Recipe: Cherry–Pinot Noir Sorbet with Ginger
This refreshing, crimson sorbet from Jason Stoller Smith of Oregon's Timberline Lodge combines the soulful sweetness of summer cherries with the luscious and earthy flavors of Pinot Noir. A teaspoon of grated ginger adds a bracing undercurrent of spice. Get the recipe here.
News Feed: April 25, 2012
A sixth grader challenges his family to cook and eat healthier meals. [NYT]
A possible new case of mad cow disease in California raises concerns about food safety. [Chicago Tribune]
Prepping breakfast at night makes mornings easier for night owls. [NPR]
A foolproof method for making perfect rice. [GT]... Read more >
Outstanding Drinks Across America
The next time you want to wet your whistle in one of these cities, check out the following restaurants and watering holes—all semifinalists for the new JBF Award for Outstanding Bar Program—for classic cocktails as well as innovative tipples (and beer, too!).
1. The Zig Zag Café Seattle
COME HERE FOR: The extensive selection of whiskies, rums, and cachaças, plus a rotating menu of more than 20 cocktails, such as the Sarah Law.
2. Clyde Common Portland, OR
COME HERE FOR: A Barrel-Aged Negroni (a traditional gin negroni aged for 2 months in used whiskey barrels) or a Kingston Club.
3. Beretta San Francisco
COME HERE FOR: Handcrafted cocktails like the Kentucky... Read more >
Wine Wisdom: Extreme Wines
When we dream of taking a jaunt to wine country, what usually springs to mind are idyllic scenes of graceful hills and orderly vines. But when Mother Nature has her say, the world of wine isn’t always so tidy and tranquil. Here are four examples of formidable winemaking, from harrowing harvests to plundering pests.
Vertiginous Vineyards
In areas of Germany’s Mosel region, Riesling vines are planted on 45-degree cliffs that loom over the river of the same name. Mechanical harvesting is impossible on such a dramatic incline, so workers have to strap on harnesses and rappel down the terraced slopes to gather grapes. But the tough landscape has its purpose: it provides the fruit with maximum exposure to the sun, essential for developing flavor and body in such a cool climate.
Hints of Lava
Steep vineyards are of lesser concern to vintners on... Read more >
News Feed: March 6, 2012
Uncovering the myths behind wine decanting. [NYT]
From artisanal to industrialized and back to artisanal: how bread reveals America’s economic history. [NPR]
A preview of recipes for St. Patty’s Day. [Chow]
News Feed: February 29, 2012
News Feed: February 15, 2012
Embracing gluten-free baking. [NPR]
Chef’s best friend: photos of chefs with their pets. [BA]
Michelin award–winning French chef Yannick Alleno embraces the hotdog. [NYT]
Celebrating National Gumdrop Day. [CNN]
The lowdown on cocoa powder. [LAT]
News Feed: January 10, 2012
Food and Wine launches its Chefs Make Change campaign. [F&W]
The intricate geometry of pasta shapes. [NYT]
Onigiri-sculpting contest yields cute rice-based figurines. [LAT]
Don't have buttermilk on hand? Here's how you can make your own. [LAT
News Feed: December 19, 2011
Teaching Jewish history and culinary skills: bring the kids into the kitchen this Hanukkah. [LAT]
A new generation of coffee drinkers emerges in Japan. [NYT]
Wine Wisdom: A Toast to Champagne
We asked Pascal Boyé, director of Champagne Nicolas Feuillatte sales in the Americas, to tell us what to eat with Champagne and why we should be drinking more of it.
James Beard Foundation: What’s your favorite Champagne from the Nicolas Feuillatte range?
Pascal Boyé: It sounds silly, but they are like my children and I love them all. However, I have to say my favorite is the Blanc de Blancs, which is made only with Chardonnay grapes. I love how crisp, fresh, and minty it is. It’s just fantastic.
JBF: What do you like to eat with Champagne?
PB: It depends on what’s being served. I enjoy Brut Champagne with sushi, Rosé with red meat, a Blanc de Blancs with white fish, and our Palmes d’Or Rosé, a vintage Champagne, with dessert.
JBF: It
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