Recipe Roundup: Holiday Spirits

 

No chestnuts roasting on an open fire? No Jack Frost nipping at your nose? No worries. Just mix up a pitcher (or two) of one of these Yuletide-evoking drinks and you and your guests will be in the holiday spirit in no time.

 

Mary Rockett's Milk Punch [JBF]

Apparently folks in the eighteenth-century also needed a little tipple to get through the holidays. This traditional recipe, adapted by cocktail expert David Wondrich, dates back to 1711.

 

Champagne Mojitos [F&W]

Mojitos get fancy in this Champagne-splashed cocktail from JBF Award winner John Besh.

 

Pumpkin Mulled Wine [Saveur]

This spicy, pumpkin-infused drink was inspired by a meal at the Beard House.... Read more >

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JBF Trip Planner: Copenhagen

 

For in-the-know food lovers heading to Copenhagen this winter, there are some obvious places you probably want to hit (and at least one of them rhymes with "MOMA"). But instead of speed-dialing René Redzepi's foraging temple, or waiting on line at Relæ, check out these slightly more under-the-radar restaurants that are just as deserving of attention.

 

Marv & Ben

Contrary to our original assumption, this place is not owned by a pair of old, Jewish friends. Marv and ben translate to "marrow and bone," and this modern Nordic bistro lives up to its name with a meat-focused menu of dishes like pork neck with beets and rosehips, veal tartare with celery, chive powder, and a coddled egg yolk, and the B.L.T.-reminiscent fried rice bread with smoked marrow.

 

Aamann's

This simple but chic smørrebrød restaurant serves modern interpretations of the... Read more >

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12 Dishes We Loved in 2012


Between attending guest-chef dinners at the Beard House and our travels to other cities for various fundraisers and programs, the JBF team collectively feasts on a broad swath of American food every year. After another rush of meals in 2012, we’re confident that this country’s cuisine is more exciting than ever. We wish we could give a shout-out to every dish that wowed us, but we’re going to keep this salute to a tidy, stellar dozen.

 

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Cucumber-cured Arctic char with melon, mint, and kasha from Eventide Oyster Co. in Portland, Maine

Cucumber-Cured Arctic Char with Melon, Mint, and Kasha

Eventide Oyster Co. / Portland, Maine

 

We had high hopes for this brisk and sunny oyster bar: it’s run by the same people who inherited Hugo’s from JBF Award winner Rob Evans. We weren’t disappointed. Our favorite dish... Read more >

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Ode to the Cookie

 

Gingerbread. Sugar. The all-American chocolate chip. The holidays are coming and we’ve got cookies on our minds—making them, gifting them, receiving them—and, of course, eating them. We talked to some of our favorite cookie experts to get their secrets, holiday traditions, and morsels of cookie wisdom. 

 

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Christina Tosi

The acclaimed pastry chef at Momofuku Milk Bar and recipient of the 2012 JBF Rising Star Chef Award is known for her whimsical desserts, including her “compost cookies,” which include all manner of delicious junk, such as pretzels and potato chips.

 

JBF: Where do you find inspiration for your cookie flavor combinations?

 

CT: Inspiration comes from all over! My grandmother’s recipe box, my mother’s latest food-article clipping, the... Read more >

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Q & A with Baker and Author Dorie Greenspan

The James Beard Foundation interviews Dorie Greenspan

 

JBF Award–winning cookbook author (and former JBF editor) Dorie Greenspan has an intimate knowledge of cookies: she recently opened the New York City cookie shop, Beurre & Sel, to rave reviews. We caught up with the baking expert to get the scoop on her new store, her cardinal rule for making cookies, and more.

 

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JBF: What inspired you to open a retail shop?

 

DG: My son, Joshua, was the inspiration behind Beurre & Sel. For a few years he organized pop-up shops for us, but he dreamed of a real home for our cookies. I loved the idea for a bunch of reasons: I get to work with my son; I get to bake like mad with our terrific pastry chef, Marisa Croce; and, when I’m in the shop, I get to meet people who love cookies—and, no surprise, cookie lovers are happy people.

 

JBF: What is your most popular cookie at... Read more >

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