News Feed: June 23

by jbfauthor on June 23, 2010

Food co-ops help save time, money, and dinner ruts. [NYT] A proposed ban on catching Caspian Sea sturgeon would lead to a Beluga caviar shortage. [Vancouver Sun] Take a tour of the Svalbard Global Seed Vault in Norway. [SE] Heading to Vermont this summer? Cool off with a maple creemee. [Smithsonian] What does the Supreme Court’s decision

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News Feed: January 21

by jbfauthor on January 21, 2010

Bon Appétit readers reveal their secret chili ingredients. [Bon Appétit] Virginia is for oyster lovers. [NYDN] The Edible Schoolyard will break ground in Brooklyn. [Gothamist] A new study weighs the pros and cons of cutting down on salt. [WSJ] Is a Starbucks comeback brewing? [NYT] Chicago chefs get their hands on finger limes. [TOC]

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The Bookshelf: Olives & Oranges

by jbfauthor on May 12, 2009

We asked Sara Jenkins, chef/owner of NYC's wildly popular Porchetta and co-author of Olives & Oranges,  which five pantry items she always has on hand. Tomorrow, May 13th, Sara Jenkins will be joining us in the Dining Room of the historic Beard House for Beard on Books, a monthly literary series featuring some of the food world's most celebrated authors. 1. Olive Oil “I could never live without olive oil—extra virgin, of course.” 2. Za’atar “I do everything with it. I put it on fish, chicken, even sprinkle it over thick yogurt with olive oil to use as a dip.” 3. Piment d’Espelette “This coarse-ground dried chile has some kick but isn’t too hot. I use it for everything from salads to roasted vegetables and braised meats.” 4. Dried Pasta “You can always make something with pasta. I look for artisanal pasta

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