Doughnuts: A Hanukkah Miracle

Peanut Butter and Jelly Doughnuts

 

'Tis the season...for frying up delicious Hanukkah treats. We love latkes—we really love latkes—but sometimes we like to celebrate the festival of lights with something sweet. Sufganiyot, round jelly doughnuts topped with powdered sugar, are a Hanukkah tradition, but we'd happily welcome any of these deep-fried desserts to our holiday table:

 

Peanut Butter and Jelly Doughnuts

Malasadas (Portuguese Doughnuts)

Bourbon-Glazed Doughnuts

Chocolate–Rosemary Bombolini

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What We're Reading: December 22, 2014

 

One dough to rule them all: the ultimate sugar cookie recipe. [Epicurious]

 

Skip the crowded department stores and make these awesome, edible gifts. [Daily Meal]

 

Addicted to Seamless? You're not alone. [CBS]

 

What the new diplomatic development with Cuba means for U.S.–Cuba food relations. [NPR]

 

Take a sweet trip to Spain with this Casa Batlló gingerbread house recreation by Modernist Cuisine. [... Read more >

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Happy Hour: Holiday Dessert Pairings (Part III)

wine bottles

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts.

 

For our third installment, we asked Sun to recommend the perfect pairing for bread pudding​​​. His pick? Domaine de Durban Muscat... Read more >

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Sustainability Matters: December 19, 2014

 

Asian carp are destroying aquatic ecosystems across the country. Here’s what actions are being taken to stop them, and what’s happening to the fish once caught. [Modern Farmer]

 

The World Food Program warns that infrastructure issues caused by the Ebola outbreak in West Africa could lead to food shortages in Guinea, Liberia, and Sierra Leone. [NY Times]

 

Nutrition experts are pushing the 2015 Dietary Guidelines for Americans to include notes on the way our food choices affect the environment. Congress is fighting the addition with a concerned congressional directive. [Grist]

 

Aquaponics, in-house composting, and reusable home delivery containers are a just a few ways restaurants... Read more >

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Throwback Thursday: The Future of Food

Illustration by Eugenio

 

From cars that run on electricity, to computers that live in our pockets, to Back to the Future–style hoverboards, you could make the case that we’re already living in the age of the Jetsons. But aside from the market availability of the powdered meal replacement, Soylent, it seems there’s still a lot of room for growth in the way we grow, cook, and eat our food. With the new year swiftly approaching, we’re using this TBT to look back at a look forward: our Spring 1999 Beard House Magazine article “Seratonin-Laced Truffle Inhalers and Other Tales from the Future,” which assembled a motley crew of professionals and intellectuals to predict the food landscape of 2050. Here are a few choice quotes, some remarkably relevant to today, while others seem still a few decades off:

 

“Because the perishable food ingredients will be pasteurized with electron beams, concern about food-borne diseases spreading from continent to continent will be a

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Sponsored Post: Holiday Cheer with the Corporate Crowd

 

As the calendar speeds past the midway point of December, many restaurateurs are seeing midweek reservations spike with bookings from business travelers and local event planners. All signs indicate that the corporate expense account crowd will be out in force this year; the Global Business Travel Association projects that overall business travel spending will increase 6.8 percent this year to nearly $300 billion. Other economic factors, highlighted by a burst in corporate hiring and lower gas prices, point towards a rewarding holiday season for restaurant owners and operators.

 

JBF partner... Read more >

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America Cooks with Chefs: Episode One

 

We're thrilled to announce that America Cooks, a cooking competition conceived in a partnership with the Clinton Foundation, has reached a milestone this week: the first episode of the seven-part video series is here! Each episode will follow one contestant as they go behind the scenes at a James Beard Award—winning chef’s restaurant to learn tips, tricks, and advice for cooking more nutritious meals.

 

Our first episode features Victoria Phillips, a working mother of two, who wants to cut back on high-calorie convenience meals that she and her husband often feel forced to prepare for their family because of time constraints. We matched Victoria, who lives in a suburb of Chicago, with hometown superstar chef Tony Mantuano of the legendary Spiaggia. Chef Tony’s decorated career includes numerous awards and honors—as well as a special disti... Read more >

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Recipe: Susan’s Magic Christmas Bar Cookies

Recipe for Susan’s Magic Christmas Bar Cookies

 

“Ever since my children were little, making these super-easy bar cookies has been part of the Ungaro family holiday tradition," says JBF president Susan Ungaro. Once you try this six-ingredient recipe, which Susan first spotted on the label of a can of Eagle Brand Condensed Milk, you'll be hooked, too.

 

Get the recipe here.

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What We're Reading: December 18, 2014

 

Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats

 

The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats

 

Mother Jones weighs in on the best food books of 2014. [Mother Jones

 

An Iron Chef winner is revamping camping fare. [MPBN N... Read more >

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Our Favorite Dishes of 2014

 

At three meals a day, you’ll rack up 1,095 breakfasts, lunches, and dinners in a year (and if you’re anything like us, that might be just the bare minimum). With such a surfeit of sips and snacks, culling our list was almost like picking a favorite child, but we somehow managed to narrow the field to an elite group. So here’s our collection of 2014 standouts, from north to south, coast to coast, and, of course, from our home base at the Beard House.

 

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Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses

 

Pork Chicharrones with Figs, Pearl Onions, and Pomegranate Molasses

Tar & Roses, Santa Monica, CA

 

At Andrew Kirschner’s Tar & Roses, diners gather other ingredient-driven, locally sourced, and ember-roasted fare from the restaurant’s wood-burning oven. Crispy on the outside, rich and juicy on the... Read more >

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