Recipes: Sustainable Seafood

by JBF Editors on November 09, 2011

When choosing seafood that's caught responsibly and low in mercury, here's a good rule of thumb: the smaller, the better. Here are a few of our favorite sustainable seafood recipes. Pasta with Sardine Cream Sauce  Look for wild-caught sardines from the Pacific Ocean when making this simple pasta dish. Mussels with Thai Seasonings  Coconut milk, lime juice, and green curry paste lend Far East flavors to this quick-cooking dish. Clam Chowder with Bacon  Thomas Keller's version of the New England classic is made with applewood-smoked slab bacon and sweet littleneck or Manila clams.

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Recipes: Fall Soups

by JBF Editors on November 07, 2011

 

Black Bean and Squash Soup This recipe from the JBF Award–winning cookbook Love Soup may be vegetarian, but the base of blended kabocha squash, black beans, and epazote leaves is hearty and complex. Butternut Squash Soup with Pumpkin Seed Mousse Gussied up with crème fraîche and truffle honey, this is a butternut squash soup for a dinner party. Creamy Beer Soup This heady soup calls for a

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In Season: Pumpkins

by JBF Editors on November 04, 2011

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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October's Best Recipes

by JBF Editors on November 01, 2011

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley Meyer lemon gives some extra vibrancy to this beloved dish of pasta tangled with crab and bacon. Butternut Squash Soup with Curried Pears and Toasted Pecans You can never have too many variations on this indispensable fall soup in your recipe box. Substitute apples for the pears if you have a lot on hand.

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