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Daily Digest: March 25, 2013

by JBF Editors on March 25, 2013

 

More than just fresh eggs: backyard chickens also spread salmonella. [NPR]

 

For a perfect Passover, make your Seder more seasonal and more sustainable. [HuffPo]

 

An ancient Roman grape may be the next hot "new" varietal. [Chicago Tribune]

 

Homemade peeps are a delicious alternative to the Easter staple. [LAT]

 

For... Read more >

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Culinary Challenge: Don't Let Those Green Peppers Go to Waste!

by Anya Hoffman on August 14, 2012

green pepper recipes curated by the James Beard Foundation

 

For several weeks each summer, we find ourselves with a crisper drawer packed with green peppers. Bell peppers, Cubanelles, long greens: we get an assortment each week from our CSA, which we promptly toss into the fridge to languish while we wait for inspiration to strike.

 

Though they have their fervent fans, green peppers are more often dismissed (as bitter and under-ripe) or even maligned (food writer Michael Ruhlman once referred to them on his blog as "the earth's most lamentable vegetable"). For those of us whose feelings on the matter are slightly less impassioned, green peppers can still be a culinary challenge—there are only so many stuffed peppers one family can eat. Determined to conquer this aversion, we went on a hunt for recipes that could make us believers. Here are a few that just might do the trick:... Read more >

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Melting Pot-Inspired Labor Day Menu

by jbfauthor on August 30, 2011

Crispy Lamb Ribs with Sherry–Honey Glaze and Minted Yogurt Sauce Cap off the summer with a Labor Day menu that incorporates some of the country's most delicious culinary influences. Spicy Tomatillo Gazpacho with Naan Bite and Pickled Jicama Only in America would tomatillos, mint, naan, and green olives be combined in one extraordinary dish. Crispy Lamb Ribs with Sherry-Honey Glaze and Minted Yogurt Sauce These succulent ribs get a piquant and smoky finish from a dusting of

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News Feed: August 15, 2011

by jbfauthor on August 15, 2011

drinksA boat-to-table initiative in Rhode Island. [NYT] Six chefs weigh in on their favorite summer pasta dishes… [WSJ] …while Bon Appétit introduces a new, pasta-centered iPad app. [Bon Appétit] Shake up your end-of-summer ice cream repertoire with these DIY treats. [Chow] Restaurant dishes made low fat: can diners taste the difference? [LAT]

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Awards Recipe: Tomatillo Gazpacho with Naan Bites and Jicama

by jbfauthor on May 12, 2011

Tomatillo Gazpacho with Naan Bites and Jicama Maneet Chauhan of NYC's At Vermilion served this flavor-packed soup at Monday night's gala reception. Chauhan prepares her own naan to accompany the dish, which incorporates both Mexican and Indian ingredients, but you can find the flatbread at most grocery stores. Get the recipe here.

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News Feed: June 25

by jbfauthor on June 25, 2010

A bunch of cupcakes.A guide to the best and worst picnic foods. [Smithsonian] A Virginia Whole Foods will grow its own produce. [Richmond Times-Dispatch] Debating the role of food and drink critics. [Atlantic] The popularity of kitchen ink. [VV] How to make black and

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Recipe: Sweet Pea Gazpacho

by jbfauthor on June 24, 2010

Sweet Pea GazpachoThis refreshing and seriously simple sugar snap pea gazpacho from chef Joseph Humphrey is an instant hit with everyone who tries it. All it takes are four ingredients and some simmering, so it’s perfect for a busy weeknight. (Just hurry and grab your peas quickly; with the summer solstice behind us, these green beauties won’t be around much longer.)

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