James Beard's Recipe Box: Sweetbreads à la Crème

Welcome to our second guest post about cooking from James Beard’s American Cookery. In this installment, cookbook author Jennifer McLagan prepares Beard's sweetbreads à la crème. (Read our first guest post here.) sweetbreadsJust as I was packing for Paris, after having finished the first edit of my new cookbook, OddBits: What to do with the Rest, the request came: “Would you cook a recipe from James Beard’s American Cookery and blog about it?” I simply wanted to run away and not write another word. Anyone who has worked on a cookbook knows this feeling. When you finally reach the end of the project you think you never want to see your computer or kitchen again. However, I know from experience that after a week or two I'm itching to get back into the kitchen. The markets in Paris also

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Awards Watch: The Leadership Awards

James Beard Awards medallion In addition to chefs, writers, and media personalities, we'll be giving props to a new breed of food star at next year's food conference: visionaries who are creating a more healthful, sustainable, and safe food world. Find out more about this new award category.

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October's Best Recipes

Scott Conant's Roasted Pumpkin Soup with Shrimp, Farro, and Leeks Now that we've settled into fall, we can't get enough of the season's satisfying ingredients and warming flavors. Here are our favorite recipes from the past month: Roasted Pumpkin Soup with Shrimp, Farro, and Leeks JBF Award winner Scott Conant elevates a comforting squash purée to something worthy of a dinner party. Brunswick Stew Thanks to Justin Keith of Atlanta's Food 101, we have this convenient one-pot-wonder that delivers big flavor.

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Thanksgiving Pie: A New Way to Slice It

Thanksgiving pie

“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.

Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.

This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions.


New England: Boiled Cider Pie
Although English recipes for apple pie go

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