Edward Behr on How to Eat Better in 2014

Edward Behr on How to Eat Better in 2014

 

In his new cookbook, 50 Foods: The Essentials of Good Taste, noted culinary expert Edward Behr guides readers on how to select, prepare, and most importantly, enjoy, some of the world’s best foods. To help us get the new year started off right, here are Behr’s top ten tips for a delicious 2014. — JBF Editors

 

1. Eat better apples.

Most of the apples in supermarkets have been picked too soon, and even if they were stored well, they’ve spent too long in the distribution pipeline and then sat too long in displays without refrigeration. They’re not at their best. Instead go to a farmers’ market or a store that cares about fruit and offers great varieties with real flavor, such as Ashmead’s Kernel, Duchess of Oldenburg, Esopus Spitzenburg, Newtown Pippin, Wickson Crab, Pink Pearl, and Macoun (the best of the McIntosh family). Any of those are good for eating out of hand and are also excellent for cooking.

 

2. Eat fresher,

Comments (0)

Raising the Bar: How to Make Better Cocktails at Home with Audrey Saunders

Audrey Saunders of New York City's Pegu Club

 

We tapped the Pegu Club owner and 2013 JBF Gala mixologist to share her tips for better at-home mixology.

 

Simple Syrup, Simply Put

When it comes to cocktails, we don’t want to cook simple syrup; that increases its viscosity. There are exceptions, but we generally don’t want heaviness in a cocktail. Fill a bottle halfway with superfine sugar, which is gritless and dissolves instantly. (I like to repurpose 10-ounce glass soda bottles. They’re ideal for home use and a speed pourer fits perfectly into them.) Fill the other half with filtered, room-temperature water. Cap and shake well. The mixture will appear cloudy at first but will quickly settle. Top off with more water. When it’s transparent, it’s ready for use.

 

Vermouth: Smaller Is Better

Comments (0)

Stephen Stryjewski: What is New York Cuisine? 

bibimbap

 

For the New York issue of our member newsletter, JBF Notes, we asked past Best Chef award winners from regions around the country to tell us what cuisine in the Big Apple means to them, and, of course, for their must-visit spots when they're in town. We'll be posting their responses throughout the week. Next up: Stephen Stryjewski, winner of the 2011 Best Chef: South award and chef of Cochon in New Orleans.

 

What is New York cuisine?

 

To me New York cuisine is about international flavors. I love to eat at all of the great, well-known places in the city, but my favorite thing to do is eat all of the items that you can’t get anywhere else in the U.S., or that are at least not executed as well. I love eating noodles in Koreatown and the adventure of cramming into a tiny elevator that opens into a restaurant full of authentic smells and flavors. I like traveling out... Read more >

Comments (0)

Hugh Acheson: What is New York Cuisine?

ramen

 

For the New York issue of our member newsletter, JBF Notes, we asked past Best Chef award winners from regions around the country to tell us what cuisine in the Big Apple means to them, and, of course, for their must-visit spots when they're in town. We'll be posting their responses throughout the week. Next up: Hugh Acheson, winner of the 2012 Best Chef: South award and chef of Five & Ten, the National, and Empire State South.

 

What is New York cuisine?

 

New York City has an overflowing basket of cuisines based on people busting their asses to make it great. It's a place where dreams are made under implausible circumstances, but from them comes something beautiful. The common thread is dedication to working hard and showcasing a most wondrous city. It should always revel in... Read more >

Comments (0)

Tim Cushman: What is New York Cuisine?

sushi

For the New York issue of our member newsletter, JBF Notes, we asked past Best Chef award winners from regions around the country to tell us what cuisine in the Big Apple means to them, and, of course, for their must-visit spots when they're in town. We'll be posting their responses throughout the week. Next up: Tim Cushman, winner of the 2012 Best Chef: Northeast award and chef of O Ya in Boston.

 

What is New York cuisine?

 

The food in New York is unmatched in diversity and styles, from high-end to those hole-in-the-wall finds. The food scene is always changing and evolving, which is so much fun because as frequently as I travel to New York, there is always a huge list of restaurants, markets, and specialty shops that I want to go to. I always leave New York already planning my next trip in my mind. It truly is a melting pot.

 

Favorite restaurants?

