Sustainability Matters: October 2, 2015


A new study suggests that drinking milk won’t save you from bone fractures. [MUNCHIES


Facing consumer backlash, Whole Foods has promised to stop selling foods produced through prison labor. [NPR


Federal agencies met this week to discuss means of collecting better data on the impact of antibiotic use on livestock. [Food Safety News


Researchers have found that the key to getting kids to eat more vegetables may lie in what else is on the plate. [... Read more >

Comments (0)

What We're Reading: October 1, 2015



Impress your friends with these homemade biscuits (just don’t tell them there are only two ingredients). [Serious Eats


A different type of dry-cleaning: the key to crispy mushrooms is avoiding water. [Bon Appétit 


Cooking in a scale-less kitchen? Here are some basic comparisons to help you guesstimate the weights of your ingredients. [Food52


A look at how Indian immigrants reshaped Trinidad’s cuisine. [... Read more >

Comments (0)

Beard House Highlight: Braised Short Rib and Bone Marrow with Ratatouille, Mascarpone Polenta, and Hunter’s Sauce

Photo by Phil Gross


Braised Short Rib and Bone Marrow with Ratatouille, Griddled Mascarpone Polenta, and Hunter’s Sauce / New Appalachian


The dog days of summer may seem like an odd time for braised short ribs and bone marrow, but in the deft hands of chef Richard Arbaugh at his August Beard House dinner, this hearty dish became a vehicle for the vibrant bounty of the summer harvest. Assembled in distinct sections, the plate featured an array of textures, from the fork-tender short rib to the melting velvet of the bone marrow to the crispy crust of the griddled polenta. I’ll never turn down a good short rib, but at the end of the evening I found myself longing for the dish’s accompaniments: the polenta powered by the punch of sweet corn, and the ratatouille enlivened by the bright pop of summer tomatoes. With the A/C on, I almost... Read more >

Comments (0)

What We're Reading: September 30, 2015


As the leaves change and the air cools, warm up by making these indulgent cinnamon buns. [Tasting Table]


Sorghum has been a southern staple for years, but DC chefs have made the sweet syrup into the hottest new dining trend in town. [Washington Post]


JBF Award-winning chef Dan Barber and former White House chef Sam Kass teamed up to serve UN world leaders food scraps this weekend. [MUNCHIES


The EPA takes a step in the right direction to improve the lives of farmworkers. [... Read more >

Comments (0)

What We're Reading: September 29, 2015


Give your fish tacos a briny pop with this recipe for sesame seaweed guacamole. [Yahoo! Food


Enough of all this apple and pumpkin nonsense: celebrate fall with these pear recipes. [Serious Eats


JBF Award winner Lidia Bastianich cooked for the Pope when he was in NYC: see what was on the menu. [Eater


New research shows that nearly half of the American seafood supply ends up uneaten. [NPR


One expert’s list of the most influential burgers in America. [... Read more >

Comments (0)

What We're Reading: September 28, 2015


The real story behind mold: get the scoop on your cheese plate’s origins.​ [NYT]

Hot dog lovers, rejoice: Chicago's food carts are legalized! [Thrillist]


Back to the grind: the surprising reasons why you should a meat grinder to your kitchen wish list. [Bon Appétit]​

Don't have a chance to go apple picking this fall? With this apple pie–flavored sidecar, you'll forget you never stepped foot in an orchard. [... Read more >

Comments (0)

Sustainability Matters: September 25, 2015


Crop diversity in the U.S. is now lower than it was in 1978. [Modern Farmer


The FDA is ramping up their push to include added sugars in the new nutrition label. [WaPo


Nature vs. nurture: a handful of companies in the U.S. are trying to breed a tastier cricket. [The Atlantic


A new study suggests eating more fish could help prevent depression. [TIME


Purchasing whole animals for their... Read more >

Comments (0)

What We're Reading: September 24, 2015


Fall produce and fresh pasta are a match made in heaven. Make one of these autumnal recipes and feel free to thank us later. [Food & Wine]


New York City is feeling the #OrangeChickenLove as Panda Express finds a new Manhattan home. [NYT]


Looking for ways to use up your CSA share? Make these everything-but-the-garden-sink cocktails. [Saveur


Tips on styling the most beautiful and indulgent cheese board, ever. [Food52


Forever a status symbol: find out what the most coveted VIP tables are at these NYC... Read more >

Comments (0)

What We're Reading: September 23, 2015


Give dark and milk chocolate a break and delve into the wonderful world of white chocolate. [Serious Eats]


Keepin’ it schmaltzy: classic Jewish gribenes (aka crispy chicken skin and caramelized onions) are making a comeback at restaurants and home kitchens alike. [Saveur]


Meat lovers rejoice! And watch this new barbecue documentary focusing on Central Texas’s hottest ‘cue havens. [Eater]


Chicken wings that are worth more than their weight: a California wing enthusiast found $1300 stashed in a Domino’s delivery... Read more >

Comments (0)

What We're Reading: September 22, 2015


Get to know Kansas City barbecue, and the best spots to try it. [Food52


Irish pale ale: Stout-centric Guinness is releasing a Nitro IPA. [Buzzfeed


11 spices you’ll need for a first foray into Indian cooking. [The Kitchn


Turns out you can blame the Paleo trend on the writings of a globetrotting dentist from the 1930s. [... Read more >

Comments (0)


JBF Kitchen Cam