News Feed: April 19

by jbfauthor on April 19, 2010

E. Coli infections fell in 2009, suggesting that new food-safety measures are effective. [WSJ] Get to know these delicate, heirloom strawberries. [LAT] Tips on making whole-wheat bread. [Atlantic] Sam Sifton relies on salad to stay trim. [NYT]

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Recipe: Beet and Pomegranate Salad

by jbfauthor on September 17, 2009

Rosh Hashana, the Jewish New Year, begins this Friday at sundown. And if you are tired of the same old sweet dishes like tzimmes, apples, and honey cake, you might want to look to the East…to Israel, that is, where the influences of Jews from around the world meld into a Middle Eastern culinary melting pot. We’ll be adding this beet and pomegranate salad from celebrated Israeli baker and chef Erez Komarovski to our holiday menu. Komarovski created an artisanal bread revolution in Israel with his chain of bakeries called Lehem Erez—they continue, but he no longer owns them. Now he spends a large part of his time in self-exile on a beautiful hillside in the Upper Galilee near the Lebanon border teaching, inventing, and cooking dishes that draw on the local produce and his vast gardens.

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Recipe: Farmers' Market Salad with Crab-Stuffed Fried Green Tomato “Croutons” and Lemon–Vanilla Vinaigrette

by jbfauthor on August 26, 2009

Diners at tonight's Beard House dinner will enjoy fried green tomatoes and other Southern classics prepared by chef Jim Foss of Georgia Brown's. The D.C.-based chef, who has cooked for the Obamas, was kind enough to send us his recipe for a summer salad that includes these crunchy treats stuffed with blue crab and goat cheese.

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