Doctor’s Orders: Why the Physicians of Tomorrow Need to be Cooks Today


The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.


Dr. Tim Harlan may be best known as Dr. Gourmet, the on-air wellness expert and author of multiple books on healthy living, but his main vocation is changing the way American doctors approach diet and health. When he’s not writing or seeing patients, Harlan spends his days as executive director of the Goldring Center for Culinary Medicine at the Tulane University School of Medicine, where he shapes the practices of future physicians and teaches them how to cook. We sat down... Read more >

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Farm to Farm


Restaurateurs Hari and Jenneffer Pulapaka Serve Up Their Leftovers to Community Farms


It’s an issue that has swiftly gained more attention: food waste is overflowing in our landfills. We know that from farms to supermarkets and school cafeterias to home kitchens, food is regularly discarded without much thought about where it ends up. 


In restaurants, food waste can be uneaten bread, vegetable scraps, accidentally overcooked fish, a forgotten take-out box, or the uneaten food on a customer’s plate. Even at a small establishment like Cress in Deland, Florida, the sheer volume of trash-bound edibles made owners Hari and Jenneffer Pulapaka start thinking about ways that they could cut down on their share of landfill-clogging leftovers. We spoke with them about the solutions they’ve implemented.


JBF: About two years ago, you started recycling food waste in your restaurant. How did you come... Read more >

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Entertaining Tips from Carla Hall


To help you prep for a stellar Beard Awards viewing party, we tapped the chef, television personality, and host of our 2015 Book, Broadcast & Journalism Awards, Carla Hall, for some sage advice. Below, the former caterer shares her top tips.


Turn Down the Volume


I want background music at a cocktail party, not something that will take over the conversations. The playlist depends on the crowd you’re entertaining, but jazz is always a good place to start.


Make It Ahead


I like to prep and cook as much as I possibly can in advance. I want to enjoy my guests! Plus, as a recovering caterer, I can’t help but think that way. Even the hot... Read more >

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Coming of Age in the 90s


As the Beard Awards turn 25, we look back at how the iconic program made its mark  


Remember the food scene in 1991? Rick Bayless does. “We used to build towers in the 1990s, and they had to be deconstructed before you could eat it,” says Bayless of the era’s most iconic plating trend. “I’ll never forget the first time I went to Alfred Portale’s Gotham, and he built everything really tall.” Back in 1991—the year of the inaugural Beard Awards—there might have been edible towers but there were no gastropubs, no ramen temples, no Nordic hot spots. Restaurant-goers did not share food photos and television had not yet spawned a Food Network. Food & Wine magazine anointed some guy named Tom Colicchio “Best New Chef,” Mario Batali was still a faceless cook at a place called Rocco’s, and David Chang was 14 years old. 


By 1991, the bacchanalia of the eighties, with its overwrought salmon mousse quenelles and rich Alfredo... Read more >

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The World According to Chris Bianco

Chris Bianco


Earlier this month, we published our Q&A with JBF Award winner Chris Bianco. Today our favorite pizzaiolo shares some cooking (and life!) tips.






Using a passport should be your first cooking lesson.


Go out and get inspired. Then come back and use that technique with your local products.




Free yourself from trying to invent something.


I’ve never invented anything and I’ve never met anyone who has. Everyone is deeply inspired by something that came before. If you free yourself from trying to invent something, you become part of that great lineage of burnt tarts.




Consider the source.


Don’t make fresh pasta with flour from the deli that’s been... Read more >

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Chris Bianco Never Runs Out of Gas


To kick off our celebration of artisans around the country, here's an interview with Beard Award winner Chris Bianco, who tells us how his work is powered by his relationships with staff and local producers.




JBF: You’ve mentioned that you wound up in Phoenix because you ran out of gas on your journey from the Bronx to California. What would you be missing out on if you’d ended up somewhere else? 


Chris Bianco: Well, then that would have been the place I was supposed to be. Hopefully I would have connected to it in the way that I’ve connected to Phoenix. That was the reason I ended up staying, because I felt that connection. Somewhere else it would have been for that same feeling. The outcome might have had a slightly different flavor, but I am confident you would have been able to recognize it.


JBF: You’ve said that you’re in the business of relationships. What do you mean by that... Read more >

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The In Crowd at Dessert High

A writer, illustrator, baker, and self-proclaimed "dessert detective," Jessie Oleson Moore is the mind behind the delightful CakeSpy, an award–winning blog dedicated to everything sweet and sugary. For our final post of this month's dessert coverage, we asked Moore to dream up a scene filled with her signature anthropomorphized sweets.


The result? Lunchtime at Desserts High, where dainty macarons rule the school and half-eaten cookies belong to the yearbook club. (Click here for full-sized artwork.)


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Our Favorite Dishes of 2014


At three meals a day, you’ll rack up 1,095 breakfasts, lunches, and dinners in a year (and if you’re anything like us, that might be just the bare minimum). With such a surfeit of sips and snacks, culling our list was almost like picking a favorite child, but we somehow managed to narrow the field to an elite group. So here’s our collection of 2014 standouts, from north to south, coast to coast, and, of course, from our home base at the Beard House.




Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses


Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses

Tar & Roses, Santa Monica, CA


At Andrew Kirschner’s Tar & Roses, diners gather over ingredient-driven, locally sourced, and ember-roasted fare from the restaurant’s wood-burning oven. Crispy on the outside, rich and juicy on the... Read more >

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A Taste of Tomorrow: the 1939 New York World's Fair


In honor of our role in Expo Milano 2015, we’re taking a look back at the history of food at world’s fairs. After her whirl through the 1893 Chicago Exposition, JBF assistant editor Maggie Borden is now taking us back to 1939, when the New York World’s Fair ran for six months in Flushing Meadows-Corona Park, and where a young Mimi Sheraton delighted in new flavors and futuristic sights.


General Motor's Futurama Exhibit at the 1939 World's Fair


Taylor Pork Roll. That’s what acclaimed food, design, and travel writer Mimi Sheraton remembers from the 1939 New York World’s Fair. 


Initially conceived by local businessmen to raise the city (and the nation) out of the depths of the Great Depression, the fair was the first to... Read more >

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Food Rx: Seamus Mullen's Struggles and Triumphs with Food and Health


The 2014 JBF Food Conference, taking place October 27–28 in New York City, will explore the intersection of food and health. Our speakers and panelists will discuss the myriad ways in which food supports personal and public health; fails to deliver on the promise of better health; and both drives and responds to other cultural forces in America today.


In anticipation of this two-day event, we're holding Health Month here on the JBF blog. Below, JBF Award–nominated chef Seamus Mullen shares his own complicated history with food and its impact on his well-being. Mullen will also be co-creating the menu for our 2014 JBF Leadership Awards dinner on October 27... Read more >

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JBF Kitchen Cam