Eat this Word: Farofa

by jbfauthor on January 10, 2011

WHAT? Flour power. "The farofa is an acquired taste that, once actually acquired, is difficult to give up," according to the website of the Brazilian Embassy in London. They've definitely acquired it in Brazil, where the fried manioc (cassava or yuca) flour can be found on tables across the country. It can be fried in butter, pork fat, or oil, and cooked with onions, raisins, sausage, bacon, bananas, olives, eggs, or cabbage (among hundreds of other options that depend on the cook's creativity). It's eaten hot or at room temperature, and its addictive crunchy yet starchy texture, as well as its sauce-soaking quality, make it an essential topping for a variety of dishes, including the nationally acclaimed feijoada. WHERE? Adam Schop's Beard House dinner WHEN?

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What We Loved in 2010

by JBF Editors on January 07, 2011

 

The JBF editors collectively checked in at hundreds of restaurants and events in 2010; here are a dozen dishes that made us sit up and pay attention (and lick our plates clean):

Curtis Duffy's Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm at the James Beard Awards
The ingredient list reads like a perfume label, but there was nothing overpowering about this dish: the aromatics perfectly complemented the creamy chunks of crab. We also loved the Grant Achatz protégé’s artful presentation.

Linton Hopkin's Roast... Read more >

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Recipe: Rodolfo Contreras's Pork Belly with Apple Cider Jus

by jbfauthor on January 06, 2011

This playful pork-belly appetizer features some disguised garnishes; your guests will be pleasantly surprised when they take a bite.

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Recipe: Andrea Beaman's Baked Pears with Cranberry–Apple Reduction

by jbfauthor on January 05, 2011

Here's a dessert recipe that won't make you feel like you've cheated on your resolution to eat better. Just grab a few crisp Bosc pears and roast in a cinnamon- and clove-scented fruit juice until browned and puckered.

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