James Beard's Recipe Box: Lebkuchen
Welcome to our third guest post about cooking from James Beard’s American Cookery. In this installment, JBF Award–winning journalist Rebekah Denn marks the holiday season with lebkuchen. (You can find the guest post archive here.)
Like so many others, I came to lebkuchen at the Christmas table. I came sort of late.
After all, as one of three observant Jews in my entire school system (the other two being my brother and sister), I was known as the girl who didn’t have a Christmas tree. My parents prefer to remember our small-town Chanukah fame as “the kids who got presents eight nights in a row.” We all have
News Feed: November 30
A plethora of Hanukkah menus. [Bon Appétit]
Beaujolais's best vintage in memory. [WSJ]
Successful farm schools on Chicago's South Side? [Atlantic]
Meatball madness for winter. [Chicago Tribune]
Top Chef winner Kevin Sbraga shares his favorite Christmas cookies... [F&W]
Staff Recipe: Julie’s Durango Chili
Julie’s grandmother, who lived in Durango, Colorado, used to make this hearty, flavorful chili for her husband, who worked on the local railroad, and their five children. Julie’s mother adopted the dish when she married into the family, and Julie has gone on to win first place in church chili cook-offs with this recipe.
Tastebud: Potlikker
A popular Southern treat, potlikker is the tasty green liquid that remains in the pot after boiling collard, mustard, or turnip greens. As the leaves simmer, vitamins and minerals seep into the cooking water, creating a fortified sipper that could fetch a fortune at a juice bar for the Yankee elite. (But the health food–phobic need not fret: Southern cooks commonly season their potlikker with bacon or pork fat.) Like many Southern staples, potlikker was once the slave owner’s refuse and the slave’s riches: after serving cooked greens to their masters, slave cooks would bottle the leftover, nutrient-rich liquid for their own families’ meals.
Today potlikker is a source of pride for all Southerners: when the New York Times mistakenly misspelled the food as “pot likker” in 1982, Georgia’s Lieutenant Governor Zell Miller mailed in an indignant response. Potlikker also inspired the name of the... Read more >
News Feed: November 29
A gift for the eco-conscious foodie: the Clean Plates guide. [Clean Plates]
Senate to (finally) vote on the Food Safety Bill. [SF Gate]
These San Francisco bars now boast liquor on tap. [SF Gate]
Boutique dairies spring up throughout New York state. [WSJ]
Some of the best Mexican restaurants in NYC... [VV]
Recipe: Caldeirada de Peixe
Running out of ways to repurpose your Thanksgiving leftovers? Give the turkey a rest and make this flavorful Portuguese fish stew from Jonathan Cambra.
On the Menu: November 28 through December 4
Here’s what’s happening at the Beard House and around the country next week:
Monday, November 29, 7:00 P.M.
French Fall Harvest
As the leaves turn and the days shorten, our cravings tend toward heartier fare. At Menton—JBF Award winner Barbara Lynch’s latest venue—chef Colin Lynch (no relation) preserves the best of summer’s harvest and combines it with autumn’s bountiful produce to create French cuisine the Boston Globe said delivers “maximum pleasure.”
Tuesday, November 30, 7:00 P.M.
East End Elegance
If you didn’t make it out to the Hamptons this past summer, fret not. Join us in tasting the flavors of the East End with chef James Carpenter (who previously honed his skill at Aquavit) and his luxurious,
News Feed: November 23
Stuffed squash is an autumnal delight. [SE]
Thanksgiving leftovers we can get behind. [Grub Street NY]
Don't forget about cranberry sauce. [Atlantic]
Thanksgiving menus circa 1900. [New Yorker]
Add some festive bubbly to your celebration. [Saveur]
Recipe: Savory Cranberry Bread Pudding
We know that many of you have your Thanksgiving cooking schedules mapped out by the minute, but this tart and spicy bread pudding deserves a couple hours of your oven's time.
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