What We're Reading: May 5, 2015

 

You’re just six steps away from banana bread, any way you like it. [Food52

 

Celebrate Cinco de Mayo with homemade tamales. [Serious Eats

 

A coalition of plant food producers has submitted recommendations for the new Dietary Guidelines. [Eat Drink Politics

 

Why do we sip our lattes first thing in the morning? [... Read more >

Comments (0)

'Gram Worthy: Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise​, prepared at the Beard House by chef (and former Top Chef contestant) Bart Vandaele of Washington, D.C.'s Belga Café​​... Read more >

Comments (0)

Eat This Word: Semifreddo

 

WHAT? A half-frozen idea. Italian for "half-cold," semifreddo is an Italian dessert made by freezing mousseline-like custards, which are often layered with ingredients like ground amaretti, nuts, or chocolate. Unlike ice cream, semifreddo is not churned. To make it edible while frozen, air is incorporated into the custard base, usually in the form of meringue or whipped cream. The air also has the effect of making the semifreddo seem less cold than it actually is, which accounts for its name.

 

WHERE? Rappahannock Oyster Celebration

 

WHEN? January 21, 2015

 

HOW? Tangerine Creamsicle with Buttermilk Semifreddo, Paige Tangerines, and Quince Cookie

Comments (0)

Happy Hour: Holiday Dessert Pairings (Part III)

wine bottles

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts.

 

For our third installment, we asked Sun to recommend the perfect pairing for bread pudding​​​. His pick? Domaine de Durban... Read more >

Comments (0)

Ask the Chefs: What's Your Favorite Holiday Dessert?

crème caramel

 

It’s no secret that chefs tend to have a sweet tooth. Here, some of our 2014 regional Best Chef award winners share their all-time favorite desserts, and where to get them. From Paris to Boston, we’ve got your cravings covered.

 

--

 

Justin Aprahamian / Sanford, Milwaukee

One of my favorite desserts is the simplest: my grandfather always ate brick cheese and watermelon for dessert. The refreshing, sweet melon and the salty cheese is an enduring taste memory.

 

 

Dave Beran / Next, Chicago

It’s a tie. Jordan Kahn did a carrot, yogurt, and violet dessert at Red Medicine in Los Angeles that was incredible. Each bite brought more to life. And last year at Alex Stupak’s Push Project, Lauren Resler made a traditional apple pie. It was one of the most perfect pies I have ever had: flaky crust, delicious, not too sweet, and the filling had great structure. I could eat a slice of it for breakfast every day.

 ... Read more >

Comments (0)

Happy Hour: Holiday Dessert Pairings (Part II)

wine

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts.

 

For our second installment, we asked Sun to recommend the perfect pairing for gingerbread cake or cookies​. His pick? Disznókó Tokaji Late Harvest 2011 ($22/500ml). "This special Hungarian sweet wine, made from botrytised Furmint... Read more >

Comments (0)

Test Your Eat-Q: Quirky Desserts

 

Can you tell a Grunt from a Slump? Test your pastry prowess by matching the proper description to these unusually named desserts.

 

 

 

Comments (0)

Happy Hour: Holiday Dessert Pairings (Part I)

red wine

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts. To start, we asked Sun to recommend the perfect pairing for a chocolate–peppermint ganache tart. His pick? Justin Obtuse Dessert Wine 2011 ($15). "Chocolate and mint are prized Cabernet flavors, and this late-harvest blend from California’s Central... Read more >

Comments (0)

Eat This Word: Pavolva

pavlova

 

WHAT? Named for the world-famous Russian ballerina Anna Pavlova, this fruit, whipped cream, and meringue dessert is claimed by rival nations. Aussies have long considered it their national dessert, but New Zealanders argue that they invented the pavlova, and they back up their claim with citations from cookbooks. The dancer toured both countries in the late 1920s. In Perth, Australia, she stayed at the Esplanade Hotel, whose chef, Herbert Sachse, is often credited with creating the dessert some six years later. Supposedly the pavlova acquired its name after someone proclaimed his dessert was "as light as pavlova." Others think the name stems from the fact that the ring-shaped meringue resembled pavlova's frilly, white costume in her most famous role, the Dying Swan. Pavlovas are traditionally filled with passion fruit.

 

WHERE? Finger Lakes Holiday Dinner

 ... Read more >

Comments (0)

Thanksgiving Recipe: Parsnip Cake

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. 

 

With only a day left before the great feast, Thanksgiving cooks are often forced to choose between efficiency and creativity. Fortunately, this recipe for parsnip cake allows for both. Delight your diners with this seasonal yet unconventional dessert, which takes advantage of parsnips’ natural sweetness to balance the warming fall spices of cinnamon and nutmeg. Using basic pantry ingredients and with a cooking time of under an hour, this cake will impress without throwing a wrench in your holiday schedule. Get the recipe.

 

Maggie Borden is assistant... Read more >

Comments (0)

Pages

JBF Kitchen Cam