What We're Reading: November 3, 2015

 

Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52

 

The power of crunch: how what you taste is influenced by what you hear. [The New Yorker

 

Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach

 

Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

 ... Read more >

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What We're Reading: October 5, 2015

 

We’ve all been there before… Here are some gourmet tips to dress up your boxed mac and cheese. [Huffington Post]

 

The 2016 Michelin ratings are out: cue emotional breakdowns across New York City. [Eater]

 

For those who think Chipotle is the best Mexican food, we’d like to introduce you to Deborah Holtz and Juan Carlos Mena’s new book, Tacopedia. [NPR]

 

Can mushrooms really power our future? Find out how researchers in California are using portabellas to develop biodegradable batteries. [... Read more >

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What We're Reading: September 23, 2015

 

Give dark and milk chocolate a break and delve into the wonderful world of white chocolate. [Serious Eats]

 

Keepin’ it schmaltzy: classic Jewish gribenes (aka crispy chicken skin and caramelized onions) are making a comeback at restaurants and home kitchens alike. [Saveur]

 

Meat lovers rejoice! And watch this new barbecue documentary focusing on Central Texas’s hottest ‘cue havens. [Eater]

 

Chicken wings that are worth more than their weight: a California wing enthusiast found $1300 stashed in a Domino’s delivery... Read more >

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What We're Reading: September 22, 2015

 

Get to know Kansas City barbecue, and the best spots to try it. [Food52

 

Irish pale ale: Stout-centric Guinness is releasing a Nitro IPA. [Buzzfeed

 

11 spices you’ll need for a first foray into Indian cooking. [The Kitchn

 

Turns out you can blame the Paleo trend on the writings of a globetrotting dentist from the 1930s. [... Read more >

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What We're Reading: September 2, 2015

 

From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food

 

You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats

 

The USDA has approved production of the Simplot G.M.O potato. [Food Politics

 

A carrot cake Bug’s Bunny would approve of. [... Read more >

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What We're Reading: August 3, 2015

 

How brisket became king of the barbecue world. [FWF

 

Cookies and cream canvas: Oreos become the medium for edible works of art. [Mental Floss

 

Americans may finally be changing their eating habits, as new data suggests caloric consumption has decreased for the first time in decades. [NYT

 

Experts anticipate that the World Health Organization will announce a link between red meat and cancer this fall. [... Read more >

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What We're Reading: July 16, 2015

 

It’s time for a barbecue reality check. [FWF]

 

Legendary ice cream truck snack, the orange creamsicle, is back with a boozy vengeance. [Yahoo Food]
 

A resourceful guide for goat cheese connoisseurs. [Food 52]

 

Could "good" bacteria lead to a stress-free future? [NPR]

 

Considering this wine review, Scotland may want to stick with whisky. [MUNCHIES]

 ... Read more >

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Eye Candy: Beef Short Rib with Ramen, Smoked Ham Broth, and Farm Egg

 

Now based in Atlanta, Texas-raised chefs Jonathan Fox and Justin Fox missed their hometown barbecue so much they started their own joint, Fox Bros. Bar-B-Q. At their Beard House dinner earlier this month, the duo returned with another mouthwatering meat-filled fête, delighting diners with the sweetness of the south and some infamous Texas heat. A standout of the night was this smoked beef short rib with chewy ramen noodles and smoked ham broth, all topped with a sinfully oozy farm egg. We've been drooling over this photo since it landed in our inboxes, making this dinner another culinary ‘cue fest we'll certainly remember.

 

View this event's menu and details ... Read more >

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What We're Reading: June 29, 2015

 

You can totally feel virtuous about turning your banh  into a salad. [Serious Eats

 

Want to get the most out of your local farmers’ market? Crack open a couple cookbooks. [Food 52

 

Vintage menus tell the story of Los Angeles’s culinary heritage. [USC

 

If you have to eat gluten-free crackers, make sure you at least get good ones. [... Read more >

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What We're Reading: June 10, 2015

 

High-tech warming units are revolutionizing the way pitmasters treat their barbecue. [NPR

 

Grill your greens: tossing romaine on the grill could transform your cookout salads. [The Kitchn

 

Chipotle is now offering tuition reimbursement and paid vacation to all of its employees. [... Read more >

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