Eye Candy: Michelle Bernstein at JBF LTD

Michelle Bernstein at JBF LTD Michelle Bernstein signs the Certified Angus Beef® brand bull in the JBF LTD dining room after serving the final course of her sold-out dinner. See more photos of her event here. For more information about JBF LTD, our pop-up restaurant located in Chelsea Market, click here.

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Recipe: Lavender Shortbread Cookies

Lavender Shortbread Cookies Even if you're not planning on tuning in to tomorrow's hoopla across the pond, we're sure you'll find a reason to bake a batch of these sweet and floral shortbread cookies. Get the recipe here.

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Recipe: Korean-Style Clams

Korean-Style Clams We're loving this vibrant spin on steamed clams from Joe Isidori. The Long Island chef arranges littlenecks on a bed of soft cabbage and bacon lardons, then adds his bracing housemade kimchi and a scattering of fresh herbs. If you make the Korean condiment tonight, it will be ready for when you tackle the rest of the recipe this weekend. Don't want to do all that work? You can enjoy this dish at tonight's Beard House dinner instead.

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Recipes: Mother's Day Tea

Shuna Lydon's rose petal–vanilla bean shortbreadShuna Lydon's rose petal–vanilla bean shortbread

Instead of taking Mom out for the requisite brunch this Mother's Day, why not throw a tea party in her honor? Keep things simple with this selection of decadent homemade sweets. Rose Petal–Vanilla Bean Shortbread These rose petal–flecked cookies have a wonderful crumbly texture and a delicate sweet, floral flavor. Homemade Mallomars Make your own batch of these gooey, crunchy, chocolate-covered marshmallow t

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Interview with Rising Star Nominee Sue Zemanick

Sue Zemanick Though she's already packed her knives and left the latest season of Top Chef Masters, we think Sue Zemanick of Gautreau's is doing just fine. After all, the New Orleans star has nabbed a nomination for our Rising Star Chef of the Year Award three years in a row. Read on to discover what she told us about her favorite eats in the Crescent City and more. JBF: Gautreau's is the second restaurant you’ve worked at in New Orleans. What is it about working in that city that appeals to you? SZ: I love the people and culture. Everyone in NOLA loves great food, music, and cocktails, and that’s basically all that we do—eat amazing food, listen to live music, and enjoy delicious drinks. JBF: Have you felt any impact from the oil spill at your restaurant? SZ: Yes. People were afraid to come to New

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Recipe: Pissaladière

pissaladièreThis classic Provençal tart is conventionally made without cheese, but chef Dominique Filoni of Avenue breaks from tradition and scatters crumbled Humboldt Fog across the top of his version, an act of rebellion that we can get behind. Get the recipe here.

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Recipe: Radish and Fava Bean Tea Sandwiches

Radish and Fava Bean Tea Sandwiches

Details about the royal wedding menu remain hush-hush, though the New York Times reports that guests will be treated to a staggering spread of over 10,000 canapés instead of a sit-down meal. You can throw a scaled-down toast to the new couple and make these dainty tea sandwiches from Andrea Lekberg of the Artist Baker in New Jersey. Get the recipe here.

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JBF Kitchen Cam