JBF IS SOCIAL

Recipe: Strawberry Pavlova with Saffron Custard

by jbfauthor on May 20, 2011

Strawberry Pavlova with Saffron Custard Like an elaborate ballgown, this gorgeous pavlova from New Zealand chef Ben Batterbury surprises and delights with its many beautiful layers. A savory saffron custard anchors the meringue, creamy mascarpone cuts through its sweetness, and a generous topping of ruby red strawberries makes it a dinner-party showstopper. Get the recipe here.

Comments (0)

News Feed: March 31, 2011

by jbfauthor on March 31, 2011

Paul Bocuse named "Chef of the Century" by Culinary Institute of America. [AFP] Do most foodies ignore the moral choices made at mealtime? [TIME] Pizza Rustica from the "Cake Boss". [NYT] Achatz's new restaurant to open in a week. [NYT

Comments (0)

News Feed: April 13

by jbfauthor on April 13, 2010

If you’re in the L.A. area, take one of these classes to learn how to preserve fruits and vegetables. [LAT] Airline meals and

Comments (0)

Recipe: Roasted Cauliflower Risotto

by jbfauthor on March 30, 2010

This flavorful, hearty risotto is perked up with sunny saffron and Capriole Mont St. Francis, one of artisan cheesemaker Judy Schad's signature goat cheeses. You can order her product from her website, or simply substitute another semi-hard goat cheese.

Comments (0)

News Feed: September 10

by jbfauthor on September 10, 2009

Saffron King Behroush Sharifi peddles the world's most expensive spice to the country's top chefs [WSJ] The joy of sun gold tomatoes [Atlantic] The federal government has unveiled a new website that will provide food safety information for consumers [Seattle Times] In order to shave dollars off the check, diners are ordering less healthy meals [NRN]

Comments (0)

News Feed: July 15

by jbfauthor on July 15, 2009

2009 JBF Rising Star Nate Appleman leaves San Francisco’s A16 and SPQR [SF Gate] Can caffeine prevent Alzheimer’s? [Atlantic] Everything you ever wanted to know about saffron [Hungry Beast] Despite a recession, decreasing domestic consumption, and a ruinous appellation system, France is still making  fantastic wines [Slate]

Comments (0)

Categories

Archive

James Beard Foundation's Best of the Best

Recent Comments

roma on Q & A with Seamus Mullen of Tertulia

Blogroll