Recipe: Rhubarb Barbecue Sauce

by JBF Editors on May 28, 2013

Nothing against rhubarb pie, but we appreciate ways to enjoy these tart, crimson stalks that don't require a sugar bombardment. To wit: this barbecue sauce from Idaho-based chef Adam Hegsted harnesses rhubarb's puckery flavor without maxing out on sweetness. You have to hot-smoke the rhubarb on your stovetop in order to produce the smoky undertones in the condiment, but all you need for the technique is a large pot, a wire rack that fits inside, and some wood chips.

Get the recipe here.

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Sustainability Matters: May 24, 2013

by Ashley Kosiak on May 24, 2013

Insects may be the protein of the future. [The Economist]

Could 3D-printed foods end world hunger? [Quartz]

Dutch meat processor arrested in horse meat scandal. [Huffington Post]

U.S. Senate rejects GMO food labeling amendment to farm bill. [The Guardian]

And in other GMO news, Connecticut Senate passes bill requiring food manufacturers to label GMOs. [Grist]

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JBF on the Air: Bonnie Stern

by Elena North-Kelly on May 23, 2013

Discover Toronto's food scene with Bonnie Stern, known as "Canada's Julia Child," on this week's episode of Taste Matters. Bonnie and JBF's Mitchell Davis (a fellow Torontonian) discuss Canada's culinary trajectory, Toronto's reception of new restaurants by David Chang and Daniel Boulud, and the differences between American and Canadian restaurant culture. Listen below:

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JBF Trip Planner: New Orleans

by Anna Mowry on May 23, 2013

If you’re anything like us, the first thing you do when planning a trip—perhaps even before booking a plane ticket—is figure out where you’re going to eat while you’re there. Museums, sightseeing, and shopping are all well and good, but food is often the main attraction. To make trip planning a little easier, we’re compiling lists of our can’t-miss pit stops in some of our favorite places. JBF Award winners, hole-in-the-wall favorites, America’s Classics, and one-hit wonders—we’ll give you a quick rundown of our absolute must-eats in each featured location.

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New Orleans is currently sitting on a culinary sweet spot: the city’s signatures—beastly oysters, savory muffalettas, beignets as big as whoopee cushions—are as plentiful and as tempting as ever, while a new wave of seasonal, farm-cozy spots offers... Read more >

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