I'll be taking my mom to Jack n' Jills for breakfast and I wondered if the blueberry pancakes were worth ordering (or the french toast?) Any other breakfast recommendations if those two aren't worthy? How's the pork sausage?
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Jill Cooks Pulled Pork from "Heart of the Artichoke"
CHOW.com Senior Food Editor Jill Santopietro is back to help you make dinner, and she's enlisting the aid of David Tanis's Heart of the Artichoke. On the menu: Slow-Cooked Carne Adovada, with some tips from Jill about how the cookbook helped or hindered her along the way.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.