Stories / Guides and Tips

What We're Eating

JBF Editors

JBF Editors

June 24, 2014


At JBF, when we’re not thinking about, writing about, or researching food, well, we're eating it. We tapped some of our staff members to see what ranked highest on our radars, and found ourselves with a little bit of a summer sweet tooth, sampling some superlative cake, panna cotta, and not one, but two types of ice cream.

"At a going-away party for a mutual friend, baker Katherine Yang of Gigi Blue (which is probably New York City's best-kept cake secret) brought over a stunning berry shortcake. It was a delicious combination of vanilla whipped cream and mixed berries, but the clincher was a vibrant stripe of ruby-red berry gelée between the cake layers. Not only was it unexpected and gorgeous, but it also brought the flavor of the fruit to another level. Yang will take orders and deliver within New York City. Order at"

—Alison Tozzi Liu, Director of Media

"I went to the new Sprinkles ice cream shop and tried their signature Sprinkles Sundae: a cupcake split in two, with a scoop of ice cream in between. I had a scoop of Rocky Road sandwiched between the banana cupcake with chocolate frosting. I’m not really a cupcake person, but the high-quality ingredients and brilliant textural contrast won me over. I’d definitely go back to try some other variations, though I might opt for the “kids” version to minimize the sugar overload."

—Maggie Borden, Assistant Editor

"During a springtime vacation in Tuscany, I had lunch at Trattoria Il Cassero in the village of Castiglione d’Orcia. It was one of those intimate spots where the owner of the restaurant also happens to be the chef, waiter, and sommelier, so every detail of our meal was carefully curated by him. It was excellent from start to finish, but I fell in love with the dessert: a delicate vanilla panna cotta with earthy, oven-roasted olives and a bracing grappa syrup. It was surprising, but just like the owner who confidently ushered us through his menu, I had no reason to question it."

—Elena North-Kelly, Senior Editor

"I have family in the Nashville area, and whenever I visit we make time to hit up the Eastland Avenue location of Jeni's Splendid Ice Cream. On a recent trip I tried the cantaloupe and sun tea sorbet. The combination of floral, mildly sweet melon and robust, slightly bitter black tea was complex, refreshing, and surprising. It's now my all-time favorite Jeni's creation. Luckily for me, it's available for purchase online, so I can enjoy it before my next trip to Music City."

—Anna Mowry, Senior Editor

See more

Guides and Tips