Recipe: Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette

Recipe: Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette

 

Colorful, tasty, virtuous: that's how we'd describe this resolution-friendly salad from JBF Rising Star nominee Katie Button. If you already have conventional oranges on hand, feel free to substitute them for the blood variety when making the zippy vinaigrette.

 

Get the recipe here.

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Recipe Roundup: Seafood Stews

 

Every year on Christmas Eve, Italians around the world gather at the table for an elaborate seafood dinner called the Feast of the Seven Fishes. Though the meal often includes a parade of classic dishes like salt cod (baccalà), seafood salad (insalata di mare), fried smelts, and spaghetti with clam sauce, a simpler menu could feature cold, briny oysters on the half-shell followed by a boldly seasoned seafood stew of any provenance. The beauty of the dish is its versatility: just add green olives and cumin for a Moroccan-style dish, potatoes and chorizo for Portuguese flavors, coconut milk and cilantro for a taste of the Caribbean, or, of course, tomatoes and red wine for a more traditional Italian dish.

 

Cioppino... Read more >

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Doughnuts: A Hanukkah Miracle

Peanut Butter and Jelly Doughnuts

 

'Tis the season...for frying up delicious Hanukkah treats. We love latkes—we really love latkes—but sometimes we like to celebrate the festival of lights with something sweet. Sufganiyot, round jelly doughnuts topped with powdered sugar, are a Hanukkah tradition, but we'd happily welcome any of these deep-fried desserts to our holiday table:

 

Peanut Butter and Jelly Doughnuts

Malasadas (Portuguese Doughnuts)

Bourbon-Glazed Doughnuts

Chocolate–Rosemary Bombolini

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Happy Hour: Holiday Dessert Pairings (Part III)

wine bottles

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts.

 

For our third installment, we asked Sun to recommend the perfect pairing for bread pudding​​​. His pick? Domaine de Durban... Read more >

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Recipe: Susan’s Magic Christmas Bar Cookies

Recipe for Susan’s Magic Christmas Bar Cookies

 

“Ever since my children were little, making these super-easy bar cookies has been part of the Ungaro family holiday tradition," says JBF president Susan Ungaro. Once you try this six-ingredient recipe, which Susan first spotted on the label of a can of Eagle Brand Condensed Milk, you'll be hooked, too.

 

Get the recipe here.

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Recipe: Panettone Bread Pudding

Panettone Bread Pudding recipe, courtesy of the James Beard Foundation

 

Let's admit it: many of us have left a store-bought panettone to languish in the backs of our cupboards during or even beyond the holidays. The same was true for JBF staffer Victoria Jordan Rodriguez and her family. That is, until they found a creative way to put the ubiquitous, candied fruit–studded loaf to good use. In what’s now a beloved holiday tradition, Victoria's panettone is sliced and repurposed into a rich bread pudding. A bourbon-infused crème Anglaise ups the ante for a sumptuous dessert—and you can even call it French toast to feel better about having leftovers for brunch on Christmas morning.

 

Get the recipe here.

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Happy Hour: Holiday Dessert Pairings (Part II)

wine

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts.

 

For our second installment, we asked Sun to recommend the perfect pairing for gingerbread cake or cookies​. His pick? Disznókó Tokaji Late Harvest 2011 ($22/500ml). "This special Hungarian sweet wine, made from botrytised Furmint... Read more >

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Recipe: Pumpkin Whoopie Pies with Vanilla–Cream Cheese Filling

 

Pumpkin Whoopie Pies with Vanilla–Cream Cheese Filling

 

We're living in the heyday of the food mashup, but let's not forget those pioneers of hybridization, the creations with dual identities so tightly entangled that the distinguishable parts have receded behind a seamless whole. One of our favorites? The dessert sandwich. It may not be the original food mashup, but chances are, like Generation Z and the Internet, you've never known life without it.

 

When considering a dessert sandwich in the abstract, what do you see? We're guessing it's not a whoopie pie. That's a shame, because whoopie pies are a delightful treat, as well as a fun baking project. They're also a misnomer, bearing zero resemblance to pie: the filling sits between two discs of cake. As for its disputed origins, I, a native Mainer, recuse myself.

 ... Read more >

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Happy Hour: Holiday Dessert Pairings (Part I)

red wine

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts. To start, we asked Sun to recommend the perfect pairing for a chocolate–peppermint ganache tart. His pick? Justin Obtuse Dessert Wine 2011 ($15). "Chocolate and mint are prized Cabernet flavors, and this late-harvest blend from California’s Central... Read more >

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Thanksgiving Recipe: Parsnip Cake

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. 

 

With only a day left before the great feast, Thanksgiving cooks are often forced to choose between efficiency and creativity. Fortunately, this recipe for parsnip cake allows for both. Delight your diners with this seasonal yet unconventional dessert, which takes advantage of parsnips’ natural sweetness to balance the warming fall spices of cinnamon and nutmeg. Using basic pantry ingredients and with a cooking time of under an hour, this cake will impress without throwing a wrench in your holiday schedule. Get the recipe.

 

Maggie Borden is assistant... Read more >

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