News Feed: February 7, 2011

by jbfauthor on February 07, 2011

FDA reconsiders raw-milk cheese rules. [NYT] Robert Parker cedes California wine reviewing to colleague. [Vinography] America's best bánh mìs. [NYT] Pizza is evil, says USDA. [NYMag] Introducing Biolea olive oil. [Atlantic] No need for KFC: a homemade Double Down.

Comments (0)

Recipe: Shuna Lydon's Rose Petal–Vanilla Bean Shortbread

by jbfauthor on February 07, 2011

These rose petal–flecked cookies have a wonderful crumbly texture and a delicate sweet, floral flavor. Chef Shuna Lydon says, “Shortbread keeps for two weeks in a tightly sealed container lined with parchment paper, at room temperature. But I prefer to eat mine fresh from the oven, warm, with strong black milky tea.”

Comments (0)

The Bookshelf: A Bird in the Oven

by JBF Editors on February 05, 2011

If you’re staying in this Valentine’s Day, what could be better than a delicious, aromatic roast chicken for two? We asked Mindy Fox, author of A Bird in the Oven and Then Some, for tips to make sure you and your lovebird enjoy a meal to remember.

1. Start with a good bird

A great roast chicken starts with a great bird. Look for organic, grass-fed, antibiotic-free chickens from local farmers or family-farm brands like Murray’s, in Pennsylvania.

2. Rinse and dry the bird

To ensure a crispy bird, rinse the chicken in cold water, then use paper
towels to thoroughly dry all over, including inside the cavity.

3. Use good sea salt

The next step in achieving beautifully crisp skin is to season generously with a good-quality, flaky sea salt like Big Tree Farms Coarse Hollow Pyramid Salt, or Maldon.

4. Get out your cast iron

A good basic pan makes the... Read more >

Comments (0)

On the Menu: February 6 through February 12

by jbfauthor on February 04, 2011

Here’s what’s happening at the Beard House next week: Tuesday, February 8, 7:00 P.M. Elegant Vineyard Getaway Located amid rolling hills that evoke Italy’s Piedmont region, Palladio at Barboursville Vineyards has been referred to by food writer John Mariani as “one of the finest and most authentic Italian restaurants in the United States.” Chef Melissa Close Hart’s extraordinary cuisine pairs beautifully with the wines produced at the vineyard by winemaker Luca Paschina. Wednesday, February 9, 12:00 noon Beard on Books In Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Stephen Fried traces United-States history through the development of Fred Harvey

Comments (0)

Recipe: Butternut Squash Soup with Pumpkin Seed Mousse

by jbfauthor on February 04, 2011

Recipe for butternut squash soup with pumpkin seed mousse

With another 44 days of winter to go (yes, we're counting), we're on the hunt for recipes that sustain our appreciation for the season's meager offerings. This is one of them. For this easy soup from the Wright's Rodolfo Contreras, butternut squash gets gussied up in truffle honey, crème fraîche, and pumpkin seed oil–infused cream.

Comments (0)

News Feed: February 4, 2011

by jbfauthor on February 04, 2011

Nacho recipes for the big game. [Chow] 2009 is a strong vintage for Burgundy. [WSJ] Cupcakes get savory, starting with lasagna. [WSJ] How will Santa Monica's ban on plastic bags affect farmers' markets? [LAT] Foreign brewers look to America for inspiration. [LAT]

Comments (0)

Recipe: Gerald Hirigoyen's Braised Veal Cheeks

by jbfauthor on February 03, 2011

Shown here with a light side of poached leeks and radishes, these braised veal cheeks make for an unfussy Valentine's Day meal. Get the recipe here.

Comments (0)

News Feed: February 3, 2011

by jbfauthor on February 03, 2011

The men behind Absolut start new vodka venture. [Atlantic] Greenpeace releases sustainability ranking for brands of canned tuna. [FIS] Maine legislature fights to make whoopie pie the official state dessert. [NPR] Super Bowl snacks for your party. [

Comments (0)

Test Your Eat-Q: Chocolate

by jbfauthor on February 03, 2011

Valentine's Day is upon us and everywhere you look it's chocolate, chocolate, chocolate. Think you know all there is to know about everyone's favorite February treat? Here's your chance to find out: How many Hershey Kisses are manufactured on an average day at the Hershey Chocolate factory in Hershey, Pennsylvania?