Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

by Anya Hoffman on August 14, 2012

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

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Recipe Roundup: Spring Soirée

by Anya Hoffman on April 26, 2012

 

There's nothing like the arrival of the first spring vegetables to inspire us to get back into the kitchen. Take your cue from the market and plan a menu featuring the best of the season's offerings.

 

Crispy Baby Artichokes with Lemon Aïoli
Deep-fried to a light golden crisp and served with a tangy mayonnaise, these artichokes are addictive.

 

Wild Mushroom Stew with Egg Yolk
Chris DiMinno's hearty stew is made with the first mushrooms that peek out of the earth in spring.

 

Tom Colicchio's Spring Pasta
This rustic ravioli is filled with chervil-... Read more >

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News Feed: April 19, 2012

by jbfauthor on April 19, 2012

 

Getting over the reluctance to eat offal. [Food52]

 

California prepares to ban foie gras on July 1. [Chow]

 

KFC faces lawsuit for intentionally serving expired chicken. [HuffPo]

 

Ice Cube details his typical morning. [BA]

 

Space-saving tips for pint-sized kitchens. [The Kitchn]... Read more >

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Recipes from the Best of the Best: Michel Richard's Lemon Chicken

by Anna Mowry on March 07, 2012

We've long treasured the flavorful spark that citrus brings to cooking, and we've been adding flurries of zest and showers of juice to our food for as long we can remember. But this brilliant recipe from JBF Award winner Michel Richard, who won our Outstanding Chef Award in 2007, has introduced us to a commonly untapped form of citrus: pulp. Richard roasts whole lemons for two hours, which focuses their sweet and tart flavor. Then he finely chops the pulp and combines it with honey and a couple drops of Tabasco to make a rub for the chicken. The flavor is unforgettable, and we're already thinking of other ways to use this new form of seasoning. Get the recipe here.

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