What We're Eating

Pizzas at Pizzeria Bianco in Phoenix

 

When our editors aren't thinking about food, writing about food, or researching food, they're eating it. This month's installment of "What We're Eating" includes some superlative pizza in Arizona, a surprising salad in Minneapolis, and some great dishes here on our home turf in New York City.

 

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Eye Candy: Chefs Boot Camp for Policy and Change

 

The James Beard Foundation's Chefs Boot Camp for Policy and Change

 

 

Recipe: Sticky Date Pudding with Mascarpone

 

Sticky Date Pudding with Mascarpone, adapted by the James Beard Foundation

 

 

Throwback Thursday: Richard Blais at Taste America Chicago

Richard Blais at James Beard Foundation's® Taste America in 2013

 

For today's Throwback Thursday, here's a snapshot of our cooking demos at last year's Taste America Chicago, where Richard Blais showed us how he makes a margarita. Naturally, his technique involves a hulking tank of liquid nitrogen.

 

Our Favorite Beard House Dishes in August

Evan Rich

 

 

Summer's bright flavors were in ample supply at the Beard House last month. Below, our editors' top dishes from August's visiting chefs:

 

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