Sustainability Matters: October 9, 2015


A look into the long battle for healthy school lunch, and the fights that lie ahead. [Modern Farmer


Talk about endless refills: an NYC coffee shop runs on a membership model, giving members unlimited coffee and tea for $25 a month. [NYT


Support local business by buying these products from mom and pop grocers. [The Kitchn


A former USDA researcher has bred a type of grape that could ease labor demand in the raisin industry. [... Read more >

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What We're Reading: October 6, 2015


You’re only ten minutes away from amazing strawberry shortcake. [Serious Eats


Students in Winnipeg have revived an ancient squash varietal by using 800-year-old seeds. [Mother Nature Network


Hot dogs with peanut butter, and other “weird but good” food pairings. [Food52


In NYC, health inspection consulting is an industry unto itself. [... Read more >

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Thanksgiving Recipe: Concord Grape Pie

Concord Grape Pie


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. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!


Instead of the ubiquitous apple and pumpkin varieties, give this delicious Concord grape pie a whirl this year. This effortless recipe comes from James Beard himself: “In earlier times slip-skin grapes were commonly baked in pies like any other fruit,” he wrote in American Cookery. “Many people like to serve this pie with cheese—aged cheddar or a less flavorful cheese, such as cream cheese, Monterey jack, or one of the milder imported cheeses.” Defying tradition can be hard, but we feel... Read more >

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What We're Reading: July 10, 2014



Extremely expensive grapes are given as wedding gifts in Japan. [Food Beast


The science behind taste-altering foods. [Wired


Pilot initiates pizza party for passengers on a grounded plane. [Huffington Post


The latest in croissant cross-breeding: the Crupcake. [ABC


Fortune fabrication: the process of making the all-knowing cookie. [Food Republic


Forget Pinkberry: Frobot is the fro-yo... Read more >

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A Cozy Fall Supper

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing


Now that it's finally cool enough to turn on the oven, we can't wait to get back in the kitchen. Celebrate autumn with a hearty meal inspired by the season's best offerings.


Butternut Squash Soup with Pumpkin Seed Mousse
No ordinary squash soup, this luxurious version is enriched with crème fraîche and truffle honey and topped with a dollop of pumpkin seed-flecked whipped cream.


Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing
Drizzle a garlicky dressing over autumnal greens and sweet, caramelized root vegetables for a hearty side dish.

 ... Read more >

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Recipe: Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters

Recipe for Chilled Plum Soup with Green Grape Sorbet, Horchata Gelée, and Crispy Rice Clusters from the James Beard Foundation This striking plum soup from Aureole's Jennifer Yee showcases an array of contrasting flavors and textures. If you make the sorbet and gelée ahead of time, the dessert becomes a completely feasible finale for your next dinner party.

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