Emeril's Favorites Contest: Day Four

Chefs & Champagne® New York With Chefs & Champagne® New York now only two days away, our excitement is bubbling over! To celebrate, we're giving away an Emeril™ by T-fal® slow cooker. Want a chance to win it? All you have to do is correctly answer one of this week's questions about the 2011 Chefs & Champagne honoree, Emeril Lagasse, in the comments section below. Today's question: what is Emeril's favorite ethnic food? Correct answers submitted in response to any of this week's questions before 12:00 A.M. Eastern Standard Time on Saturday, July 23 will be elig

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Recipe: Jennifer McCoy's Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios

Olive Oil Cake with Raspberry–Lavender Jam, Whipped Crème Fraîche, and Pistachios Light and fruity, this olive oil cake from Craft pastry chef Jennifer McCoy is the perfect warm-weather dessert. The accompanying quick raspberry jam, which is perfumed with the freshness and elegance of lavender, is delicious spread over other baked goods or stirred into yogurt. Get the full dessert recipe here, or taste it at this weekend's Chefs & Champagne® New York.

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Emeril's Favorites Contest: Day Three


We've arrived at day three of our Emeril's Favorites contest! In anticipation of this Saturday's Chefs & Champagne® New York and its honoree, JBF Award winner Emeril Lagasse, we're giving away a Emeril™ by T-fal® slow cooker! If you correctly answer any of this week's questions about Emeril's favorite things, you'll have a chance to win. Answers will only be accepted in the comments section of this blog. You can see Monday's question

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On the Menu: I Cook Michigan

Steven Grostick As the former executive chef of Michigan’s Five Lakes Grill, Steven Grostick trained under renowned chef and JBF Award nominee Brian Polcyn for 11 years before taking over the kitchen at Toasted Oak Grill & Market. To showcase his beloved home state, Grostick has designed an elegant yet imaginative menu that incorporates Michigan ingredients into every course. Check out the menu below (Coney dogs!), then click here to make a reservation for a taste of the Great Lakes State. Hors d’Oeuvre Black Star Farms Riesling–Steamed and House-Smoked Trout Rillettes with Flatbread Crackers Michigan’s Famous Coney Dogs with Bad Axe Venison Coney Sauce Faygo Root Beer–Braised Short Ribs Liver and Onions > Tim’s Farmhouse Chicken Liver and D

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Recipe: Elizabeth Karmel's White Corn Pudding

White Corn Pudding In this custardy corn pudding from Elizabeth Karmel of New York's Hill Country, puréed sweet corn is spiked with spices and thickened with cheeses to make a sinfully rich side that will stand its ground next to any bite of brawny barbecue. Chef Karmel prefers frozen shoepeg corn, a mild cultivar that's named after the tiny wooden pegs that were once used to attach shoe soles to uppers. If you can't find it, any corn in your local frozen-food aisle will work fine. Get the recipe here, or try the dish at Saturday's Chefs & Champagne® New York.

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Emeril's Favorites Contest: Day Two

The tent at JBF's Chefs & Champagne. With Saturday's Chefs & Champagne now mere days away, we're celebrating by giving away an Emeril™ by T-fal® slow cooker! In case you missed yesterday's full rundown of the contest, here's the deal: we'll be asking a different question about the event's honoree, Emeril Lagasse, each day of this week. If you correctly answer any of the five questions in our comments section, you'll be eligible to win! Here's today's question: where does Emeril like to travel abroad?

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On the Menu: Wine Lovers' Dinner

Brian Sode Certified master chef Brian Sode helps set the tone at the Bear’s Club in Jupiter, Florida—an ultra-exclusive golf club with only 250 members—with his exquisitely plated, French-inspired cuisine. Known for putting together impeccable winemaker dinners, Sode has created an elegant menu featuring wines from Terlato Wines International. Take a look at the enticing menu below, then click here to make your reservation. Hors d’Oeuvre Foie Gras Terrine with Cherry Gastrique Green Apple and Honey–Brined Trout Peekytoe Crab with Mâche and Corncakes Savory Goat Cheese, Cured Olive, and Tomato Tarts Pairing: Terlato Vineyards Pinot Grigio 2008 Dinner Smoked Sea Bass and Lobster Bra

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Lenox Salad Set Contest: And the Winner Is....

We're happy to announce that N. Reinheimer of Raleigh, North Carolina, is the lucky winner of the Lenox salad set! Thanks to everyone who played. You can see all of our readers' ideas for summer salads here.

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