Recipes: Thanksgiving Sides
News Feed: November 9, 2011
Introducing the Smart Butcher, a meat vending machine. [Chicago Tribune]
Recipes: Sustainable Seafood
When choosing seafood that's caught responsibly and low in mercury, here's a good rule of thumb: the smaller, the better. Here are a few of our favorite sustainable seafood recipes. Pasta with Sardine Cream Sauce Look for wild-caught sardines from the Pacific Ocean when making this simple pasta dish. Mussels with Thai Seasonings Coconut milk, lime juice, and green curry paste lend Far East flavors to this quick-cooking dish. Clam Chowder with Bacon Thomas Keller's version of the New England classic is made with applewood-smoked slab bacon and sweet littleneck or Manila clams.
Sustainable Seafood: A Guide to the Guides
Fishing practices are harming our ocean ecosystems at an alarming rate by depleting populations, polluting the water, and destroying habitats. Making sustainable seafood choices is something we can all do to make a difference. There’s an array of apps, websites, and other tools to nudge us in the right direction, but which one is right for your lifestyle? We did some research so you can make an educated choice.
You can also download a printable version of our Sustainable Seafood Chart.
GUIDE: Blue Ocean Institute
PLATFORMS: Website and app
TARGET: Chefs and consumers
SPECIAL FEATURES: Users without smart phones can text the name of a fish to get sustainability info through the “... Read more >
News Feed: November 8, 2011
Korean and Peruvian are in: predicting the food scene in 2012. [LAT]
Return to the basics of meat buying and have a conversation with your butcher. [NYT]
Tips for starting your own wine cellar. [WSJ]
Recipe: Churros with Mexican Chocolate Sauce
For her take on the popular Spanish breakfast of churros and chocolate, pastry chef Jessica Craig makes a decadent dipping sauce by whisking together heavy cream and melted Mexican chocolate, then adds a dash of ancho chile powder for a tickle of heat. Get the recipe here.
Recipes: Fall Soups
News Feed: November 7, 2011
Seeking flawlessness: New York City’s best Parisian macarons. [NYT]
René Redzepi: cookbook author, head chef, and the star of Nordic cuisine. [NYT]
Recipe: Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens
In this sweet and silky seafood dish, Cabo San Lucas–based chef Marco Bustamante blankets black cod in a spicy cajeta, a Mexican condiment that's made by reducing sugar and milk (often from goats) until it's thick, sweet, and caramelized. Unlike traditional versions of the sauce, the cajeta in this recipe bends toward savory; when paired with rich black cod, it recalls the popular Japanese dish of miso-glazed black cod. Get the recipe here.
On the Menu: November 5 through November 12
Here's what's coming up at the Beard House and around the country:
Saturday, November 5, 7:00 P.M.
Virginia Fall Dinner
As the executive chef of the Williamsburg Lodge, talented chef Rhys Lewis (formerly of the renowned American Club in Kohler, Wisconsin) has made Colonial Williamsburg a destination for foodies as well as history buffs. For this ode to Virginia’s bounty, Lewis will incorporate traditional Chesapeake ingredients in inventive preparations that evoke the area’s rich history.
Sunday, November 6, 6:00 P.M.
Kansas City: Friends of James Beard Benefit
With spectacular views and mouthwatering seasonal fare, the American Restaurant is a classic staple of our culinary
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