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 >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

Sustainability Matters: September 4, 2015


Dock to Dish launches a new sustainable seafood program that connects chefs with local fisherman. [NPR]


Climate change and a drastic loss of bee habitats will take a toll on your produce aisle. [Grist]


In the spirit of sustainability, a Massachusetts woman rents plots of her own farmland to new immigrants. [Boston Globe]


Use cold frames to extend your growing season. [... Read more >

Comments (0)

Video: Kale Caesar Salad with Crispy Bacon and White Anchovies


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.


Here at the Beard House, we're huge fans of the beloved restaurant workhorse, the Caesar salad. Yet more often than not, we find ourselves faced with a wan version of the fl... Read more >

Comments (0)

In Memoriam: Gerry Hayden


We are deeply saddened by the passing of acclaimed chef and restaurateur Gerry Hayden yesterday at the age of 50. “Chef Gerry Hayden had a profound influence on our culinary community both as a leader in the farm-to-table movement and as a man whose battle with ALS inspired everyone who saw him continue to do what he and his wife Claudia loved—to create a delicious and noteworthy restaurant,” said James Beard Foundation president Susan Ungaro. “We are proud to have had him as a friend and supporter of our mission.” Hayden cooked several times at the Beard House and at our annual Chefs & Champagne event, and was a four-time James Beard Award nominee for Best Chef: Northeast. Since 2006, Hayden has been running the lauded North Fork Table & Inn in Southold, New York, with his wife, Claudia Fleming. He will be sorely missed, and our thoughts are with his family... Read more >

Comments (0)


JBF Kitchen Cam