Eat Your Way Through Queens


When it comes to food, Queens is the unsung hero of New York City. Home to one million immigrants and hundreds of distinct cuisines, the borough is a treasure trove of under-the-radar ethnic eateries and beloved mom-and-pop shops. "Manhattan and Brooklyn get all the food glory, but when you're eating in Queens there's so much to choose from," says Andrea Lynn, Astoria resident and author of Queens, A Culinary Passport: Exploring Ethnic Cuisine in New York City's Most Diverse Borough. "Just in my neighborhood alone I can find Middle Eastern lamb tagine... Read more >

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What We're Reading: December 3, 2014


Are you a ziti, farfalle or rotelle? Discover your pasta personality. [Food & Wine]


75,000 square feet of ethnic grocery adventures is now a reality at the new Food Bazaar in Queens. [Gothamist]


Little critters with a big appetite: a new study shows that NYC insects eat more junk food than humans do. [TIME]


The USDA reports on a very berry revolution, with significantly increased consumption of berries in the past decade. [NYT]


Where does posting calories... Read more >

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Eye Candy: Togarashi-Seared Steelhead Trout with Pressed Cucumbers

Togarashi-Seared Steelhead Trout with Pressed Cucumbers


Set against the backdrop of the magnificent, snow-capped Teton Mountains, Jackson Hole, Wyoming, is a world-renowned destination for skiers and foodies alike. At a recent Beard House dinner this fall, a group of the area’s most talented chefs teamed up to design a stunning menu that showcased their favorite local ingredients. One shining example, served during the reception hour: togarashi-seared steelhead trout with grilled peaches and pluots; a bright and refreshing maple, yuzu, and jalapeño vinaigrette; and crunchy, pressed cucumbers. This vibrant canapé had diners clamoring for more—and mulling over the idea of a food-filled trip to Jackson Hole for a reprise of the region's rich flavors.


View this event's menu and details here. For upcoming Beard House din... Read more >

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Eat This Word: Geoduck

A geoduck, radish, and avocado canapé at the Beard House


WHAT? "These are the most bizarre-looking of all clams (and perhaps all foods)," James Peterson writes in Fish & Shellfish of the geoduck, which makes its home in the Pacific Northwest. Waverly Root wasn't much kinder, describing it as a "clam so fat that it cannot close its shell." The bigger specimens of the world's largest burrowing clam weigh as much as 20 pounds, live as long as 150 years, and their neck, or siphon, extends by as much as three feet. They resemble…er…something not polite to write here. But odd-looking as they are, the geoduck has many admirers, culinary and otherwise. "Geoduck meat is delicious," Alan Davidson writes in The Oxford Companion to Food. The siphon meat is stirred into chowders and used for sushi; the body is sautéed. Asians pay as much as $30 per pound to dine on them, according to William Dietrich in The Seattle Times, who also... Read more >

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What We're Reading: December 2, 2014


Check out these oyster pearls of wisdom. [FR


How a vegan butcher shop works. [Eater


Love Girl Scout cookies? You can now buy them online. [NYT


The internationally popular potato. [First We Feast


Up your pickle game with this secret ingredient. [Zester Daily


McDonald’s: now coming to a church near you? [... Read more >

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Celebrate Repeal Day with a Beard House Cocktail Party!


Prohibition’s greatest lesson may be that you can’t keep Americans from their cocktails. These days cocktails are more popular than ever, from extensive spirit programs popping up in restaurants and bars across the country, to the rise of the bartender as cult figure, to our own addition of the Bar Program category to the James Beard Awards two years ago.


In honor of this era of libation infatuation and to commemorate Repeal Day, which marks the anniversary of the end of Prohibition, on December 5​, we’re celebrating the best way we know how: with a cocktail party! Join us at the Beard House this Friday night to sample treats and tipples from some of the best and brightest bartenders and chefs working in New York City. This impressive lineup of mixologists, including JBF Award–winning PDT’s Jim Meehan and Jeff Bell, will curate an extensive drinks menu that hig... Read more >

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What We're Reading: December 1, 2014


Beer is getting spicy this holiday season. [Esquire


Remembering the Beatles, cookie style. [NPR]


Best care practices for your vintage cast iron cookware. [Serious Eats


Take advantage of Cyber Monday and get these gifts for the foodies in your life. [FR


The history of baby food. [The Atlantic


How to take a... Read more >

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What We're Eating

Vinny Dotolo and Jon Shook pasta dish


When our editors aren't thinking about food, writing about food, or researching food, they're—you guessed it—eating it. This month's installment of "What We're Eating" includes a sublime affogato and two eye-opening pastas.




Maggie Borden, Assistant Editor: "The toasted rye agnolotti with lamb were a fleeting item at Boston's Alden & Harlow, but they left an indelible mark on my dinner there last month. The dish had been reworked literally the night before, so my table and I were among the first to try this brand new iteration, which included the bright contrast of mint and jalapeño inside the warm little packages of juicy lamb. For a New Yorker usually limited to pastrami sandwiches, the rye pasta was a revelation. Hopefully by the time I make it up to Boston again, Alden & Harlow will have brought back this showstopper."... Read more >

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On the Menu: Week of December 1


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


Tuesday, December 2, 7:00 P.M.
South America via Sedona 
Chef and restaurant owner Lisa Dahl is known for her finessed Italian cooking, but a recent trip to Argentina, Chile, and Uruguay inspired her to go in a whole new direction for her next venture. Guests at this dinner will be treated to a special preview of Mariposa, Dahl’s forthcoming and eagerly awaited South American restaurant.

Wednesday, December 3, 12:00 P.M.
Enlightened Eaters: Consumed: Food for a Finite Planet 
With the world population expected to hit nine billion in 2050, feeding the globe has become a top priority. Food columnist Sarah Elton tackles this problem head on in her latest work, Consumed: Food for a Finite Planet. Elton crosses three conti... Read more >

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Sustainability Matters: November 28, 2014


Looking for way to cut down on your holiday food waste? Here are some tips on planning, preserving, and getting creative with your leftovers. [Ecocentric]


Native American food companies work to preserve the land and build business. [Civil Eats]


The U.K.’s “Bio-Bus”, which uses sewage and food waste as fuel, is taking to the streets. [Treehugger]


Chinese authorities have stopped accepting corn exports that contain a specific genetic modification. Now experts are questioning if the move is to protect consumers or to protect the market. [... Read more >

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