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News Feed: August 4, 2011

by jbfauthor on August 04, 2011

hiramasaHyper-realistic food-themed covers for iPhones. [Toxel] A handy map that explains the world food crisis—and shows how you can help. [Bon Appétit] Honey pairings for everything from onions to milk to chocolate chip cookies. [Saveur]

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Market Haul: August 3

by Anya Hoffman on August 03, 2011

the market haulIt probably comes as no surprise that here at the JBF offices, we like to talk about food—a lot. One of the topics we most often discuss is what we bought at the greenmarket or received in our weekly CSA box and what we’re planning on cooking with it. Sometimes even the most experienced cook needs a little inspiration, especially when faced with five pounds of rutabaga for the third week in a row. To bring that conversation to our readers, we’re launching a new series called Market Haul in which we’ll share a list of ingredients and the dishes we plan to make with them. We hope you’ll jump into the discussion with your own recipe ideas and ingredient challenges

The Haul: green beans, dill, Japanese eggplant, zucchini, yellow squash, cipollini onions, carrots, garlic, kohlrabi, Walla Walla onions, peaches, nectarines, blueberries

The Menu Ideas:

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News Feed: August 3, 2011

by jbfauthor on August 03, 2011

tomatoesPioneers in sustainability at the Chef's Garden. [Gilt Taste] More on sustainable farming: flavorful hydroponic produce near Gramercy Tavern. [NYT] Need some help deciphering your local coffee shop menu? [SE] The not-so

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Grilling Favorites

by jbfauthor on August 03, 2011

Grilled Loup de Mer with Braised FennelGrilled loup de mer with braised fennel

Though we love a good hot dog, everyone's grilling arsenal should also include a few easy but elegant crowd-pleasing dishes. Grilled Texas Tenderloin Oak wood chips lend this succulent tenderloin a powerful smoky flavor. California-Style Char Siu Pork Tacos So easy and so delicious. Just make sure to give this recipe from Suzanne Tracht the time it deserves: for best results, the pork needs to marinate for three to five days before grilling. Grilled

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Recipe: Warm Sheep's Milk Feta with Apricot Tapenade

by jbfauthor on August 02, 2011

Warm Sheep's Milk Feta with Apricot Tapenade In this richly flavored Mediterranean-style dish, Israeli chef Erez Komarovsky pairs briny feta cheese with the concentrated tartness of roasted and dried apricots. Chef Komarovsky favors a feta made with sheep's milk, which is sweeter and richer than mass-produced versions. Get the recipe here.

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News Feed: August 2, 2011

by jbfauthor on August 02, 2011

fishAre boxed wines really so bad? [NYT] Join two chefs on their roller-coaster journey of opening a restaurant. [Food Republic] Get "fooducated" at the grocery store. [Foodista] Humans aren't the only ones: meet Gary, the fish with a chocolate

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July's Best Recipes

by jbfauthor on August 01, 2011

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt SauceDBGB's delicious lamb ribs

Heirloom Beet Salad with Blue Cheese, Cucumbers, and Cumin–Raisin Vinaigrette It's a good thing this recipe yields plenty of extra vinaigrette—you'll want add a splash of it to every other salad you make this summer. Grilled Cheese Sandwiches with Fig Ketchup Marc Forgione brings us this grown-up take on a childhood favorite.

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News Feed: August 1, 2011

by jbfauthor on August 01, 2011

knifeA dance sequence of spices, set to Bollywood music. [Gilt Taste] Flouring, greasing, parchment paper-ing: behind the art of prepping cake pans. [SE] David Chang's Lucky Peach "a reminder of print's true wingspan." [NYT]

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Peach Recipes

by jbfauthor on August 01, 2011

peaces In case your next farmers’ market haul leaves you with more of these fuzz-cloaked fruits than you can manage to eat out of hand, we’ve got a few recipes that make the most of their intense and juicy sweetness. Peach Galette This pretty, rustic tart from JBF vice president Mitchell Davis brims with layers of syrupy peaches and blanched almonds, all tucked within a no-fuss, free-form shell. Peaches and Cream In this reconsidered classic, JBF Award winner Thomas Keller macerates peaches in lemon juice and balsamic vinegar, then dollops them with whipped mascarpone cream for a taste of summer unlike one you’ve ever had. Peach Shortcake with Sherried Whipped Cream James

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