Staff Picks: We All Scream for...

 

Serious food lovers tend to be an opinionated bunch. If there’s one thing they agree on, it’s their strong feelings about ice cream. Simultaneously elegant and nostalgic, it hits the sweet spot with just about everyone. We polled our staff to find out which flavors rank supreme in our offices:

 

 

“The first time I went to Gramercy Tavern, Claudia Fleming was still the pastry chef and I had the richest, darkest, carameliest caramel ice cream ever. Since then, I’ve often ordered caramel ice cream, but it’s never been as good. While writing this I noticed that Claudia Fleming has caramel ice cream on the dessert menu at the North Fork Table & Inn on Long Island. I know what my plans are this weekend!” —Alison Tozzi Liu, Editorial Director

 

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Staff Picks: Favorite Memories from the Beard Awards

 

As we prepare to roll out the red carpet and chill the Champagne for our 25th anniversary of the Beard Awards this May, we're feeling nostalgic about some poignant, awkward, and even downright absurd moments from years past. Below, some favorite Awards memories from JBF staff.

 

 

“My favorite Awards memory is definitely the time when Trisha [Loyola, JBF’s financial reporting & compliance manager] and I literally bumped into Carla Hall, and with typical Carla aplomb, she scrunched us in with her and had someone snap a photo. That picture now hangs by my desk, in all its terrible cellphone glory.”—Victoria Jordan Rodriguez,... Read more >

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Better Weeknight Dinners

shakshuka

 

Just because you worked late doesn’t mean you don’t deserve a satisfying, home-cooked dinner. So put away the cereal bowls and take-out menus: JBF staffers have some quick dinner tips that will have you sitting down to the table in a snap.

 

 

Put an Egg on It

“For Israelis, shakshuka is a breakfast mainstay. For me, it’s a reliably easy and satisfying weeknight dish. You can make a basic version with pantry items: olive oil; a medium onion, chopped; 2 or 3 crushed garlic cloves; a 28-ounce can of peeled whole tomatoes; and eggs. Sauté the onion and garlic in oil, then add the tomatoes. Season with salt, black pepper, and your preferred ground hot pepper. Simmer for 20 minutes, breaking up the tomatoes with a wooden spoon. Use the spoon to make 1 or 2 dimples in the stew. Crack an egg into each dimple.... Read more >

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