Sustainability Matters: January 16, 2014


Why no one is buying the hype of these GMO, bruise-free potatoes. [NPR]


Trying to eat more in season? Check out these useful apps. [Grist]


How mustard is helping to replace chemical pesticides. [Civil Eats]


Will Vermont be the first state to implement GMO labeling? [USA]


Almond growth boom means water supply bust for California. [... Read more >

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What We're Reading: December 23, 2014


A guide to maximize your steakhouse meal. [First We Feast


The Parisian plan to win back their reputation for culinary excellence. [Grub Street


What the heck is Ambrosia, and why is it a Southern Christmas must? [Serious Eats


Holy cow! Colorado nuns raise grass-fed beef. [NPR


Test yourself on some tater trivia. [FR


Would you dine with a polar bear? [... Read more >

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What We're Reading: December 2, 2014


Check out these oyster pearls of wisdom. [FR


How a vegan butcher shop works. [Eater


Love Girl Scout cookies? You can now buy them online. [NYT


The internationally popular potato. [First We Feast


Up your pickle game with this secret ingredient. [Zester Daily


McDonald’s: now coming to a church near you? [... Read more >

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Recipes from the Best of the Best: Lidia's Bastianich's Swiss Chard and Potatoes

Swiss Chard and Potatoes

In this hearty side dish from Lidia Bastianich, who won our Outstanding Chef Award in 2002, sturdy baking potatoes and Swiss chard are boiled until tender, then sautéed with a quarter of a head of garlic and some good olive oil. It's delicious as an accessory to short ribs or other rich braises. Get the recipe here. -- In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from

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Market Haul: December 5

This week’s CSA box includes what will likely be the last of the season's broccoli, along with some gorgeous Brussels sprouts, crunchy kohlrabi, and plenty of root vegetables.

The Haul: Russet potatoes, Tuscan kale, Brussels sprouts, broccoli, carrots, beets, sweet potatoes, kohlrabi, parsley

The Menu Ideas:

Southern Indian Vegetable Curry [Jamie Oliver] Ignore the long list of ingredients and adapt this recipe according to what you have on hand. Don’t like okra? Sub in cauliflower. Need to use up some carrots? Throw them in. The curry leaves are optional but coconut milk is a must.

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JBF Kitchen Cam