Recipe Roundup: Citrus

by Anya Hoffman on February 14, 2012

Brighten your winter table with one of these vibrant, citrus-inflected dishes.

Orange-Marcona Almond Salad with Pineapple Granita Think outside the navel: chef Jehangir Mehta suggests experimenting with different types of oranges when making this vivid, refreshing salad.

Macadamia-Crusted Scallops with Citrus Beurre Blanc Butter sauce made with a squeeze of orange and lime juice enlivens these crunchy, golden brown scallops.

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Test Your Eat-Q: Valentine's Day Candy

by JBF Editors on February 14, 2012

At least ten new sayings are introduced on conversation hearts each 
year. Which of these is not a recent addition?

A.  “Yeah Right”
B.  “What-eva”
C.  “Call Home”

D.  “Puppy Love”

Think you know the answer? Click here to find out and take the rest of our Valentine's Day candy quiz.

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Recipe: Salumi-Braised Beans

by JBF Editors on February 13, 2012

In this rich and flavorful dish from chef Scott Romano, navy beans slowly braise on the stove top, in the company of four types of diced cured meat: guanciale, cacciatore, prosciutto, and chorizo. Enjoy it with some crusty bread for mopping up the buttery, creamy juices. Get the recipe here.

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On the Menu: February 11 through February 18

by jbfauthor on February 10, 2012

Monday, February 13, 7:00 P.M. The Vanguard Kitchen At the Catbird Seat, Nashville’s most buzzed-about new restaurant, diners can’t get enough of the whimsical yet refined tasting menus created by alums of Fat Duck, Noma, and Alinea. Secure your seat now for this talented team’s Beard House debut. Tuesday, February 14, 7:00 P.M. Valentine's Day Celebration At Paragon, chef Scott Mickelson’s elegant and seasonal cooking always scores big with discerning diners. For Valentine’s Day, this Beard House alum will treat guests to a lavish menu that highlights his signature, tempting union of French and Asian cuisine. Wednesday, February 15, 12:00 P.M.

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