Recipe Roundup: October 9, 2012

by Anya Hoffman on October 09, 2012

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our 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’ve been eyeing this week.

Cherry Tomatoes, Greyling Gin, and Sea Salt Bar Snack [The Kitchn]

This barely counts as a recipe: simply buy a bottle of handmade gin, dip the last of the season's cherry tomatoes in it, and roll the tomatoes in salt. But sometimes the best recipes are the simplest ones.

Swordfish with Sweet and Hot Peppers [NYT]

Melissa Clark tames the heat of fresh chili peppers with a sauté of... Read more >

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On the Menu: Week of October 7

by JBF Editors on October 05, 2012

Here's what's on the JBF calendar next week:

Wednesday, October 10, 12:00 P.M.

Beard on Books: Peter Kaminsky

Veteran food writer Peter Kaminsky rejects the idea that healthy eating equals bland food and calorie counting in Culinary Intelligence: The Art of Eating Healthy (and Really Well). After years of boundless eating and the looming threat of diabetes, Kaminsky learned to employ strategies for everyday healthy eating without sacrificing the pleasures of food and drink.

Wednesday, October 10, 7:00 P.M.

Sunshine State Celebration

These days there’s more to envy about Florida than just the great weather: the state is also home to a burgeoning epicurean scene. Orlando is no exception,... Read more >

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News Feed: October 4, 2012

by JBF Editors on October 04, 2012

Greek cupcake business thrives despite weak economy. [NPR]

Chinese mooncakes get hip, but not without controversy. [Smithsonain]

Ugly ducking apples offer great taste to those willing to try them. [WP]

Food prices approach crises levels. [Reuters]

 ... Read more >

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Recipe: Bay Scallop Ceviche with Spiced Pumpkin Seeds and Asian Pear

by JBF Editors on October 03, 2012

Though scorching summer days have mercifully relented for the year, that doesn't mean you can't keep enjoying ceviche: the makes-itself convenience of this Latin American dish will serve you well any time.

Lately we've been digging this thoroughly Asian-focused ceviche from Jeremy Ford and Dean James Max of Fort Lauderdale's 3030 Ocean. They let bay scallops wallow in a bath of citron vinegar and lime and yuzu juices, then toss the "cooked" seafood with a complex confetti of diced Asian pears, toasted pumpkin seeds, sesame seeds, cilantro, and togarashi, a Japanese seven-spice blend.

 ... Read more >

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