Recipe: Barigoule Crostini with Whipped Goat Cheese

Barigoule crostini A classic Provençal dish of artichokes braised in a wine broth, barigoule shrinks down to cocktail-party portions in these tangy goat cheese–topped crostini. Get the recipe here.

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Recipe: Cornmeal Crêpes with Strawberries, Mascarpone, and Rosemary

Cornmeal Crêpes with Strawberries, Mascarpone, and RosemaryFilled with strawberry conserva and topped with nutmeg-scented mascarpone, these toasty and tasty crêpes make us wish we had time for something more ambitious than our usual grab-and-go breakfast routine during the workweek. Thankfully, they also make a great dessert. Get the recipe here.

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JBF Editors Pick Their Favorite Food Apps and Sites

appsYelp Monocle We might not always count on the reviews, but the ability to hold up your phone to find out what restaurants are in the vicinity lets you weigh the best options based on where you are at that very moment. Gourmet Live Proving that you don’t need coated paper stock to offer exciting features and mouthwatering photography, Gourmet is getting a new life. Oysterpedia This app from NYC’s Mermaid Inn restaurant lets you read about all kinds of East and West Coast oysters and store info about your favorites to reference each time you hit up the raw bar. YouTube It’s not an app, but if you’re curious about a particular cooking technique, chances are

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On the Menu: May 22 through May 28

On the Menu Tuesday, May 24, 7:00 P.M. Relais & Châteaux Uncorked Long before “housemade” and “local” joined the popular culinary lexicon, JBF Award nominee Ryan Hardy was leading the country’s budding sustainability movement at Montagna, located in the Relais & Châteaux–designated Little Nell. For this special Beard House dinner, Hardy’s tempting cuisine will be paired with boutique wines from Betts & Scholl. Wednesday, May 25, 7:00 P.M. Vermont Heirloom Farm Dinner A native Vermonter committed to using local suppliers, chef Jason Merrill of the ultra-exclusive Quechee Club has designed an impeccable spring menu to showcase his favorite heirloom ingredients and growing practices. Each course will be accompanied by a biodynamic wine. For details and reservatio

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Recipe: Strawberry Pavlova with Saffron Custard

Strawberry Pavlova with Saffron Custard Like an elaborate ballgown, this gorgeous pavlova from New Zealand chef Ben Batterbury surprises and delights with its many beautiful layers. A savory saffron custard anchors the meringue, creamy mascarpone cuts through its sweetness, and a generous topping of ruby red strawberries makes it a dinner-party showstopper. Get the recipe here.

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Recipe: Buttermilk Panna Cotta with Rhubarb Consommé

Buttermilk Panna Cotta with Rhubarb Consommé In this striking dessert from Northern Spy Food Co.'s Nathan Foot, a disc of silky buttermilk panna cotta rests in a pool of vanilla-scented rhubarb consommé. Get the recipe here and serve it with some rosemary madeleines on the side.

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Recipe: Braised Rabbit with Herbed Dumplings

Braised Rabbit with Herbed Dumplings This dish of succulent rabbit and choux dumplings from Steven Satterfield of Atlanta's Miller Union is as flexible as it is tasty: you can finish the hearty mixture with whatever looks good at the farmers' market, or with whatever is kicking around in your refrigerator. Get the recipe here.

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