Recipe: Candied Walnut–Apple Salad with Lemon Vinaigrette
We love Thanksgiving just as much as anyone. But with the holiday comes the specter of refrigerators bulging with persistent, heavy leftovers. It's enough to make us preemptively scramble for lighter fare.
This simple but flavorful salad comes from some folks who know a thing or two about the perils of gluttony: the team from Jack Stack, a family of barbecue restaurants in the Kansas City area. It's a classic mix of arugula, puckery Granny Smith apples, raw red onions, and blue cheese—and a welcome bit of relief from those towering platters of succulent, hickory-smoked 'cue and burnt ends.
... Read more >
Post-Election Craving: Chocolate
You survived the election: why not treat yourself to a dessert all Americans can get behind? Here are a few showstopping chocolate recipes that will appeal to everyone.
Chocolate-Caramel Tartlets with Fleur de Sel
This gorgeous tart features a buttery chocolate crust layered with creamy caramel, an extra-intense chocolate ganache, and a sprinkling of fleur de sel for a stunning presentation.
France's prized Valrhona chocolate is the star of this rich soufflé cake. For a very runny center, undercook the cake a little bit and serve immediately.
... Read more >
Join Sommeliers and Chefs in Hurricane Sandy Relief
Many of our friends and neighbors are still reeling from Hurricane Sandy. We've teamed up with some of America's top sommeliers and chefs to support the critical relief efforts. If you're looking for a way to help, you can donate directly to the Red Cross through this fundraiser. As a bonus, anyone who donates a minimum of $25 will automatically be entered to win a dinner for two at Michael Mina's renowned RN74 in San Francisco.
News Feed: November 7, 2012
How to cook with cider, from sweet to savory. [NPR]
Make pumpkin pie spice mix with what's already in your pantry. [Boston.com]
Girl Scout sells 2,012 boxes of cookies. [HuffPo]
Six tricks for picking the best apples. [HuffPo]
For the raw fish lover: sushi cologne. [Digital Spy]
News Feed: November 6, 2012
Red states vs. blue states: a breakdown of culinary habits. [BA]
The art of restocking a fridge from the ground up. [Saveur]
D.C. wax museum invites children to decorate patriotic cookies and simulate voting. [NPR]
More on how to support NYC restaurants post-Sandy. [Eatocracy]
An... Read more >
Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes
"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.
News Feed: November 5, 2012
Where to dine, donate, and volunteer for Sandy relief. [VV]
Food trucks bring their wares to hurricane victims. [CBS]
How Hurricane Sandy impacted fragile oyster habitats. [NPR]
New York breweries weren't spared by Sandy, either. [NJ.com]
Q & A with Rohini Dey, Restaurateur and "Women in Culinary Leadership" Program Partner
Like many industries, the world of restaurants suffers from a dearth of female leaders. In an effort to get more ladies into high-profile culinary roles, JBF has partnered with restaurateur Rohini Dey of Vermilion restaurants to launch the Women in Culinary Leadership Program, which includes a scholarship and the supporting Chefs for Women fundraiser. Read on to get Dey's perspective about this important initiative.
JBF: How did the Women in Culinary Leadership Program begin?
RD: I’ve worked in... Read more >
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