Q & A with Joanne Chang of Flour Bakery

by Elena North-Kelly on April 30, 2012

At her three Flour Bakery locations, Joanne Chang gives Boston-area dwellers their sugar fix with her menu of wholesome, like-you're-a-kid-again cookies, tarts, cakes, and other baked goods. Chang took a break from her packed schedule to answer our questions about her favorite pastry, where she likes to eat in Beantown, and the childhood treat she misses most. 

JBF: What’s your favorite item on the menu at Flour right now?

JC: We just introduced our kouign-amann, which is my favorite pastry ever.

JBF: Your sticky buns famously won in an episode of Throwdown with Bobby Flay. Any other baked goods in your arsenal that you would confidently take into battle?

JC: Many things: our banana bread, our midnight chocolate cake, our carrot cake, pop tarts, blueberry... Read more >

Comments (0)

Q & A with Thomas McNaughton of flour + water

by Elena North-Kelly on April 26, 2012

A repeat nominee for our Rising Star award, chef Thomas McNaughton channels an Old-World commitment to top-notch product and time-honored techniques at San Francisco's flour + water. Read on see what he has to say about nose-to-tail cooking and the East Coast food he craves.

JBF: We’ve read that you attribute some of your success to eight grandmothers at a pasta factory in Bologna, Italy. Can you tell us more about that?

TM: It was inspirational to see Old-World techniques and cuisine executed on a daily basis, and it was an honor to be in the presence of people who execute the craft they have been dedicated to for the past 40 years. For me that was the definition of finding refinement in simplicity.

JBF: You snagged your first restaurant job at age 14, working as a dishwasher. Did you already... Read more >

Comments (0)

Recipe Roundup: Spring Soirée

by Anya Hoffman on April 26, 2012

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

Comments (0)

News Feed: April 25, 2012

by jbfauthor on April 25, 2012

A sixth grader challenges his family to cook and eat healthier meals. [NYT]

A possible new case of mad cow disease in California raises concerns about food safety. [Chicago Tribune]

Prepping breakfast at night makes mornings easier for night owls. [NPR]

A foolproof method for making perfect rice. [GT]... Read more >

Comments (0)