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Daily Digest: April 1, 2013

by JBF Editors on April 01, 2013

 

Whether you like them or not, anchovies play a secret role in many foods. [LAT]

 

April is national grilled cheese month. [HuffPo]

 

This year, Ohioans will visit Eggshelland for the last time. [Reuters]

 

Science doesn’t necessarily recommend eating like a caveman. [Smithsonian]

 

The Washington Post announces... Read more >

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Recipe Roundup: Zucchini

by Anya Hoffman on July 23, 2012

 

To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:

 

Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a... Read more >

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News Feed: June 25, 2012

by JBF Editors on June 25, 2012

chef tattoo at Beard House

 

JBF Award winner Marcus Samuelsson discusses his new memoir. [NPR]

 

Ten essential cookbooks for your first kitchen. [Food52]

 

Making English muffins at home. [LAT]

 

The difficulties faced by blind chefs. [BBC]

 

Buying the best anchovies and capers. [NYT]... Read more >

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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: Zucchini Blossoms with Burrata and Anchovies

by jbfauthor on July 11, 2011

Zucchini Blossoms with Burrata and Anchovies Even as vividly green batons of zucchini overtake the farmers’ market, we’re still fixating on ways to fry up their mustard–orange blossoms. For a Southern Italian take on these delicate fritters, Pippa Calland, who will soon open Villetta in Santa Monica, 
stuffs the flowers with white anchovies and burrata. Crispy, salty, and creamy, these bite-sized treats make an addictive party appetizer. Get the recipe here.

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Staff Recipe: Mildred's Marinated Anchovies

by jbfauthor on September 01, 2009

AnchoviesAn avid entertainer who on a few occasions counted James Beard among her dinner guests, Director Emeritus of House Programming Mildred D'Amico always opens her dinner parties with a selection of cocktails and hors d’oeuvre that often includes smoked salmon, caviar, or these delicious little marinated fish. Sometimes called “white anchovies” or “boquerones,” they can be found in Spanish or Italian specialty stores.

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Staff Recipe: Mildred's Marinated Anchovies

by jbfauthor on September 01, 2009

AnchoviesAn avid entertainer who on a few occasions counted James Beard among her dinner guests, Director Emeritus of House Programming Mildred D'Amico always opens her dinner parties with a selection of cocktails and hors d’oeuvre that often includes smoked salmon, caviar, or these delicious little marinated fish. Sometimes called “white anchovies” or “boquerones,” they can be found in Spanish or Italian specialty stores.

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