What We're Reading: August 6, 2015


Europeans are cozying up to our American ways by ordering staggering amounts of Italian takeout. [MUNCHIES]


Leave the kids at home: an Australian restaurant banned children and now business is booming. [Grub Street]


Host an intellectual dinner party, inspired by these legendary ladies of literature. [Food52]


Spicy food addicts might outlive us all. [NYT]


You’ll flip for these fluffy... Read more >

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What We're Reading: June 4, 2015


Get the 411 on fungi. [Serious Eats


Carnitas may be in short supply, but how about a Chipotle chorizo burrito? [FWF


It’s about more than the stalks: celery leaves make a mean pesto, and much more. [The Kitchn


Amanda Cohen shares her secret weapon for when you're out of ideas for dinner. [... Read more >

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Roasting: Our Favorite Way to Cook in Winter


Roasting is our go-to cooking method during the colder months. A hot oven, a generous pour of olive oil, and a sprinkling of salt is all you need to produce simple but spectacular dishes. But with a little bit of finesse, the technique can also yield sophisticated results, as in the following recipes:


Roasted Clams with Herb Jam and Chorizo Butter

Slices of crusty bread provide a bed for the clams in the roasting pan, and are perfect for sopping up the paprika-spiked chorizo butter.


Roasted Pineapple with Prosciutto

A welcome alternative to prosciutto-and-melon, this playful appetizer is made with a pineapple that's been roasted whole.


Smothered Pork Roast

This tender pork shoulder... Read more >

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10 Ways to Cook Kale Without Making Kale Salad

kale soup


Though it's hard to remember, there was a time when few of us had heard of kale salad. Back in those gastronomically prehistoric days, kale was, in fact, occasionally consumed in cooked form. And it was still delicious. If you've maxed out on raw greens, here are some alternative ways to prepare this celebrated superfood:


1. Serve it Greek-style: blanched, squeezed, chopped, and doused with olive oil and lemon juice. Top with a handful of crumbled feta: you won't regret it.


2. Throw it into a tangy, garlicky pasta sauce.


3. Add kale and other greens to a hearty, phenomenal, bean purée–thickened minestrone soup.


4. Blend it into a ... Read more >

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Recipe: Grilled Chorizo and Potato Galette

Lester Blumenthal's Grilled Chorizo and Potato Galette Who says meat and potatoes should only be eaten at dinner? This satisfying tart will look beautiful on your brunch table—and it will also leave your guests full and happy. Get the recipe here.

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Recipe: Manila Clams and Chorizo Crostini

Phillip Campanella Manilla Clams and Chorizo Crostini Get your next dinner party started with these appetizing crostini from chef Philip Campanella. They feature a classic Portuguese pairing of clam and chorizo, rounded out with onions, garlic, and oregano.

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Recipe: Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage

TomatoesChef Ulrich Koberstein’s focus on clean, intense flavors is exemplified by this simple soup. Koberstein served it in small shot glasses as an hors d’oeuvre during the reception at his Beard House dinner, but it also makes for a satisfying first course or light main course.

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JBF Kitchen Cam