Sustainability Matters: July 31, 2015


Crisis in the culinary world: extreme heat, fruit flies, and bacteria threaten our olive oil supply. [NY Daily News]


You can say goodbye to complimentary glasses of water in California restaurants. [Grist]


Trips to the farmers' market will be stress-free thanks to GrowNYC Greenmarket’s new app. [MF]

Boston supports sustainability with a new permanent, year-round, local food market. [Boston]... Read more >

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Sweet Corn Budino with Blueberries and Cornmeal Shortbread, adpated by the James Beard Foundation


There's a lot of corn out there, folks, and only five weeks to go until Labor Day. (How did that happen?) Go ahead and save some cobs for the grill, but we urge you to think beyond savory, too. This lovely budino from JBF Award–winning pastry chef Karen DeMasco is an excellent vehicle for corn's natural sugars. For a simplified version of the dessert, omit the cookies and compote and scatter your puddings with fresh blueberries. 


Get the recipe here.

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Throwback Thursday: Julia Child and James Beard


For this TBT, we're honoring one of the greatest culinary friendships of all time: the dynamic duo of Julia Child and James Beard. The video above, produced in 1994, features an exclusive interview with Child, as she speaks fondly about her friendship with “Jim,” his tremendous influence on the culinary world, and the creation of the James Beard Foundation. The pair met in 1961, around the time of the publication of Child's first cookbook, Mastering the Art of French Cooking. Her admiration for Beard was transparent: “People just adored him. He was so jolly, so nice, and so generous.” After working with many French chefs, Child saw him as a breath of fresh air, and viewed him as the focal point of American gastronomy: “He was so open, he had such a general love of food, and I think he encouraged everybody.” She believed it was Beard who truly made the culinary profession a respectable one.


After Beard's passing, it was Child who pushed they keep his house and start a foundation. She felt strongly that there... Read more >

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What We're Reading: July 30, 2015


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 >

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Expo Milano: Edward Lee, Low-Cost Stoves, and More

The USA Pavilion at Expo Milano


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 >

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Video: How to Make James Beard's Blueberry Clafoutis


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 >

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What We're Reading: July 29, 2015


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 >

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'Gram Worthy: Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar


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 >

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Top 5 Things to Make with Yogurt in the Summer


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 >

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What We're Reading: July 28, 2015


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 >

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