What We're Reading This Week

 

Twelve of the best bark and brittle recipes for twelve sweet days of Christmas crunch. [Bon Appétit]

 

From Per Se to Sadelle’s, Melissa Weller details her rise to bagel stardom. [Lucky Peach]

 

The latest design craze for millennials? The micro-kitchen. [NYT]

 

A potential holiday nightmare for Canadian chefs has been averted, thanks to a 4,000 ton shipment of emergency butter to ease the shortage. [MUNCHIES

 

A new app is bringing farmers’ stories to life on Nevada grocery store shelves. [... Read more >

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Happy Hour: Cardamom Old Fashioned

 

A subtle riff on the classic Old Fashioned, this version—a staple of senior editor Elena North-Kelly’s cocktail repertoire—uses maple syrup in lieu of standard sugar, while handmade cardamom bitters step in for the more traditional Angostura variety, creating a warm, fragrant antidote to cold-weather doldrums. Get the recipe here. 

 

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

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On the Menu: Week of December 14

 

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

 

Monday, December 14, 7:00 P.M.

Holiday Decadence, Food, and Wine

The 404 Kitchen proves you can’t judge a book by its cover: the Music City restaurant resides in a shipping container, yet has garnered accolades including a JBF Award semifinalist nod. Join us as chef Matt Bolus, an alum of Charleston’s FIG, brings his celebrated European-inflected fare to the Beard House for an evening of holiday indulgence.

 

Tuesday, December 15, 7:00 P.M.

Italian Seafood Celebration

Join us when chef Ryan DePersio returns to the Beard House with vibrant Italian cuisine from the newest ad... Read more >

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Recipe: Guava and Cream Cheese Turnovers

 

JBF Award winner Jose Garces's cookbook The Latin Road Home centers around the numerous Spanish-speaking countries that have shaped his career, and the menu at his 2013 Beard House event reflected the book's theme, with each course rooted in the cuisine of a different nation. For dessert, Garces served these buttery, Cuban turnovers, or pasteles, made by enveloping guava paste and cream cheese in puff pastry. Using store-bought pastry, you can enjoy them at home, too. 

 

... Read more >

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2016 Women in Culinary Leadership Grants Now Available

 

The James Beard Foundation is now accepting applications for its 2016 Women in Culinary Leadership Grant program. Women with a background in hospitality or the culinary arts are encouraged to apply for a chance to participate across fifteen six-month or seven twelve-month mentor/grantee programs with top industry leaders. The deadline to apply has been extended to February 8, 2016.

 

Mentorship programs are available with the following chefs and restaurateurs:

 

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The Future Chronicle, Part 4: Nobel Prize for Agriculture Winners Announced

 

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.

 
 

Nobel Prize for Agriculture Winners Announced


December 10, 2065

 

Mike Lee

 

This year’s three Nobel Agriculture Pr

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Recipe Roundup: Wild Mushrooms

 

Though it can be next to impossible to get a wild mushroom forager to share his secret patch, it's never hard to find a recipe that puts the flavorful funghi to good use. Here are a few of our favorites: 

 

Soufflé Crêpes with Wild Mushrooms and Crescenza Cheese

Golden crêpes are filled with earthy sautéed mushrooms and a savory pastry cream made with soft-ripened Crescenza cheese. 

 

Wild Mu... Read more >

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Video: JBF Award Winner Hugh Acheson's Sweet Onion Soup for the Home Cook's Soul

 

When JBF Taste America rolls into Los Angeles, one expects a weekend of culinary glamor befitting a host city such as Tinseltown. True to form, JBF Award winner Hugh Acheson, our headlining All-Star for the weekend, collaborated with local stars Vinny Dotolo and Jon Shook and set the bar high with a lavish four-course feast that criss-crossed the nation in red-carpet style. The next day, at Sur La Table, however, Acheson chose to focus on the simpler side of gastronomy, forgoing the glitz to demonstrate the building blocks of a simple onion soup. “A soup is made by bringing about flavor,” Acheson advised, drawing parallels with the development of a home cook’s repertoire: “What cooking really is, to me, is a chance to spend time with pe... Read more >

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Staff Picks: Holiday Desserts

 

One advantage of working in an office teeming with food-obsessed colleagues is that there’s a never-ending supply of culinary inspiration, which is especially handy around the holidays, when entertaining is in full swing. Below, some JBF staffers share the festive desserts that make an annual appearance in their own homes.

 

 

The James Beard Foundation's Victoria Jordan Rodriguez

 

 

 

 

 

 

 

 

Panettone Bread Pudding

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Beard House Recipe: Giada's Rigatoni with Vegetable Bolognese

 

Rigatoni with Vegetable Bolognese / La Dolce Vita

 

Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners were treated to an evening of Sin City decadence when the celebrity chef brought her iconic fare to the Beard House at the end of last month. 

 

 

The evening... Read more >

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