Throwback Thursday: James Beard's Technological Kitchen


Our recent 2015 JBF Food Conference focused on the future of food, from farm to kitchen to table, and beyond. Featuring leading experts in agriculture, gastronomy, design, history, and even a NASA scientist, the panels drew on the lessons of the past while painting visions of the potential of the future. But dreams of tomorrow are hardly a new thing, and technology has been just as much a driver of change in the kitchen as taste.


James Beard himself was known for embracing advances in kitchen technology, helping to develop Green Giant’s “boil-in-bag” vegetable products, Pillsbury’s refrigerated crescent rolls, and writing a cookbook to introduce Americans to the Cuisinart food processor. This TBT, we’re looking back one of our namesake’s endorsements that, well, didn’t have as much staying power. In the age of Pinterest, Epicurious, and our own sizable collection of online rec... Read more >

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What We're Reading: November 5, 2015


This vegan recipe just might make the best chocolate chip cookies out there. [Food52


Crack open a can and watch this animated history of beer in America. [FWF


JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR


A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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Eat This Word: Kombu



WHAT? Japanese food staple. The Internet is filled with websites praising the health benefits of the seaweed kombu (also konbu), known in English as kelp and in Latin as Laminaria. Whether or not kombu is a cure for cancer or has natural cholesterol-lowering abilities, it is certainly one of the foundations of Japanese cooking. To make the stock, dashi, which is at the base of most Japanese cooking, a piece of dried kombu is simmered in water. The kombu is removed and flakes of katsuoboshi (dried and smoked bonito) are added, simmered, and strained out. Kombu is also used to marinate fish. Kombu grows in clear, shallow ocean water, such as that found off the coast of Hokkaido in Japan or Hawaii. It can reach 30 feet, but it’s usually cut to lengths of a few inches for sale. There are, of course, different varieties for different purposes, but all contain an impressive amount of natural monosodium glutamate that accounts for its flavor enhancing and transformational marinating propertie... Read more >

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Recipe: April Bloomfield's Roasted Carrots with Carrot Top Pesto and Burrata


“I’m known for all things porcine, but I really love my vegetables," says JBF Award winner April Bloomfield. "They are so beautiful and versatile.” During her JBF Taste America cooking demo in New Orleans, she proved her claim by whipping up a stunning and delicious dish of roasted carrots with carrot top pesto and burrata. “Always taste your vegetables first,” cautioned Bloomfield. “If they aren’t perfect, use whatever’s in season. This salad would also work really well with lovely roasted beets and beet greens, or sweet fennel with fennel fronds.” Known for her nose-to-tail approach to pork, Bloomfield applies the same principles to vegetables. “I love to use the whole thing, without produ... Read more >

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What We're Reading: November 4, 2015


Zagat has released its annual burger report card: find out which of your favorites earned an A. [Eater]


How one Midwesterner's quest for hash browns in New York City led her to New Jersey.[Saveur]


Winter is coming: defend your stomach with the Game of Scones cookbook. [Washington Post]


Even Guinness is going vegan these days. [MUNCHIES]


You've had a BLT, now let us introduce you to its sweet cousin, the BLP.  [... Read more >

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Eat This Word: Rillettes


WHAT? Coveted crock. "I certainly had never had the happiness of seeing that brown mess spread on slices of bread and butter," recalled Honoré de Balzac of watching his schoolmates eat the savory spread he so desired. A native of Tours, the French literary legend may have belonged to one of the few families that couldn't afford the humble specialty of the region, where the fatty favorite is lovingly referred to as "brown jam." As with other pâtés and terrines, rillettes begin with chopped meat, salted and cooked slowly in fat (the recipe dates back to the 15th century Loire Valley, where it was likely created to use up leftover scraps of pork). The tender morsels are then shredded and stored in ramekins or crocks covered with additional fat. This age-old technique results in a rustic yet deliciously creamy paste that has aromas of garlic, bay leaf, thyme, and wine. Literally translated, rillettes means "plank," which probably refers to its appearance when it is sliced and served cold on crusty br... Read more >

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Video: James Beard's Recipe for Chicken with Tarragon


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.


Known as Poulet à l’Estragon in French, this simple, classic home-style dish was a favorite of James Beard, especially because it featured his favorite herb, tarragon. The French incorporate tarragon into a myriad of dishes and c... Read more >

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Ask a Chef: October Beard House Toques Share the Best Advice They've Ever Received


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 Beard House chefs to share the most memorable and encouraging advice they've ever received—read on to see find out what tokens of truths these chefs hold near and dear.




October 1: Cody and Samantha Carrol... Read more >

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What We're Reading: November 3, 2015


Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52


The power of crunch: how what you taste is influenced by what you hear. [The New Yorker


Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach


Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

 ... Read more >

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'Gram Worthy: Island Creek Oyster with Mexican Gherkins, Buttermilk, and Epazote


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 


Earlier this fall our JBF Greens program hosted an exclusive under-the-stars, farm-to-table collaboration: our Brooklyn Backyard Supper event. Chef John Poiarkoff of the Pines prepared a delicious dinner in the picturesque backyard of his... Read more >

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