Recipe: Cherry–Pinot Noir Sorbet with Ginger

by JBF Editors on June 26, 2012

This refreshing, crimson sorbet from Jason Stoller Smith of Oregon's Timberline Lodge combines the soulful sweetness of summer cherries with the luscious and earthy flavors of Pinot Noir. A teaspoon of grated ginger adds a bracing undercurrent of spice. Get the recipe here. 

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Market Haul: June 20

by Anya Hoffman on June 20, 2012

The growing season has begun, which means that CSA members throughout the country are getting shares packed with early crops, like lettuce, radishes, and baby spinach. If you're like many of us, you might feel somewhat ambivalent about the bounty of Boston, romaine, and red-leaf heads making their way into your box this month. On the one hand, it's such a treat to have fresh-from-the-farm salad greens on hand to toss with olive oil and lemon juice at a moment's notice. On the other hand...lettuce is so annoying to wash. The only way to make sure none of it goes to waste? Surrender to the lettuce: make peace with the fact that you'll need to dedicate half an hour each week to your salad spinner. With leaves washed, dried, and bagged in the fridge, salads become the effortless summer meals they were meant to be.

The Haul: Baby spinach, Toscano kale, garlic scapes, red leaf lettuce, cilantro, red beets, Japanese salad turnips, strawberries.

The Menu Ideas:... Read more >

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Recipe: Rhubarb Barbecue Sauce

by JBF Editors on June 18, 2012

Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.

Get the recipe here.

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Recipe Roundup: Strawberries

by Grace Kang on June 13, 2012

This summer, treat yourself to strawberries from the farmers' market, where these sweet and fragrant gems are at their very best. While there's nothing like eating them straight from the carton, we'll also be using them to make these unique desserts.

Strawberries with Honeyed Mascarpone and Balsamic Vinegar
Keep it simple and layer marinated strawberries with creamy, honeyed mascarpone, then top with a drizzle of balsamic vinegar for a perfect parfait with bite.

Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
Elevate this classic Italian dessert with the tangy complexity of goat cheese and strawberries macerated in Grand Marnier. A web of sliced shiso leaves adds an extra... Read more >

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