JBF Trip Planner: Chatham, MA

Chatham Pier Fish Market

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick list of our absolute must-eats in each featured location.

If your end-of-summer travel plans include a trip to Cape Cod, don't miss a stop in picturesque Chatham, where you can eat a meaty, perfectly dressed lobster roll right on the pier and enjoy a

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Wine Pick: Pascal Pibaleau La Perlette Sparkling Grolleau NV

Pascal Pibaleau La Perlette Sparkling Grolleau NVIf you aren't familiar with the ancient "rural method" for making sparkling wine, this fizzy, ruby-toned rosé is a marvelous introduction. Its single fermentation was stopped in the tank and then restarted in the actual bottle you're buying, which can lead to some unpredictably funky flavors. Biodynamically produced in the Loire Valley, this wine bears an uncanny resemblance to cherry cola. Drink with roasted fruit or blue cheese.

Drink with:

Maple–Cherry Semifreddo [JBF]

Cherry Clafouti [JBF]... Read more >

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Melting Pot-Inspired Labor Day Menu

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce Cap off the summer with a Labor Day menu that incorporates some of the country's most delicious culinary influences. Spicy Tomatillo Gazpacho with Naan Bite and Pickled Jicama Only in America would tomatillos, mint, naan, and green olives be combined in one extraordinary dish. Crispy Lamb Ribs with Sherry-Honey Glaze and Minted Yogurt Sauce These succulent ribs get a piquant and smoky finish from a dusting of

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Recipe: Grilled Achiote-Rubbed Red Snapper

Achiote-Rubbed Red Snapper If you’re looking to spice up your grilling repertoire, this vividly hued red snapper dish from Nicholas Farina won’t disappoint. Farina rubs the snapper’s firm flesh with achiote paste, a lively blend of annatto seed, vinegar, garlic, and spices that once belonged to the ancient Mayans. It then turns smoky-sweet on the grill, playing the perfect foil to its spicy marinade. Flounced by a colorful sauté of the season’s best vegetables, it’s best served family style, with lots of forks for digging in.

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Recipe Roundup: August 26, 2011

zucchiniThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our new recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Here’s what we’ll be making over the course of the next week. Zucchini Gratin with Salsa Verde [I Made That!] A step-by-step guide to cheesy, squash-filled goodness. Hazelnut–Plum Crumb Tart [Smitten Kitchen] This gorgeous, pink-stained tart boasts two layers of brown sugar crumble: one for the topping, the other for the crust, Flash-Cooked Curried Salmon [Mark Bittman] A Middle East-inspired dish

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Recipe: Summer Ratatouille Bruschetta with Pecorino

Summer Ratatouille Bruschetta with Pecorino Ribbons Reliably flavorful and unfussy, bruschetta belong in every dinner-party host's arsenal of simple but crowd-pleasing dishes. This ratatouille-topped version from Yankee Stadium’s Kevin Harry is yet another breezy iteration of this classic recipe, but it's dressed up with a splash of balsamic vinegar and some Pecorino Romano shavings. Get the recipe here.

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