Kid-Friendly Food Everyone Will Want to Eat


In theory, we're not fans of kids' meals. In theory, we don't believe children should be allowed to fill their plates with only white food, or that one should have to transform broccoli and red pepper strips into artful renderings of scenes from the Lego movie in order to get one's children to eat vegetables. Food is food, right? We need to man up and stop serving our kids chicken nuggets shaped like Disney characters.


But, as anyone who is responsible for the feeding and watering of small humans at least three times a day knows, it can get a little exhausting. No matter how adventurous your kids are, some nights they just don't want to taste the parsley-flecked lamb stew or authentic Andalucian white gazpacho you made for dinner. Some nights they don't even... Read more >

Comments (0)

Recipes: Memorial Day Cookout


With Memorial Day approaching, we're eagerly anticipating the official kickoff to grilling season. On the menu for the weekend? A breezy cocktail, soy-marinated steak, a mind-blowing (seriously) macaroni salad, and port-poached rhubarb paired with creamy homemade ricotta and walnut crumble.


Gin-Gin Mule

Lime juice + mint + gin + ginger beer = a drink that you'll make over and over again all summer.


Grilled Marinated Sirloin with Crisp Ginger, Garlic, and Black Pepper

A smart chef trick: right before serving, top a simple dish with aromatics tossed in hot oil.


Macaroni Salad

Bear with us. Macaroni salad made with homemade mayonnaise is in a category by itself. This version from James... Read more >

Comments (0)

Rhubarb Desserts


We love rhubarb for the energizing tartness it brings to sweets. Here are a few recipes to try while these springtime stalks are still in season.


Port-Poached Rhubarb with Ricotta and Walnut Crumble

Homemade ricotta transforms this exceptionally simple dish, but high-quality, store-bought ricotta will work in a pinch.


Strawberry and Rhubarb Crunch

No time to bake a pie? This crunch delivers the same tart, jammy flavor in less than half an hour.


Greek Yogurt Mousse with Poached and Candied Rhubarb

Candied rhubarb: it's our newest obsession. Tart, sweet, and so hard to stop eating. For a simpler version of this dish, pair the... Read more >

Comments (0)

Recipe Roundup: May 15, 2013

Pan-Seared Scallops with Spring Pea and Grana Padano Purée


After a long winter here on the East coast, it finally feels safe to put away the soup pot and the braising pan and start eyeing the spring produce that's begun to appear at our local farmers' markets. Here are some of the recipes we'll be making to celebrate the better-late-than-never arrival of spring:




Pan-Seared Scallops with Spring Pea and Grana Padano Purée [JBF]

Impressive enough for a dinner party, but so easy it works as a weeknight standby, this simple scallop dish comes together in less than 20 minutes.



Ramp Pizza [Smitten Kitchen]

Deb Perelman's adaptation of Motorino's signature spring pizza is all about... Read more >

Comments (0)

Recipe Roundup: Zucchini


To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:


Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a... Read more >

Comments (0)

Recipe: Ricotta Soup with Fried Eggplant

Ricotta Soup with Fried Eggplant We can always count on simple soups to get us through these final stretches of chilly weather. Here's a delicious and easy one from the team at the renowned Vetri in Philadelphia. The silky ricotta broth and crunchy eggplant garnish will perk up those winter-weary taste buds.

Comments (0)

JBF Kitchen Cam