Staff Picks: Jack Rudy Cocktail Co. Small Batch Tonic

 

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we've been featuring their picks all month long. For our final staff pick, see what executive vice president Mitchell Davis has to say about one of his favorite cocktail ingredients.

 

 

“Although I’m not generally looking for an excuse to drink a gin and tonic, such an excuse is exactly what Jack Rudy’s lemongrass-tinged tonic concentrate provides. Its handsome, neoclassical bottle beckons from the fridge, saying, ‘Not only will I be delicious, but also I’ll bring that old- fashioned malaria cure into today’s modern mixology milieu."

 

 

 

Purchase at ... Read more >

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What We're Reading: February 26, 2015

 

Is bone broth the new kale? [Eater

 

The chemistry behind the perfect cup of tea. [NPR

 

Forget what you know about Lime-A-Ritas: bespoke bottled cocktails are on the rise. [NYT

 

You're guaranteed to see these people strolling down the aisles of Whole Foods. [Thrillist

 

There's no need to stock your kitchen with ten different oils when you only need three to cook. [... Read more >

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Video: Make Hugh Acheson's Shaved Brussels Sprout Salad

shaved brussels sprout salad

 

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.

 

In this week's video, senior editor Elena North-Kelly demonstrates how to prepare Top Chef guest judge and JBF Award winner Hugh Acheson's hearty and delicious shaved... Read more >

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Staff Picks: Elizabethan Pantry Apple Curd with Cinnamon

 

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. Today we spotlight Elizabethan Pantry's Apple Curd with Cinnamon, which has found a fan in JBF assistant editor Maggie Borden

 

“The Truffle Cafe at Pike Place Market offers a wide variety of oils, jams, mustards, and more, but my favorite product is the Apple Curd with Cinnamon, made by Elizabethan Pantry. The company exclusively puts out products popular during the reign of Queen Elizabeth I, but I’m hoping this curd makes a cultural comeback. It’s perfect on toast and scones, it’s rich and spreadable with a crisp apple flavor, and it adds a little historical flair to your everyday breakfast. It would also be delicious mixed in with fresh fruit for a crisp or pie!”

 

 

Elizabethan Pantry's products ca... Read more >

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What We're Reading: February 25, 2015

 

Could introducing infants to peanut butter actually prevent them from developing allergies? [Atlantic

 

Frozen weather means frozen vegetables: learn how to get the best flavor out of the freezer aisle. [Food52

 

The latest cocktail trend of specialty glassware suggests bars hope their customers will judge a book by its cover. [Punch

 

New research reveals that our oceans are becoming more acidic, endangering shellfish populations worldwide. [NPR

 

Unsure of what to do with all th... Read more >

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The World According to Chris Bianco

Chris Bianco

 

Earlier this month, we published our Q&A with JBF Award winner Chris Bianco. Today our favorite pizzaiolo shares some cooking (and life!) tips.

 

 

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Using a passport should be your first cooking lesson.

 

Go out and get inspired. Then come back and use that technique with your local products.

 

 

 

Free yourself from trying to invent something.

 

I’ve never invented anything and I’ve never met anyone who has. Everyone is deeply inspired by something that came before. If you free yourself from trying to invent something, you become part of that great lineage of burnt tarts.

 

 

 

Consider the source.

 

Don’t make fresh pasta with flour from the deli that’s been o... Read more >

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Staff Picks: BLiS Barrel-Aged Fish Sauce

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. Below, senior editor Anna Mowry tells us about her essential fish sauce.

 

“If you made a Venn diagram that overlapped sweet, salty, and umami, this bottle would sit right in the middle of it. BLiS, a Michigan-based gourmet purveyor, ages Vietnam’s Red Boat 40ºN Fish Sauce in charred barrels for seven months, which produces a beautifully rich and smoky condiment that’s unlike any other fish sauce out there. Try it in your favorite Thai or Vietnamese recipes, drizzle it on grilled meats and fish, or, if you’re like me, just savor a spoonful straight out of the bottle.”

 

 

Purchase at blisgourmet.com... Read more >

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What We're Reading: February 24, 2015

 

Expand your cheese horizons with these go-tos from the Serious Eats team. [Serious Eats

 

Thin Mint sourcing scrutiny: despite the Girl Scouts of America's protestations, their cookies are not the same across the country. [Eater

 

Do you need to use oil when roasting vegetables? [The Kitchn

 

A new study suggests that upping your fiber intake could be nearly as effective as traditional dieting. [Atlantic

 

How old is that flour in your cupboard? A list of pantry staples that expire faster than you think the... Read more >

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Expo Milano: Join the American Chef Rally in July

The future USA Pavilion at Expo Milano

 

Calling all chefs: are you interested in participating in the USA Pavilion at Expo Milano 2015, the largest global gathering about food in history? The pavilion's theme is American Food 2.0, and since chefs have had a large part in shaping the evolution of food in America, we're giving them a special place in the festivities.

 

If you're a chef who would like to join us for this once-in-a-lifetime occasion, be sure to mark your calendars for the American Chef Rally at the USA Pavilion at Expo Milano on July 21, 2015. We're inviting chefs from across the country to meet us in Milan for a special day to celebrate their role in influencing American cuisine. We're in the process of creating some exclusive programming just for these attendees, such as private USA Pavilion tours and field trips to Milan-based artisans and producers.

 

Want to attend? Please complete... Read more >

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Giveaway: Win Two Tickets to Sunday Supper at Chelsea Market

The James Beard Foundation's Sunday Supper at Chelsea Market

 

The sixth annual Sunday Supper at Chelsea Market, one of our favorite events of the year, is on for Sunday, March 22, in New York City! Our fantastic chef lineup, which includes a number of 2015 semifinalists, will be taking over this historic market's concourse and preparing an epic family-style meal. What's more, we're giving away two tickets! Here's how you can enter to win them:

 

1. Make sure you’re following @beardfoundation on Twitter if you’re not already.

 

2. Tweet the bolded text from your Twitter account: I'm tweeting for a chance to go to the @beardfoundation Sunday Supper @ChelseaMarketNY! http://bit.ly/1DdQmNa #JBFSundaySupper (Make sure to include the hashtag!)

 

-or-

 

Simply retweet... Read more >

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