What We're Reading: October 21, 2015


The secrets behind Thailand's coconut oil industry may have you go bananas. [NPR]


Hummus for peace: an Israeli cafe inspires people to talk it out over a bowl of the classic snack. [MUNCHIES]


Going nuts: the price for pine nuts continues to rise. [NYT]


Chefs divulge their late-night snacking habits, ranging from fancy pickles to Cool Ranch Doritos. [FWF]


Just in time for your jack o'lantern, we've got the answer to the pepitas vs... Read more >

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What We're Reading: November 18, 2014


Perfect Ben & Jerry’s pairings for your Thanksgiving pie à la mode. [HuffPo

A former Momofuku line cook reveals the larger lessons of Brussels sprouts prep. [MUNCHIES


Greeks are abandoning their traditional forms of coffee for hipper, trendier espresso. [NPR


Before she hit it big on SNL, Amy Poehler was just another actress waiting tables in Chicago and NYC. [Yahoo! Food


Johnny Appleseed’s real mission: to make more hard cider. [... Read more >

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What We're Reading: October 6, 2014


The Middle East's answer to peanut butter: a guide to tahini. [The Kitchn


The history behind Dr. Brown’s Cel-Ray soda, a vegetable loner in a world of cola and lemon-lime. [Serious Eats


Pop-Tarts turns 50 this year, so here are a few facts to celebrate our favorite toast pastry. [HuffPo


The not-so-secret agenda behind Costco’s free samples. [... Read more >

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Daily Digest: May 28, 2014



The ice diet sounds crazy, but could it actually make sense? [The Atlantic]   


Sabra asks FDA to standardize requirements for hummus recipe. [LAT


Despite Republican opposition, the First Lady continues fight for healthy school meals. [NPR]


As veterans overcome the challenges of transitioning into civilian life, culinary school helps one solider bridge the gap. [PRI

 ... Read more >

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Recipe Roundup: Mediterranean Mezze


On hot, sticky summer days, it's hard to feel motivated to put together a proper dinner when all we want to do is graze. So why not harness that snacking urge with a meal of Mediterranean mezze? Anchor the menu with a few of the following dishes, add a plate of olives and pickles and some warm pita for dipping, and dinner is served.


Cold Stuffed Grape Leaves

Claudia Roden's recipe for stuffed grape leaves from her 1972 classic, A Book of Middle Eastern Food, inspired this adaptation from James Beard.


Warm Sheep's Milk Feta with Apricot Tapenade

Make this sweet-and-salty appetizer now, while apricots are still in season.


Fattoush... Read more >

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JBF Kitchen Cam