JBF in the News: The Good Food Org Guide

 

Last month the James Beard Foundation and its friends at Food Tank published the first annual Good Food Org Guide, a comprehensive directory of state-and national-level nonprofits that are working toward a better food system. In the spirit of Thanksgiving, we'd like to thank those who brought exposure to this important resource covering nutrition, food justice, sustainability, and other policy-related organizations. If you know of a nonprofit that should be included in future editions, please ... Read more >

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Thanksgiving Recipes: Turkey Redux

 

Not to knock a next-day turkey sandwich, but sometimes we crave a little variation in our post-Thanksgiving fare. To the rescue: one-pot poultry dishes that will shake things up while keeping you out of the kitchen as much as possible. (Editor's note: All of these recipes originally called for chicken, but turkey can easily be substituted. Use the bird you have in hand.)

 

Turkey and Sausage Jambalaya

Old-Fashioned Rich Turkey Pie

Cornbread-Crusted White Chili... Read more >

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What We're Reading: November 25, 2014

 

Bánh mì breaks into the world of breakfast.[Epicurious


One man has cornered the market on the celebrity coconut craze. [First We Feast


Don’t be afraid of store-bought soup: some ideas for jazzing up Trader Joe's butternut squash soup. [Chow


Would you buy coffee from Leonardo DiCaprio? [NYT


What you never knew about carrots. [FR


Oklahoma has fallen... Read more >

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JBF Wants to Know: Thanksgiving Pie

It's not Thanksgiving without pie, but which of these all-American varieties graces your table after the turkey and stuffing have been devoured? Vote for your quintessential Thanksgiving pie below!

 

 

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Thanksgiving Recipe: Stuffed Artichokes

stuffed artichokes

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

A staple of the Italian diet, artichokes also make a festive and creative addition to your Thanksgiving table. Stuffed with mint, garlic, onions, anchovies, and bread crumbs, this recipe makes for a beautiful presentation, and more importantly, packs a lot of flavor into an often lackluster component of the menu: the vegetable side dish. They also work well as an enticing, individually packaged appetizer at the start of the meal. Get the recipe.... Read more >

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Eat This Word: Heritage Turkey

 

WHAT? If the Pilgrims did in fact feast on turkey at the first Thanksgiving in 1621, it's unlikely that the bird bore much resemblance to the turkeys on today's Thanksgiving tables. It may have looked more like a heritage turkey, the ancestor of the Broad-Breasted White turkey now sold in most supermarkets. Wild turkeys, which were native to the Americas and a primary source of meat for many Native American tribes, were domesticated in Europe and North America to create heritage breeds such as the Standard Bronze, Bourbon Red, Narragansett, Jersey Buff, Slate, Black Spanish, and the White Holland. By the 1960s the industrialized Broad-Breasted White, bred for its breast meat and ability to reach maturity in just two months, began to dominate the market, and by 1990 heritage turkeys were almost extinct. Usually raised on pasture, heritage breeds develop stronger legs, thighs, and breasts than their industrialized brethren, but since they take up to 30 weeks to reach market weight they are more expensive to produ... Read more >

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What We're Reading: November 24, 2014

 

The rich history behind tacos al pastor. [HuffPo

 

Turkey is attempting to build a city that runs on pistachio shells. [NPR

 

From waffles to muffins, shake up your stuffing routine with these unconventional takes. [Serious Eats

 

An expert we... Read more >

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Happy Hour: Thanksgiving Wine Recommendations

wine

 

With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Terroir's Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.

 

Hirsch Zöbing Riesling 2009 ($24)
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."

 

Argyros Assyrtiko Santorini 2009 ($20)
"This Greek wine’s salty tang and bright, lively flavors make it the perfect palate-mate for stuffing and sweet potatoes."

 

Jean François Ganevat Les Chalasses Marnes Bleues 2009 ($65)
"When the aromas of this nectar fill the room, all t... Read more >

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Thanksgiving Recipe: Pumpkin–Cranberry Brioche

Pumpkin–Cranberry Brioche

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

Flavor champions of the season, pumpkin and cranberries pop in a host of both sweet and savory dishes on the Thanksgiving table. This year, do your taste buds a favor and combine the two holiday heroes into a festive brioche loaf that will inspire oohs and aahs. Chef Antonio Campolio of the Marcus Whitman Hotel in Walla Walla, WA, developed this recipe with his mother, Jelema, who is the lead baker at the Greenbrier Resort in We... Read more >

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On the Menu: Week of November 24

 

Here's what's coming up at the James Beard House and around the country:

 

Thursday, November 27, 6:00 P.M.
Thanksgiving Feast
In the spirit of Thanksgiving traditions, we’re thrilled to have this talented team of Art Institute chefs return to the Beard House for this always popular annual event. Join us for a festive holiday dinner that promises to be nothing short of a masterpiece.

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