What We're Reading: October 29, 2015


This risotto swaps Parmesan for miso so it’s both 100 percent vegan and 100 percent delicious. [Serious Eats


New York City diners are embracing the new spate of Caribbean restaurants. [NYT


Is Seamless hurting the food movement? [Food52


A breakdown of the findings behind the World Health Organization’s announcement linking cancer and processed meat. [Mother Jones


Will the public embrace a GMO... Read more >

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What We're Reading: June 11, 2015


You are what you drink: a new app aims to match drinkers to their perfect beer via genetic analysis. [MUNCHIES


Armed with a can of chickpeas, the possibilities are endless. [Serious Eats


Another reason to save your carrot tops and scallion ends: add a little light and water, and you’ll have a nearly unlimited supply. [... Read more >

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What We're Reading: May 7, 2015


Learn how to navigate the funky waters of stinky cheeses. [Food52


Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street


Your mother's recipes can be more than just recipes. [NYT


The tyranny of pizza choice is making you fat. [MUNCHIES


Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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What We're Reading: February 26, 2015


Is bone broth the new kale? [Eater


The chemistry behind the perfect cup of tea. [NPR


Forget what you know about Lime-A-Ritas: bespoke bottled cocktails are on the rise. [NYT


You're guaranteed to see these people strolling down the aisles of Whole Foods. [Thrillist


There's no need to stock your kitchen with ten different oils when you only need three to cook. [... Read more >

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What We're Reading: February 19, 2015


New science looks into the physics of popcorn. [NYT]


Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]


Could fast food really be better for you than Chipotle? [The Atlantic]


Defy cuppa conventions and try out some new teas. [Serious Eats]


A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 ... Read more >

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Throwback Thursday: Valentine's Day at the Beard House

Photo by Joan Garvin


It's bow and arrow season again, which means we’ve got sweet treats on the brain. Every year, JBF commemorates Cupid’s fancy with a sensual feast for the palate, and our upcoming Valentine’s Day dinner looks just as enticing. For this week’s TBT, we're looking back at a past romantic repast, our 2011 Valentine’s Day Tea, helmed by baker Jeremy Meyers and a culinary coterie from some of the hottest restaurants and bakeshops in New York. The bountiful menu of savory and sweet bites ranged from luxurious sea urchin and nori on brioche to petit fours and appetizing nods to the holiday, such as rose petal–vanilla bean shortbreads and the red velvet macaron in the photo above. With such a cornucopia of decadent delights on display, it’s hard to imagine anyone settling for boxed chocolates and... Read more >

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What We're Reading: August 19, 2014

Hazelnut Spread


As confectioners scramble for hazelnuts, Nutella-maker the Ferrero Group sits pretty on its stash. [Business Week


Move over New York: Restaurant titans like David Chang and Daniel Boulud are flocking to our nation's capital. [Eater]  


If you're trying to add more protein to your diet, consider cricket flour. [NPR


Show your sushi love with this collection of roll-inspired... Read more >

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Not Your Mama's Frozen Desserts

Tangerine Creamsicle Float


Cool down with an icy, refreshing treat, preferably one that blends unusual but ingenious flavor combinations or intriguing techniques (like creamy sorbet you make in the food processor).


Tangerine Creamsicle Float

For her spin on the classic soda shop float, pastry chef Megan Romano combines the iconic flavors of a creamsicle with the frothy, bubbly texture of a New York-style egg cream soda.


Salted Caramel Ice Cream Sundae

Candied peanuts and popcorn. Rich fudge sauce. Homemade salted caramel ice cream. Cindy Bearman of ABC Kitchen shows us how it's done.

 ... Read more >

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What We're Reading: July 22, 2014



Cake vs. Pie: Which is more American? [VOX


White House welcomes 54 kids to cook for the President and First Lady. [NPR


In New York, tea is the new coffee. [WSJ


A few tips on how to make bad wine taste better. [TIME


A new toaster provides edible selfies. [ABC


FDA warns that powdered caffeine is dangerous. [... Read more >

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Daily Digest: May 1, 2014



3-D latte art, boozy boba, and other novelties in L.A. teahouses. [LAT]


Taco bell demystifies the "other" 12 percent of ingredients in their signature recipe. [LAT


Good news Farmville fans: the game has raised millions for charity. [Wired


Introducing the #Dinnercam: a restaurant device used to help you snap Instagram worthy food photos. [Time


Varroa mites: a possible culprit behind the widespread collapse of bee colonies. [... Read more >

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JBF Kitchen Cam