What We're Reading: September 28, 2015


The real story behind mold: get the scoop on your cheese plate’s origins.​ [NYT]

Hot dog lovers, rejoice: Chicago's food carts are legalized! [Thrillist]


Back to the grind: the surprising reasons why you should a meat grinder to your kitchen wish list. [Bon Appétit]​

Don't have a chance to go apple picking this fall? With this apple pie–flavored sidecar, you'll forget you never stepped foot in an orchard. [... 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 22, 2014


Test your burger I.Q. with this guide to regional styles across the U.S.  [HuffPost


Calling all craft beer enthusiasts: a new app is attempting to catalog every beer in U.S. [FWF]


Are arepas the new tacos? Ask the "arepa king" of NYC. [Serious Eats]... Read more >

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What We're Reading: October 20, 2014


A handy visual guide to fall apples for your ciders, sauces, and pies. [HuffPo


The “Hey Chef” series proves that curry powder isn’t just for vindaloo. [Serious Eats


There may be something besides pumpkin in that can of purée. [The Kitchn


Small batch, artisanal producers are changing the way we think about fake meat. [... Read more >

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Sustainability Matters: September 12, 2014


Congress has passed a bill preventing the US Environmental Protections Agency from exerting the pollution controls outlined in the Clean Water Act. [Food Politics]


New studies find that walking at least 12,000 steps a day helps to counteract the negative effects of fructose consumption. [NY Times]


A Fremont Count orchardist is trying to bring back the Colorado Orange, a rare variety of local apple with a unique citrus flavor. [NPR]


Researchers find microscopic bits of plastic and glass, skin cells, and dead insects in a sample of German beers, including some of the most popular brands. [... Read more >

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What We're Reading: September 11, 2014


A far cry from Mister Softee: the acrobatics of Turkish ice cream. [MUNCHIES


NYC specialty food stores worth a visit. [USA Today


How Red Delicious claimed the top spot on produce shelves across the nation. [... Read more >

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Daily Digest: May 15, 2014


wine labels


U.S passes France in annual wine consumption. [NPR]


USDA-proposed beef imports from Brazil give American ranchers cause for concern. [NPR]


Fast food protests go global as workers push for higher wages. [NYT]


After a devastating forest fire, morels find new life. [ABC


American apples are overwhelming the Mexican market. [... Read more >

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Recipe: Pink Apple Crostata

Recipe for Pink Lady Apple Crostat, adapted by the James Beard Foundation


It's tough out there. It's cold. It's dark before we leave the office. And when it comes to local fruit, it's nothing but apples.


The antidote to all this midwinter ennui? Well, we can't help you there, but we can give you an apple recipe that's truly easier than pie.


Brought to us by Corkbuzz in New York City, this rustic, free-form crostata holds slices of Pink Lady apple, a variety that's tart and deeply flushed, tossed in a coriander-forward spice mixture. (If you can't find Pink Lady apples, substitute Honey Crisps or Jonagolds.)


And it's a cinch to prepare: just roll out your dough (don't fret if it's not a perfect circle), mound the apple filling in the middle, and fold over the edges. No pie pan or decorative crimping... Read more >

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Recipe: Candied Walnut–Apple Salad with Lemon Vinaigrette

Recipe for candied walnut–apple salad with lemon vinaigrette, adapetd by the James Beard Foundation


We love Thanksgiving just as much as anyone. But with the holiday comes the specter of refrigerators bulging with persistent, heavy leftovers. It's enough to make us preemptively scramble for lighter fare.


This simple but flavorful salad comes from some folks who know a thing or two about the perils of gluttony: the team from Jack Stack, a family of barbecue restaurants in the Kansas City area. It's a classic mix of arugula, puckery Granny Smith apples, raw red onions, and blue cheese—and a welcome bit of relief from those towering platters of succulent, hickory-smoked 'cue and burnt ends.

 ... Read more >

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A Cozy Fall Supper

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing


Now that it's finally cool enough to turn on the oven, we can't wait to get back in the kitchen. Celebrate autumn with a hearty meal inspired by the season's best offerings.


Butternut Squash Soup with Pumpkin Seed Mousse
No ordinary squash soup, this luxurious version is enriched with crème fraîche and truffle honey and topped with a dollop of pumpkin seed-flecked whipped cream.


Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing
Drizzle a garlicky dressing over autumnal greens and sweet, caramelized root vegetables for a hearty side dish.

 ... Read more >

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