JBF Trip Planner: Milan

 

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. Below, our executive vice president (and resident globe-trotting gourmand) Mitchell Davis shares his absolute must-eats in Milan for this special international installment.

 

Just because Expo Milano 2015 is over doesn’t mean you should take Milan off your list of places to visit. In the wake of last year’s World's Fair, the design capital of Europe has been reinvigorated with new contemporary art museums (Fondazione... Read more >

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What We're Reading This Week

 

JBF Award winner Michael White lays out his pasta commandments. [First We Feast

 

An H5N1 bird flu has struck in France, leading to possible shortage of foie gras. [MUNCHIES

 

Could coffee flour be the key to managing your sugar intake? [Bon Appétit

 

Starbucks pulls the plug on their Teavana tea bar experiment. [Grubstreet

 

Tips and tricks to perfect your winter roasting. [... Read more >

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Recipe Roundup: Pasta

 

Reinvent pasta night with a bowl of one of these impressive but easy-to-make carb-laden entrées.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

Dungeness crabmeat and a squeeze of Meyer lemon juice give the classic carbonara company-worthy panache.

 

Pappardelle with Duck and Juniper Ragù

Red wine, brandy, and citrus zest intensify this rich, hearty winter dish.

 

... Read more >

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Beard House Recipe: Giada's Rigatoni with Vegetable Bolognese

 

Rigatoni with Vegetable Bolognese / La Dolce Vita

 

Emmy Award–winning chef Giada De Laurentiis is known for many things: her celebrated Food Network shows, elegant California-inflected Italian cooking, and contagious smile, among them. Now with an eponymous Las Vegas restaurant under her belt, the petite powerhouse’s brand continues to grow ever more fierce—and New York City diners were treated to an evening of Sin City decadence when the celebrity chef brought her iconic fare to the Beard House at the end of last month. 

 

 

The evening... Read more >

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Beard House Highlight: Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata

 

Rabbit Ragù with Ricotta Cavatelli, Lima Beans, and Ricotta Salata / Delaware Artisan

 

As plunging mercury and brightly colored foliage signal that fall is here in full swing, there’s nothing I crave more than a big bowl of comforting, hearty pasta. Much to my delight, at Bryan Sikora’s recent Beard House dinner, the 2014 JBF Award semifinalist delivered exactly that. For his third course of the evening, the seasoned chef (now at La Fia in Wilmington, Delaware, after stints at two acclaimed Philly restaurants, Django and Talula’s Table) treated guests to a rustic bowl of rabbit ragù with homemade cavatelli. The light-as-air pasta was elevated to new levels by the rich rabbit... Read more >

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Recipe: How to Make Squid-Ink Tagliatelle from Nashville's Rolf & Daughters

 

By Matt Colangelo, Tasting Table

 

Philip Krajeck is the James Beard Award semifinalist of Rolf & Daughters in Nashville and the reason I dream about pasta at night. So when the time came for me to master the art of making fresh pasta at home—a perfect project for the long, cool nights ahead—I knew exactly who to call.

 

When I arrive at the restaurant, in the middle of afternoon prep, Krajeck is waiting for me with a full spread of ingredients: two types of flour, eggs, a bowl of squid ink, a rolling pin, and a hand-cranked pasta machine. With the raw materials for an excellent meal splayed in front of me, I can't help but compliment Krajeck on his Italian cooking—prompting a knee-jerk reaction. "I don... Read more >

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What We're Reading: November 5, 2015

 

This vegan recipe just might make the best chocolate chip cookies out there. [Food52

 

Crack open a can and watch this animated history of beer in America. [FWF

 

JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR

 

A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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What We're Reading: October 15, 2015

 

Protect yourself from diabetes with a glass of wine. [NPR]

 

The secret to perfectly cooked baked ziti: soaking your noodles. [Serious Eats]

 

Restaurateur Danny Meyer eliminates tipping for his fleet of restaurants. Is this the future of fine dining? [NY Times]

 

Looking for new ways to use your spices? Here are some tips to get the most out of your spice rack. [Bon Appétit]

 

Mexican chefs come together to protect their native corn species from... Read more >

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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 >

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Video: How to Make James Beard's Linguine Verdi al Guanciale

 

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.

 

Are you craving a delicious and indulgent pasta that's easy to throw together after a long day at... Read more >

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