Recipe Roundup: Comfort Food Favorites

 

After the excitement and bustle of the holiday season, January might feel like it can drag on forever—but that doesn't mean your recipes need to follow suit. This week, set aside your Redzepi-inspired creations and that 30-step recipe for Pierre Hermé macarons and make one of these simple, satisfying dishes instead.

 

Roast Chicken with Basil, Scallions, Lemon Butter, and Potatoes
It doesn't get much better than a butter-rubbed roast chicken with crisp potatoes. This easy recipe from Mindy Fox's lovely A Bird in the Oven, and Then Some is one you'll return to again and again.

 

Farmer's Mac and Cheese
The... Read more >

Comments (0)

What We're Reading: October 5, 2015

 

We’ve all been there before… Here are some gourmet tips to dress up your boxed mac and cheese. [Huffington Post]

 

The 2016 Michelin ratings are out: cue emotional breakdowns across New York City. [Eater]

 

For those who think Chipotle is the best Mexican food, we’d like to introduce you to Deborah Holtz and Juan Carlos Mena’s new book, Tacopedia. [NPR]

 

Can mushrooms really power our future? Find out how researchers in California are using portabellas to develop biodegradable batteries. [... Read more >

Comments (0)

Recipe Roundup: December 2, 2011

collard greens

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Green Grits [SE] In this recipe from Andrew Carmellini’s cookbook, American Flavor, a Southern classic gets spicy in the company of cilantro, chilies, and onions. Lamingtons [David Lebovitz] After a recent trip to Australia, David Lebovitz offers a recipe for Lamingtons,

Comments (0)

The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

macandcheese_427x318 Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have

Comments (0)

The Bookshelf: Marion Cunningham’s Empty Plate Mac & Cheese

macandcheese_427x318 Recently inducted into our Who’s Who of Food and Beverage in America, Clark Wolf learned many things from his friend James Beard, but perhaps the best lesson was this: “Food is the most important thing.” We couldn’t agree more. Wolf's new book American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them includes information about how cheese is made, how to store it, and how to serve it. He also traveled all over the country meeting cheesemakers and tasting an absurd amount of cheese. Rough life! At Wednesday’s Beard on Books, where Wolf dished about American cheese, he left us with these final words of advice, "Live a life worth living, with lots of cheese." A sentiment Beard surely would have

Comments (0)

JBF Kitchen Cam