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Recipe: Pork Rillettes

by jbfauthor on February 28, 2011

Pop quiz: what's the difference between rillettes and pâté? It's a blurry line: pâté is a mixture of ground meat and fat blended into a silky, spreadable paste, while the texture of rillettes is often decidedly more rustic. Some sources claim that rillettes are a "poor man's pâté" since it's crafted from cheaper cuts. Semantics aside, there's nothing unfortunate about this recipe for unctuous pork rillettes from James John Café in Portland.

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News Feed: February 28, 2011

by jbfauthor on February 28, 2011

Flatiron SteakEverything you wanted to know about toast. [NY Mag] Not Tex-Mex, but Texaco-Mex. [WSJ] Eighteen vegetarian main courses for Meatless Monday. [Saveur] 2011 French Michelin stars announced. [Eater] Cooking with kombu. [FT] Gates

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February's Best Recipes

by jbfauthor on February 28, 2011

Recipe for butternut squash soup with pumpkin seed mousseButternut squash soup with pumpkin seed mousse

Here are our recipe tester’s favorite recipes from the past month: Rodolfo Contreras's Butternut Squash Soup with Pumpkin Seed Mousse This soup is a luxurious but simple way to enjoy a seasonal staple. Gerald Hirigoyen's Braised Veal Cheeks Scented with star anise and orange, this elegant braise is a wonderful dish for sharing. Michael Schwartz's Meyer Lemon Pudding

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On the Menu: February 27 through March 5

by jbfauthor on February 25, 2011

The James Beard House Here’s what’s happening at the Beard House next week: Sunday, February 27, 12:00 P.M. Baker's Brunch Nationally lauded dough master Joanne Chang has proven her baking chops with a sticky-bun Throwdown challenge win against Bobby Flay. This month she’s joining us at the Beard House for a sweet and savory brunch celebration of her new cookbook, aptly named Flour after her three successful Boston-area shops. Monday, February 28, 6:30 P.M. The James Beard Foundation Greens: Blending at Brooklyn Winery Join JBF Greens and the gentlemen from the Noble Rot at Brooklyn Winery for a hands-on wine experience that explores the intricacies of blending wine. You’ll leave with a better

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News Feed: February 25, 2011

by jbfauthor on February 25, 2011

Valentine's Day dessertSara Jenkins questions the rules of olive oil. [Atlantic] Guinness sales fall as Ireland's economy sputters. [WSJ] Austrian wine reinvents itself. [WSJ] S. Irene Virbila reviews Top Chef alum Jamie Lauren's new venue. [LAT] Google unveils its new Recipe View.

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On the Menu: Lincoln

by jbfauthor on February 25, 2011

Jonathan Benno For New York City–based food lovers, one of last year's biggest openings was Jonathan Benno’s long awaited restaurant, Lincoln. Now we're only days away from one of this season's most anticipated Beard House dinners, where the Thomas Keller protégé and former Per Se chef de cuisine will give us a taste of his meticulously crafted, contemporary Italian fare. Take a look at the menu below, and click here to learn more about Monday's event featuring Lincoln. Hors d’Oeuvre Olivas Ascolana > Stuffed and Fried Olives San Daniele Prosciutto–Wrapped Grissini Arancini Marinated Sardines with Roasted Peppers Taschino with Roasted Squash and Salvatore Bklyn Ricotta Pairing: Bisol Crede Prosecco di Valdobbiadene 2009 Dinner Beet, Endive, Radicchio

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Recipe: Tipsy Parson's Peanut Butter and Jelly Doughnuts

by jbfauthor on February 24, 2011

Tipsy Parson's Peanut Butter and Jelly Doughnuts A childhood favorite for generations, the perfect union of peanut butter and jelly is best left alone. But who says we can only let them meet between two slices of bread? Why not, say, in the middle of a warm, sugar-dusted doughnut? Pastry chef Mary Cancel of New York City’s Tipsy Parson has done just that with this ingenious recipe. Whether you serve these gooey delights as a breakfast treat or as a finishing touch to a stick-to-your-ribs meal, you’ll be glad you let old PB&J shine outside of the lunchroom.

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News Feed: February 24, 2011

by jbfauthor on February 24, 2011

Molasses TastingHoof-and-mouth disease sweeps through the Koreas. [Global Post] Make vanilla sugar with your discarded vanilla pods. [LAT] Dogfish Head owner Sam Calagione in the running for Outstanding Wine and Spirit Professional. [Brewbound] Vlogging hits the Asian foodie scene. [WSJ]

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The Bookshelf: Molly O'Neill's One Big Table

by jbfauthor on February 24, 2011

One Big TableAbout ten years ago, three-time James Beard Award winner and food writer Molly O’Neill embarked on a 500,000-mile journey across the United States to explore our country’s culinary landscape. After gathering thousands of recipes, she whittled the collection down to a choice six hundred, which went on to populate her latest tome, One Big Table. The cookbook paints a portrait of America’s food that’s just as diverse as its citizenry, proving that we don’t inhabit a melting pot, but a place where assorted culinary traditions co-exist and thrive. When O’Neill dropped by for yesterday’s Beard on Books, we asked her to share her thoughts on the culinary state of the union. In your book’s introduction, you write that when cooks felt conflicted about what recipe to submit to you, you would ask, “

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News Feed: February 23, 2011

by jbfauthor on February 23, 2011

U.S. schools slim down free lunches for low-income students. [CBS] Surveyed teachers have had to feed hungry students in the classroom. [USAToday] New York sees innovation in the doughnut arts. [NYT] The best breakfast sandwiches. [SE]

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