Video: Dandelion Greens with Bacon Dressing

 

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.

 

According to James Beard, "among the first harbingers of spring are the tender shoots of dandelions, and they appear early enough to tempt one's longing for fresh greens." To celebrate the much-... Read more >

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Bill Telepan: It Started with a Sandwich

Photo c/o Telepan
 

Chef Bill Telepan’s message is simple. We all deserve to eat better. When he’s not personally making sure the customers are well fed at his eponymous Upper West Side eatery, Telepan, he’s in a few unlikely places—New York City public school cafeterias and Capitol Hill—seeing to it that good food is something that everyone grows up with access to. In part one of our series on James Beard Foundation Boot Camp Alumni, we talked to Bill Telepan about how he get kids to eat salad, how to get politicians in D.C. to take up a cause, and how some of his famous friends are joining him on the front lines of the city’s school cafeterias. 

 

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JBF: You’re known for your passion for improving school food. How did that issue capture your attention in the first place?

 

Bill Telepan:... Read more >

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What We're Reading: May 20, 2015

 

Not sure if your steak is done? Try poking your face. [Food52

 

These days, buying organic doesn’t necessarily mean avoiding Big Food. [FWF

 

Can the USDA really go through the 29,000 comments they received about the new Dietary Guidelines? [Food Politics

 

Meet testaroli, the pasta that’s also a pancake. [... Read more >

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Recipes: Memorial Day Cookout

 

With Memorial Day approaching, we're eagerly anticipating the official kickoff to grilling season. On the menu for the weekend? A breezy cocktail, soy-marinated steak, a mind-blowing (seriously) macaroni salad, and port-poached rhubarb paired with creamy homemade ricotta and walnut crumble.

 

Gin-Gin Mule

Lime juice + mint + gin + ginger beer = a drink that you'll make over and over again all summer.

 

Grilled Marinated Sirloin with Crisp Ginger, Garlic, and Black Pepper

A smart chef trick: right before serving, top a simple dish with aromatics tossed in hot oil.

 

Macaroni Salad

Bear with us. Macaroni salad made with homemade mayonnaise is in a category by itself. This version from James Beard... Read more >

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2015 Who's Who Inductee: Wylie Dufresne

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

WYLIE DUFRESNE / CHEF AND RESTAURATEUR / NYC

 

Wylie Dufresne is a celebrated chef, restaurateur, and pioneer of molecular gastronomy. Dufresne began his career at the International Culinary Center (formerly the French Culinary Institute) before working for Jean-Georges Vongerichten at JoJo and Jean Georges in New York and Prime Steakhouse at the Bellagio in Las Vegas. In 1... Read more >

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What We're Reading: May 19, 2015

 

The short stack may seem All-American, but you can find pancakes all over the globe. [Serious Eats

 

From roast chicken to guacamole: 18 dishes every home cook should know how to make. [Food52

 

How do you say mixologist in French? Craft cocktail bars are popping up all over Paris. [NYT

 

American beverage companies are launching an initiative to cut down on sugary drink consumption, but will they change their targeted marketing? [... Read more >

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2015 Who's Who Inductee: Dale DeGroff

 

The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.

 

DALE DEGROFF / MIXOLOGIST / NYC

 

Master mixologist Dale DeGroff, a.k.a. King Cocktail, developed his extraordinary talent tending bar at esteemed establishments, most notably New York’s famous Rainbow Room, where in the 1980s he pioneered a gourmet approach to re-creating classic cocktails. DeGroff has since been credited with reinventing the bartending profession and sett... Read more >

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James Beard Foundation Kicks Off Summer with the Better Burger Project™

 

The James Beard Foundation is kicking off the Better Burger Project™ just in time to heat up the grill. In partnership with the Mushroom Council, JBF is challenging chefs and restaurants nationwide to create a delicious, healthier, and more sustainable hamburger by blending ground meat with finely chopped, cultivated mushrooms. Chefs competing in the Better Burger Project™ will feature their “better burger” on menus from Memorial Day, 2015, through July 31, 2015, and America will vote for their favorites through an Instagram-based social media challenge. 

 

“As a chef, restaurateur, and chair of the D.C. Food Policy Committee, I’m thrilled to join the Better Burger Project™ in an effort to help educate diners across the country on the many benefits of blended burgers,” said Spike Mendelsohn. “We have an amazing opportunity to highlight how strategic food choices can reduce strain on the environment but also provide a variety of flavors and nutritional benefits. A blended burger... Read more >

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What We're Reading: May 18, 2015

 

Cool off as the temperatures skyrocket with some homemade ice cream sammies. [Huff Po

 

Tragedy strikes poultry farmers as a new strain of bird flu infects millions of hens. [NYT

 

Could high noise levels be to blame for subpar in-flight food? [Munchies

 

Get a taste of the best of both worlds: coffee in beer. [Bon Appétit

 

Will Puerto Ri... Read more >

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Expo Milano: James Beard American Restaurant

The USA Pavilion at Expo Milano

 

No one's ever been hungry at a world's fair: nations have used these gatherings to showcase their cuisines on an international stage, while ice cream cones, waffles, popcorn, and other formerly unknown foods were popularized by enterprising fair vendors.

 

At Expo Milano 2015, the latest fair, which opened in Milan this month and will continue through October, guests won't just find food at the refreshment stands. Expo Milano is the first fair that's exclusively about food: its theme is “Feeding the Planet; Energy for Life," and participants have been charged with presenting possible solutions for feeding the spiking global population. Visitors to countries' pavilions can attend food-focused lectures, explore interactive exhibits about agriculture and cooking, and admire state-of-art, food-inspired design, such as the JBF-produce... Read more >

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