Roasting: Our Favorite Way to Cook in Winter


Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:


Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.


Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that's been roasted whole.


Smothered Pork Roast

This tender pork shoulder... Read more >

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What We're Reading: September 8, 2014


Not into your beer? You may be using the wrong glass. [Edible Manhattan


The story behind a Southern staple: the history of pimento cheese. [Serious Eats


Widespread changes are on the menu at NYC’s first vegetarian elementary school. [Food Network


Leading food advocates weigh in on the low-carb vs. low-fat debate. [... Read more >

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What We're Reading: August 12, 2014


There’s just not enough sustainable beef to feed our fast food habit. [Vice


Pepsi thinks the new coconut water will be … cashew juice? [NYT


Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast


Watch out, PB&J, America’s got a new favorite nut. [Washington Post


They don’t serve this kind of rye bread at Katz’s. [... Read more >

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What We're Reading: June 26, 2014



A chef in Canada is making local dirt-butter, taking terroir to the next level. [The Globe and Mail


Two Italian designers revolutionize recipe reading with tattoos. [NPR


Downward-facing Dogfish: Across the country, post-yoga beers find popularity. [NYT


A North Dakota town experiments with a barista-free coffee shop. [NY Daily News


Instant coffee finds a new market in China. [... Read more >

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Daily Digest: April 24, 2014



Soba: it's lighter, it's healthier and producing it is a serious art. Here's what you should know about Japan's unsung noodle. [Food Republic


Bitters: good for more than just mixed drinks. Here's how you can cook with them. [WP


Ikea will soon release "greener" alternatives to their Swedish meatballs. [LAT


Thanks to its natural image, butter is making a comeback. [Chicago Tribune


How to choose... Read more >

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On the Menu: 2011 Food Trends

trendsClockwise from top left: Matthew Lightner's Willamette Valley onion salad with caramelized allium vinegar, herbs, and crisp vegetables; Three Tarts Bakery mallomars, Del Posto's one-hundred layer lasagna; flavored butters at the Girl and the Goat

‘Tis the season to be predicting trends! We know that trying to find the next big thing in food isn’t an exact science, but we do have a decent track record to fall back on: in our 2010 trend forecast, we hit the mark with macarons and meatballs. So we’re feeling pretty confident that these emerging trends will make headlines in 2011: Upscale snack cakes and candy bars: The new Lulu’s Bakery in Manhattan’s

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