What We're Reading This Week

 

Take it slow: rethink your vegetable-roasting method with this simple tip. [Bon Appétit

 

Milan’s Bollate prison addresses criminal issues as it opens an upscale restaurant within its walls. [MUNCHIES

 

Danny Meyer has partnered with Delta Airlines to improve the quality of food in the skies. [New York Times

 

Anthony Bourdain lists his top 10 dream dishes for his upcoming New York City food market. [Grubstreet]

 

What is yuzu kosho and how do I use... Read more >

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What We're Reading: October 15, 2015

 

Protect yourself from diabetes with a glass of wine. [NPR]

 

The secret to perfectly cooked baked ziti: soaking your noodles. [Serious Eats]

 

Restaurateur Danny Meyer eliminates tipping for his fleet of restaurants. Is this the future of fine dining? [NY Times]

 

Looking for new ways to use your spices? Here are some tips to get the most out of your spice rack. [Bon Appétit]

 

Mexican chefs come together to protect their native corn species from... Read more >

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Giveaway: Win a Signed Copy of Eleven Madison Park: The Cookbook

Eleven Madison Park: The Cookbook

We’re officially at the height of cookbook season, with fresh releases dropping almost daily. Today brings one of the year’s most anticipated titles, Eleven Madison Park: The Cookbook (Little, Brown & Company), from the restlessly ambitious restaurant that has made an assured climb into New York City’s highest stratum of dining. The book beams with an airy and pristine design that makes the photographs of Daniel Humm’s intricate food sparkle like stained glass. Among the challenging, seasonally sorted recipes are essays by general manager Will Guidara, which chronicle the restaurant’s journey from a casual brasserie to a four-star destination and the winner of the JBF Award for Outstanding Restaurant. It also reads like a manual to Danny Meyer’s signature approach to the restaurant business, with lessons on subjects like excellence, collaboration, and reinvention. Even cooks who may not be up for tackling uni

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On the Menu: November 7 through November 13

Guests enjoy dinner in the Beard House dining room. Here’s what’s happening at the Beard House and around the country next week: Sunday, November 7, 12:00 P.M. Quintessential Brunch New Yorkers have long said that Neil Kleinberg and DeDe Lahman wrote the book on brunch. Now they really have written the book—The Clinton St. Baking Company Cookbook comes out the day after this event, where they’ll give Beard House diners a taste of the delicious home-style creations that have inspired a devoted following. Monday, November 8, 7:00 P.M. Global American Table With its lively atmosphere and urban energy, Sugarcane Raw Bar Grill has quickly become a must-try destination in Miami’s Midtown district. Timon Balloo, a Michelle Bernstein protégé and Sushi Samba alum,

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JBF Kitchen Cam