What We're Reading: April 29, 2015

 

Why your brain wants those Oreos: a new study reveals that sugar is a neurological stress reliever. [MUNCHIES

 

You, too, can compost with this starter guide. [Food52

 

Has the word “natural” become totally meaningless? [NYT

 

Tyson Foods has vowed to stop feeding its chickens antibiotics that are used in human medicine. [... Read more >

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Overheard at the 2015 JBF Book, Broadcast & Journalism Awards

 

The winners of last weekend's 2015 Book, Broadcast & Journalism Awards were as eloquent in their acceptance speeches as they were in their winning bodies of work. We couldn’t help but note some of the most inspiring, hilarious, and quotable lines of the night to share, below. 

 

“Is that Rick Bayless right there? That’s the coolest thing ever.”

— Keith Schroeder, Focus on Health Book Award winner for Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing​

 

“Anyone can butcher—which also sounds like the sequel to Ratatouille.”

— Adam Danforth, Reference and Scholarship Book Award winner for Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

 

“I hope this book can inspire people to tread more lightly and compost.”

— Amy Chaplin, Vegetable Focused and Vegetarian Book Award winner... Read more >

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Interview with Stuart Brioza of the Progress, Nominated for Best New Restaurant

 

San Francisco power duo Stuart Brioza and Nicole Krasinski are no stranger to the James Beard Awards: in 2013, the pair took home our Best New Restaurant medallion for State Bird Provisions, and now, just two years later, they’re nominated in the same category for their newest concept, the Progress, located just next door. Read on for Stuart Brioza's insights on the restaurant's unique shared-plates format, its organic environs, and where he plans to chow down in Chicago.

 

JBF: We’ve been asking all of the chefs behind our Best New Restaurant nominees to tell us the stories behind the restaurants’ names. Can you share yours?

 

Stuart Brioza: ​The Progress was actually the name of the theater that our restaurant’s building was originally built as in 1911.

 ... Read more >

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Recipes for Your LIVE Beard Awards Viewing Party​

 

The culinary industry's biggest night goes down this weekend, so start planning a gathering with your food-loving friends for a screening of the James Beard Awards! On Monday, May 4, the 2015 ceremony will be streamed live from Lyric Opera of Chicago, where your favorite food world stars and hometown heroes will take the stage to claim their silver medallions. No viewing party would be complete without a selection of decadent and crowd-pleasing canapés, so whip up these elegant bites from past Beard Award winners, and you’ll be voted Outstanding Chef in your own circle. 

 

Easiest Chicken Liver Mousse

 

Every party spread needs a luxe, spreadable treat. This one comes from Jamie Bissonnette, our 2014 Best Chef: Northeast and co-owner... Read more >

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What We're Reading: April 28, 2015

 

Sorry, Harlem: chicken and waffles is actually a German invention. [FWF

 

Toss out the tortillas and give the tortas a try. [Serious Eats

 

Chipotle has vowed to stop serving G.M.O. products. [NYT

 

Is your Vitamix or Blendtec really worth its hefty price tag? [... Read more >

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Video: How to Make Truffled Popcorn

 

We're excited to announce our partnership 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 share 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.

 

The culinary industry's biggest night is just around the corner, so start planning a gathering with your food-loving friends for a screening of the James Bear... Read more >

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Interview with April Bloomfield of the Spotted Pig, Nominated for Outstanding Restaurant

April Bloomfield

 

For ten years, the Spotted Pig has assuredly upheld an egalitarian ethos while also basking in enviable cultural cachet—no easy feat in one of the world’s most fickle and fastidious dining cities. Now that the restaurant has earned its first Outstanding Restaurant nomination, we discussed the Pig's enduring appeal, its under-the-radar best dishes, and more with executive chef April Bloomfield.

 

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JBF: Congrats on your nomination! All of our Outstanding Restaurant nominees have been operating for at least ten years. We’d love to hear your thoughts on why the Pig has been successful for an entire decade, and why New Yorkers continue to love to dine there.

 

AB: Thank you so much! We are thrilled to be nominated. It is such an honor to be recognized for this restaurant that means so much to me. I think people like the Pig because it offers a welcoming, comfy space where you can get delicious, consistent f... Read more >

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Eat This Word: Pea Shoots

 

WHAT? Trendy tendrils. Long used in Chinese cooking, pea shoots are just beginning to find popularity on menus in this country. The pretty green tendrils, actually the leaves and shoots of the young pea plant, are a spring delicacy in China. Pea shoots, called dau miu in their native land, may be grown from a variety of pea plants but are traditionally culled from immature snow peas. Pea shoots are sweet, tender, and have a strong pea taste. You cook them as you might any green—very quickly in hot oil with, perhaps, salt, garlic, and a splash of sherry or rice wine.

 

WHERE? Beltane in the Berkshires 

 

WHEN? April 28, 2015

 

HOW? Housemade High Lawn Farm Ricotta Gnocchi... Read more >

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Coming of Age in the 90s

 

As the Beard Awards turn 25, we look back at how the iconic program made its mark  

 

Remember the food scene in 1991? Rick Bayless does. “We used to build towers in the 1990s, and they had to be deconstructed before you could eat it,” says Bayless of the era’s most iconic plating trend. “I’ll never forget the first time I went to Alfred Portale’s Gotham, and he built everything really tall.” Back in 1991—the year of the inaugural Beard Awards—there might have been edible towers but there were no gastropubs, no ramen temples, no Nordic hot spots. Restaurant-goers did not share food photos and television had not yet spawned a Food Network. Food & Wine magazine anointed some guy named Tom Colicchio “Best New Chef,” Mario Batali was still a faceless cook at a place called Rocco’s, and David Chang was 14 years old. 

 

By 1991, the bacchanalia of the eighties, with its overwrought salmon mousse quenelles and rich Alfredo sauc... Read more >

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What We're Reading: April 27, 2015

 

Bad news for those of us who enjoy eating our feelings: sugar and stress are related. [NYT

 

Texas ranchers strive for the perfect rib-eye. [NPR

 

We're crazy about ramps: learn best ways to cook them. [Huff Po

 

Making ceviche doesn't have to be reserved for the professionals. [Bon Appétit

 

Famous chefs have an important message for seafood consumers: eat the little fish. [... Read more >

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