What We're Reading: September 21, 2015

 

One way to cut down food waste? Stop peeling your vegetables before you cook them. [Bon Appétit

 

Eater breaks down the lifecycle of a food trend. [Eater

 

The USDA’s new program is geared towards transforming veterans into farmers. [Department of Defense

 

A properly timed cup of coffee could be the key to beating jet lag. [MUNCHIES

 ... Read more >

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What We're Reading: August 27, 2015

 

You might just have to eat the real stuff: Oscar Mayer recalls 2 million pounds of turkey bacon. [Grub Street]

 

A Japanese “mad scientist" and food writer has created neon udon noodles. [MUNCHIES]

 

Our childhood snacks could soon be distant memories, thanks to safety concerns over artificial dyes. [Food & Wine]

 

JBF Award–winning author Adrian Miller illustrates the complex origins of soul food. [FWF]  

 

Ben & Jerry’s pumpkin cheesecake ice... Read more >

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Root to Flower: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Justin Yu opened Houston's Oxheart in 2012 with a focus on the bounty of the Gulf Coast. His approach creates luxury from what may seem like unremarkable ingredients, lending them new weight through clean and focused cooking. "It just takes a little extra thought to figure out how to make vegetable skins, stalks, or roots taste good," he says.

 ... Read more >

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Stems and Shells: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Aki Kamozawa and Alex Talbot are the married brains behind Ideas in Food, a combination blog, workshop, consulting firm, and all-around culinary brain trust that serves as a point of inspiration for many professional chefs. Their approach involves taking a second look as a starting point and seeing what others take for granted as an opportunity to explore new avenues in the kitchen. Can we do it better? Can we create... Read more >

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Stalk to Stem: Cooking with the Whole Vegetable

 

With "nose-to-tail" flying around the culinary scene like a swarm of bees, it was only a matter of time until the ethos of full, purposeful utilization made its way into the world of vegetable scraps. In this series, Tasting Table talks to food experts who are treating former cast-offs like broccoli stems, potato peels, or cabbage cores as ingredients to be cherished.

 

Carol Blymire, the blogger behind French Laundry at Home and Alinea at Home and co-author of Mike Isabella's Crazy Good Italian, loves chard stems. Cooking her way through two of the most revered cookbooks of our time has given her an attention to detail... Read more >

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What We're Reading: February 24, 2015

 

Expand your cheese horizons with these go-tos from the Serious Eats team. [Serious Eats

 

Thin Mint sourcing scrutiny: despite the Girl Scouts of America's protestations, their cookies are not the same across the country. [Eater

 

Do you need to use oil when roasting vegetables? [The Kitchn

 

A new study suggests that upping your fiber intake could be nearly as effective as traditional dieting. [Atlantic

 

How old is that flour in your cupboard? A list of pantry staples that expire faster than you think... Read more >

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Giveaway: SousVide Supreme Water Oven

SousVide Supreme package

 

It's mid-January, the weather is cold and gloomy, and if you're anything like us, we suspect that healthy-eating resolutions may be drifting to the wayside. There's no better way to get back on track than upping your vegetable-technique game. To celebrate our recently launched recipe app, JBF Vegetables—which features an array of innovative veg-focused recipes from JBF Outstanding Chef award winners—SousVide Supreme is giving away a water oven system (worth over $600!) featured in the app. SousVide Supreme is the trusted brand for sous vide cooking with its precise temperature control and sleek, easy-to-use design. 

 

How to enter:

 

1. Make sure you’re following... Read more >

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Thanksgiving Recipe: Stuffed Artichokes

stuffed artichokes

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

A staple of the Italian diet, artichokes also make a festive and creative addition to your Thanksgiving table. Stuffed with mint, garlic, onions, anchovies, and bread crumbs, this recipe makes for a beautiful presentation, and more importantly, packs a lot of flavor into an often lackluster component of the menu: the vegetable side dish. They also work well as an enticing, individually packaged appetizer at the start of the meal. Get the recipe... Read more >

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Eat Your Vegetables Twitter Chat on Wednesday, November 5

Swiss Chard

 

Want to learn more about cooking vegetables from some of the world's most renowned culinary icons? To celebrate our recently launched recipe app, we're hosting a live Twitter chat to discuss everything from inspiring recipes to helpful techniques to seasonal tips with a panel of some of the JBF Outstanding Chef award winners featured in the app. Join us on Wednesday, November 5th at 2:00 P.M. EST and ask the experts for advice! 

 

Panelists: 

 

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Recipe: Jewel Roasted Vegetables

Ellie Krieger's Jewel Roasted Vegetables

 

A healthy diet doesn't have to rule out scrumptious and fulfilling meals. Here's a tasty, comforting, and nutritious recipe from one of our favorite Beard Award–winning books, The Food You Crave by Ellie Krieger. A staple on Kriger's Thanksgiving table, the dish gets its name from the gemlike appearance of the chunky vegetables. Get the recipe here.

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