Recipe: Beet Falafel with Hemp Seed–Tahini Dressing

Beet Falafel with Hemp Seed–Tahini DressingThis take on falafel from the folks at Schaeffer’s Genuine Foods in Venice, California, has shown us how to make one of our favorite forms of handheld eating even better: beets give the fried nuggets some extra sweetness, while the recipe’s complex spice blend will have you reaching for every bottle in your pantry.

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Recipe: Beef Short Ribs in Moscatel

braised short ribs Here's a weekend recipe for our snowed-slammed East Coast readers: fall-off-the-bone braised short ribs, cooked slow in Moscatel, a sweet, full-bodied wine from Spain. A host of spices gives the rich braising liquid some extra oomph; jalapeño chile brings bite. Aside from the critical step of browning the meat, this dish practically makes itself, which is just what you need after three days of shoveling.

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On the Menu: Ana Sortun Spices Things Up

Ana Sortun Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu: Hors d’Oeuvre Artichoke Spanakopita with Za’atar Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt Lentil Sliders with Cumin, Coriander, and Pickled Eggplants Berkshire Pork Belly au 9 Poivres with Muscovado Caramel Butternut Squash Falafel with Black Garlic and Sesame Dinner Amuse Bouche Duo > Roasted Chicken Croquette

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