Recipes: It's Valentine's Day and You Should Go For It

 

A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:

 

Roasted Chicken for Two

Can chicken be sexy? This one is.

 

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.... Read more >

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Eye Candy: Dark Chocolate with Chestnuts, Hazelnuts, and Citrus

 

After stints under Emeril Lagasse, Thomas Keller, and Tom Colicchio, Matthew Accarrino now leads Bay Area favorite SPQR, where he has earned one Michelin Star and three consecutive Beard Award nominations for Best Chef: West. At his second Beard House appearance last month, Accarrino delighted palates with his modern interpretations of classic Italian ingredients and flavors. Dishes like Beef Belly with Tokyo Turnips and the striking Burnt Flour Pasta Timballo with Sartori Fontina Fonduta and Urbani White Truffles started the evening on a high note, hinting at the spectacular final course of the night. The lauded chef’s beautifully deconstructed dessert matched rich dark chocolate with wintry chestnuts, hazelnuts, and candied citrus. With a final flourish of briny flaked sea salt, the earthy undertones of the chocolate soared... Read more >

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Recipe Roundup: Winter Squash

 

Why should summer squash get all the love? Winter squash are some of the most delicious versatile ingredients of the entire year. Although these recipes all call for perennial favorites like butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash you find at the market. We particularly like the Kabocha and Buttercup varieties for their sweetness; Acorn for its dainty size; and Delicata for its hearty, edible peel—but don't be afraid to get creative.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

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

 

... Read more >

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What We're Reading This Week

 

A bean-to-bar nightmare for one Brooklyn-based chocolate company. [Washington Post]

 

Why throw your Christmas tree to the curb when you can cook with it? [MUNCHIES]

 

Changes in international labeling laws could make it harder for consumers to identify where’s the beef (coming from). [NPR]

 

How one vegan butchery is grinding up a batch of meatless controversy. [Eater]

 

The former president of Trader Joe's is making a... Read more >

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Ask a Chef: November Beard House Toques Share Their Guilty-Pleasure Foods

 

As we bundle up and brace for the dropping temperatures, there's practically nothing we enjoy more than warming ourselves from the outside in by feasting on autumn's colorful bounty. With the frost setting in, we welcome a formidable roster of culinary talent to the Beard House. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Arizona, the Bay Area, Chicago, and the U.K. (just to name a few) to the Big Apple.

 

We asked our November guest chefs to spill their favorite guilty-pleasure foods. Not surprisingly, grilled cheese, burgers, tacos, and ramen (amongst other hearty fare) made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.

 

November 2: Michael Langdon, Glenmaura National Golf Club, Moosic, PA

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What We're Reading: November 5, 2015

 

This vegan recipe just might make the best chocolate chip cookies out there. [Food52

 

Crack open a can and watch this animated history of beer in America. [FWF

 

JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR

 

A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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Q&A with 2015 JBF Food Conference Speaker and Pastry Chef Erika Dupree Cline

 

For more than 20 years, celebrated pastry chef Erika Cline has been crafting some of the country’s most scrumptious desserts and chocolates. In 2008 she created a nonprofit organization called Culinary Wonders USA, whose mission is to introduce, share, and cultivate the culinary arts with minorities. As its president, Cline helps to lead CWUSA’s mentoring, scholarship, and volunteering efforts. We're thrilled that Erika will be joining us as a speaker at our upcoming JBF Food Conference and preparing the dessert for the JBF Leadership Awards. Read on to learn about her thoughts on diversity in culinary education, her latest pastry passion, and more.

 

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JBF: You’ve worked extensively with Culinary Wonders USA and the Minority Chef Summit. Please tell us a bit more about these organizations and what they mean to you.... Read more >

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What We're Reading: September 17, 2015

 

Do you really need to pony up for pricey chocolate chips? [Food52

 

Everything’s bigger in Texas, including the fight over soda. [Nasdaq

 

Are today’s crops less nutritious than those our ancestors tilled? [NYT

 

Take a sip of the season with this fall-inspired cocktail. [Serious Eats

 

Two small policy changes regarding school food... Read more >

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What We're Reading: August 12, 2015

 

You’re only two ingredients and a working food processor away from silky, homemade chocolate ganache. [Food52

 

20 ways to make it peanut butter–jelly time. [The Kitchn

 

Can you train your brain to dislike unhealthy foods? [NPR

 

Scotland is banning the use of GMO crops on its soil. [MUNCHIES

 

Talk about a labor moovement: U.K. dairy farmers snuck cows into supermarkets to protest low milk prices. [... Read more >

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What We're Reading: July 21, 2015

 

Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn

 

New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network

 

From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats

 

Experiment with this recipe for cream-free chocolate ganache... Read more >

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