What We're Reading This Week

 

Doughnuts for decades: the enduring, cream-filled appeal of Peter Pan Donut & Pastry Shop. [NYT

 

Bring on the bran flakes: a new study suggests that low-fiber diets could be devastating to overall health. [The Atlantic

 

Global food destinations to save your vacation days for. [NYT

 

JBF Award winner Dominique Ansel is opening a shop in London, promising cronuts for the Queen and commoners alike. [Grubstreet

 

Restaurants are doing all they... Read more >

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Video: JBF Taste America® All-Stars on Road Food

 

Luggage fees, security lines, pat downs—all of these pale in comparison to the real bane of travel: finding reasonable food in the barren wasteland of the airport terminal. Fortunately, our 2015 JBF Taste America All-Stars have some advice on how to stay well-traveled and well-fed. Watch the video above for tips on avoiding adding a rumbling stomach to your itinerary.

 

Get details about Taste America and buy tickets here. Follow the festivities on Twitter with #JBFTasteAmerica. You can also follow the adventures of #bittybeard, our portable homage to James Beard, as he travels around the country. 

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What We're Reading: May 26, 2015

 

With Memorial Day behind us, it's officially grilling season, so bust out your charcoal for these recipes. [Huff Po

 

Urban farms are giving away their fruit for free. [NPR

 

Make your food dreams a reality: a new site promises recipes from your favorite films, TV shows, and books. [The Kitchn

 

Hold onto your prosecco glasses: there might be a bubbly shortage. [Yahoo!Food

 

Would you fly for food? [... Read more >

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What We're Reading: May 4, 2015

 


Cook up some celebratory recipes for your Cinco de Mayo fiesta. [NYT

 

Why Chipotle's new slogan "G-M-Over It" could just be a marketing scheme. [NPR

 

The Bon Appétit editors pack up and eat their way across the country. [Bon Appétit

 

Talk about mystery meat: pork from 2009 was served in Tennessee schools this past week. [FWF

 

Are we overloading on protein? [... Read more >

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Meet the 2015 Dining and Travel Journalism Award Nominees

It's impossible to truly experience a country without tasting the spices, fruits, and recipes of its native culture. Let our Journalism Award nominees transport you to exotic locales without the hassle of TSA screenings or checked baggage with these three investigations into the worlds of travel and food.

 

Brett Martin
GQ
“How the Vikings Conquered Dinner”

Neo-Nordic has crossed the Atlantic and captured the attention of the food world at large. Brett Martin explores how Scandinavian cuisine spread from Denmark’s iconic Noma to the rest of the globe. [pictured above]

 

 

Julia O'Malley
Eater
“Eating Well at the End of the Road”

Julia O’Malley travels to Homer, Alaska, one of the last true pieces of the American... Read more >

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What We're Reading: March 31, 2015

 

Homemade ramen is achievable, and we’re not talking Cup of Noodles. [FWF

 

It may look like ginger, but galangal has a personality all of its own. [Food52

 

Learn about sorghum, the latest gluten-free grain trend. [Food Network

 

Got an overabundance of oregano? Freeze fresh herbs to store them for future use. [Serious Eats

 

Don’t rely on the sell-by date: use these tricks to see if your eggs are still fresh. [... Read more >

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Happy Hour: Less-Traveled Wine Regions for Your Bucket List

 

Indulge your Friday afternoon wanderlust with these oenophile-centric travel tips from Andy Chabot, food and beverage director at the Barn at Blackberry Farm, which took home our 2014 JBF Award for Outstanding Wine Program. Here, Chabot shares his favorite less-traveled wine regions for incredible tasting journeys without the pesky crowds.

 

 

Paso Robles, California
I imagine that Paso Robles is what Napa was like in the ’70s: farm country, plenty of incredible wines, and friendly winemakers who open their doors to visitors. A nice bonus is that local restaurants sell many of the area’s hard-to-find wines.

 

Chablis, France 
A quick trip from Paris, this is a fantastic region for white-wine lovers. It’s not... Read more >

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Ask a Chef: Mike Isabella's Culinary Travel Inspiration

 

For our travel issue of JBF Notes, we asked top toques about their favorite international locales for culinary inspiration. Below, chef Mike Isabella of Kapnos, Graffiato, and G Sandwich in Washington, D.C., shares his picks for Lima, Peru:

 

Some of the vegetables and seafood in Peru are unlike anything you can get anywhere else in the world. It's so fresh and unique.

 

Chef Gaston Acurio's La Mar is a really special place. Gaston is one of the most talented chefs in the world, and La Mar was so successful in Lima he opened locations in New York and San Francisco. Memorable dishes include the sea urchin ceviche and the black clam ceviche.

 

Ayacucho for the coy (guinea pig). Trying it is a really unique experience. It's marinated, then deep-fried for twenty minutes. It's flavorful and falls off the bone. 

 ... Read more >

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Ask a Chef: Where to Eat in Hong Kong

For our travel issue of JBF Notes, we asked top toques about their favorite international locales for culinary inspiration. Below, 2014 JBF Outstanding Pastry Chef award winner Dominique Ansel shares his picks for Hong Kong:

 

Lamma Island (photo by Andy Enero)

 

Seafood

Taking a little ferry from Hong Kong to Lamma Island for seafood was an unforgettable experience. Something as simple as shrimp was so sweet and tender and worked perfectly with sliced fresh chiles and soy sauce. And don’t forget to try the mantis prawn, or “pissing shrimp,” which comes with a mountain of fried garlic.

 

Dim Sum

Whether you try one of the aged institutions like Lin Heung Tea House, choose a crowd favorite like Maxim’s City Hall, or go for the fine-dining Michelin star–rated dim sum in the Four Seasons’ Lung King Heen, I really believe that trying fresh-made dim sum can be such an inspiration. Every... Read more >

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Test Your Eat-Q: Travel Edition

Heading to any of these international destinations this summer? Match each one to the dish you shouldn’t miss there:

 

 

 

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