What We're Reading: October 29, 2015

 

This risotto swaps Parmesan for miso so it’s both 100 percent vegan and 100 percent delicious. [Serious Eats

 

New York City diners are embracing the new spate of Caribbean restaurants. [NYT

 

Is Seamless hurting the food movement? [Food52

 

A breakdown of the findings behind the World Health Organization’s announcement linking cancer and processed meat. [Mother Jones

 

Will the public embrace a GMO... Read more >

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Q&A with JBF Taste America All-Star Hugh Acheson

Photo by Emily B. Hall

 

As we head into the final stop of the James Beard Foundation’s Taste America®, our national culinary tour, it seems only fitting our last All-Star is a Canadian import who has fully embraced American regional cuisine. JBF Award winner Hugh Acheson is known for his sartorial taste, his determinedly singular brow, and mostly for his seasonal, reverent, yet innovative take on Southern cooking. We chatted with Acheson before his trip to Los Angeles for a weekend celebrating the city's dining scene and collaborating with local chefs. Read on for his take on overdone food trends, Atlanta hot spots, and why we all need to cook with more vegetables.

 

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JBF: Where are you most looking forward to eating in Los Angeles?

 

Hugh Acheson: POT. I love that restaurant and Roy [C... Read more >

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Eat This Word: Sorghum

 

WHAT? Before refined sugar was popularized in America around the time of World War I, sorghum syrup was a common sweetener that was used on pancakes or in baking. Its use was so widespread that it was known as "the sugar of the Plains." The juice is extracted from the stalks of the sorghum plant and, like maple syrup, is boiled down. Today, you can find sorghum syrup, which is far better for you than refined sugar, at health food stores. Other varieties of the sorghum plant furnish a millet-like grain, used in porridge, breads, and soups in many parts of the world. In the United States, however, despite the grain's reputation as "a powerhouse of nutrition" (Food Lover's Companion), it is mostly used for animal fodder.

 

WHERE? Arizona Seven at the Beard House

 

WHEN? Friday, November 20, 2015

 ... Read more >

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What We're Reading: October 28, 2015

 

Once you pop, you just can’t stop: which white cheddar popcorn reigns supreme? [The Kitchn]

 

Pizza rat Halloween costumes are so last week: let us introduce you to bagel pigeon. [FWF

 

The only wine pairing guide you will need this Halloween. [HuffPo]

 

Looking for something else to carve during this spooky pumpkin shortage? Try some turnips. [MUNCHIES]

 

The National Restaurant Association is fighting  Ne... Read more >

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Tony Mantuano and Michael Tusk Team Up for an Italian Feast at the James Beard Foundation’s Taste America® in San Francisco

JBF Award–winning chefs join forces with local top toques for an indulgent weekend of Italian-inspired fare. 

 

“If these old-school kitchens had a voice, wouldn’t it be fascinating to hear what they had to say?”—JBF Award winner Shelley Lindgren

 

This weekend the James Beard Foundation brought its annual Taste America culinary tour to the vibrant city of San Francisco. For the third year in a row, the Foundation is traveling to ten cities across the country to host one-of-kind fundraising dinners highlighting local cuisine and headlined by a visiting All-Star chef and a Local Star chef, as well as cooking demos, artisanal tastings, and book signings.

 

The main event, which took place at the h... Read more >

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Cozy Fall Brunch Recipes

 

Welcome the cooler weather with this rustic, autumn-inspired brunch menu:

 

Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.

 

Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.

 

Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

 ... Read more >

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What We're Reading: October 27, 2015

 

Spend an afternoon making caramelized onions and add them to dinner for the rest of the week. [Food52

 

Thug Kitchen’s creators are out with a new cookbook, and tired of the controversy. [NYT

 

Beef—it’s what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic

 

Tips... Read more >

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Winner, Winner, Chicken Dinner: JBF Award Winner Sean Brock Schools Us on Fried Chicken

 

"When you're a chef in the South, fried chicken is your responsibility," says Sean Brock, acclaimed chef of Husk, McCrady's, and Minero, solemnly. And for the James Beard Award–winning chef and proud rural Virginian, that burden means burying your head deep in old recipes, cooking with every fat you can think of, and eating lots and lots of fried bird, naturally. "I was born this way," he says with a laugh. "Growing up in the South, you go to KFC and all the mom-and-pop places along the roadside. Honestly, it's my obsession."

 

It's our obsession too, so we asked for Brock's tips on how to master fried chicken at home after browsing the very intense, very delicious-sounding recipe in his recent JBF... Read more >

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Ask a Chef: October Beard House Toques Share their Guilty-Pleasure Foods

 

Now that it's officially fall, we are more than happy to bid adieu to the scorching summer heat and indulge in hearty, comforting dishes that reintroduce us to autumn's colorful bounty. And as we say hello to sweater weather, we also welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Italy, Oakland, Cincinnati, and Boston (just to name a few) to the Big Apple. We asked our October guest chefs to spill about their favorite guilty-pleasure foods. Not surprisingly, fried chicken, Champagne, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

What’s your ultimate guilty-pleasure food? ... Read more >

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What We're Reading: October 26, 2015

 

Take coffee out of the cup and onto the plate with these recipes. [Saveur]

 

JBF Award winner Rick Bayless denounces television barbecue as “frat-boy food." [FWF]

 

Redefining the Mediterranean diet: the lifestyle is just as important as the food. [NYT]

 

Break out your sweatpants: Ben & Jerry's unveils new boozy caramel brownie flavor just in time for winter. [HuffPo]

 

It’s not all pie and cider doughnuts: a look into the secret lives of apple pickers.... Read more >

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