What We're Reading: October 21, 2015


The secrets behind Thailand's coconut oil industry may have you go bananas. [NPR]


Hummus for peace: an Israeli cafe inspires people to talk it out over a bowl of the classic snack. [MUNCHIES]


Going nuts: the price for pine nuts continues to rise. [NYT]


Chefs divulge their late-night snacking habits, ranging from fancy pickles to Cool Ranch Doritos. [FWF]


Just in time for your jack o'lantern, we've got the answer to the pepitas vs... Read more >

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Recipe: Pignoli Tart with Mascarpone Crema

Cynthia DePersio's recipe for Pignoli Tart with Mascarpone Crema, adpated by the James Beard Foundation


Cynthia DePersio is nuts for nuts. "I adore them, so I decided to use Italian pignoli cookies for the inspiration for this tart," she told us. The New Jersey–based pastry chef adds pulsed pine nuts to a classic French frangipane, then bakes the filling in a sandy sablé crust. "I like to pinwheel thinly sliced banana slices on top, sprinkle them with raw sugar, and brûlée," she says. We're partial to crowning our pieces with a dollop of mascarpone-boosted whipped cream.


Get the recipe here.

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Recipe: Butterscotch Budino with Caramel Sauce and Rosemary–Pine Nut Cookies

Rich and velvety, budino is Italy's answer to pudding. This butterscotch version by JBF Award winner Nancy Silverton borders on sinful, its heady sweetness complemented by caramel sauce. We especially love the charming rosemary–pine nut cookie garnish.

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JBF Kitchen Cam