What We're Reading This Week

 

Twelve of the best bark and brittle recipes for twelve sweet days of Christmas crunch. [Bon Appétit]

 

From Per Se to Sadelle’s, Melissa Weller details her rise to bagel stardom. [Lucky Peach]

 

The latest design craze for millennials? The micro-kitchen. [NYT]

 

A potential holiday nightmare for Canadian chefs has been averted, thanks to a 4,000 ton shipment of emergency butter to ease the shortage. [MUNCHIES

 

A new app is bringing farmers’ stories to life on Nevada grocery store shelves. [... Read more >

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Eye Candy: Escargot with Garlic–Herbsaint Cream

Finished with a garlic and Herbsaint–flavored cream (the latter is a brand of anise liquor that was originally produced in New Orleans as an absinthe substitute), these escargot were a true taste of Crescent City cuisine. Brian Landry, who helms the century-old Galatoire's, served them during the reception that preceded his Beard House dinner. Click here to view more photos of chef Landry's dinner.

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JBF Kitchen Cam