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In Season: Gooseberries

by Anya Hoffman on July 31, 2012

 

Ever eaten gooseberries? The slightly fuzzy, tart berries are very popular in traditional British cooking, but don't get a lot of press stateside. A cousin of the currant, gooseberries range in color from pale green to dark purplish-red, getting muskier as they ripen. They aren't quite sweet enough to eat out of hand, but they become jammy and bright when cooked down with a bit of sugar. Gooseberries are in season from May through August, but they're at their peak in July.

 

How to Store: Like most berries, gooseberries should be stored in the fridge unwashed for 2 to 5 days. Don't have time to make a batch of jam or curd right now? Freeze them. Just wash the berries, pat dry, and then place on a cookie sheet in the freezer. Transfer frozen berries to an airtight container and keep in the freezer for up to a year.

 

How to Cook: Remove the stem and tail of each berry before cooking. Gooseberries are delicious in a range of desserts, but the simplest way to cook them is... Read more >

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Recipe Roundup: Zucchini

by Anya Hoffman on July 23, 2012

 

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 >

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Recipe Roundup: Simple Summer Seafood

by Anya Hoffman on July 17, 2012

 

Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.

 

Lobster Rolls

Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.

 

Summer Crab and Tomato Salad

JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress... Read more >

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News Feed: September 1, 2011

by jbfauthor on September 01, 2011

stew Over at Bon Appétit, "September means mushrooms." [Bon Appétit] Ladurée debuts in New York, along with its new, American-inspired raisin and cinnamon macaron. [WWD via Grub Street] What better way to send off summer than with a sumptuous Italian luncheon? [Saveur] Top Chef's Dale Talde on the staples of Southeast Asian cuisine.

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News Feed: August 31, 2011

by jbfauthor on August 31, 2011

watermelon–cucumber skewersWhat to do with those end-of-season green tomatoes. [NPR] Pigskin moves from the football field to the dinner table. [AP via Eater] More chocolate research: cocoa found to smell like meat and cabbage, among other foods. [Bon Appétit] Five dishes to try before summer slips away. [NYT] Inspiring Philadelphia

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Market Haul: August 15

by Anya Hoffman on August 15, 2011

market haul

Today’s market haul includes sweet-as-candy Sungold tomatoes, beautiful Nicola potatoes, Swiss chard, and green peppers, that scourge of CSA boxes everywhere. (Beg to differ? Tell us why. Michael Ruhlman is with me on this one.)

The Haul: Nicola potatoes, Sungold cherry tomatoes, long green peppers, green bell peppers, Swiss chard, parsley, Asian eggplant, lettuce, nectarines, yellow peaches, donut peaches, and white peaches

The Menu Ideas:
Babbo’s Pasta with Sungold Tomatoes [NYM]
A summertime staple in our house, this oh-so-simple pasta is even more delicious with cubes of fresh mozzarella thrown in.

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News Feed: July 7, 2011

by jbfauthor on July 07, 2011

shishito peppersCelebrating the life of legendary restaurateur George Lang. [NYT] In light of the recent holiday, Josh Ozersky looks at America's culinary independence (or lack thereof). [Time] A New York Times video starring duck fat–fried chicken.

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News Feed: June 20, 2011

by jbfauthor on June 20, 2011

baby vegetablesThomas Keller talks fine dining, casual dining, and his disbelief in "trends." [Eater] The last of the old-school meat packers in the South Bronx. [WSJ] Why no-

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News Feed: June 15, 2011

by jbfauthor on June 15, 2011

grouper carpaccioAn outcry against industrial tomatoes. [Gilt Taste] Frank Bruni behind the counter, using chef cookbooks. [Food & Wine] Seasonal produce—in map form. [Epicurious] David Lebovitz documents his goofiest French supermarket finds. [David Lebovitz]

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News Feed: June 8, 2011

by jbfauthor on June 08, 2011

Citrus and Scotch Bonnet Arctic Char TartareNY restaurant reviewers weigh in on their least favorite foods. [Village Voice] Forget the blow torches and liquid nitrogen: a return to traditional cooking. [Daily Beast] A new generation behind the counter in ethnic restaurants. [NYT]

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