What We're Reading: September 10, 2015


New Yorkers are in shock: Murray’s is putting aside their morals and toasting your bagel. [Food & Wine]


POTUS in the wild: Bear Grylls treats our commander-in-chief to a half-eaten Alaskan salmon lunch. [FWF]


JBF Award winner Brooks Headley is translating his vegetarian fast food prowess to the page with The Superiority Burger Cookbook. [Grub Street]


This isn’t your bubbe’s Rosh Hashanah menu: start the new year off with a modern twist. [... Read more >

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Expo Milano: Food Television, Anne Quatrano, and More

USA Pavilion at Expo Milano


Now that Europeans have returned from their August travels, Expo Milano, the first-ever food-focused world's fair that's now open in Milan, is back in full swing until the end of October. Here's a sampling of what's happening at the USA Pavilion, which was produced by JBF and the International Culinary Center:


Terrace Talks, a series of panels and presentations held on the roof of the Pavilion, returns with a discussion of NASA and the space program's often unseen benefits to food systems and life on Earth. A talk on ... Read more >

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Hit Me with Your Best Choc: JBF Award Winner Emily Luchetti's Chocolate Layer Cake

"You can have your molten lava cake; you can have your chocolate soufflé; just give me a classic, really, really delicious, moist, loaded-with-frosting chocolate layer cake, and that's all I need." Coming from a pastry guru like JBF Award winner Emily Luchetti, that's saying something. In her lauded career, Luchetti has worked at some of the most glitzy San Francisco restaurants (Farallon, Waterbar)—and she's now the chief pastry officer at the uber-popular Marlowe, ... Read more >

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What We're Reading: September 9, 2015


Bone up on your chicken wing anatomy. [The Kitchn


A new report reveals the scope of food industry-funded scientific research. [NYT


Flout convention with this controversial method of storing greens. [Food52


A glass of warm banana–cocoa chia milk to help you count some sheep. [Food Network


The key to preventing peanut allergies? Give your kids peanuts. [... Read more >

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Ask the Chefs: Brennan's Team on New Orleans Cuisine


Ten years after Hurricane Katrina struck New Orleans, we are honored to celebrate the city’s resilience with the fabled Brennan family at an exclusive dinner later this month at the Beard House. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his team of world-class chefs will bring their crave-worthy combination of historic opulence and modern techniques up North to the Big Apple. As our excitement builds for their Creole cooking, we spoke to the chefs about their inspiration behind this dinner, their guilty-pleasure foods (think sweets), and their top places to chow down in the Crescent City. 


Slade Rushing, Brennan's 
Austin Kirzner, Red Fish Grill
St... Read more >

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Video: James Beard's Chicken with 40 Cloves of Garlic


The smell of garlic roasting slowly in the oven is a pretty tough scent to beat, especially when it's married with celery, dry vermouth, and hearty herbs. In James Beard's own recipe for chicken with 40 cloves of garlic, pantry staples come together to create an intensely comforting and deeply flavored one-pot meal. Although the quantity of garlic called for in this Provençal dish may seem large, the sharp garlic flavor softens as it cooks down, and its sweeter, more delicate side shines through. Watch the step-by-step video below, as editorial director Alison Tozzi Liu demonstrates how to prepare this aromatic and delightful dish at home.



For more step-by-step video recipes, ... Read more >

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What We're Reading: September 8, 2015


Combine two of your guilty pleasures with these pickled French fries. [Bon Appétit


There’s a new-old sandwich cookie on the market: Hydrox has made its return. [Grub Street


New reports reveal the American Egg Board has been waging a multi-year campaign to discredit Hampton Creek. [ABC


A growing contingent of farmers are planting wheat and attempting to revive America’s local grain supplies. [Edible Manhattan]... Read more >

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Happy Hour: Wine Wisdom from Blackberry Farm's Andy Chabot


Nestled at the foot of the Great Smoky Mountains, Blackberry Farm is an American culinary mecca: an on-site creamery, bakery, and butcher supply the Barn's kitchen with cheese, bread, and meat; heirloom seedlings are carefully tended in the extensive gardens; and foragers harvest wild muscadine grapes and huckleberries from deep in the Tennessee woods. Add a James Beard Award to the bucolic bounty: in 2014 the dining destination also took home the national honor for Outstanding Wine Program. The 160,000-bottle collection is more than a decade in the making and includes older vintages and coveted verticals from some of the world's greatest wine estates, such as the Rhône Valley's famed Château Rayas... Read more >

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Share Your Last Tastes of Summer and Win Dinner at the Beard House


As the bittersweet end to our glorious summer days closes in on us, we thought we'd kick off the holiday weekend by savoring the last delicious bites of the season. Share your final tastes of summer with us between now and the autumn equinox​ (September 23), and you could win dinner for two at the Beard House! Here's how:

1. Follow @beardfoundation on Instagram
2. Post a photo of your favorite end-of-summer dish a... Read more >

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On the Menu: Week of September 7


Here’s what’s coming up at the James Beard House and around the country:


Wednesday, September 9, 7:00 P.M.

Best of Brennan’s 

Ten years after Hurricane Katrina struck New Orleans, we are honored to celebrate the city’s resilience with the fabled Brennan family. With a menu devoted to the renowned seafood of the South, host Ralph Brennan and his group of world-class chefs will bring their historic opulence and modern techniques up North to the Beard House.


Thursday, September 10, 7:00 P.M.

Cambridge Cookout

When it comes to New England cuisine, lobster rolls and clam chowder may get all the attention, but the region’s coastline offers far more for those willing to dig. For this... Read more >

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JBF Kitchen Cam