What We're Reading: June 10, 2014

Chinese takeout

 

Far more than beef and broccoli: niche food-delivery services are on the rise in NYC. [NY Daily News]

 

In a time of drought, logistics and the law prevent water from flowing to California’s needier areas. [NPR]

 

When it comes to sugar and nutritional value, the differences between fruit juice and soda are few. [NPR]

 

... Read more >

Comments (0)

Eat This Word: Marcona Almonds



WHAT? Prized around the world, Marcona almonds are round, flat, and tan, and the trees on which they grow require tender, loving care. Marconas, which come from Spain, are typically eaten peeled, fried in olive oil, and salted. Spanish cuisine may have more uses for almonds than any other cuisine in the world. Although we once read that almonds "exert a relaxing effect and enhance intellectual activity," we suspect the real reason the Spanish eat so many of them is simpler—taste these. It's no wonder they have been called the "queen of almonds."

 

WHERE? Bay Area Brasserie

 

WHEN? June 20, 2014

 

HOW? Crispy Quail Quarters with Fig–Balsamic Sauce, Marcona Almonds, and Piment d’Espelette

Comments (0)

What We're Reading: June 9, 2014

Camel

 

Forget kale: camel’s milk might be the next superfood. [Citizen Times

 

San Francisco's gourmet toast trend is taking the nation by storm. [Market Watch

 

Which is better for you, honey or sugar? [Huffington Post

 

Suggesting links to deforestation, a new report reveals the potential dark side of doughnuts. [NPR]  

 

Farmed fish might be able to feed the world, but will it destroy the environment? [... Read more >

Comments (0)

Rhubarb Desserts

 

We love rhubarb for the energizing tartness it brings to sweets. Here are a few recipes to try while these springtime stalks are still in season.

 

Port-Poached Rhubarb with Ricotta and Walnut Crumble

Homemade ricotta transforms this exceptionally simple dish, but high-quality, store-bought ricotta will work in a pinch.

 

Strawberry and Rhubarb Crunch

No time to bake a pie? This crunch delivers the same tart, jammy flavor in less than half an hour.

 

Greek Yogurt Mousse with Poached and Candied Rhubarb

Candied rhubarb: it's our newest obsession. Tart, sweet, and so hard to stop eating. For a simpler version of this dish, pair the ca... Read more >

Comments (0)

Interview with 2014 JBF Award Winner Barbara Lynch

Interview with 2014 JBF Award Winner Barbara Lynch by Anna Mowry

 

The winner of this year’s Outstanding Restaurateur award, Barbara Lynch has forged one of the country’s most acclaimed restaurant groups, Barbara Lynch Gruppo, which includes fine dining and casual concepts, a butcher shop, and a demonstration kitchen. The Boston native also runs a nonprofit, the Barbara Lynch Foundation, and has cultivated young chef talent like Kristin Kish and Colin Lynch (no relation).

 

Now that the JBFA dust has settled, we got in touch with Lynch to talk about her empire’s coming attractions, the cookbook that clicked her cooking philosophy into place, and where she ate during Beard Awards weekend.

 

--

 

JBF: Two months ago the New York Times ... Read more >

Comments (0)

Sustainability Matters: June 6, 2014

 

States struggle with inadequate infrastructure to reach their goals of recycling food waste. [WSJ]

 

NYC revives the fight for a soda size cap, and this time it’s going all the way to the State Supreme Court. [Bloomberg]

 

Moms Across America takes on Monsanto over the potential dangers of Roundup. [Reuters]

 

Donkey milk production is on the... Read more >

Comments (0)

On the Menu: Week of June 8

Wine Glasses

 

Here's what's on the Beard House calendar for next week: 

 

Sunday, June 8, 5:30 P.M 
Friends of James Beard Benefit Dinner: Washington, D.C 
For reservations or more information, please contact Evelyn Hawkins at ehawkins@edens.com or 301.347.3491.

 

Monday, June 9, 6:00 P.M 
Friend of James Beard Benefit Dinner: Bend, OR
Host Chef Joe Kim
5 Fusion and Sushi Bar, Bend, OR
For reservations, please call 541.323.2328.

 

Monday, June 9, 7:00 P.M 
Louisiana Heirloom 
Louisiana transplant Molly McCook of Ellerbe Fine Foods has earned national acclaim (including a spot on Bon Appétit’s list of 10 Best New Restaurants) for her gracious farmhouse cooking. At this dinner McCook will pay homa... Read more >

Comments (0)

What We're Reading: June 5, 2014

Ice Cream

 

Eating food off the floor might actually make you healthier. [Daily Mail UK

 

The Starbucks Frappuccino truck hits the streets of Los Angeles. [LAT

 

The unusual story behind New York's iconic cookie. [Eater

 

Lower ABV wines make a splash on the summer beverage scene. [NPR]

 

Is “chemical cuisine” the next step in modern gastronomy? [... Read more >

Comments (0)

Simple Spring Starters

 

Kick off your next dinner party with these easy, seasonal dishes from Beard House featured chefs. 

 

Salmon Tartare with Fried Quail Egg 

This stunning hors d'oeuvre is the perfect way to welcome spring. Use the freshest fish available and assemble as close to serving time as possible. 

 

Bruschetta with Jamón Serrano, Fennel, Olives, and Pecorino Romano 

Chef Shaun Doty transforms this cocktail party staple by topping bruschetta with lemony shaved fennel, olive tapenade, and thin slices of jamón Serr... Read more >

Comments (0)

What We're Reading: June 4, 2014

Fish

 

A new study indicates the world could run out of fish by 2050. [Washington Post

 

Inspired by a Michael Jackson classic, the Bottle Boys give empties a second life. [LAT

 

A look at the long legacy of African Americans in the White House kitchen. [Washington Post

 

New research shows chocolate might save the world. [NPR

 

7-Eleven unveils new Lebron James-inspired Slurpee. [... Read more >

Comments (0)

Pages