Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

by jbfauthor on July 12, 2010

This homey budino from JBF Award winner Karen DeMasco will test your loyalty to Grandma's corn pudding. Corn kernels sweeten a custard base, which is topped with blueberry compote and accessorized with cornmeal shortbread cookies. It's a dessert you'll want to make for a dinner party with good friends. (It will be also be on the menu at next weekend's Chefs & Champagne.)

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News Feed: June 17

by jbfauthor on June 17, 2010

A bill seeking to shush beer gardens has owners worried. [WSJ] Hummus gets a makeover for American markets. [NYT] A documentary about the startling price of corn production. [Smithsonian] NYC restaurants to be alphabetically graded on food safety. [NBC]

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Eat this Word: Spoonbread

by jbfauthor on February 08, 2010

WHAT? "The apotheosis of cornbread." Or so said writer Redding Sugg. This Southern soufflé may take its moniker from suppon or suppawn, an Indian porridge. Perhaps the name stuck because this Southern comfort food is best eaten with a spoon. It's made from cornmeal, eggs, butter, and milk, sometimes enlivened with baking powder and a dash of sugar, and it's served across the South with country ham or rabbit stew or all on its own. Spoon bread is an any-meal kind of food: Jefferson, for instance, ate it for breakfast, lunch and dinner. Spoonbread, according to Southern Food author John Egerton, is "the ultimate, glorified ideal" of cornbread." True Grits author Joni Miller declares it "one of the most elegant and classic Southern dishes." An essential Southern savory, "a properly prepared spoonbread," Egerton writes, "can be taken as testimony to the perfectibility of humankind." WHERE?

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Staff Recipe: Phyllis's Sauteed Corn with Pesto and Robiola

by jbfauthor on September 24, 2009

When Phyllis Isaacson told us about her deliciously simple pesto the other night, we knew we had to share the recipe. “The inspiration for combining Robiola with pesto comes from the gastronomic superstore Peck in Milan,” she told us. The combination of the garlicky pesto, creamy Robiola, and fresh corn makes for the perfect end-of-summer weeknight dinner.

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