Daily Digest: May 22, 2013
Goodbye, Jerusalem artichoke: say hello to the sunchoke. [Table Matters]
Why not start your day with a “Saltwich”? [NPR]
Giant squid is one of many underutilized seafood choices. [LAT]
With grilling season around the bend, don’t forget to marinate. [Chicago Tribune]
Recipe: Grilled Hanger Steak with Peperonata
As summer hits its crescendo this week, we'll be cooking with as many of the season's exuberant flavors as time allows. Thanks to this easy but satisfying recipe from Andrew Matthews of BLT Prime, we've aready got bell peppers, Roma tomatoes, and basil covered. The colorful trio is quickly sautéed into a classic Italian peperonata, which is then crowned with simply seasoned and swiftly seared hanger steak.
News Feed: May 23, 2012
News Feed: May 16, 2012
Cherry orchards take a huge hit from unseasonably warm weather. [Chicago Tribune]
Jonathan Gold will spend his lunch hour doing a live chat (at noon PST). [LAT]
The best new sushi restaurants in America, according to Bon Appétit. [BA]
The Food Lab shows us how to grill a steak. [SE]... Read more >
News Feed: April 18, 2012
Get outside this spring with these five cuts of meat that are great for grilling. [CNN]
Time includes José Andrés and René Redzepi in its annual list of the 100 most influential people. [Eater]
A new column highlights the process and creativity of cooking. [WaPo]
Building the ultimate calzone starts with the perfect dough. [NYT]... Read more >
Recipe: Grilled Achiote-Rubbed Red Snapper
If you’re looking to spice up your grilling repertoire, this vividly hued red snapper dish from Nicholas Farina won’t disappoint. Farina rubs the snapper’s firm flesh with achiote paste, a lively blend of annatto seed, vinegar, garlic, and spices that once belonged to the ancient Mayans. It then turns smoky-sweet on the grill, playing the perfect foil to its spicy marinade. Flounced by a colorful sauté of the season’s best vegetables, it’s best served family style, with lots of forks for digging in.
News Feed: August 11, 2011
A little about the visionaries recognized by the inaugural JBF Leadership Awards. [NYT]
Why are so many restaurant websites terrible? [Salon]
Rethinking ketchup—and making it with mushrooms, red currants, and blueberries. [NYT]
Plumpy'Nut: the penicillin for the hunger epidemic in Somalia. [Eatocracy]
Grilling Favorites
Grilled loup de mer with braised fennel
Recipe: Elizabeth Karmel's Texas Tenderloin
As any outdoorsy cook will tell you, the secret to grilling lies in simple but precise cooking: if performed properly, you’ll enjoy cuts with caramelized crusts that effortlessly give way to tender and juicy centers. This tenderloin from Hill Country's Elizabeth Karmel does just that. It's enhanced with a clean rub of salt, pepper, and cayenne—and you'll have plenty extra to use for your next grilling adventure. Get the recipe here.
News Feed: June 30, 2011
JBF President Susan Ungaro promotes Gulf Coast seafood on Morning Joe. [MSNBC]
Potato chips and Champagne: an unlikely pair, but crazy enough to work? [NYT]
Saucy tweets from Michelin's NYC reviewers. [Eater]
Grilling: the Argentinian way. [Chow]
Chefs weigh in on getting the most bang for your buck. [F&W]
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