Jobs We Love: Allison Fishman

Allison FIshman "With freelance work, it's a hodgepodge," says Allison Fishman. We couldn't think of a better word for her career, which includes voiceovers, writing, television, culinary instruction, and... cooking hands provider? Click here to see how she keeps all the balls in the air.

Comments (0)

On the Menu: Mention the JBF Blog, Eat April Bloomfield's Food for Less

Just in case a glimpse of April Bloomfield's Beard House menu wasn't enough to make you sprint to the phone, we're sweetening the deal with a special offer: we'll take $40 off we'll take $65 off the general public price if you mention Delights & Prejudices when you call to reserve (212.627.2308), or you can type it in the "Special Requests for the Maitre D'" field when booking on OpenTable. That's $125 $100 for five courses, including hors d'oeuvre

Comments (0)

JBF News: Wining and Dining in the Saveur Test Kitchen

Saveur Adored by readers for its adventurous journalism, authentic recipes, and stunning photography, Saveur reigns as one of the world's most popular food titles. As part of our online auction, we've got a priceless, too-good-to-be-true package that hands you the key to the heart of the magazine: the test kitchen! The winning bidder and five friends will join the Saveur editors for a private cooking lesson and wine tasting in the space, followed by an intimate lunch. Last, but not least, you'll get a year-long subscription. To view even more exciting gourmet packages, click here

Comments (0)

Ask a Chef: Maria Hines

Maria Hines Now in its fourth year of operation, Seattle's Tilth continues to get high marks for its sustainable practices and delicious food. Executive chef and owner Maria Hines obviously has a clear vision of what great cooking can be, and that's why we knew she would give us fantastic recommendations for dining in the Emerald City.

Comments (0)

Eat this Word: Huitlacoche

huitlacocheWHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory All Huitlacoche Dinner at the James Beard Foundation. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle. WHERE? Margaritte Malfy and Barbara Sibley’s Beard House brunch WHEN? November 1, 2009 HOW? Chal

Comments (0)

On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over  the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu: Hors d’Oeuvre Radishes with Pesto Jerusalem Artichoke Soup Cheese Beignets Sea Bream with Pomegranate Dinner For the table > Potato

Comments (0)

Recipe: Pumpkin Seed Brittle

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.

Comments (0)

Pages