Recipe: Ginger Cookies for Ice Cream Sandwiches

 

Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. Next up:

 

Ginger Cookies for Ice Cream Sandwiches

JBF Award Winner Emily Luchetti
Chief Pastry Officer, Big Night Restaurant Group

 

When making ice cream sandwiches, you need just the right cookie—thin enough that it won’t crumble when you bite into the cookie, but not so sturdy that the ice cream squishes out the other end when you take your first bite. These ginger cookies from pastry chef Emily Luchetti are just as delicious on their own as they are when they’re huggin... Read more >

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What We're Reading: July 9, 2015

 

 

How to conquer the seemingly impossible task of homemade strawberry ice cream. [Serious Eats]

 

 

Prepare for a poultry-palooza: Shake Shack has debuted its first fried chicken sandwich. [Eater]

 

 

String cheese could be the only thing between us and a nuclear-powered Iran. [MUNCHIES]

 

Prominent New York City chefs are turning neglected species of fish into gourmet cuisine. [Grub Street]

 

There is a St. Louis restaurant dedicated entir... Read more >

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Expo Milano: Cesare Casella, Corby Kummer

The USA Pavilion at Expo Milano

 

On any given day at Expo Milano, the first-ever food-focused world's fair that's now open in Milan, visitors can experience a veritable buffet of international cuisine, state-of-the-art tech and design, and food-themed programming. Here's a sampling of what's happening at the USA Pavilion, which was produced by JBF and the International Culinary Center:

 

Terrace Talks: held on the roof of the pavilion, Terrace Talks hosts speakers and panels on a variety of food topics. The Atlantic's Corby Kummer visits tomorrow for a discussion on how people, companies, and countries use sustainability to define their identities. 

 

James Beard American Restaurant: modeled after our own James Beard House in New York City, the USA Pavilion–affiliated... Read more >

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New Biographical Cookbook About JBF Award Winner Paula Wolfert

 

On the shelves of the world's most renowned chefs (think Mario Batali, Yotam Ottolenghi, and Alice Waters) sit at least one–if not many–of Paula Wolfert's nine groundbreaking cookbooks. Three years ago, the multiple James Beard Award–winning author was diagnosed with Alzheimer's. Her response? To dive into research on the disease in the same way she meticulously researched the the cuisines of Morocco and Southern France when writing her cookbooks. She found a study that showed how diet and other lifestyle changes could partially reverse cognitive decline, and turned to food as medicine. 

 

 

Today, she feels better than she has in years. Her former editor at Food & Wine, Emily Kaiser Thelin, has teamed up with a publishing dream team... Read more >

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Staff Picks: We All Scream for...

 

Serious food lovers tend to be an opinionated bunch. If there’s one thing they agree on, it’s their strong feelings about ice cream. Simultaneously elegant and nostalgic, it hits the sweet spot with just about everyone. We polled our staff to find out which flavors rank supreme in our offices:

 

 

“The first time I went to Gramercy Tavern, Claudia Fleming was still the pastry chef and I had the richest, darkest, carameliest caramel ice cream ever. Since then, I’ve often ordered caramel ice cream, but it’s never been as good. While writing this I noticed that Claudia Fleming has caramel ice cream on the dessert menu at the North Fork Table & Inn on Long Island. I know what my plans are this weekend!” —Alison Tozzi Liu, Editorial Director

 

 ... Read more >

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What We're Reading: July 8, 2015

 

Sriracha on high: condiments reign supreme at the New York Fancy Food Show. [NYT

 

Could one of these cultured contenders become the new Greek yogurt? [Food Network

 

Do you really need to refrigerate butter? [Food52

 

That tin of anchovies in the back of your cabinet is actually your dinner secret weapon. [Serious Eats] 

 

Talk about Wonderbread: how white bread helped the Allies win World War II. [... Read more >

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Cooking with Sea Vegetables

 

Offering a hint of their briny habitat without tasting distinctly fishy, sea vegetables (aka seaweed) infuse dishes with deep, savory flavor. Some of the most commonly consumed varieties include nori (the seaweed used to make sushi), wakame or alaria (the soft, shredded greens often found in miso soup), or black, crunchy hijiki, which adds texture to seaweed salads and stir-fries. Sea vegetables are most commonly sold in dried form, but they’re very easy to work with. Simply soak in water until soft, then chop and add to your dish. Some seaweeds, like nori, which is used to make sushi, and dulse, are usually eaten dried.

 

Though they're a longtime staple of many Asian cuisines, seaweeds can also enhance foods from other parts of the world: try cooking dried beans with alaria, or sprinkle dulse flakes over puff pastry, as Dorie Greenspan does in the French-inspired pinwheel recipe listed below.

 

Cold Soba Noodles with... Read more >

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Q&A with Matt John Wells of Fung Tu

Photo by Todd Carroll

 

You won’t find chicken lo mein or chop suey at Fung Tu, the Chinese-American hot spot earning raves from the New York Times and Eater. Instead, chef Matt John Wells (alongside chef/owner Jonathan Wu) integrate the breadth of the American culinary spirit into the Chinese oeuvre, turning out inspired creations like “china-quiles,” which transforms ma po tofu into the classic Mexican brunch dish. Wells and Wu are bringing their elevated fusion fare to our upcoming Chefs & Champagne®. We sat down with Wells to get his take on his C&C debut, summer favorites, and what he thinks defines a chef’s personal cuisine.

 

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JBF: What is the inspiration behind your dish for Chefs & Champagne?

 

MJW: It was kind of on the fly! We had to... Read more >

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Reel Food: Behind the Scenes at the Beard House with the Berkshires' Nicholas Moulton and Daire Rooney

 

Long before farm-to-table was a food culture buzzword, the Berkshires were renowned as a treasure trove of producers and farmers. The region’s restaurants continue to benefit from this legacy, including local hotspots Allium and Mezze. At their recent Beard House dinner, Mezze's Nicholas Moulton and Allium’s Daire Rooney brought the Berkshires to Manhattan, highlighting the delicate and delectable fare of the area’s first thaw. Diners were introduced to the region’s vast bounty through a locally-sourced menu that ranged from bread to pheasant to local cheese. Watch the video above to go behind the scenes at the dinner, learn how a seasonal restaurant copes in the winter, and discover the surprising link between chefs, tattoos, and produce.

 

 

To learn more about upcoming events, ... Read more >

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What We're Reading: July 7, 2015

 

Use this grocery delivery app to avoid the crazy lines for smoked salmon at Zabar's. [NYT]

 

The history of ice: how an unfathomable luxury became a daily necessity. [MUNCHIES]

 

April Bloomfield teaches us how to conquer some of summer's strangest farmers' market veggies. [NPR]

 ... Read more >

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