Ask a Chef: November Beard House Toques Share Their Guilty-Pleasure Foods


As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.


We asked our November guest chefs to spill their favorite guilty-pleasure foods. Not surprisingly, grilled cheese, burgers, tacos, and ramen (amongst other hearty fare) made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.


November 2: Michael Langdon, Glenmaura National Golf Club, Moosic, PA

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What We're Reading: October 15, 2014


Murray's Cheese reveals the secrets to making the best grilled cheese. [FWF]


Tips and tricks on how to properly read a restaurant menu. [The Daily Meal]


An international breakfast tour through photographs of kids' meals. [NYT]


Celebrate the fall with a guide on how to prepare butternut squash. [Serious Eats]


Can’t-miss travel destinations for chocoholics. [... Read more >

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