Daily Digest: January 8, 2014

rotisserie chicken

 

There's no shame in cooking with store-bought rotisserie chicken. [LAT]

 

It was only a matter of time: Colorado's new marijuana-and-food pairing menu. [Time]

 

In Japan, a foodborne-illness outbreak appears to be linked to a pesticide. [LAT]

 

Looking for a beer that tastes like, well, beer? Helles lager, or golden lager, may be just the ticket. [WP... Read more >

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Letter from the President: The Quotable James Beard

James Beard

 

James Beard may be known most famously for saying, “Food is our common ground,” but his two dozen cookbooks are peppered with wonderful one-liners that illustrate his wit and underscore his love of food. You could call these Beard quotes “words to live by” for the coming year. We thought we’d share our favorites, one for each month of 2014!

 

January

“Don’t be the type of host who has to be put to bed by the guests.”

 

February

“With all of my restaurant experience I have come to learn one thing... There are great restaurants, good restaurants, and poor restaurants, but no restaurant is better than the performance you can exact from it by knowing the chef.”

 

March

“Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.”

 

April

“How much more sa... Read more >

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Tastebud: Use Your Lemon

lemons

 

“If you’re not cooking with lemons, you’re not really cooking.” This proclamation, uttered by JBF Award winner Sean Brock during his Taste America: Washington, D.C. demo, cast some existential doubts over my own culinary chops. Was I using lemons enough? When had I last bought one to simply to have on hand, without a specific use in mind? If my food hasn’t been seasoned with lemon, is it even food?

 

Well, sure it is, but with unmet potential. Lemons are high in acid, and, like salt, acid triggers your saliva glands. The dissolving power of saliva helps our taste buds derive more flavor (in other words, greater enjoyment) from our food. Zippy lemon also energizes heavier ingredients, transforms texture, and is a great value. Lemon perks up my pancakes, massages my kale salad, and lends a backbone to my cocktail. Whoever coined the phrase, “Now you’re cooking with gas!” had it wrong. They should have invoked the omnipotent lemon.... Read more >

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Up Your ’Gram Game

seafood stew

 

When pondering how to live better in 2014, we couldn’t help but think about improving our food photos—so we consulted an expert. Few people in the industry have greater knowledge of successful food photography than Bon Appétit’s creative director, Alex Grossman. The nominee for a 2012 JBF Award in Visual Storytelling (who also happens to have an enviable Instagram account of his own) sat down with us to share his expertise on capturing beautiful food images. Want to improve your skills? Read on! 

 

JBF: Why do you think Instagram has exploded with food photography? 

 

AG: Food revolves around the culture of sharing, so it's perfectly suited for social media. We'... Read more >

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On the Menu: Week of January 5

Upcoming events at the James Beard Foundation

 

Here's what's on the Beard House calendar next week:

 

Wednesday, January 8, 7:00 P.M.

Gramercy Tavern's 20th Anniversary

Inimitable restaurateur Danny Meyer and award-winning chef Michael Anthony will be headlining this spectacular celebration of Gramercy Tavern, which will mark its 20th anniversary later this year. Guests at this sure-to-sell-out dinner will feast on the iconic restaurant's contemporary American cuisine–and will each go home with a copy of the newly published Gramercy Tavern Cookbook.

 

Thursday, January 9, 7:00 P.M.

Winter’s Tale

A historic mansion in Newport, Rhode Island, is the setting for the Castle Hill Inn, where chef Karsten Hart produces inventive New England cuisine for the Rela... Read more >

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Better Weeknight Dinners

shakshuka

 

Just because you worked late doesn’t mean you don’t deserve a satisfying, home-cooked dinner. So put away the cereal bowls and take-out menus: JBF staffers have some quick dinner tips that will have you sitting down to the table in a snap.

 

 

Put an Egg on It

“For Israelis, shakshuka is a breakfast mainstay. For me, it’s a reliably easy and satisfying weeknight dish. You can make a basic version with pantry items: olive oil; a medium onion, chopped; 2 or 3 crushed garlic cloves; a 28-ounce can of peeled whole tomatoes; and eggs. Sauté the onion and garlic in oil, then add the tomatoes. Season with salt, black pepper, and your preferred ground hot pepper. Simmer for 20 minutes, breaking up the tomatoes with a wooden spoon. Use the spoon to make 1 or 2 dimples in the stew. Crack an egg into each dimple. Reduc... Read more >

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