It’s about thyme: Lebanese mixologists infuse their beer and cocktails with fresh herbs. [NPR]
Could pre-gaming with pear juice prevent a hangover nightmare? [MUNCHIES]
“What’s up, Doc?” Celebrate your favorite cartoon bunny’s birthday with recipes chock-full of beta-carotene. [Food & Wine]
Not so fresh anymore: Chipotle has dethroned Subway as the "healthy" fast-food chain of choice. [... Read more >
On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art tech and design, and food-themed programming. Here's a sampling of what's happening now at the USA Pavilion, which was produced by JBF and the International Culinary Center:
Terrace Talks: held on the roof of the pavilion, Terrace Talks hosts speakers and panels on a variety of food topics. NASA scientist Gerald Bawden will drop by this weekend to discuss how the program measures water resources from space. Next week the UN's Sharon Ketchum will discuss how low-cost stoves can improve quality of life in the developing world.
James Beard American Restaurant: modeled after our own James Beard House in New York City, the USA Pavilion–affiliated... Read more >
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.
Clafouti, a classic French dessert from the Limousin region, is traditionally made with sour cherries, but this version becomes all-American with the addition of blueberries. A... Read more >
Not so familiar French toast: restaurants are redefining a brunch classic. [Bon Appétit]
The items on your grocery list you really should be shopping around for. [The Kitchn]
Expand your ancient grains portfolio and get to know sorghum. [Food52]
Downward-facing drafts: Lululemon has released its own craft beer. [CBC]
Drought-stricken almond far... Read more >
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.
At last weekend's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall with flowing Cham... Read more >
Anyone who has walked down the dairy aisle recently has witnessed yogurt's ascendance. What was once a paltry selection of a few fruit flavors plus some nonfat options has morphed into a well-marketed superfood. "It's very much on the radar in a way it wasn't ten years ago," says Cheryl Sternman Rule, author of Yogurt Culture. "Yogurt has taken over the dairy case."
And for good reason. Yogurt is a staple of myriad world cuisines—Greek, Indian, Pakistani, Turkish—and it's extremely healthy in ways both well-established (as a source of protein and calcium) and still emerging (as a source of healthy bacteria in our microbiomes). It's also delicious, particularly in summer, when its cool, creamy tang is... Read more >
Go Italian by way of the Mason-Dixon line with this recipe for cornbread panzanella. [Food52]
Kombucha may be the darling of the probiotic food scene, but it can be a dangerous choice for recovering addicts. [MUNCHIES]
If you’re not cooking fish whole, you’re missing out. [NYT]
From salads to pancakes to pasta and more, sweet summer corn can brighten up any dish. [Serious Eats]
Four questions to help you buy better coffee. [... Read more >
Earlier this month, we welcomed journalist and author Elizabeth Bard to the Beard House to discuss her newest work, Picnic in Provence: A Memoir with Recipes, for the most recent installment of our Beard on Books series. Bard traveled to New York from the beautiful village of Céret, deep in the heart of southern France, to share her enchanting real-life fairy tale. Bard’s first book, the New York Times bestseller Lunch in Paris: A Love Story with Recipes, details her journey to love, marriage, and a dream life in Paris. Picnic in Provence picks up with a happily-married and pregnant Bard, whose life turns upside-down once more when a spontaneous trip to Provence takes her to places she never thought possible. Bard shared intimate moments from her life with great detail, captivating the audience with every word.
Here are some of our favorite moments from her reading:
... Read more >
One of New Jersey’s most storied restaurants, the Ryland Inn beckons epicureans with its historic and luxurious environs, lauded wine collection, and top-notch fare crafted by chef Craig Polignano—and at his recent Beard House dinner, the seasoned chef did not disappoint. With dishes like this stunning local fluke with watermelon radishes, black sesame purée, avocado, and Persian lime, all finished off with garden flowers from Ryland Inn's own grounds, Polignano proved why this Garden State property is a perennial dining destination.
View this event's menu and details ... Read more >
Think short ribs are just for braising? Throw them on the barbecue and switch up your grilling game. [The Kitchn]
The ultimate New England beer: a Massachusetts brewing company has created a lobster-infused beer. [FWF]
With eggs in short supply, bakers are scrambling for high-tech alternatives that hit all three musts of flavor, protein, and emulsification. [NPR]
The new app Tender, the Tinder for food, aims to play matchmaker between users... Read more >