News Feed: January 31, 2012

by jbfauthor on January 31, 2012

Rolling pins: what you need to know. [LAT] A behind-the-scenes look at the recent Bocuse d’Or USA competition. [Saveur] Ginger: a new trend? [Seattle Times]

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Recipe: Sticky Ginger Cake with Caramelized Pears

by JBF Editors on October 20, 2011

When deciding on what to serve for dessert when entertaining a large group, it's often easiest to fall back on a shareable, one-pan pie or cake and call it a day. But if your kitchen's arsenal includes a muffin tin, you can easily prepare several individual desserts with the same amount of effort. Take these perfect-for-fall ginger cakes from chefs Tom Berry and Liz O’Connell. They're made with a standard cake batter that's sweetened with a simple date purée. After baking in a muffin tin, the charming cakes are slicked with a buttery rum glaze and topped with caramelized pears. Get the recipe here.

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