News Feed: November 4
A masked Robert Sietsema makes his go-to dish. [Chow]
Chocolate with spice is so very nice. [Chicago Tribune]
Japan's rare art of growing mold for miso. [LAT]
What to pour at your Thanksgiving table. [SE]
Saveur's guide to apples
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.)
Just 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
News Feed: November 3
Another interview with new Bon Appétit's new head honcho, Adam Rapoport. [NYT]
Tucking into stingray. [NYT]
The outlawed tonka bean still sneaks into restaurant kitchens. [Atlantic]
There's more to Piedmont than just Barolo and Barbaresco. [LAT]
The perfect risotto. [Chow]
Awards Watch: The Leadership Awards
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.
News Feed: November 2
Grub Street NY talks with new Bon Appétit editor-in-chief and former JBF staffer Adam Rapoport. [Grub Street NY]
Food waste is made into electricity. [VOA News]
The elusive McRib. [AdAge]
Consider a gift of pickled offal for the adventurous foodie in your life. [SE]
October's Best Recipes
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.
News Feed: November 1
Mexico's Day of the Dead and its signature treat: pan de muerto. [SE]
Treasure hunting as a career. [WSJ]
A star of Peruvian cuisine: aji amarillo. [Atlantic]
Danny Meyer on how to properly close a restaurant. [Crain's]
More on Japan’s koshu wine. [Zester Daily]
Thanksgiving Pie: A New Way to Slice It
“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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@beardfoundation
The folks at Martin Yan's @MYChinaSF are holding a Friends of James Beard Benefit on 6/9! Menu and other info here: http://t.co/LAFpnmRoec
This week on "Taste Matters", JBF's Mitchell Davis sits down with Bonnie Stern, aka "Canada's Julia Child" http://t.co/qjcnzFPznm
Next month at the #jamesbeardhouse: 2012 #jbfa winner Chris Hastings of Birmingham's Hot and Hot Fish Club http://t.co/n0qagSR1Y4
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