News Feed: August 29, 2012
Confirmed: Eleven Madison Park and Alinea to trade kitchens this fall. [Chicago Tribune]
As the sun sets on summer, learn to can with these new cookbooks. [WP]
Thanks to Italian-Americans, pockets of fig trees flourish in Brooklyn. [NYT]
Burger made with ice cream wins contest at New York State Fair. [Syracuse.com]... Read more >
Six Bitters to Have on Hand This Summer
During these most idle of summer days, we need a damn good reason to abandon our towels and mindless reading. A nicely mixed drink is one acceptable excuse. To ensure that our August libations are of the low-effort, high-reward variety, we turned to Brad Thomas Parsons—author of the JBF Award–winning Bitters: A Spirited History Of A Classic Cure-All With Cocktails, Recipes, And Formulas—for suggestions for unconventional bitters that will add instant pizazz to whatever we're sipping poolside. - The Editors
Bartenders love to describe bitters as the salt and pepper of the bar, but I like to think of them as an entire spice cabinet of liquid seasonings. They play a pivotal role in bringing balance to well-made cocktails, and every serious home bar should have three essential bitters on hand: Angostura, Peychaud’s, and an orange bitters. While this trio will allow you to craft a multitude of classic and... Read more >
News Feed: August 2, 2012
What the milk carton says about American history. [Atlantic]
A report on Tales of the Cocktail 2012. [LAT]
Fork + chopsticks = Chork. [Smithsonian]
How to pit a plum in under 10 seconds. [Chow]
Boise's Community Cakes delivers birthday treats to those who deserve them most. [NPR]... Read more >
News Feed: June 20, 2012
An argument for beer on ice. [BA]
Edible perfumes for your cocktails. [NYT]
A peek into the seafood-focused cuisine of Busan, South Korea. [SE]
Chefs divulge their favorite beach eats. [NYM]
Why Prince Polo is the most popular candy bar in Iceland. [VV]... Read more >
News Feed: June 12, 2012
The delicious aftermath of a (pig) foot in the freezer. [WaPo]
Food Tech Week: cryo-shucking oysters, clams, and more. [PopularScience]
Straight from the source: what's inside that bottle of Pappy Van Winkle's? [WhiskeyAdvocate]
Ten summer cocktails to kick off the season. [FoodRepublic]... Read more >
Recipe Roundup: Cocktails
Toast to warm-weather entertaining with one of these refreshing and decidedly grown-up cocktails from some of our favorite mixologists.
Donaji
Inspired by the legendary sacrifice of a beautiful Oaxacan princess, this citrusy, Mezcal-based cocktail was created by Julian Cox of Rivera in L.A. The rim of chopped chapulines (grasshoppers) is strictly optional.
Paddington
A touch of the famous bear's beloved orange marmalade rounds out this absinthe and rum cocktail from David Slape of New York City's PDT, which took home our inaugural Outstanding Bar Program award in 2012.
Turf
Chill your cocktail glasses ahead of time to keep this gin lovers' drink from 2012 Outstanding Bar Program nominee... Read more >
Recipe: Bar Agricole's Turf Cocktail
Bartender Thad Vogler may have named San Francisco's Bar Agricole after his favorite spirit (rhum agricole), but he handles every major ingredient in the world of booze with equal finesse. Exhibit A: Vogler's interpretation of the Turf—a classic gin-based cocktail that's laced with absinthe, Maraschino, and orange bitters—shows great balance and has earned a place in our rotation of springtime sippers. Get the recipe here.
News Feed: April 26, 2012
Miso adds a kick of umami to these unexpected recipes. [BA]
Is breakfast cereal helping or hurting in the fight against obesity? [The
Atlantic]
Eat your way through Copenhagen's vibrant food scene. [CNN]
A website geared toward female business travelers helps women find dining companions. [Chow]... Read more >
Outstanding Drinks Across America
The next time you want to wet your whistle in one of these cities, check out the following restaurants and watering holes—all semifinalists for the new JBF Award for Outstanding Bar Program—for classic cocktails as well as innovative tipples (and beer, too!).
1. The Zig Zag Café Seattle
COME HERE FOR: The extensive selection of whiskies, rums, and cachaças, plus a rotating menu of more than 20 cocktails, such as the Sarah Law.
2. Clyde Common Portland, OR
COME HERE FOR: A Barrel-Aged Negroni (a traditional gin negroni aged for 2 months in used whiskey barrels) or a Kingston Club.
3. Beretta San Francisco
COME HERE FOR: Handcrafted cocktails like the Kentucky... Read more >
News Feed: March 27, 2012
The Saveur guide to Mexico. [Saveur]
Asian details make this rice pudding totally sublime. (Gilt Taste]
Serve spring salad greens in one of these beautiful bowls. [BA]
Punchy rhubarb cocktails for spring. [F&W]
The first installment of a series on proper food storage. [Food52]... Read more >
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@beardfoundation
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
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