What We're Reading: September 15, 2015


Breakfast for dinner: a stack of savory pancake, waffle, and fritter recipes to ease you into the week. [Food52


One man’s trash is another man’s treasure. Or in this case, one man transforms your discarded shopping list into semi-edible surreal art. [MUNCHIES


Rent-a-grandma: a new online food delivery service in Paris connects retired grandparents with a passion for food with those craving a home-cooked meal. [FWF


René Redzepi... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad


Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:


1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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What We're Reading: May 19, 2015


The short stack may seem All-American, but you can find pancakes all over the globe. [Serious Eats


From roast chicken to guacamole: 18 dishes every home cook should know how to make. [Food52


How do you say mixologist in French? Craft cocktail bars are popping up all over Paris. [NYT


American beverage companies are launching an initiative to cut down on sugary drink consumption, but will they change their targeted marketing? [... Read more >

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What We're Reading: September 30, 2014


Is New York City water really that much better? [Narratively


A Sabbath standard with a scandalous past: the history of Manischewitz. [Modern Farmer


A home front campaign during WWII urged Americans to eat more organ meat. [The Atlantic


A look at what exactly those PLU codes on your fresh produce mean. [Mother... Read more >

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What We're Reading: September 15, 2014

Forget letters or smiley faces — this dad has your pancakes beat. [HuffPo


The surprisingly long history of gumbo. [Serious Eats


We’re living in an age of bespoke raisins, thanks to the new company Little Wrinkles. [Grub Street


European budget airlines offer in-flight meals, but who actually eats them? [MUNCHIES


The U.S. is one of the only countries in the world that refrigerates its eggs. [... Read more >

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What We're Reading: July 28, 2014



Five life lessons from a man who ate pizza every day for 25 years. [Esquire


Tour de Food: how the cyclists eat during this iconic race. [NPR


Lebron James apologizes with cupcakes. [Eater


Thomas Keller and All-Clad pair up to release some sleek cookware. [NYT


The right snack before bed could help you sleep more soundly. [TIME... Read more >

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America’s Classic: Mustache Bill’s Diner, Barnegat Light, NJ

These days, the food at diners is all too often of poor to middling quality. But not at Mustache Bill’s. For more than 35 years, owner Bill Smith has made everything on the diner’s menu from scratch—refusing to buy anything premade. It’s the homemade, straight-from-the-heart cooking that makes Mustache Bill’s a must-stop destination on the Jersey Shore for both the fishing community regulars and the summertime beachgoers. Fishermen reward their community diner with dayboat fluke and scallops, which Smith prepares with aplomb. But follow the lead of the locals and you’ll soon be tucking into platters of roasted-that-day turkey, ham, and beef. And legendary pancakes. It is no surprise that the crowds are huge at this seasonal spot: Mustache Bill’s does 1,000 covers on a typical summer day, and it’s only open 6:00 a.m. to

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JBF Kitchen Cam