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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What We're Reading: July 20, 2015


One NYC restaurateur wants you to give spaghetti-in-a-cone a twirl. [Gothamist


Stop wasting money on chicken cutlets and break down the meat yourself. [Serious Eats


How corn grew from fuel for slaves to the cornerstone of the American diet. [WaPo


Dig a spoon into the terroir of yogurt. [NPR


Meet mofongo, the unofficial food of Puerto Rico. [Bon Appétit

 ... Read more >

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Eye Candy: Porcini–Goat Cheese Cavatelli with Spring Peas and Preserved Lemon


At Sonoma County’s intimate Backyard eatery, husband-and-wife chefs Daniel Kedan and Marianna Gardenhire—who met while working at Thomas Keller’s Ad Hoc and Bouchon—cook only with ingredients grown, raised, or line-caught locally. At their Beard House dinner last month, they brought their mindful cooking to the Big Apple, showcasing early summer's varied and colorful bounty. A highlight of the evening was this bright Porcini–Goat Cheese Cavatelli with Spring Peas and Leaves and Preserved Lemon. One bite of this light-as-air cavatelli was enough to transport us across the country to a picnic table in their very own California Wine Country oasis.


View this event's menu and details ... Read more >

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Kid-Friendly Food Everyone Will Want to Eat


In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.


But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even... Read more >

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Eye Candy: Duck Heart Lasagne with Corn, Black Truffles, and Crispy Quail Egg

Photo by Tom Kirkman


After serious stints at Michael Mina, Cyrus, and the French Laundry, chef Rogelio Garcia now helms the kitchen at Napa’s acclaimed Angèle. At his recent Beard House dinner, Garcia wowed guests with his signature Wine Country–inspired fare, including this inventive lasagne layered with rich duck heart, sweet corn, earthy black truffles, and topped with a crispy fried quail egg​. We're booking the next flight to Napa.


View this event's menu and details here. For upcoming Beard House dinners,... Read more >

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