What We're Reading This Week

 

These windowsill herbs will give your homemade cocktails extra layers of flavor. [Saveur

 

Practice Zen Buddhism in the kitchen through observation and intuition. [MUNCHIES

 

This fava bean flatbread is a great way to welcome spring. [Bon Appétit

 

A look into how the USDA contributes to America’s local food movement through digital media and storytelling skills. [Modern Farmer

 

The desire for cheap, “ethnic foods” in America restricts immigrant chefs and their creativity. [... Read more >

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What We're Reading This Week

 

Italy aims to spread knowledge of its culinary heritage with a draft bill proposing wine education for elementary school students. [MUNCHIES]

 

It’s nearly asparagus season! Bake them in a frittata, blend them into a pesto, or shave them onto a salad. [NYT Cooking

 

Food Network is partnering with Yelp for a new show featuring chefs who confront negative reviewers. [Grub Street

 

The debate over GMO labeling has been a tough one to follow. Here’s a breakdown of what’s happening. [Modern Farmer]

 

This delicious chicken dish requires no recipe, only a bit of... Read more >

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