Recipe: James Beard's Brussels Sprouts and Chestnuts

by jbfauthor on November 19, 2009

This unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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Food Matters: Old Potatoes are New Again

by jbfauthor on November 18, 2009

What happens when you combine a stumbling economy with diners' unwavering adoration of the humble, starchy spud? You get cost-conscious chefs dusting off the quaint potato dishes of yore and giving them a contemporary spin. Tejal Rao reports on this new trend for the tuber.

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Eat this Word: Bock

by jbfauthor on November 18, 2009

WHAT? Easter brew. According to The Beer Drinker's Bible, bock beers are associated with Easter and originated in Einbeck, Germany, in the 14th and 15th centuries. ("Bock," which means goat in German, may be a corruption of "beck.") Bocks are aged for at least one month. They're full-flavored, exhibit a malty sweetness, and may taste slightly of chocolate. The alcohol content of bock-style beer, about 7 percent, is relatively high. WHERE? Tom Perini's Beard House dinner WHEN? November 19, 2009 HOW? Shiner Bock Beer

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News Feed: November 17

by jbfauthor on November 17, 2009

The current recession has resulted in the highest number of insufficiently fed citizens since the federal government began tracking food consumption. [LAT] The enduring appeal of cookbooks [New Yorker] Seattle's Bastille sources from its own rooftop garden. [Seattle Times] Want to save bluefin tuna? Eat albacore. [NYT]

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