What We're Reading: October 7, 2015


Learn JBF Award winner Jacques Pepin's secret for incredible eggs from the master of eggs himself. Pro tip: don't skimp on the cream or butter.  [Saveur]


Up close and personal with top European chefs: take a peek into the secrets that lurk in the depths of their home refrigerators. [Bon Appétit]


Aluminum foil isn't just for leftovers or grilling: here are some tips for getting the most out of your roll. [Tasting Table]... Read more >

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Recipe Roundup: Turkey, Turkey, Turkey

Turkey recipes from the pros, curated by the James Beard Foundation


Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And who better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.


Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.


Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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Recipe Roundup: October 21, 2011

lentilsThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Fines Herbes Omelet [NYT] Think you know how to make an omelet? Unless you’re Jacques Pépin, there's always room for improvement. Carrot and Lentil Soup [Leite's Culinaria] Red lentils add body and depth to this vibrant-hued Aryuvedic soup.

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Marcia "The Tablehopper" Gagliardi: Pure Class, Part 2

Jacques Pepin. Wrap him up, take him to go. What a delightful man.

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JBF Kitchen Cam