The Bookshelf: Notes from a Maine Kitchen

by JBF Editors on January 17, 2012

During the winter months, when the days are chilly and the earth yields little, we're always forced to stretch our larders and imaginations in the kitchen. Who better to turn to for inspiration during these barren timesthan a hardy Maine cook? Kathy Gunst, a food writer and former Manhattanite who relocated to Maine years ago, has captured the state's tough and resourceful way of life in her latest cookbook, Notes from a Maine Kitchen. Presented in twelve chapters that represent the months of a year, the book illustrates how Maine's seasonal ingredients can be prepared in simple and creative ways. Gunst's resourceful approach to cooking is most valuable during winter, when darkness falls several hours before dinner and the temperature plummets to negative-digit territory at night. Her excellent recipe for

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News Feed: January 12, 2012

by jbfauthor on January 12, 2012

Cabbage salad done right: a healthy and local option for the winter months. [Slate] A guide to eating out while keeping an eye on your waistline. [NPR] In appreciation of winter radishes. [WP] Use this chart to build a detailed visualization of your coffee addiction. [BA] Detox foods from around the globe. [Chow

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News Feed: January 11, 2012

by jbfauthor on January 11, 2012

Prosecco's original production zone earns D.O.C.G. status. [NYT] What it's like to prepare Michelle Obama's lunch. [Gilt Taste] A new bagel producer is poised to expand in New York. [WSJ] Tips for shucking oysters. [LAT]

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Ask the Winners: How Do You Celebrate?

by JBF Editors on January 10, 2012

Now that our 25th anniversary has arrived, we're in a celebratory mood, so we got in touch with some of last year's JBF Award winners to find out how they like to celebrate special occasions.

“Dan Barber catered our wedding, so my husband and I like to celebrate our anniversary at Blue Hill—and sometimes Dan will serve us a dish or two from the wedding menu. It’s always amazing how flavors can bring back memories so crisply.”
—Amanda Hesser, author of the 2011 JBF Award–winning book The Essential New York Times Cookbook

“How do I celebrate? With dessert of course! No major occasion, holiday, or milestone is complete without it. The pleasure of cutting into a beautiful cake or taking a sweet-smelling pie out of the oven for friends and family always makes the moment feel festive and special.”
—Gail Simmons, Judge on the 2011 JBF Award–winning show Top Chef; and host of Top Chef: Just Desserts

“For about a month I celebrated the Beard win with Champagne toasts, home-cooked meals, and

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