'Gram Worthy: Island Creek Oyster with Mexican Gherkins, Buttermilk, and Epazote


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 


Earlier this fall our JBF Greens program hosted an exclusive under-the-stars, farm-to-table collaboration: our Brooklyn Backyard Supper event. Chef John Poiarkoff of the Pines prepared a delicious dinner in the picturesque backyard of his... Read more >

Comments (0)

Market Haul: November 14, 2011

The seasonal parade of root vegetables begins with a CSA box filled with hardy, early winter offerings. Celery root, leeks, and potatoes are calling out to be made into soup, while the tiny leaves of red kale would be delicious rubbed with olive oil and served raw in a lemony salad.

The Haul: Leeks, sweet potatoes, russet potatoes, celery root, daikon radish, baby red kale, chioggia beets

The Menu Ideas:

Truffled Potato–Leek Pierogi with Chive Crème Fraîche [JBF]

Black truffles bring these easy-to-make dumplings into special-occasion territory. For an everyday version, substitute minced cremini mushrooms sautéed in butter.

Comments (0)

Recipe: Buttermilk Panna Cotta with Rhubarb Consommé

Buttermilk Panna Cotta with Rhubarb Consommé In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.

Comments (0)

JBF Kitchen Cam