What We're Reading: September 10, 2015


New Yorkers are in shock: Murray’s is putting aside their morals and toasting your bagel. [Food & Wine]


POTUS in the wild: Bear Grylls treats our commander-in-chief to a half-eaten Alaskan salmon lunch. [FWF]


JBF Award winner Brooks Headley is translating his vegetarian fast food prowess to the page with The Superiority Burger Cookbook. [Grub Street]


This isn’t your bubbe’s Rosh Hashanah menu: start the new year off with a modern twist. [... Read more >

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What We're Reading: September 9, 2015


Bone up on your chicken wing anatomy. [The Kitchn


A new report reveals the scope of food industry-funded scientific research. [NYT


Flout convention with this controversial method of storing greens. [Food52


A glass of warm banana–cocoa chia milk to help you count some sheep. [Food Network


The key to preventing peanut allergies? Give your kids peanuts. [... Read more >

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Rosh Hashanah Menu


Make your mother proud by celebrating the new year with a traditional menu of tried-and-true holiday favorites.

Wine-Braised Brisket
A mixture of port, dry red wine, and a head of garlic makes an aromatic braising liquid for this special-occasion brisket.

Lokshen Kugel
The secret to this just-sweet-enough noodle side dish is to use a chunky, homemade applesauce.

Beet and Pomegranate Salad
Israeli chef Erez Komarovski makes this salad with raw beets, but you could easily substitute roasted beets for a more intense flavor with less crunch.

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JBF Kitchen Cam