Melon Baller: Jim Meehan's Take on a Watermelon Margarita


I like the idea of a watermelon margarita. But you can't really substitute watermelon for lime juice—it just doesn't have that acidity. And sure, you could add watermelon on top of the lime juice, but to me, that's kind of like making a banana daiquiri. Is it a tasty drink? Sure. But should you do it? Out of principle, probably not. Also there's the issue of strength. People tend to think of the margarita as a light and refreshing drink, but between the tequila and tripe sec, your typical margarita can be stronger than a Manhattan. So I like the idea of adding tequila to something traditional and quite light, like aguas frescas. These are the natural sodas of Mexico, typically made with watermelon, hibiscus, or tamarind. I operate on the "what grows together, goes together" principle, so adding tequila to a traditional Mexican beverage just makes sense.

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What We're Reading: April 15, 2015


Don’t buy seedless: why you should be saving your watermelon seeds. [HuffPo


Start your spring cleaning regimen by purging your pantry. [The Kitchn


First cider, now brandy: American distilleries are taking on the French eau de vie. [NPR


Despite the FDA’s attempts to restrict antibiotic use in livestock, frightening new data reveals that applications have only grown. [Mother Jones


Could the answer to Mexico’s... Read more >

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Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame


Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.


Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.


Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.


Zak Pelaccio's Pork and Watermelon Salad... Read more >

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What We're Reading: August 4, 2014



Dominique Ansel is at it again with a canned ice cream sundae. [Grub Street


It's a boat, it's a food truck, it's Nauti Foods! [Washington City Paper


José Andrés shares his top watermelon recipes for perfect summer treats. [National Geographic


South Korean activists send a sweet peace offering to North Korean factory workers. [Food Beast


The lowdown on heirloom tomatoes. [... Read more >

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

Lime Flan Parfait with Blueberries and Watermelon Granita


Extra layers are usually the last thing we want during summer, but we can't get enough of this creative parfait, which features multi-textural strata of lime flan, lime curd, watermelon granita, and fresh blueberries. Heather Carlucci served this unique dessert at a recent Chefs & Champagne fête in the Hamptons. 


Get the recipe.

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Recipe Roundup: Summer Soups

Matthew Jennings's recipe Chilled Young Carrot Soup with Clotted Cream, Pistachios, and Mint, adpated by the James Beard Foundation


Chilled soup is a staple in our kitchen this time of year: it's easy to make, endlessly versatile, and an ideal showcase for our favorite seasonal ingredients. Paired with a loaf of crusty bread and a hunk of good cheese, any of these recipes would make a perfect summer supper.


Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

Michael Lomonaco tames tart sorrel with sweet crab and Jerusalem artichokes in this cool, creamy soup.

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Recipe: Spicy Grilled Octopus and Watermelon Skewers


We love the equal-opportunity aspect of grilling: the high-heat technique is happy to lend its smoky stamp to almost anything that graces the grates.


In this Asian-inspired canapé, Oceana's Ben Pollinger gives octopus some time over the coals. First the tentacles marinate in a bold mix of Korean chili paste, sesame oil, and soy sauce, then take a long steam until tender. After a couple minutes on a very hot grill, the lightly charred octopus is tossed in a Thai basil and kaffir lime vinaigrette, then coupled with juicy cubes of fresh watermelon.


Get the recipe here.

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Recipe Roundup: Simple Summer Seafood


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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Recipe: Chilled Watermelon Soup with Mint and Ginger


Even though splitting open a watermelon before it's officially summer feels like sacrilege, we're thankful that this chilled watermelon soup from Las Vegas–based chef Carla Pellegrino has come to rescue us from the recent spike in temperature. Made with blended frozen watermelon and served with a mound of crushed ice in its center, this dish will cool you to the core. Get the recipe here

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