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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This Week at JBF LTD

JBF LTD It's hard to believe that we're already two weeks into our programming at JBF LTD. What's on deck for the next several days? We've got a wine-pairing talk with JBF Award winners Andrea Robinson and Michelle Bernstein (who is also cooking a one-off dinner tomorrow night); a discussion of Blood, Bones & Butter with chef and author Gabrielle Hamilton; and D’Artagnan's annual Duckathlon. Head on over to the pop-up's official website to get the full scoop on this week's events.

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On the Menu: April 24 through April 30

Beard House dining room Here's what's going on next week at the Beard House: Tuesday, April 26, 7:00 P.M. Cherry Blossom Celebration Fleeting and breathtaking, the springtime arrival of cherry blossoms is a cherished event in Japanese culture. For the Beard House’s annual celebration of this natural phenomenon, returning chef Brandon Kida will prepare an exquisite menu paired with Annie Turso’s stellar wine selections. Wednesday, April 27, 12:00 P.M. Enlightened Eaters: Sloane Miller, Allergic Girl Sloane Miller is founder and President of Allergic Girl Resources, Inc., a consultancy devoted

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Recipes: Spring Lamb

Lamb Asparagus RotiniMing Tsai's green peppercorn–crusted lamb with asparagus and rotini

Whether you're still looking for your Easter-table centerpiece or just want to celebrate spring, here are three test-driven lamb dishes that our recipe tester loved. Citrus and Rose–Crusted Lamb Loin We love the sweet and floral crust on this dish from Daniel Fox of the Madison Club. If you plan to use the optional rose water, be sure to do so sparingly—a little goes a long way. Green Peppercorn Lamb with Asparagus and Rotini Ming Tsai’s simple one-wok wonder is the perfect si

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Eye Candy: Aaron Israel's Passover Menu

When Mile End's Aaron Israel cooked at our pop-up restaurant, JBF LTD, on the second night of Passover, he presented a contemporary menu of delectable dishes inspired by the traditional Seder plate—even the gefilte fish was a hit with the crowd! For his interpretation of karpas, he served these fried sweetbreads with cucumbers, requisite curly parsley, and salted lemon. See more photos of our batampte Passover Seder.

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