Eat This Word: Epazote

 

WHAT? This pungent herb is a staple of Southern Mexican cuisine, where it’s also known as Mexican tea, wormseed, pigweed, and West Indian goosefoot. The use of epazote dates back to the Aztecs, who sought out the herb for its medicinal properties, mainly its ability to aid digestive health and relieve abdominal discomfort. It grows wild in many tropical and sub-tropical climates, and can be found as far north as Northern California. Traditionally, epazote was used as a flavoring agent in bean soups and as an herb in medicinal teas. Today, epazote is becoming a popular addition to Mexican-inspired dishes. JBF Award winner Rick Bayless praises epazote’s distinctive flavor and adds it to everything from cheesy mushroom quesadillas to slow-roasted pork. Its unmistakable flavor resembles a more acidic version of coriander combined with a hint of lemon. Epazote, like many herbs, is an acquired taste, but adding it to your repertoire will bring a new depth of Mexican flavor to any dish. ... Read more >

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Doctor’s Orders: Why the Physicians of Tomorrow Need to be Cooks Today

 

The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.

 

Dr. Tim Harlan may be best known as Dr. Gourmet, the on-air wellness expert and author of multiple books on healthy living, but his main vocation is changing the way American doctors approach diet and health. When he’s not writing or seeing patients, Harlan spends his days as executive director of the Goldring Center for Culinary Medicine at the Tulane University School of Medicine, where he shapes the practices of future physicians and teaches them how to cook. We sat down... 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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Daily Digest: February 3, 2014

Chocolate milk

 

As the Olympics near, chocolate milk gets rebranded as a sports drink. [WP]

 

With food safety in mind, purveyors of marijuana-laced treats want their products to be regulated. [NPR

 

​What's inside your protein bar? More sugar and calories than you think. [NYT]

 

Processed-cheese apocalypse: first Velveeta, now product shortages from Kraft's Polly-O.  [Fox News... Read more >

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JBF Kitchen Cam