Cool Apps: JBF Editors Pick Their Favorite Food Apps and Sites
Yelp Monocle
We might not always count on the reviews, but the ability to hold up your phone to find out what restaurants are in the vicinity lets you weigh the best options based on where you are at that very moment.
Gourmet Live
Proving that you don’t need coated paper stock to offer exciting features and mouthwatering photography, Gourmet is getting a new life.
Oysterpedia
This app from NYC’s Mermaid Inn restaurant lets you read about all kinds of East and West Coast oysters and store
info about your favorites to reference each time you hit up the raw bar.
YouTube
It’s not an app, but if you’re curious about a particular cooking technique, chances are you can find a video of someone demonstrating it. A few months ago we wanted to make handmade cavatelli, and we found a clip of a journalist making them with her Southern Italian grandmother.
Instapaper
This is... Read more >
Hot Apps
Ever since cavemen put flame to flesh, technology and food have been intertwined. Check out this piece by JBF editor Alison Tozzi Liu on the hot apps and other technologies that are changing the way we cook and eat.
News Feed: May 31, 2011
How to grow hops for your own brew. [SE]
Frank Bruni samples beer cocktails. [NYT]
USDA discards the food pyramid for a new "food icon." [Atlantic]
Negroni: the no-fail cocktail. [WSJ]
A New Englander strives to conquer Midwestern-style fruit pie. [WSJ]
This Month's Best Recipes
Doug Filoni's pissaladière
Here are our recipe tester's favorite recipes from the past month:
Pissaladière Enjoy a taste of Provence with this traditional puff pastry–based tart, which is topped with anchovies, olives, and goat cheese.
Braised Rabbit with Herbed Dumplings Succulent rabbit, tender choux dumplings, and whatever you fancy from the farmers' market.
... Read more >
News Feed: May 26, 2011
Nancy Silverton shares her secrets for great focaccia. [LAT]
Koreans take their snack pairings for alcoholic drinks very seriously. [LAT]
Anita Lo's guide to the outdoor cookout. [WSJ]
Study days food in NYC actually cheaper than eother parts of America. [WSJ]
What happened to posting calorie counts for cocktails? [Atlantic]
Wine Wisdom: The Virtual Oenophile
One of the most plugged-in wine personalities we know, Natalie MacLean leads the new-media pack. We got in touch with the JBF Award winner to hear what she had to say about her new app, Natalie MacLean Wine Picks & Pairings, and the survival of traditional media.
JBF: Tell us about your new app. What are the coolest features?
NM: Natalie MacLean Wine Picks & Pairings just launched a few weeks ago. It’s essentially ten apps rolled into one. It’s available for iPhone and BlackBerry, with a mobile site for other smartphone platforms. We're currently testing the Android version.
With this new app, you can walk into any store and use your phone to scan a wine bottle’... Read more >
News Feed: May 25, 2011
A look at the company that fashions New York's gourmet food trucks. [NYT]
A crop of new eateries in Queens suggests that the borough is the next hot destination. [NYT]
Food brands are dusting off and recycling vintage logos. [WSJ]
A website for forgetful waiters, designed by a forgetful waiter. [WSJ]
Recipe: Fresh Egg Custard with Pecan Shortbread
Always stocked on the shelves at your supermarket, eggs are easy to take for granted. But if you taste a fresh yolk from a nearby farm, where chickens lay eggs only in season instead being artificially induced to produce them year-round, you'll have a renewed appreciation for what's inside those cardboard cartons.
Chef Steven Hartman of Georgia's Le Vigne Restaurant at Montaluce Winery makes the best of farm fresh eggs with this pure and simple custard, then serves it with delicate shortbread cookies. Get the whole recipe here.
Recipe: Barigoule Crostini with Whipped Goat Cheese
A classic Provençal dish of artichokes braised in a wine broth, barigoule shrinks down to cocktail-party portions in these tangy goat cheese–topped crostini.
Get the recipe here.
Recipe: Cornmeal Crêpes with Strawberries, Mascarpone, and Rosemary
Filled with strawberry conserva and topped with nutmeg-scented mascarpone, these toasty and tasty crêpes make us wish we had time for something more ambitious than our usual grab-and-go breakfast routine during the workweek. Thankfully, they also make a great dessert.
Get the recipe here.
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Here's one of the many June #jamesbeardhouse events that we're stoked for: Tim and Nancy Cushman of Boston's O Ya: http://t.co/9IpOSvyQK5
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