What We're Reading: July 22, 2015

 

For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn

 

How to seed a hot pepper without endangering your hands or your eyes. [Food52

 

It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats

 

Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

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Recipe: Jacques Torres's Fig Ice Cream

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. First up: 

 

Fig Ice Cream

JBF Award Winner Jacques Torres
Jacques Torres Chocolates, NYC

 

Jacques Torres counts this fig ice cream as one of his absolute favorite flavors: “at the end of the summer, the black mission figs taste like honey, they’re so flavorful.” Each year he saves some fruit and purées it so his shops can sell the flavor as soon as the temperatures start to climb and New Yorkers come calling for their cones. Get the recipe here.... Read more >

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Throwback Thursday: Ice Cream Infatuation

Photo by Tom Kirkman

 

This Throwback Thursday, our National Ice Cream Month festivities continue with this glimpse back at the unusual, yet decadent chocolate pound cake with toasted bread crumb ice cream, served at the Pioneers and Legends dinner at the Beard House, earlier this year. This dinner welcomed award-winning chef and president of Women Chefs and Restaurateurs, Elizabeth Falkner, alongside a group of influential female toques from some of the country’s leading restaurants. 

 

Creamy and frosty scoops of ice cream, whether they’re served in a cup with hot fudge, piled high in a crunchy waffle cone, nestled between two cookies, or served atop a piece of chocolate cake, have been the ultimate comfort food for generations, satisfying sweet tooths of all ages. While National Ice Cream Day is officially July 19, it’s only fitting that we honor such... Read more >

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What We're Reading: July 15, 2015

 

This chocolate cake earns high marks on taste, looks, and ease of baking. So what are you waiting for? [NYT

 

Better for the environment, worse for your waistline: a new study suggests shoppers buy more junk food when they bring their own bags. [The Atlantic

 

A small contingent of cereal fans insists on putting ice cubes in their milk. [TIME

 

Three grocery categories to take advantage of during the summer. [The Kitchn

 

Iceland may have to replace its single breed of indigenous cattle to meet rising... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame

 

Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.

 

Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.

 

Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae... Read more >

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Last Licks with Jacques Torres

 

He may be known around the world as Mr. Chocolate, but JBF Award–winning pastry chef Jacques Torres grew up on ice cream. After selling ice cream sandwiches in his acclaimed stores for years, Torres opened his first shop dedicated to the frozen treat in 2009, and recently transformed a stand in Grand Central Station into the latest iteration of Jacques Torres Ice Cream. JBF assistant editor Maggie Borden sat down with the master chocolatier to get the full scoop.

 

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Maggie Borden: You’re known as Mr. Chocolate, but clearly you have a sweet spot for ice cream. What made you want to open an ice cream shop in the first place?

 

Jacques Torres: I carry ice cream sandwiches in all of my chocolate stores. It’s actually very common for chocolate makers to sell ice cream, because... Read more >

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Staff Picks: We All Scream for...

 

Serious food lovers tend to be an opinionated bunch. If there’s one thing they agree on, it’s their strong feelings about ice cream. Simultaneously elegant and nostalgic, it hits the sweet spot with just about everyone. We polled our staff to find out which flavors rank supreme in our offices:

 

 

“The first time I went to Gramercy Tavern, Claudia Fleming was still the pastry chef and I had the richest, darkest, carameliest caramel ice cream ever. Since then, I’ve often ordered caramel ice cream, but it’s never been as good. While writing this I noticed that Claudia Fleming has caramel ice cream on the dessert menu at the North Fork Table & Inn on Long Island. I know what my plans are this weekend!” —Alison Tozzi Liu, Editorial Director

 

 ... Read more >

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What We're Reading: July 6, 2015

 

Guac-a-purists beware: these recipes may offend your sensibilities. [Food52

 

Serious Eats’s ice cream expert busts some persistent churning myths. [Serious Eats

 

Drink like an Egyptian this summer by choosing low-alcohol brews. [The Atlantic

 

Julia Child’s Georgetown home is on the market. [Curbed

 

You’ll need gouda credit to qualify: one Italian bank accepts cheese as loan collateral. [FWF] ... Read more >

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Throwback Thursday: Surprising Scoops at the Beard House

 

From sour cream sorbet to toasted sassafras ice cream, unusual frozen treats are all the rage at upcoming Beard House events. In his Spring 1996 Beard House Magazine article, “I Scream, You Scream, We All Scream for… Crab Ice Cream?”, former JBF associate editor Adam Rapoport, whom we all now know as Bon Appétit's editor-in-chief, reported on a similar phenomena. Check out some of the funky flavors that appeared at Beard House dinners in 1996, then continue reading for a preview of the innovative ice creams at our upcoming events.

 

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Survey the variety of ice creams recently served at the Beard House, and the notion of 31 Flavors seems quaint. Filling in for strawberry, chocolate, and vanilla have been tempting tastes like saffron, cardamom, and Amarene sherry. At his Discovery Series dinner on January 31, Bruce Cooper of Jake’s in... Read more >

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What We're Reading: July 2, 2015

 

Nothing screams summer like a spiked peach pie. [Saveur]

 

Fearless taste-testers are experimenting with food of the future. [Food and Travel]

 

Could everyone's favorite probiotic drink, kombucha, be the new beer? [Grub Street]

 

This Fourth of July, embark on a new family tradition by grilling your meat underground. [NPR]

 

In honor of the Supreme Court's ruling on gay marriage, Ben & Jerry’s is changing the name of their chocolate chip cookie dough ice cream. [... Read more >

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