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Recipe: Drunken Risotto with Wild Mushrooms

by JBF Editors on October 25, 2011

Drunken Risotto with Wild Mushrooms

Nothing complements a crisp, woodsy fall day better than a bowl of rich and toothsome risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which will only be available for another week or so. (We've recently spotted chanterelles, king oysters, and maitakes at our local farmers' market.) For the wine, feel free to use any uncorked red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish. Get the recipe here.

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Recipe: Sticky Ginger Cake with Caramelized Pears

by JBF Editors on October 20, 2011

Sticky Ginger Cake with Caramelized Pears

When deciding on what to serve for dessert when entertaining a large group, it's often easiest to fall back on a shareable, one-pan pie or cake and call it a day. But if your kitchen's arsenal includes a muffin tin, you can easily prepare several individual desserts with the same amount of effort. Take these perfect-for-fall ginger cakes from chefs Tom Berry and Liz O’Connell. They're made with a standard cake batter that's sweetened with a simple date purée. After baking in a muffin tin, the charming cakes are slicked with a buttery rum glaze and topped with caramelized pears. Get the recipe here.

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Recipe: Kale Caesar Salad with Crispy Bacon, Garlic Panko Crumbs, and White Anchovies

by JBF Editors on October 19, 2011

Kale Caesar Salad with Crispy Bacon, Garlic Panko Crumbs, and White Anchovies

Crimped and crunchy kale leaves stand in for romaine in this spin on the classic Caesar salad from Boston chef Marc Orfaly. Oregano and chile flakes enliven the requisite bread crumbs, while hot sauce makes the dressing extra powerful. Get the recipe here.

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Recipe: Butternut Squash Soup with Curried Pears and Toasted Pecans

by JBF Editors on October 17, 2011

Butternut Squash Soup with Curried Pears and Toasted Pecans

As we think ahead to the long, bleak stretch of cold weather that's about befall us, we're on the hunt for simple and delicious variations on a seasonal staple: butternut squash soup. This elegant version from Canadian chef Andrew Hodge is threaded with winter spices and topped with curry-scented pears and crunchy pecans. Get the recipe here.

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Eat this Word: Tres Leches

by jbfauthor on September 26, 2011

tres leches cake WHAT? Easy as uno, dos, tres. Pastel de tres leches, "tres leches" for short, is a dessert that just doesn’t know when to quit. This gooey confection contains a butter cake that is perforated and soaked with a combination of heavy cream and evaporated and condensed milks, and then topped with meringue frosting or whipped cream. Sometimes it is also topped with cajeta, a sweet caramel made from goat’s milk, or doused with coconut milk—making it cuatro or cinco leches, accordingly. The history of tres leches is ambiguous: although it has been embraced by Miami’s Cuban community, scholars place its origins in either Nicaragua, Mexico, or Guatemala. In Texas Monthly, Patricia Sharpe wrote that this "insanely rich" cake possibly originated with a "promotional recipe once distributed in Latin America, perhaps on cans of evaporated milk or with a brand of electric mixer." Tres leches is certainly doing its part to promote dairy

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Recipe: Stewed Octopus with Tomatoes

by jbfauthor on September 22, 2011

Stewed Octopus with San Marzano TomatoesThis simple and satisfying stew from New Jersey chef Michael Weisshaupt calls for canned tomatoes, but you could also try making your own chunky sauce with end-of-season tomatoes from the market. If you don't have the time, pick up a can of San Marzano plum tomatoes from Italy, which Weisshaupt favors. Get the recipe here.

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Market Haul: September 21, 2011

by Anya Hoffman on September 21, 2011

Market Haul
As the weather gets cooler, it becomes even harder to decide what to cook. Should we turn those Yukon gold potatoes into a creamy gratin or roast them alongside carrots and red onions? Add the fennel to aromatic wine-braised chicken thighs or serve it as a salad, sliced razor-thin and doused with lemon juice? Here are a few of the recipes we’re eyeing as we make these tough decisions.

The Haul: carrots, scallions, fennel, garlic chives, red onions, Yukon gold potatoes, green beans, and Golden Delicious and Gala apples

The Menu Ideas:

Crispy Braised Chicken Thighs with Olives, Lemon, and Fennel [LAT] Braised + crispy = the best of both worlds. Adapted from Thomas Keller’s Ad Hoc.

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Recipe Roundup: September 16, 2011

by jbfauthor on September 16, 2011

eggplantThe 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! Here’s what we’ll be making over the course of the next week. Red Wine–Chocolate Cake [Smitten Kitchen] This irresistibly fudgy and boozy cake comes together very quickly. Assidat al-Boubar (Pumpkin Halvah) [Saveur] This luscious sweet-and-savory spread is making us eager for this fall's pumpkin harvest. Spicy Melon Salad [Lottie + Doof] Melon reveals its savory side in this Asian-inspired

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Recipe: Poached Black Cod with Sausage-Spiced Butter Sauce

by jbfauthor on September 15, 2011

Poached Black Cod with Sausage-Spiced Butter SauceThis elegant but easy seafood dish from chef John Newman of Newmans at 988 recently joined our regular rotation of weeknight meals. Black cod, which is also sold as sablefish, gently cooks in cream and wine, then gets doused in a rich butter sauce enlivened with bits of Italian sausage. Get the recipe here.

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Recipe Roundup: September 9, 2011

by jbfauthor on September 09, 2011

peaches The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our new 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! Here’s what we’ll be making over the course of the next week. Spicy Tomato Jam with Peaches [Delicious Days] Bottle up the best of summer with this chile-flecked jam. Pan-Seared Salmon with Cauliflower and Pine Nuts [Marcus Samuelsson] Zipped with curls of orange peel and a smattering of fresh herbs, the

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