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Recipe: Pumpkin Seed Brittle

by jbfauthor on October 27, 2009

Pumpkin seedsThis sweet and spicy brittle is wrapped in the colors of fall. Cumin lends it a warm, smoky dimension, while pumpkin seeds give the confection a touch of crunch. Best of all, it's quick and easy to make.

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JBF News: NYC Deli Tour with Save the Deli author David Sax, Now Open for Bidding

by jbfauthor on October 26, 2009

Save the DeliThe packages in our online auction are getting better and better! We recently added a custom tour of New York City's finest delicatessens with Save the Deli author David Sax. A connoisseur of pastrami and knishes, Mr. Sax is the perfect personality to lead a culinary tour through the epicenter of Jewish American deli tradition and culture (we know it's no coincidence that countless delis across the country have "New York" in their name). Using your favorite deli foods as a guide, he will design an itinerary that's both fascinating and delicious. Read more about this one-of-a-kind package here. Want to see more exciting lots and support JBF? Visit www.jbfauction.cmarket.com to see the ever-growing selection of gourmet packages, all part of our upcoming

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Eat-Q: Halloween Tricks and Treats

by jbfauthor on October 26, 2009

jack-o-lanterns Halloween brings out everyone's love of candy (some of our favorite chefs can't even settle on just one of the holiday's saccharine standards). Think you're a candy cognoscente? Take a crack at this bit of trivia: According to Tootsie Roll Industries reports, what is the average number of licks it takes to get to the center of a Tootsie Pop?
A. 100-200 B. 600-800 C. 3,000-4,000 D. Over 5,000
To see if you picked the right range, click here—you can also check out the rest of our Halloween questions!

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News Feed: October 26

by jbfauthor on October 26, 2009

Why does a carton of milk go bad so quickly in New York City? [Atlantic] An 11-pound, 70-year-old lobster named Peter has been spared the boiling pot [NYDN] The controversial "Smart Choices" food labeling system is on hold [WSJ] Right on the heels of the Top Chef Masters renewal, Bravo has greenlit a Top Chef competition just for pastry chefs [EMD] Candy bars from around the world [Saveur]

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Ask a Chef: Missy Robbins, what is your favorite Halloween candy?

by jbfauthor on October 26, 2009

“Peanut M&M's, Peanut M&M's for sure. And Twizzlers, but the little ones you get at Halloween aren’t that good. And Milk Duds! I’m going with Milk Duds.” –Missy Robbins, A Voce, NYC

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Dumpling Roundup

by jbfauthor on October 23, 2009

JBF loves dumplings Thanks to everyone who shared their favorite dumpling joint with us yesterday. After an exhaustive analysis of the results, "Erwin Chuk' and "subie38" have emerged as the winners of the official NYC Dumpling Festival t-shirts. Congrats! Many spots in New York City's Chinatown got a mention, including Vanessa's Dumplings, Joe's Shanghai, and New Green Bo. Bostonians enjoy Wang's Fast Food, while Petite Soo Chow sates our fellow dumpling fiends in the Garden State. Down in Atlanta Chef Liu and Northern China Eatery both serve soup dumplings held together with a perfect skin. Out West, a reader loves the dumplings served during the Cantonese-style dim sum service at Koi Palace, located just south of San Francisco. In the somewhat dumpling-deprived city of Sacramento, New Canton does the trick. And for delicious pork dumplings with a view, head to China Harb

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On the Menu: October 25 to October 31

by jbfauthor on October 23, 2009

Kitchen Here’s what happening at the Beard House and around the country next week: Sunday, October 25, 11:00 A.M. Reflections of Maremma Workshop Inspired by a Surrealist sculpture garden in a tiny village in the Maremma region of Tuscany, Gabriella Ganugi and her team of chefs from Florence’s Apicius cooking school designed a dinner menu reflective of this rugged, vibrant coastal part of Italy. This workshop will highlight some of Ganugi’s favorite dishes from that menu. Monday, October 26, 7:00 P.M. New England Catch of the Day The winner of Boston magazine’s “Best Seafood Restaurant” title for four years in a row, Catch is a brilliant showcase for seafood-savvy chef and owner Chris Parsons. A fourth-generation fly fisherman, Par

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News Feed: October 23

by jbfauthor on October 23, 2009

New on the market: an affordable sous vide machine [EMD] Alain Ducasse rates New York City's french fries [Grub Street] The weirdly wonderful Buddha's Hand citron [LAT] You, too, can eat cookies and lose weight! [NYT]

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Staff Recipe: Mitchell's Applesauce Spice Cake

by jbfauthor on October 23, 2009

applesauce Got some extra applesauce on your hands? Consider JBF vice president Mitchell Davis's sweet spice cake, which gets some extra moisture from leftover applesauce or jam. Want fresh applesauce? Mitchell has a recipe for that, too. It practically cooks itself. Feel free to substitute pears if you fancy them.

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Staff Recipe: Mitchell's Applesauce Spice Cake

by jbfauthor on October 23, 2009

applesauce Got some extra applesauce on your hands? Consider JBF vice president Mitchell Davis's sweet spice cake, which gets some extra moisture from leftover applesauce or jam. Want fresh applesauce? Mitchell has a recipe for that, too. It practically cooks itself. Feel free to substitute pears if you fancy them.

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