Recipe Roundup: Whole Grains

by Anya Hoffman on January 06, 2012

It's January, which means late night egg-nog-and-sugar-cookie binges are out and nutrient-packed whole grain dishes are in. These bold, seasonal recipes will leave you feeling satisfied as well as virtuous.

Pan-Seared Cod with Beet Vinaigrette and Pumpkin-Quinoa Risotto Creamy risotto flecked with red and white quinoa and diced pumpkin makes a vibrant bed for crisp and flaky cod.

Farro and Black Rice with Roasted Squash This hearty dish from Thomas Keller features fiber-rich farro, nutty black rice, and sweet roasted squash drizzled with a sharp mustard vinaigrette.

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Recipe Roundup: Thanksgiving Leftovers

by jbfauthor on November 23, 2011

We had so much fun last year coming up with ideas for Thanksgiving leftovers that we thought we’d revisit the topic with a list of some of the best leftover-loving recipes out there. David Chang’s Soy-Braised Turkey, Mashed Potato Spring Rolls, Spicy Brussels Sprouts with Mint [F&W] Indian-Spiced Turkey Lentil Soup, Cranberry-

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In Season: Pumpkins

by JBF Editors on November 04, 2011

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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The Bookshelf: Shinin' Times at the Fort

by jbfauthor on August 15, 2011

Shinin' Times at the Fort

If you're ever in the Denver area and on the hunt for bona fide Western food, look no further than the Fort, a majestic, adobe-style restaurant run by proprietor Holly Arnold Kinney. Since its hand-carved wooden doors opened in 1963, the Fort's menu has channeled the early-19th-century frontier, with game meats, indigenous vegetables and grains, and Native American dishes always composing its regular offerings. It's no surprise that this landmark of regional American cuisine attracts foodies and American history buffs alike. Holly will join us at this Wednesday's Beard on Books (12:00 noon in the Beard House dining room) to speak about the Fort's vibrant history and the "New Foods of the Old West" that she proudly serves. And if you'

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News Feed: January 13, 2011

by jbfauthor on January 13, 2011

Bolivian farmers benefit from growing popularity of quinoa. [NPR] Moonshine crosses over in Los Angeles. [LAT] Get to know Old Word bread. [LAT] A Slate writer invites readers to design a perfect day of meals. [Slate] Got

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News Feed: January 5, 2011

by jbfauthor on January 05, 2011

Effective diets to cancel out holiday gluttony. [Hungry Beast] First-world foodies' interest in quinoa energizes Bolivian economy. [Grub Street] Restaurants downsize in 2011. [Atlantic]

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Recipe: Pan-Seared Snapper with Paella-Style Quinoa

by jbfauthor on October 21, 2010

Anthony Dawodu's Pan-Seared Snapper with Paella-Style Quinoa

This pan-seared snapper dish takes a cue from Spanish paella: instead of rice, quinoa plays host to a medley of shellfish, sautéed vegetables, and fresh herbs. Make it tonight for a satisfying weeknight meal.

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Eye Candy: Brotherly Love

by jbfauthor on March 18, 2010

The Voltaggio brothers work together to plate a course of shima aji with salsify, quinoa, and morels. You can view more photos of the Top Chef finalists' thrilling dinner by clicking here. (Click here to see our clip of Michael discussing his pigeon pastrami.)

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