What We're Reading: July 22, 2014



Cake vs. Pie: Which is more American? [VOX


White House welcomes 54 kids to cook for the President and First Lady. [NPR


In New York, tea is the new coffee. [WSJ


A few tips on how to make bad wine taste better. [TIME


A new toaster provides edible selfies. [ABC


FDA warns that powdered caffeine is dangerous. [... Read more >

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What We're Reading: June 24, 2014



A ninth grader discovers that Truvia sweetener contains insecticides. [Food Beast

Think beyond pork: duck bacon sales are on the rise.​ [Food Republic


Woman raises the bar on birthday baking with a homemade pizza cake. [ABC


A Velveeta recall leads to liquid gold shortage. [NBC]  


Kentucky community raises thousands of dollars for injured local chef.  [Today] ... Read more >

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What We're Reading: June 19, 2014

Break out the rubber bands: a better way to cut cake? [Gizmodo]


Five Southern chefs discuss the history and future of their region’s cuisine. [Food Republic]


Some restaurants know exactly how often you use their bathrooms. [NYP]


Yes, you can cook a hot dog in a Pringles can. [Food Beast]... Read more >

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Daily Digest: May 19, 2014


chocolate milk


As Connecticut discusses school beverage legislation, chocolate milk is caught in the crossfire. [Fox News]


The Gaza Strip is going organic, but some locals are resisting higher prices. [NPR]


The baumkuchen trail: how the "tree cake" traveled from Germany to Denver and elsewhere. [NPR]


Understanding gluten: a video tries to demystify these confusing proteins. [LAT


Why smoking meat is part of... Read more >

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Valentine's Day Desserts



This Valentine's Day, why not skip the meal and just get to what we all really want: dessert. (As in, actual dessert.) Here's a round-up of sweet treats we'd love to be treated to: 


Drunken S'more Cake 

Isn't getting a little drunk and a little messy the recipe for a perfect Valentine's Day? This playful riff on the campfire classic will definitely get you into the spirit. 


Chocolate Budino with Candied Hazelnuts and Grapefruit 

This elegant, rich pudding is extra-decadent topped with Campari-scented grapefruit peel and toasted, sugar-slicked hazelnuts. 

 ... Read more >

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Recipe: Parsnip Cake

Rosiana Tong's parsnip cake, adapted by the James Beard Foundation


Parsnip cake doesn't enjoy as high of a profile as its carrot-based cousin does, but it's equally tasty and just as much of a breeze to prepare. This version from Berwyn, Pennsylvania's Nectar uses a fat pinch of baking spices to coax out the earthy sweetness of the grated root vegetables. If you have a food processor and a fine shredder disc, we recommend using them to prep your parsnips. The disc will produce a more delicate cut than a box grater will, and your finished cake will have a more pleasing texture.


Get the recipe here. The Nectar team will be cooking at the Beard House on February 8.

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Recipe Roundup: Southern Seafood Spectacular

Recipe for Cornmeal-Crusted Oysters with Sriracha Rémoulade, adpated by the James Beard Foundation


Make yourself a pitcher of sweet tea to sip alongside this Southern-inspired menu of fried oysters, sweet olive-oil poached shrimp, a spicy crayfish ragout, and a towering coconut cake. Porch swing not included.


Cornmeal-Crusted Oysters with Sriracha Rémoulade

You'll want to dip everything in your fridge into the spicy, lime-spiked mayo that accompanies these crisp fried oysters.


Poached Shrimp with Creamed Corn, Marinated Tomatoes, Butter Beans, and Basil

Butter beans are a Southern staple, but lima beans make a fine substitute.... Read more >

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Recipe Roundup: Winter Squash

Paolo Parmeggiani's pumpkin soufflé with Parma chips


Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.


Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.


Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

 ... Read more >

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