Daily Digest: March 5, 2013

by JBF Editors on March 05, 2013

cans

Harold McGee advocates for aging canned goods. [Slate]

South Korean teenagers are throwing wild "potato parties." [Guardian]

The Breakfast Sandwich Maker: make your bacon, egg, and cheese in a single, multilevel gadget. [Gizmodo]

Rick Bayless to design a craft beer. [Chicago Business Journal]

Proposed app would help you pair languishing pantry... Read more >

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Recipe Roundup: Cooking for a Crowd

by Anya Hoffman on November 13, 2012

Joanne Bondy's farmer's macaroni and cheese

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

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News Feed: October 16, 2012

by JBF Editors on October 16, 2012

Roasted carrots in the James Beard House kitchen

Study: black carrots may reduce cancer risk. [Medical Daily]

A peanut butter and jelly sandwich in a can. [NPR]

The last working vineyard in Paris. [NPR]

How did the Swiss become such chocolate fiends? [Slate]

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News Feed: December 16, 2011

by jbfauthor on December 16, 2011

Wine writer Robert Lawrence Balzer has passed away. [NYT] In search of new flavors, candy makers reach for beer. [WSJ] Better cocktails through chemistry and physics. [Smithsonian] A highly detailed guide to making latkes. [SE] How the White House kitchen is made kosher.

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Recipe: Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes

by JBF Editors on November 29, 2011

Crunchy fried chicken hugged in a flaky biscuit—is there anything better? We dare you say otherwise after trying these satisfying biscuit sandwiches from Abraham Salum of Dallas's Komali and Salum. Instead of smothering the chicken with gravy, Salum glosses it with a chile flake–speckled honey. Get the recipe here.

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News Feed: November 9, 2011

by jbfauthor on November 09, 2011

Introducing the Smart Butcher, a meat vending machine. [Chicago Tribune]

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News Feed: October 20, 2011

by jbfauthor on October 20, 2011

The best restaurants in Brooklyn, the "coolest city on the planet." [GQ] Bring the all-American Concord grape into your kitchen this fall. [WSJ] Affordable and design-conscious reusable grocery bags. [LAT] Secrets to making delicious soft pretzels at home. [LAT] The best sandwiches

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Eat this Word: Monte Cristo

by JBF Editors on October 18, 2011

WHAT? The count’s revenge? The origins of this rich sandwich of ham, chicken or turkey, and Swiss cheese that is either dipped in egg and fried in butter or made with already dipped and fried French toast are not clear. A staple of diners across the country, where it is sometimes served with jelly or maple syrup for dipping, the sandwich is thought to be related to the club sandwich, or maybe the Reuben (Jewish delicatessens sometimes substitute corned beef and sauerkraut for the traditional fillings). Lieut.-Col. Newnham-Davis, author of The Gourmet Guide to Europe (1903), suggests a Spanish ancestor, a sandwich from Seville for which "a slice of ham is put between two slices of bread and dipped in sherry, [then] in egg and fried." In truth the sandwich was probably the fruit of a creative line-cook’s imagination, or maybe just an accident. One thing that mystifies is the name. There is nothing in Dumas’s masterpiece to suggest why a

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