What We're Reading This Week

 

Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]

 

The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]

 

America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]

 

Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]

 

Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional... Read more >

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What We're Reading This Week

 

Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]

 

The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]

 

America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]

 

Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]

 

Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional... Read more >

Comments (0)

What We're Reading This Week

 

Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]

 

The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]

 

America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]

 

Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]

 

Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional... Read more >

Comments (0)

What We're Reading This Week

 

Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]

 

The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]

 

America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]

 

Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]

 

Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional... Read more >

Comments (0)

What We're Reading This Week

 

Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]

 

The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]

 

America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]

 

Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]

 

Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional... Read more >

Comments (0)

What We're Reading This Week

 

Spoil your loved one this Valentine’s Day with this easy Chocolate–Cherry Mousse. [NYT]

 

The slurp of love: a Tokyo ramen chain has introduced chocolate ramen for this Valentine’s Day. [Grubstreet]

 

America’s Test Kitchen shares the secret to buying the best Parmesan. [America’s Test Kitchen]

 

Major grocers and corporations begin the transition to cage-free eggs: here’s what you need to know. [Yahoo! Food]

 

Japan’s Ministry of Agriculture, Forestry and Fisheries has introduced a new program that distinguishes authentic Japanese restaurants from non-traditional... Read more >

Comments (0)

Happy Hour: Gandhi's Negroni

 

We all know that salt is a cook's best friend, and we’ve seen bartenders following suit, adding what James Beard called “one of our greatest culinary gifts” to their shakers. At the Other Room, a craft cocktail lounge in Nebraska and a 2015 semifinalist for our Outstanding Bar Program award, proprietor Jill Cockson adds a dash or two of her briny housemade Hawaiian red salt solution to her Gandhi’s Negroni. A riff on the classic combination of Campari, gin, and sweet vermouth, Cockson’s version uses Dutch genever, the heady, juniper-scented ancestor of gin, along with satisfying and bitter-sweet Amaro, yielding an inspired and savory sipper. Get the recipe.

 ... Read more >

Comments (0)

Happy Hour: Gandhi's Negroni

 

We all know that salt is a cook's best friend, and we’ve seen bartenders following suit, adding what James Beard called “one of our greatest culinary gifts” to their shakers. At the Other Room, a craft cocktail lounge in Nebraska and a 2015 semifinalist for our Outstanding Bar Program award, proprietor Jill Cockson adds a dash or two of her briny housemade Hawaiian red salt solution to her Gandhi’s Negroni. A riff on the classic combination of Campari, gin, and sweet vermouth, Cockson’s version uses Dutch genever, the heady, juniper-scented ancestor of gin, along with satisfying and bitter-sweet Amaro, yielding an inspired and savory sipper. Get the recipe.

 ... Read more >

Comments (0)

Happy Hour: Gandhi's Negroni

 

We all know that salt is a cook's best friend, and we’ve seen bartenders following suit, adding what James Beard called “one of our greatest culinary gifts” to their shakers. At the Other Room, a craft cocktail lounge in Nebraska and a 2015 semifinalist for our Outstanding Bar Program award, proprietor Jill Cockson adds a dash or two of her briny housemade Hawaiian red salt solution to her Gandhi’s Negroni. A riff on the classic combination of Campari, gin, and sweet vermouth, Cockson’s version uses Dutch genever, the heady, juniper-scented ancestor of gin, along with satisfying and bitter-sweet Amaro, yielding an inspired and savory sipper. Get the recipe.

 ... Read more >

Comments (0)

Happy Hour: Gandhi's Negroni

 

We all know that salt is a cook's best friend, and we’ve seen bartenders following suit, adding what James Beard called “one of our greatest culinary gifts” to their shakers. At the Other Room, a craft cocktail lounge in Nebraska and a 2015 semifinalist for our Outstanding Bar Program award, proprietor Jill Cockson adds a dash or two of her briny housemade Hawaiian red salt solution to her Gandhi’s Negroni. A riff on the classic combination of Campari, gin, and sweet vermouth, Cockson’s version uses Dutch genever, the heady, juniper-scented ancestor of gin, along with satisfying and bitter-sweet Amaro, yielding an inspired and savory sipper. Get the recipe.

 ... Read more >

Comments (0)

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