Recipe: Tipsy Parson's Peanut Butter and Jelly Doughnuts

Tipsy Parson's Peanut Butter and Jelly Doughnuts A childhood favorite for generations, the perfect union of peanut butter and jelly is best left alone. But who says we can only let them meet between two slices of bread? Why not, say, in the middle of a warm, sugar-dusted doughnut? Pastry chef Mary Cancel of New York City’s Tipsy Parson has done just that with this ingenious recipe. Whether you serve these gooey delights as a breakfast treat or as a finishing touch to a stick-to-your-ribs meal, you’ll be glad you let old PB&J shine outside of the lunchroom.

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The Bookshelf: Molly O'Neill's One Big Table

One Big TableAbout ten years ago, three-time James Beard Award winner and food writer Molly O’Neill embarked on a 500,000-mile journey across the United States to explore our country’s culinary landscape. After gathering thousands of recipes, she whittled the collection down to a choice six hundred, which went on to populate her latest tome, One Big Table. The cookbook paints a portrait of America’s food that’s just as diverse as its citizenry, proving that we don’t inhabit a melting pot, but a place where assorted culinary traditions co-exist and thrive. When O’Neill dropped by for yesterday’s Beard on Books, we asked her to share her thoughts on the culinary state of the union. In your book’s introduction, you write that when cooks felt conflicted about what recipe to submit to you, you would ask, “Which

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Eye Candy: Valentine's Day Tea

Petits Fours Glacés At last Sunday's Valentine's Day tea, guests were treated to a wide selection of delicate savories and tempting sweets, such as these charming petit fours glacés. You can see a gallery of photos from the event here.

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Recipe: Geoffroy Deconinck's Maple Ice Cream

Maple Ice Cream A good quality, extra dark maple syrup stars in this this ice cream from Maine chef Geoffroy Deconinck. Mound a scoop atop Belgian waffles, build a Québécois-style float, or drop a bit in your coffee.

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Sunday Supper at Chelsea Market Returns for Thirds

Sunday Supper The third annual Sunday Supper at Chelsea Market, one of our favorite events of the year, is on for March 27! We've drafted another all-star lineup of chefs to prepare a family-style meal to be served in the historic complex's handsome central hall. Check out the talent below, and stay tuned for news about the fantastic menu. Host Chefs: Mary Cleaver, The Green Table, NYC Yang Huang and Brian Ray, Buddakan, NYC JBF Award Winner Pastry Chef Sarabeth Levine, Sarabeth’s Bakery, NYC JBF Award Winner Anne Quatrano, Bacchanalia, Atlanta Amy Scherber, Amy’s Bread, NYC Tryg Siverson, Friedman’s Lunch, NYC Guest Chefs: JBF Award Winners Clark Frasier and Mark Gaier, Arrows, Ogunquit, ME Todd Gray, Equinox and Watershed Restaurant, Washington, D.C. Alexandra Guarnaschelli, Butter and the Darby, NYC JBF Award Winner Pastry Chef Emily Luche

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On the Menu: February 20 through February 26

On the Menu Here’s what’s happening at the Beard House next week: Wednesday, February 23, 12:00 P.M. Beard on Books Ten years ago, former New York Times Magazine writer Molly O’Neill embarked on a cross-country journey to investigate the so-called “end of American cooking.” Instead she found scores of Americans making daily tributes to their cultural and filial histories through food. Ten years, 300,000 miles, and 5,000 interviews later, O’Neill has compiled the recipes she gathered from across the nation in One Big Table: A Portrait of American Cooking.  Part cookbook, part historical record, One Big Table chronicles not just what we eat, but why—from foraged dandelion and spring garlic salad to pueblo tamales and Rice Krispies treats. Wednesday, February 23, 7:00 P.M.

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JBF Kitchen Cam