Cozy Fall Brunch Recipes


Welcome the cooler weather with this rustic, autumn-inspired brunch menu:


Chicken and Bacon Hash

Top this flavorful hash from JBF Award winner Donald Link with fried, soft-scrambled, or poached eggs.


Kabocha Squash Frittelle

These pancake-like fritters can also be made with sugar pumpkin (the variety commonly used to make pumpkin pies). Just increase the roasting time to 40 to 50 minutes.


Apron String Biscuits and Red-Eye Gravy with Ham

A cup of strong coffee adds a jolt of flavor to red-eye gravy with crispy ham and tender buttermilk biscuits.    

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Happy Hour: Bobby Flay’s Vanilla Bean–Bourbon Milkshake


Milkshakes may bring all the boys to the yard, but you really just need one: Bobby Flay. The JBF Award–winning chef, restaurateur, and cookbook author offers a wide variety of the childhood favorite at his Bobby’s Burger Palace locations across the country and has devoted an entire chapter of his cookbook Bobby Flay’s Burgers, Fries, and Shakes to the nostalgic treat. Here, we've got his recipe for a boozy classic.



Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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What We're Reading: June 16, 2014


The CDC released a list of the healthiest fruits and vegetables, and their number one might surprise you. [Food Republic


A cure for gout just might hold the key to ending the lime shortage. [The Wire]  


A new petition for brewers to disclose their ingredients and methods is causing a stir. [ABC

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Recipe: Cornelius Gallagher's Hazelnut–Vanilla Gelato

Recipe for hazelnut–vanilla gelato Laced with toasty vanilla seeds, fragrant hazelnuts, and luscious Nutella, this gelato is the perfect wintertime treat. Get the recipe here.

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September's Best Recipes

A recipe for Gnocchi with Rabbit and Golden Ale Ragoût from the James Beard Foundation

While parting with summer is never easy, milder days mean that we can comfortably cook in our kitchens again. What better way to cope? It also means we've been busier than ever testing recipes from Beard House guest chefs. Here's the best of the September crop: Gnocchi with Rabbit and Golden Ale Ragoût Comforting and scrumptious, meals like this make us hungry for fall. Grilled Loup de Mer with Braised Fennel We love the light, Mediterranean character of this simple seafood dish

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