Recipe: Kale Caesar Salad with Crispy Bacon, Garlic Panko Crumbs, and White Anchovies

Kale Caesar Salad with Crispy Bacon, Garlic Panko Crumbs, and White Anchovies

Crimped and crunchy kale leaves stand in for romaine in this spin on the classic Caesar salad from Boston chef Marc Orfaly. Oregano and chile flakes enliven the requisite bread crumbs, while hot sauce makes the dressing extra powerful. Get the recipe here.

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On the Menu: Iconic British Brasserie

Ed Carew and Tim Hughes A longtime favorite among royals and celebrities, iconic London restaurant Le Caprice has recently opened an NYC outpost where Ed Carew, Michael White’s former chef de cuisine at Fiamma, turns out cutting-edge brasserie fare. For Saturday night's Beard House dinner, Carew will join forces with his British counterpart, Tim Hughes, to prepare a meal fit for a king. Have a look at the menu below, then click here to make a reservation. Hors d’Oeuvre Scallop–Black Pudding Tarts with Calvados and Apples Kipper Pâté with Pickled Samphire and Soda Bread Crispy Bone Marrow with Parsley on Grilled Ciabatta Hamachi Tartare with Apple, Celeriac, and Pickled Mustard Seeds Pork Belly and Fried Clam

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Eat this Word: Monte Cristo

Monte Cristo

WHAT? The count’s revenge? The origins of this rich sandwich of ham, chicken or turkey, and Swiss cheese that is either dipped in egg and fried in butter or made with already dipped and fried French toast are not clear. A staple of diners across the country, where it is sometimes served with jelly or maple syrup for dipping, the sandwich is thought to be related to the club sandwich, or maybe the Reuben (Jewish delicatessens sometimes substitute corned beef and sauerkraut for the traditional fillings). Lieut.-Col. Newnham-Davis, author of The Gourmet Guide to Europe (1903), suggests a Spanish ancestor, a sandwich from Seville for which "a slice of ham is put between two slices of bread and dipped in sherry, [then] in egg and fried." In truth the sandwich was probably the fruit of a creative line-cook’s imagination, or maybe just an accident. One thing that mystifies is the name. There is nothing in Dumas’s masterpiece to suggest why a

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Recipe Roundup: October 17, 2011

figsThe blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Glowing Halloween Punch [Chow] Quinine in tonic water glows a fluorescent blue when exposed under black lights. Croissant Bread Pudding [LAT] Croissants replace bread in a savory twist on bread pudding from La Boulange in San Francisco.

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In Season: Cranberry Beans

cranberry beans

Also known as borlotti, pink-flecked cranberry beans are available fresh in the late summer and fall. Creamy and flavorful, they’re delicious in soups or stews or can be tossed with olive oil and herbs for a simple side dish (though they lose their gorgeous coloring once cooked). If fresh cranberry beans are no longer available in your area, buy dried ones and soak overnight before cooking. How to Store: Fresh, unshelled cranberry beans can be stored in a plastic bag in the refrigerator for three to four days. Dried cranberry beans stored in a cool, dry area will keep for up to a year. How to Cook: Fresh cranberry beans are very easy to shuck. One pound of beans in the pod yields about 1 1/3 cups shucked beans, or enough for about two to three people. To cook, shell the beans and put them in a medium saucepan. Cover with cold water, bring to a boil, and cook until tender, about 20 to 25 minutes. To cook dried cranberry beans, soak

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Recipe: Butternut Squash Soup with Curried Pears and Toasted Pecans

Butternut Squash Soup with Curried Pears and Toasted Pecans

As we think ahead to the long, bleak stretch of cold weather that's about befall us, we're on the hunt for simple and delicious variations on a seasonal staple: butternut squash soup. This elegant version from Canadian chef Andrew Hodge is threaded with winter spices and topped with curry-scented pears and crunchy pecans. Get the recipe here.

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On the Menu: October 15 through October 21

Beard House We're gearing up for one of our busiest weeks this season, and it promises to be delicious! Saturday, October 15, 7:00 P.M. Piedmontese Truffles and Wine A former JBF scholarship recipient who trained at Le Madri, Pippa Calland is now top toque at Villetta in Santa Monica, where she delivers impeccable Italian-inflected California cuisine. For this ode to Italy’s Piedmont region, Calland has designed an ingredient-driven menu that will feature Sabatino Tartufi truffles and acclaimed Michele Chiarlo wines. Sunday, October 16, 5:00 P.M. Chicago: Friends of James Beard Benefit When putting together this Friends of James Beard Benefit, host chefs Paul Kahan and David Posey say they invited chefs from around the country whose culinary talents are

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