Recipe: Susan’s Magic Christmas Bar Cookies

Recipe for Susan’s Magic Christmas Bar Cookies


“Ever since my children were little, making these super-easy bar cookies has been part of the Ungaro family holiday tradition," says JBF president Susan Ungaro. Once you try this six-ingredient recipe, which Susan first spotted on the label of a can of Eagle Brand Condensed Milk, you'll be hooked, too.


Get the recipe here.

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What We're Reading: December 18, 2014


Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats


The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats


Mother Jones weighs in on the best food books of 2014. [Mother Jones


An Iron Chef winner is revamping camping fare. [MPBN N... Read more >

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Our Favorite Dishes of 2014


At three meals a day, you’ll rack up 1,095 breakfasts, lunches, and dinners in a year (and if you’re anything like us, that might be just the bare minimum). With such a surfeit of sips and snacks, culling our list was almost like picking a favorite child, but we somehow managed to narrow the field to an elite group. So here’s our collection of 2014 standouts, from north to south, coast to coast, and, of course, from our home base at the Beard House.




Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses


Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses

Tar & Roses, Santa Monica, CA


At Andrew Kirschner’s Tar & Roses, diners gather other ingredient-driven, locally sourced, and ember-roasted fare from the restaurant’s wood-burning oven. Crispy on the outside, rich and juicy on the... Read more >

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What We're Reading: December 17, 2014


Turn your slow cooker into a party punch bowl with these hot cocktails. [Epicurious]


From bánh mì to saison, a look at how food words enter American dictionaries. [Boston Globe]


If you like to load up on the hot sauce, does it make you more of a man? According to a new study, yes it does. [TIME]


The perfect holiday dessert combo: candy cane cookies. [The Kitchn]


When food takes the stage, there's no saying who's real and who's acting. [... Read more >

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Ask the Chefs: What's Your Favorite Holiday Dessert?

crème caramel


It’s no secret that chefs tend to have a sweet tooth. Here, some of our 2014 regional Best Chef award winners share their all-time favorite desserts, and where to get them. From Paris to Boston, we’ve got your cravings covered.




Justin Aprahamian / Sanford, Milwaukee

One of my favorite desserts is the simplest: my grandfather always ate brick cheese and watermelon for dessert. The refreshing, sweet melon and the salty cheese is an enduring taste memory.



Dave Beran / Next, Chicago

It’s a tie. Jordan Kahn did a carrot, yogurt, and violet dessert at Red Medicine in Los Angeles that was incredible. Each bite brought more to life. And last year at Alex Stupak’s Push Project, Lauren Resler made a traditional apple pie. It was one of the most perfect pies I have ever had: flaky crust, delicious, not too sweet, and the filling had great structure. I could eat a slice of it for breakfast every day.

 ... Read more >

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Deadline for 2015 Women in Culinary Leadership Grants Extended

Deadline for 2015 Women in Culinary Leadership Grants Extended


The James Beard Foundation has extended its deadline for its 2015 Women in Culinary Leadership Grant. Applications will now be accepted through January 16, 2015. Women with at least two years of professional hospitality or culinary experience are encouraged to apply for a chance to participate in a six- or twelve-month mentor/grantee program with top industry leaders, including Christina Tosi, Tom Douglas, and Matt and Kate Jennings.


Mentorship programs are available with the following chefs and restaurateurs:


  • Kevin Boehm – Boka Restaurant Group, Chicago (six months; front of house)
  • JBF Award winner Richard Melman and Kevin Brown –

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What We're Reading: December 16, 2014


Break out of your December doldrums with these seasonal vegetables and fruits. [FR


Liquor in the loo? London's newest bar is in an old underground bathroom. [Grub Street


How Chanukah gelt went from currency to chocolate. [NPR]


The Michelin curse: why chefs are saying no thanks to Michelin stars. [The Daily Meal


Are these history's most gluttonous men? [First We Feast... Read more >

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Recipe: Panettone Bread Pudding

Panettone Bread Pudding recipe, courtesy of the James Beard Foundation


Let's admit it: many of us have left a store-bought panettone to languish in the backs of our cupboards during or even beyond the holidays. The same was true for JBF staffer Victoria Jordan Rodriguez and her family. That is, until they found a creative way to put the ubiquitous, candied fruit–studded loaf to good use. In what’s now a beloved holiday tradition, Victoria's panettone is sliced and repurposed into a rich bread pudding. A bourbon-infused crème Anglaise ups the ante for a sumptuous dessert—and you can even call it French toast to feel better about having leftovers for brunch on Christmas morning.


Get the recipe here.

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Awards Watch: Book Submissions Due Today

2015 James Beard Book Award Entries Due December 15


Calling all authors, editors, and other publishing-industry folk: today is the last day to submit entries for the 2015 James Beard Book Awards. Submissions are by due by midnight.


We've received over 400 entries so far. Want to add your work to the mix? You can register and submit entries at Entry guidelines are here. Our Book Awards categories are:


American Cooking

Baking and Dessert


Cooking from a Professional Point of View

Focus on Health

General Cooking


Reference and Scholarship

Single Subject

Vegetarian Focused and Vegetarian

Writing and Literature


2015 Book Award nominees will be ann... Read more >

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What We're Reading: December 15, 2014


This guide to buttercream frosting is truly the icing on the cake. [Serious Eats]


Dig into the winter season's colorful harvest on your salad plate. [NYT]


A new year means new food trends: what’s on tap for 2015. [Forbes]


Willy Wonka would be proud: a New York-based artist recreates savory meals using only candy. [BuzzFeed]


New city laws nationwide attempt to regulate the food truck frenzy. [... Read more >

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