Sustainability Matters: June 19, 2015

 

New research from the University of Iowa suggests that salt consumption can actually mitigate the amount of fat absorbed in digestion. [MUNCHIES

 

A new video has serviced showing animal cruelty at a California poultry producer which is certified by the American Humane Association. [Mother Jones

 

Workers for a major Washington berry producer are pushing to unionize and improve labor conditions. [NPR

 

A former S... Read more >

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Recipe: Vanilla–Pisco Flan with Roasted Strawberries

Recipe for Vanilla–Pisco Flan with Roasted Strawberries

 

In this elegant dish from chef Ricardo Zarate, an otherwise standard-issue flan gets a hit of mosto verde pisco, a highly prized South American brandy that's distilled from partially fermented grape must. The finished custards are topped with strawberries that have been roasted in brown sugar, lemon, honey, and more brandy. Get the recipe here.

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Throwback Thursday: Forgione Father's Day

Photo by Jane Miller

 

JBF Award winner and “Godfather of American Cuisine” Larry Forgione probably wakes up to quite the Father’s Day breakfast in bed, thanks to his son, Iron Chef Marc Forgione. This TBT, we’re looking back at this dining dynastic duo’s 1998 trip to the Beard House kitchen, where they celebrated the holiday by preparing (along with Larry’s own dad, Michael Forgione) a luxurious lunch fit for all varieties of patriarchal palates.

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Ask a Chef: Jon Matsubara

 

The direct flight to Honolulu is more than 10 hours long, but on Friday, June 19, chef Jon Matsubara will transport guests there in just one meal. Matsubara, a Jean-Georges and Bouley alum, is bringing the modern flavors of his restaurant Japengo and his home state of Hawaii to the James Beard House. We spoke to him about his current favorite ingredients, biggest culinary inspiration, and his secret reality TV dreams.

 

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What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?

I’m excited about all of them. They are all a collection of past experiences. Every dish has had an impact on my life, and offers a taste of the Hawaiian Islands, using pristine ingredients from our local sources.

 

Who’s been your biggest inspiration?

Dan Barber. He’s an... Read more >

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What We're Reading: June 18, 2015

 

From Fribble to Frosty: the frozen drinks that quench our ice cream thirst. [Bon Appétit

 

New research suggests dark chocolate could replace your afternoon cup of joe. [Food Network

 

Maximize your market haul with these tips. [Food52

 

Dip into the past with a visit to the Moorhead, Minnesota Dairy Queen. [Serious Eats

 ... Read more >

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Expo Milano: NASA, Rick Bayless, Foods of Louisiana, and More

The USA Pavilion at Expo Milano

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art tech and design, and food-themed programming. Here's a sampling of what's happening at the USA Pavilion, which was produced by JBF and the International Culinary Center:

 

Terrace Talks: held on the roof of the pavilion, Terrace Talks hosts speakers and panels on a variety of food topics. Today the series is visited by NASA's Charles F. Bolden Jr., who will discuss the program's Earth observations and ideas for improving life on our planet. 

 

James Beard American Restaurant: modeled after our own James Beard House in New York City, the USA Pavilion–affiliated... Read more >

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20 Inspiring Quotes from Our 7th Chefs Boot Camp for Policy and Change

 

Last week, 15 chefs from around the country met at Glynwood, a nonprofit farm in New York’s Hudson Valley. The occasion? Our seventh JBF Chefs Boot Camp for Policy and Change, a program geared toward building a network of colleagues who all have a common goal: to use their voices to become effective leaders for food-system change. They had a few minutes to marvel at the bucolic setting—and their fellow Boot Campers (yes, that is Rick Bayless!)—before getting down to work. In 36 hours, they’d be heading back to their restaurants armed with tools to become compelling advocates for the issues they’re passionate about, as well as more than a dozen lifelong friends and comrades in the food revolution. Here are some of the most inspiring quotes from the retreat:

 

“Even though this is a competitive business, if there's something we can agree on and we know that... Read more >

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Video: How to Make Crispy Baby Artichokes with Lemon Aïoli

 

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.

 

At the reception for his Beard House dinner, Dallas-based chef David Uygur could barely get these... Read more >

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What We're Reading: June 17, 2015

 

Phish Tofu-ood: Ben & Jerry’s is developing a vegan line of ice creams. [Eater

 

Columbus, Ohio residents are being warned to avoid their tap water due to excessive nitrate run-off from nearby farms. [Mother Jones

 

Food companies are slowly moving away from using the dangerous chemical BPA in their canned goods. [NYT

 

Gelato is gaining ground i... Read more >

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Gluten-Free Desserts That Are Actually Delicious

 

There's no shortage of gluten-free recipes out there, but as anyone who has dabbled in the flourless arts can attest, it can be hard to find a good one. Especially when it comes to desserts. Fortunately, each of the following dishes can stand up to even the most gluten-packed sweet treats. Round out the flour-free finale with port-poached pears, a bowl of berries and cream, or homemade gelato.

 

Ginger Cookies

Rolling the dough in Demerara or turbinado sugar before baking is what gives these spicy, chewy cookies their crisp edges. To make this dish wheat-free, follow the special instructions provided.

 

Lemon Rice Chiffon Cake

This recipe comes from Alice Medrich's Flavor Flours, winner of our 2015 Baking and Dessert Book award. It's made with white rice flour or Thai white rice flour, which is used t... Read more >

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