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 Food Conference 2015: NASA's Dr. Ellen Stofan on the Future of Earth and Beyond


Continuing the coverage of our recent 2015 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. 


This year’s JBF Food Conference keynote speaker was Dr. Ellen Stofan, chief data scientist at NASA, who kicked off the conference with a thorough review of how looking to the stars can help us better see the world we call home. From satellite imagery that provides stark evidence of the effects of California’s drought, to the latest agricultural experiments taking place on the space station, Stofan explained that our dreams of visiting Mars can also drive our dreams of feeding our children. Watch the video above to get a full sense of how NASA is fighting for the fields of tomorrow.




Check out our... Read more >

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What We're Reading This Week


Research shows two glasses of champagne per week can help prevent memory loss. We can all toast to that! [FWF]


Campbell's announces plans to overhaul its classic chicken noodle soup. [NPR]


Go beyond butternut with this complete guide to winter squash. [Food52]


Peek into Julia Child's French countryside home, where you can almost smell the coq au vin. [NYT


Government-mandated changes in labeling laws may crack down on the ubiquitous use of "natural" on packaged goods.... Read more >

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Happy Hour: The NoMad Bar's Sherry Bloody Mary


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


When in need of a hair of the dog remedy, there’s nothing quite like a good Bloody Mary to eas

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On the Menu: Week of November 16


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


Monday, November 16, 7:00 P.M.

Road Trip: Montreal

With numerous New York Times raves under his belt, David DiBari has been praised for his creative energy and boundary-pushing menus at his two Westchester hot spots. This brazen culinary charmer will use his soulful, lusty cuisine to take Beard House diners on a journey inspired by his passion for Montreal's decadent food scene.


Tuesday, November 17, 7:00 P.M.

An Edible Expedition

Known among epicureans and Sex and the City fans the world over for its trailblazing Japanese, Brazilian, and Peruvian fare, the SushiSamba empire is once again forging new territory. Be there when the iconic... Read more >

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From the JBF Food Conference to the Future Chronicle


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.



K-12 Cooking Core to Launch in 2066

Department of Education to Require Cooking Training and Exams for Students


Mike Lee
Education Editor


Students nationwide will soon be req... Read more >

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Thanksgiving Pie: A New Way to Slice It


“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.


Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.


This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions. 


New England: Boiled Cider Pie
Although Englis... Read more >

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Hugh Acheson, Vinny Dotolo, and Jon Shook Team Up for the James Beard Foundation’s Taste America® in Los Angeles


JBF Award–winning chef Hugh Acheson touched down in Los Angeles to join forces with Jon Shook and Vinny Dotolo and other fantastic L.A. talent for a weekend of local flavor.


“We’re just discovering all of the amazing diversity we have in this country,” Taste America All-Star chef Hugh Acheson said of America’s rich culinary bounty while in Los Angeles for the last stop of the James Beard Foundation’s Taste America tour.


James Beard Foundation brought its annual Taste America culinary tour to Los Angeles—a city of sunshine and shining stars of the food world, like Local Stars Vinny Dotolo and Jon Shook of Animal, who joined Acheson in the kitchen to cook dinner on Friday night for 300 people at the Ebell of Los Angeles.

 ... Read more >

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9 (More) Fall Food Trends at the Beard House


Want to know what’s cooking in American restaurants right now? Look no further than the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. Our last dispatch had the trends of early fall: deli fare, egg yolks, and lardo, to name a few—and as we transition from fall to winter, the cooking is getting heartier, and chefs are reimagining familiar items from ice cream sundaes to bacon. Read on to see what’s popping up on our November and December Beard House menus.

1) Duck, Duck…Duck

“Duck is an elegant and versatile protein,” says Izabela Wojcik, director of James Beard House programming. And as the holidays approach, chefs are getting their duck on. “Not just the expected breast or leg confit,” says Wojcik, “but an exciting and creative range that includes a duck sundae with duck f... Read more >

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Awards Watch: So You Want to Enter the JBF Book Awards

Dave Arnold and Sean Brock at the 2015 JBF Book, Broadcast & Journalism Awards


So you’ve written a cookbook and now you want to enter the James Beard Foundation's annual Book AwardsWith more than ten award categories in the mix, where should you enter your prized work? Should a cookbook that’s all about smoothies be entered in the Single Subject category or in the Beverage category? Does an ice cream sandwich cookbook belong in Baking & Desserts or Single Subject? What about a book that surveys Cuban food in Miami? 


This year the Book Awards subcommittee is offering guidance on which category is best for authors and publishers. We hope the descriptions below will help you determine which category is right for your book. ... Read more >

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JBF Kitchen Cam