfills and increasing greenhouses gases. Our friends at Sustainable America created this video that demonstrates the magnitude of food waste in the United States. Watch the video, learn what different meals reveal about food waste, and take their interactive quiz to determine your own steps in this effort. And if you get inspired, you can even take action.


For more information, visit iva... Read more >

Comments (0)

Eat This Word: Cucamelon


WHAT? Tangy, crunchy, and bite-sized—cucamelons are perfect in salads, sandwiches, and fruity salsas. Native to Mexico and Central America, Melothria scabra, or the cucamelon, is also called the mouse melon, Mexican sour gherkin, or “sandita,” meaning little watermelon. Originally part of the Aztec diet, cucamelons are now commonly served in Central America as a delicacy. These grape-sized fruits have crisp, white flesh with a refreshing and mildly sour cucumber taste. As a staple of Mexican cuisine for centuries, cucamelons have an abundance of uses and can be grown in the comfort of one’s own garden—we even grow them at the Beard House, thanks to Koppert Cress. Sow the seeds from April to May indoors, and when there is no chance of frost outside, plant them with a trellis and watch their delicate vines grow. While they are slow starters, cucamelons produce plentiful yields and require barely any upkeep. Although seeds aren't widel... Read more >

Comments (0)

What We're Reading: August 25, 2015


Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52


A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed


Meet the humble buckle: a dessert designed to adapt for any season. [NYT


Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

Comments (0)

Eye Candy: White House Chef Cristeta Comerford's Summer Garden at Expo Milano


On any given day at Expo Milano, the first-ever food-focused world's fair that's been open in Milan since May, visitors can experience a veritable buffet of international cuisine, state-of-the-art technology and design, and delectable food-themed programming. Modeled after our own James Beard House in New York City, the USA Pavilion–affiliated James Beard American Restaurant pop-up at Expo Milano features different award-winning guest chefs every week.

Last week, diners were treated like American royalty when the James Beard American Rest... Read more >

Comments (0)

Enlightened Eaters: Candice Kumai on Clean Eating


Despite years of modeling, Candice Kumai never felt sexy until she made the decision to revamp her diet and her lifestyle. Kumai switched to “clean eating,” and hasn’t looked back since, finding satisfaction and success as a chef, wellness journalist, and cookbook author. The Top Chef  alum detailed her experiences at our recent Enlightened Eaters event, which focused on her newest cookbook, Clean Green Eats. We spoke with Kumai about the importance of family, her inspiration to eat and cook better, and whole-food diet tips for the home cook.




JBF: When did you start to focus on clean eating? 


Candice Kumai: My mom always scolded me for eating too many processed foods as a teen, and I never really got it until I started to eat clean in my mid-20s. It was the tremendous difference in how I felt that pushed me to create chan... Read more >

Comments (0)

What We're Reading: August 24, 2015



Embrace your inner Francophile with these recipes for classic French desserts. [Saveur


Robin pie, terrapin stew, and other long-lost delicacies from America’s history. [NPR


Pizza is not a vegetable: a new poll shows a whopping 86 percent of Americans support healthier school lunches. [NYT


Meet your new midnight snack: Bulgogi Scalli... Read more >

Comments (0)

Melon Baller: Jim Meehan's Take on a Watermelon Margarita


I like the idea of a watermelon margarita. But you can't really substitute watermelon for lime juice—it just doesn't have that acidity. And sure, you could add watermelon on top of the lime juice, but to me, that's kind of like making a banana daiquiri. Is it a tasty drink? Sure. But should you do it? Out of principle, probably not. Also there's the issue of strength. People tend to think of the margarita as a light and refreshing drink, but between the tequila and tripe sec, your typical margarita can be stronger than a Manhattan. So I like the idea of adding tequila to something traditional and quite light, like aguas frescas. These are the natural sodas of Mexico, typically made with watermelon, hibiscus, or tamarind. I operate on the "what grows together, goes together" principle, so adding tequila to a traditional Mexican beverage just makes sense.

 ... Read more >

Comments (0)

On the Menu: Week of August 24


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


Monday, August 24, 7:00 P.M.

Virginia Beach Bash

With its endless beaches, idyllic national parks, and abundance of fresh seafood, it’s no surprise that Virginia Beach attracts visitors in droves. Indulge in vacation luxury with a feast curated by the team at Zoës Steak & Seafood, a regional institution dedicated to highlighting the state’s decadent seasonal and sustainable offerings.


Tuesday, August 25, 7:00 P.M.

New Appalachian

This special Beard House dinner is a celebration of the often less-traveled culinary terrain of Appalachia. Anne and Richard Arbaugh, whose South Hills Market and Café is a West Virginia gem, will present a menu that features their at once modern and highly personal take on their re... Read more >

Comments (0)

Sustainability Matters: August 21, 2015


Oyster week education: learn how your favorite bivalves benefit our shoreline. [Edible Brooklyn]


Celebrated Seattle chef Renee Erickson talks climate change, sustainable seafood species, and ocean acidification. [Grist]


It’s time to give your organic fruits and vegetables a second rinse: they could be covered with fracking wastewater. [Mother Jones]


Rising amounts of organic foods are being recalled because of bacterial contamination. [... Read more >

Comments (0)


JBF Kitchen Cam