What We're Reading: November 17, 2014

 

Recipe ideas for that mountain of Brussels sprouts you picked up from the market. [Food52

 

What the Ocean Spray bog-men aren’t telling us: cranberry facts. [The Kitchn

 

A new GMO potato just approved by the USDA can be precut and sold fresh because it resists browning. [Mother Jones

 

The craft revolution has beer drinkers returning to cans. [Quartz

 

The city of Lyon is trying to change French habits by promoting the value of... Read more >

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JBF on the Air: Daniel Rose

Daniel Rose on Taste Matters with JBF's Mitchell Davis

 

Ever wonder what it's like for an American ex-pat chef in France? On yesterday's episode of Taste Matters, Mitchell Davis was joined by Daniel Rose, chef and owner of the acclaimed Spring restaurant in Paris. The pair discussed the importance of cooking in French culture, the parallels between Rose's culinary and philosophy studies, his experience as a young cook in France, and what excites him about today's culinary landscape. Listen below to learn more!

 

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On the Menu: April 18 through April 24

Here’s what’s happening at the Beard House next week: Monday, April 19, 7:00 P.M. Garden State Bounty For his second trip from the Liberty House to the Beard House, chef Philip Campanella is joining forces with chef and seasonal-dining advocate Jerry Villa to cook up a dinner that showcases local bounty from the fertile fields of the Garden State. Tuesday, April 20, 7:00 P.M. Best of San Francisco Gregory Short served as Thomas Keller’s sous-chef at the French Laundry before working throughout France in restaurants like Taillevent. Now at Masa’s, he is joined by pastry chef John McKee and master sommelier Alan Murray in

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Recipe: Salmon with Papaya Salad, Crispy Salmon Skin, and Nuoc Nam Sauce

Though spring is officially here, it may be awhile before the weather completely catches up with the calendar. Take a seasonal leap in the kitchen with this cuisine-spanning salmon dish, which features punchy papaya salad, panisse (a lightly fried chickpea flour cake from France’s Nice region), and nuoc nam (a pungent fish sauce used throughout Vietnam).

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