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Recipe Roundup: Wild Mushrooms

by JBF Editors on October 27, 2011

chanterelles

Though it can be next to impossible to get a wild mushroom forager to share his secret patch, it's never hard to find a recipe that puts the flavorful funghi to good use. Here are a few of our favorites. Soufflé Crêpes with Wild Mushrooms and Crescenza Cheese Golden crêpes are filled with earthy sautéed mushrooms and a savory pastry cream made with soft-ripened Crescenza cheese. Wild Mushroom Grits with Low Country Oyster Stew Use freshly shucked oysters in this classic Southern stew, which is served over creamy wild mushroom grits. Wild Mushroom and

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Recipe: Drunken Risotto with Wild Mushrooms

by JBF Editors on October 25, 2011

Drunken Risotto with Wild Mushrooms

Nothing complements a crisp, woodsy fall day better than a bowl of rich and toothsome risotto. This earthy version from chef Joel Huff features a grab bag of wild mushrooms, which will only be available for another week or so. (We've recently spotted chanterelles, king oysters, and maitakes at our local farmers' market.) For the wine, feel free to use any uncorked red you have on hand, though we prefer to pour in a Burgundy or Oregon Pinot Noir; the typical "forest floor" character found in these wines is a natural match for the other flavors in the dish. Get the recipe here.

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News Feed: October 12, 2011

by jbfauthor on October 12, 2011

VolunteersBottled yuzu juice: a new flavor to explore. [SF Chronicle] Make the Bread, Buy the Butter: a humorous tale of food decisions. [SF Chronicle] Nut oils offer a new option for American consumers. [Seattle Times] Guidelines for polite mushroom hunting. [Chow] Hottest female chef on television: Paula Deen? [Huffington Post]

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News Feed: October 6, 2011

by jbfauthor on October 06, 2011

prepSerious Eats interviews Alton Brown. [SE] Ideas for savory oatmeal toppings. [Chow] Israeli chefs look inward for culinary inspiration. [Forward] JBF Award-winning chefs team up with Delta to make tastier sky-high food. [Departures] The latest in the Los Angeles Times Master Class series: Nancy Silverton on salad. [LAT]

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News Feed: September 15, 2011

by jbfauthor on September 15, 2011

chickenWho needs O.J. when you can pair these beers with your breakfast? [WSJ] Four granola recipes made with unusual grains. [Chow] Jonathan Waxman searches for Manhattan's best meatballs. [NYM] Wild mushrooms takes the grilled cheese sandwich to another level. [Gilt Taste] Chicken fingers for grown-ups. [Saveur]

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News Feed: September 1

by jbfauthor on September 01, 2010

Bites of shrimp served at a recent Beard House dinner.The terroir of honey from urban bees. [Atlantic] Back to school: a history of the lunch box. [Smithsonian] Mapping out the fall NYC restaurant scene. [WSJ] Some Labor Day menu ideas ... [Chicago Tribune] ... and grilling recipes. [

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