News Feed: December 6, 2011
Michael Krondl explains the origins of dessert in his new book, Sweet Invention: A History of Dessert. [NYT]
This year's top cookbooks according to the New York Times. [NYT]
Food Trends to Watch for in 2012
Predicting food trends is an inexact science (though some people are actually paid to do it). At any rate, here’s our stab at what we suspect will be crossing our plates in 2012.
Locavorism, Redefined
Taking his lead from the Cook it Raw crew, Charleston’s Sean Brock is striving to revive the cooking of the South's antebellum period, teaming up with foragers and historians to rescue heirlooms from obscurity or extinction. We’re hopeful... Read more >
Market Haul: December 5
This week’s CSA box includes what will likely be the last of the season's broccoli, along with some gorgeous Brussels sprouts, crunchy kohlrabi, and plenty of root vegetables.
The Haul: Russet potatoes, Tuscan kale, Brussels sprouts, broccoli, carrots, beets, sweet potatoes, kohlrabi, parsley
The Menu Ideas:
Southern Indian Vegetable Curry [Jamie Oliver] Ignore the long list of ingredients and adapt this recipe according to what you have on hand. Don’t like okra? Sub in cauliflower. Need to use up some carrots? Throw them in. The curry leaves are optional but coconut milk is a must.
News Feed: December 5, 2011
Cooking that “breaks the rules”: an interview with the authors of Modernist Cuisine. [Gilt Taste]
With hectic schedules, many celebrity chefs find themselves cooking more at home. [NYT]
Awards Watch: Book Awards Entry Deadline is December 16
Bitters. Breakfast. Latin Grilling. Japanese grilling. These are just some of the subjects you'll find in our growing library of 2012 JBF Book Awards submissions. Have you produced a cookbook or food-related tome that deserves consideration? The deadline for entries is Friday, December 16. Visit awards.jamesbeard.org to create an account and submit yours.
Recipe Roundup: December 2, 2011
The 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! Green Grits [SE] In this recipe from Andrew Carmellini’s cookbook, American Flavor, a Southern classic gets spicy in the company of cilantro, chilies, and onions. Lamingtons [David Lebovitz] After a recent trip to Australia, David Lebovitz offers a recipe for Lamingtons,
On the Menu: December 3 through December 10
Sunday, December 4, 6:00 P.M.
10th Annual Holiday Party
Join the James Beard Foundation Greens when we toast to the season at the 10th Annual JBF Greens Holiday Party. Don't miss this chance to explore our muse's home and sample culinary delights from some of the New York City's most exciting chefs. There will also be a tasting table of patés, mousses, and terrines from Trois Petits Cochons, as well as a selection of cocktails by Purity Vodka, fine wines from Palm Bay Imports, and beers from Stella Artois. Guests will leave with a goodie bag and heaps of holiday cheer.
Tuesday, December 6, 7:00 P.M.
Winter Truffle Extravaganza
For years Angelo Elia has been wowing Floridians and travelers with
November's Best Recipes
Here are our favorite recipes from the past month: French Onion and Mushroom Soup with Bourbon and Swiss Cheese Earthy mushrooms boost the umami quotient in this bistro staple. Fried Chicken Biscuit Sandwiches with Wildflower Honey and Chile Flakes Two of our favorite comfort foods come together in this recipe, which can be prepared as canapés or full-sized sandwiches.
News Feed: December 1, 2011
Take your morning fix to the next level by roasting your beans at home. [LAT]
Thanks to baking soda, you'll never spend hours polishing your silver ever again. [LAT]
The Chicago Tribune gives four stars to the "Childhood" menu at Next. [Chicago Tribune]
Boston
Awards Watch: New Awards Categories for 2012!
The James Beard Foundation Awards are expanding! We're introducing four new categories in 2012: Outstanding Bar Program, Food Coverage in a General Interest Publication, Food Coverage in a Food-Focused Publication, and Visual Storytelling. Click here to learn more.
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