What We're Reading: July 15, 2015

 

This chocolate cake earns high marks on taste, looks, and ease of baking. So what are you waiting for? [NYT

 

Better for the environment, worse for your waistline: a new study suggests shoppers buy more junk food when they bring their own bags. [The Atlantic

 

A small contingent of cereal fans insists on putting ice cubes in their milk. [TIME

 

Three grocery categories to take advantage of during the summer. [The Kitchn

 

Iceland may have to replace its single breed of indigenous cattle to meet rising... Read more >

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JBF in the News: Kris Moon on NBC

 

Yesterday our own senior director of strategy and development, Kris Moon, joined Gus Rosendale on NBC News 4 New York to discuss Chefs & Champagne, our annual summer tasting party in the Hamptons (which will honor Carla Hall on July 25), and other upcoming JBF events, including Taste America, the ... Read more >

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Recipe: James Beard's Steak au Poivre for Easy Summer Grilling

 

What can a cookbook first published in 1955 teach the modern chef? A lot.

 

If you’re a cookbook geek like me, it’s easy to get swept up in the latest trend, whether it’s finding the perfect recipe for raw vegan chocolate truffles or trying your hand at molecular gastronomy. But, really, it’s the simple, classic recipes like steak au poivre that never go out of style.

 

Enter James Beard’s The Complete Book of Outdoor Cookery, f... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame

 

Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.

 

Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.

 

Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae fro... Read more >

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What We're Reading: July 14, 2015

 

The Simpsons’ Duff Beer is making the jump from cartoon to craft brew. [FWF

 

Send in the clowns: the history of pie-throwing as comedy gold. [NYT

 

Make your first foray into the art of the icebox cake with this simple recipe, then branch out and add s’mores into the mix. [Food52

 ... Read more >

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Eye Candy: Porcini–Goat Cheese Cavatelli with Spring Peas and Preserved Lemon

 

At Sonoma County’s intimate Backyard eatery, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. At their Beard House dinner last month, they brought their mindful cooking to the Big Apple, showcasing early summer's varied and colorful bounty. A highlight of the evening was this bright Porcini–Goat Cheese Cavatelli with Spring Peas and Leaves and Preserved Lemon. One bite of this light-as-air cavatelli was enough to transport us across the country to a picnic table in their very own California Wine Country oasis.

 

View this event's menu and details h... Read more >

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Q&A with JJ Johnson of the Cecil

 

New Yorkers across the five boroughs have been singing the praises of the Cecil’s unique blend of Afro-Asian-American cooking. No small part of that is due to its chef, JJ Johnson, a 2015 semifinalist for JBF’s Rising Star Chef of the Year and 2014 entrant in Forbes's “30 under 30.” After wowing Beard House diners back in January, Johnson returns to the Beard Foundation our 25th-anniversary Chefs & Champagne®​ tasting party in the Hamptons. We spoke to Johnson about finding inspiration through travel, the importance of family, and what technique he thinks deserves a little more love from American chefs and gourmands.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

JJ: I was inspired by an amazing tr... Read more >

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Last Licks with Jacques Torres

 

He may be known around the world as Mr. Chocolate, but JBF Award–winning pastry chef Jacques Torres grew up on ice cream. After selling ice cream sandwiches in his acclaimed stores for years, Torres opened his first shop dedicated to the frozen treat in 2009, and recently transformed a stand in Grand Central Station into the latest iteration of Jacques Torres Ice Cream. JBF assistant editor Maggie Borden sat down with the master chocolatier to get the full scoop.

 

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Maggie Borden: You’re known as Mr. Chocolate, but clearly you have a sweet spot for ice cream. What made you want to open an ice cream shop in the first place?

 

Jacques Torres: I carry ice cream sandwiches in all of my chocolate stores. It’s actually very common for chocolate makers to sell ice cream, because ch... Read more >

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What We're Reading: July 13, 2015

 

You don’t have to take a trip to the ballpark to have soft pretzels and beer cheese. [Food52

 

According to the CDC, four out of five Americans are not eating enough fruits and vegetables. [International Business Times

 

Obama may have opinions on guacamole, but he’s far from the first president to face a food-related scandal. [NY Magazine

 

Not all sparkling wine is white:... Read more >

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Happy Hour: Bobby Flay’s Vanilla Bean–Bourbon Milkshake

 

Milkshakes may bring all the boys to the yard, but you really just need one: Bobby Flay. The JBF Award–winning chef, restaurateur, and cookbook author offers a wide variety of the childhood favorite at his Bobby’s Burger Palace locations across the country and has devoted an entire chapter of his cookbook Bobby Flay’s Burgers, Fries, and Shakes to the nostalgic treat. Here, we've got his recipe for a boozy classic.

 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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