What We're Reading This Week

 

Perfect these outdoor-cooking techniques before the first dinner party of the summer. [America’s Test Kitchen

 

Refugees are finding employment throughout the food industry. [Eater

 

This easy, salmon breakfast bowl will make you feel as though you woke up in Japan. [Bon Appétit

 

Programs across the country turn to veterans for the next generation of farmers. [NPR Food

 

Add these shows to your TV diet for a weekly dose of humor, drama, and most importantly, food... Read more >

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What We're Reading This Week

 

These easy-to-pack sandwiches will make lazy Sundays in the park even more enjoyable. [Bon Appétit]

 

Label design is the most popular deciding factor when it comes to choosing a bottle of wine. [MUNCHIES

 

Tampa Bay Times food critic Laura Reiley undertook a two-month investigation and uncovered the truth behind farm-to-table restaurants. [NPR Food]

 

From potstickers to a stir-fry, these recipes will put bok choy on your next grocery store list. [Saveur]... Read more >

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What We're Reading This Week

 

These windowsill herbs will give your homemade cocktails extra layers of flavor. [Saveur

 

Practice Zen Buddhism in the kitchen through observation and intuition. [MUNCHIES

 

This fava bean flatbread is a great way to welcome spring. [Bon Appétit

 

A look into how the USDA contributes to America’s local food movement through digital media and storytelling skills. [Modern Farmer

 

The desire for cheap, “ethnic foods” in America restricts immigrant chefs and their creativity. [... Read more >

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What We're Reading This Week

 

Italy aims to spread knowledge of its culinary heritage with a draft bill proposing wine education for elementary school students. [MUNCHIES]

 

It’s nearly asparagus season! Bake them in a frittata, blend them into a pesto, or shave them onto a salad. [NYT Cooking

 

Food Network is partnering with Yelp for a new show featuring chefs who confront negative reviewers. [Grub Street

 

The debate over GMO labeling has been a tough one to follow. Here’s a breakdown of what’s happening. [Modern Farmer]

 

This delicious chicken dish requires no recipe, only a bit of... Read more >

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Beard House Recipe: Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds

 

Arroz con Leche with Horchata, Cinnamon Tuile, and Sesame Seeds / Vibrant Mexican

 

At his charming New Hampshire eatery, Vida Cantina, chef and owner David Vargas combines the flavors of his family’s Mexican heritage with masterful technique and local terroir. Vargas recently brought his lauded cuisine to the Beard House for a one-night-only tasting menu packed with vibrant bites, beverages, and New England–sourced ingredients. Course after course, guests were impressed with Vargas's rustic yet refined dishes, from... Read more >

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What We're Reading This Week

 

Minnesota will compensate two beekeepers for their losses due to pesticides, confirming that these chemicals are harmful to natural pollinators. [MUNCHIES

 

Food 52’s Amanda Hesser talks about the company’s new app, [Not] Recipes, and how it supports our current cooking mentality. [Grub Street]

 

How the Taiwanese beverage “boba” is setting the stage for a whole host of new food trends. [NPR]

 

As the slow food movement progresses, farmers also acknowledge the need to grow domestic flowers. [Modern Farmer]

 

Rev up your side-dish game with... Read more >

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Beard House Recipe: Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crumble

 

Salt-Roasted Celery Root with Horseradish Cheese Curds, Meyer Lemon Vinaigrette, and Benne Seed Crumble / New England Winter

 

Wintertime, the stingiest of times for Mother Nature, can be something of a Rorschach test for chefs and food lovers: some see the season as a period of deprivation and tedium, while others see an opportunity for resourcefulness and creativity. JBF Award semifinalist Tyler Anderson falls in the latter camp. At a recent Beard House dinner, the Connecticut-based chef served a dish of... Read more >

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What We're Reading This Week

 

Hannah Cheng of Mimi Cheng’s takes us through the seemingly intimidating process of making dumplings. [First We Feast]

 

A new study shows that the ability to hear your food while you eat can contribute to the amount you consume. [MUNCHIES]

 

Momofuku’s JBF Award–winning chef David Chang is expected to expand his brand this spring with delivery-only restaurant, Ando. [Grub Street]

 

Is it okay for chefs of differing nationalities to cook other cultures’ foods? [NPR

 

From frozen to roasted to torched, the humble banana is... Read more >

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What We're Reading This Week

 

Making homemade bread can be intimidating, but these recipes make it accessible, fun, and rewarding. [MUNCHIES

 

Local farmers oppose governor Cuomo’s proposal to raise minimum wage to $15 an hour at restaurant chains. [Grub Street]

 

Let your St. Patrick’s Day celebration continue into the weekend with these Irish Guinness floats. [Bon Appétit

 

What it takes to produce brighter, tastier, more nutritious eggs. [Modern Farmer

 

From crabcakes to kimchi to sage and chocolate ice cream, these seven cookbooks are guaranteed to... Read more >

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Beard House Recipe: Miniature Crab Tortas with Jalapeño Sour Cream and Micro-Opal Basil

 

Miniature Crab Tortas with Jalapeño Sour Cream / Italian Seafood Celebration

 

Impress guests at your next dinner party with these addictive little bites of crispy crab heaven! Recently served at the Beard House by New Jersey chef Ryan DePersio, these elegant canapés were barely able to leave the kitchen without being instantly devoured. Sweet, succulent crabmeat is gently folded with shallots, chives, tarragon, and other aromatics; dredged with a light coating of panko bread crumbs to achieve the perfect crust; deep-fried to perfection; and finished off with a dollop of spicy yet refreshing jalapeño sour cream. We asked DePersio... Read more >

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