 ... Read more >

Comments (0)

Chris Hastings: What is New York Cuisine?

neon pizza sign

 

For the New York issue of our member newsletter, JBF Notes, we asked past Best Chef award winners from regions around the country to tell us what cuisine in the Big Apple means to them, and, of course, for their must-visit spots when they're in town. We'll be posting their responses throughout the week. Next up: Chris Hastings, winner of the 2012 Best Chef: South award and chef of Hot and Hot Fish Club in Birmingham, Alabama.

 

What is New York cuisine?

 

For me, New York City is a place I go to experience the best food this country has to offer on all levels, from small hole-in-the-wall neighborhood spots that have been around for years to the finest restaurants in the country and everything in between. I usually go for work with a side of enjoyment, but my visits are guaranteed to refresh ideas and ignite inspiration.

 

Favorite restaurants?

Comments (0)

Andy Ricker: What is New York Cuisine?

 

bagel

For the New York issue of our member newsletter, JBF Notes, we asked past Best Chef award winners from regions around the country to tell us what cuisine in the Big Apple means to them, and, of course, for their must-visit spots when they're in town. We'll be posting their responses throughout the week. First up: Andy Ricker, winner of the 2011 Best Chef: Northwest award and chef of Pok Pok in Brooklyn and Portland, Oregon. 

 

What is New York cuisine?

 

In a city like New York, I think it's difficult to say what defines the cuisine. There is so much going on: populations shifting and mingling, trends coming and going, fortunes ebbing and flowing. I could point to certain places that I think only really exist here in their archetypical forms: Defonte's sandwich shop in Red Hook, Katz's deli,... Read more >

Comments (0)

Ask a Chef: Movie Munchies

 

We asked some of our past JBF Rising Star Chef award winners and nominees what they like to snack on when they’re at the movies. While many stick to the classic buttery, salty popcorn, here are some other options to try if you want to mix it up next time you hit the theater—or curl up on the couch.

 

Marcus Samuelsson
Red Rooster, NYC

“I love a good salty snack when I’m watching movies. Either plain salted peanuts or there’s also a mix of Ethiopian peanuts and barley that is especially satisfying."

 

Gabriel Rucker
Le Pigeon, Portland, OR

“Sour Patch Kids.”

 

Allison Vines-Rusing
MiLa, New Orleans

“Truffled popcorn.”

 

Todd English
Olives, NYC

“Peanut M&Ms.”

 

Michael Mina
Michael Mina, San Francisco

“I love roasted cashews, almonds, and peanuts. And a bowl of salted-caramel popcorn always goes perfectly with a movie!”... Read more >

Comments (0)

Ask a Chef: Chris Hastings, Where Should We Eat in Birmingham, Alabama?

Chris Hastings

 

When Chris Hastings isn't serving up his brand of refined farm-to-table cuisine at the acclaimed Hot and Hot Fish Club, the 2012 JBF Award winner can be found checking out his local dining scene. “Birmingham is a small city bursting at the seams with authentic, locally-owned restaurants,” he says. Here are a few of his favorite spots.

 

Late Night Dining

Cantina on Wheels

“Birmingham’s first and only authentic Mexican food truck also serves the best garlic cheese fries and rice and beans. They can be caught late night in the Lakeview area.”

 

Quintessential Alabama Cooking

Saw’s BBQ

“We love this place for quintessential Alabama barbecue. Lots of awesome go-to comfort food. They're known for their signature sauces, and my... Read more >

Comments (0)

Ask a Chef: Tory Miller, Where Should We Eat in the Madison Area?

 

We asked 2012 Best Chef: Midwest winner Tory Miller of L’Etoile in Madison, Wisconsin, for his top restaurant picks in the Badger State's food hub.

 

Late-Night Dining

Natt Spil

“No sign on the door, local DJs every night, wood-fired pizzas, and great bartenders—everything you need after a long shift.”

 

Quintessential Wisconsin Cooking

Culver’s

“Go for the frozen custard, cheese curds, and butter burgers. When you say Culver’s, you’ve said it all.”

 

Family Dinner

Ha Long Bay

“Every Monday I go here with my son, Remy, for a taste of Vietnamese, Lao, and Thai cuisines. My order goes like this: AP10, PH8, LS7.”

 

Date Night

Tornado Club

“An old-school steakhouse with delicious food and classic... Read more >

Comments (0)

Pages