Video: How to Make James Beard's Linguine Verdi al Guanciale

 

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.

 

Are you craving a delicious and indulgent pasta that's easy to throw together after a long day at wor... Read more >

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What We're Reading: August 11, 2015

 

A bagel taste test with Modernist Cuisine author Nathan Myhrvold. [Saveur]

 

Plagued by lukewarm coffee? This heated mug will do the trick. [FWx]

 

Farmers-in-training: changing eating habits and increasing food knowledge through school gardens. [NPR]

 

Gelato, ice milk, and sherbet, oh my! An illustrated guide to some of the best ice cream around the globe. [Serious Eats]

 

The ever-changing role of America's local farmers' markets. [... Read more >

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Eye Candy: ​Ecuadorian Shrimp Ceviche at Chefs & Champagne

Photo: David Chow

 

At last month's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête... Read more >

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Derek Wagner: Local Seafood Champion

 

The phrase “farm-to-table” has become near-ubiquitous, but what about boat-to-table? Derek Wagner, of Nick’s on Broadway in Providence, Rhode Island, has made it a part of his restaurant’s philosophy for nearly a decade, and aims to encourage other chefs to reconnect with regional seafood sources. In anticipation of our upcoming JBF Culinary Lab: Talkin’ Trash Fish, offered in partnership with Chefs Collaborative and led by Wagner, we chatted with the chef about his motivations for reaching out to local fishermen, the state of our nation’s seafood diet, and how both chefs and diners can help to change the landscape.

 

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James Beard Foundation: The notion of farm-to-table, whole-animal use in restaurants has become more mainstream now, but th... Read more >

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Ask a Chef: Tom Colicchio's Tips for Reducing Food Waste

 

Let’s get real for a second: chefs all across the country are talking about food waste, but it’s not just up to the producers, restaurants, and knife-wielders to lead the charge. There’s plenty that consumers and home cooks can do to help tackle the problem, and sometimes a little advice is all it takes to get started. Below, we arm you with tips on reducing waste in your own kitchen from world-renowned chef, restaurateur, and multiple JBF Award winner Tom Colicchio, who recently debuted as MSNBC’s first-ever food correspondent.

 

Plan Ahead


Make a list before heading to the grocery store; it will help curtail impulse purchases that wind up getting thrown out.

 ... Read more >

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What We're Reading: August 10, 2015

 

The newest batch of recipes for adult-friendly, boozy frozen treats. [WSJ]

 

How ordering food online leads to more calories consumed and more money spent on delivery. [FWx]

 

A behind-the-scenes look into New Orleans's flourishing dining scene a decade after Hurricane Katrina. [NYT]

 

Food labels' hidden effect: how ethically-labeled foods can trick your brain that they taste better than their conventional counterparts. [MUNCHIES]

 

Meet umami's cousin, "oleogustus," a sensation... Read more >

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Happy Hour: How to Make the Pegu Club's French Pearl Cocktail

 

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.

 

With a name as elegant as the French Pearl, you know the origins of this storied beverage must be steeped in history and opulence. This invigorating libation is a tribute to the Beaux-Arts... Read more >

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On the Menu: Week of August 10

 

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

 

Tuesday, August 11, 7:00 P.M.

Garden State Bounty

There’s a reason why New Jersey is called the Garden State, and at Terre à Terre (translation: “down to earth”), chef Todd Villani’s impeccably seasonal dishes explain it all. Join him and his team at the Beard House for a taste of the state’s peak summer produce.

 

Thursday, August 13, 7:00 P.M.

Barbecue, Bourbon, and Wine

For the third and final event in our series of summer barbecue dinners, we’re pulling out all the stops: this soirée will feature a legendary Charleston pitmaster, a world-renowned winemaker, and a bourbon distiller with a serious cult following. Join us at the Beard House for the most coveted ‘cue around!

 

Saturday, Au... Read more >

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Sustainability Matters: August 7, 2015

 

A Catskills camp gives city kids a crash course in becoming self-sufficient through farming and cooking. [Edible Manhattan]

 

Strive to be eco-friendly and healthy at the same time: grow your own leafy greens. [Grist]

 

A chef’s inspirational guide to urban foraging. [Boston Globe]

 

Towers of kale may be the future, as vertical farming in New Jersey gains popularity. [... Read more >

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Waste-Less Recipe: Pan-Roasted Cauliflower Steaks with Tomatoes and Capers

 

Chefs around the country have embraced the concept of nose-to-tail cooking, and lately, there’s been more attention given to reimagining lesser-used vegetable parts in the kitchen. For guidance and inspiration, we tapped JBF Award–winning author Tara Duggan, who penned Root-to-Stalk Cooking: The Art of Using the Whole Vegetable (Ten Speed Press, 2013), which features flavorful recipes for stalks, ribs, fronds, and stems, along with creative tips for making the most of seasonal ingredients while reducing waste and saving money. Here, she recommends a creative use for those cauliflower stalks that would otherwise end up getting tossed: cut into thick cross-sections, sear until golden brown, and top 'em with wilted cauliflower leaves, burst cherry tomatoes, and salty capers.

 

Get the recipe.

 

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