October's Best Recipes

by JBF Editors on November 01, 2011

Butternut Squash Soup with Curried Pears and Toasted Pecans

Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley Meyer lemon gives some extra vibrancy to this beloved dish of pasta tangled with crab and bacon. Butternut Squash Soup with Curried Pears and Toasted Pecans You can never have too many variations on this indispensable fall soup in your recipe box. Substitute apples for the pears if you have a lot on hand.

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News Feed: August 15, 2011

by jbfauthor on August 15, 2011

A boat-to-table initiative in Rhode Island. [NYT] Six chefs weigh in on their favorite summer pasta dishes… [WSJ] …while Bon Appétit introduces a new, pasta-centered iPad app. [Bon Appétit] Shake up your end-of-summer ice cream repertoire with these DIY treats. [Chow] Restaurant dishes made low fat: can diners taste the difference? [LAT]

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News Feed: March 3, 2011

by jbfauthor on March 03, 2011

Food and Wine announces "The People's Best New Chef." [F&W] Former Hasidic Jew breaks barriers on the Food Network. [Atlantic] "Pasta from Hell" scorches diners at Boston's East Coast Grill. [Feast] Make your own Pop-Tarts. [LAT]

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News Feed: November 9

by jbfauthor on November 09, 2010

Shooters served at a recent Beard House dinner.

Texture's role in our food preferences. [WSJ] Jump on the vegivore wagon. [NYMag] Did beer spur the formation of early civilization? [LiveScience] Gratins for Thanksgiving. [SE] Taiwanese tea eggs as a taste of home. [Salon]

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October's Best Recipes

by jbfauthor on November 01, 2010

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks

Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party. Brunswick Stew Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.

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Recipe: Tim Wiechmann's Corn Fettuccine with Mushrooms, Lemon Verbena, and Bûcheron

by jbfauthor on October 26, 2010

Tim Wiechmann's Corn Fettuccine with Black Trumpet and Purple Wine Cap Mushrooms, Lemon Verbena, and Bûcheron

When Tim Wiechmann prepared this sweet and meaty pasta dish at the Beard House, he used black trumpet and purple wine cap mushrooms that he plucked from the Cambridge-area wilds himself. Since most of us lack the necessary know-how to scan the forest floor for edible fungi, we suggest that you just forage for whatever you please at the grocery store. (High-end stores like Whole Foods usually have black trumpets, chanterelles, and other fine species in stock.)

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Eat this Word: Cavatelli

by jbfauthor on April 12, 2010

WHAT? Shapely pasta. Few Americans understand either the regional diversity of food in Italy or the pride that Italians take in their cuisine. Take these little, handmade pasta curls, for example. Made from a stiff dough of semolina and water that is traditionally shaped on a wooden work surface by curling it with the tip of a butter knife, cavatelli are claimed by the Molize, Puglia, and Abruzzo regions of Italy. The dough and the shaping technique are similar to those used for orechiette, but the shape is closer to gnocchi. Cavatelli (or cavatieddi in Apulian dialect) are traditionally served with cooked bitter greens, such as arugula, and tomato sauce. WHERE? Duskie Estes, John Stewart, Justin Everett, Janine Falvo, and Bruce Riezenman's Beard House

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News Feed: March 23

by jbfauthor on March 23, 2010

Instead of milk and sugar, try a pinch of salt in your morning espresso. [Khymos] Food & Wine has named their sommeliers of the year. [Food & Wine] In the country that introduced the world to sushi, fish consumption declines. [WSJ]

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