Recipes: Thanksgivukkah

Celery Root Soup with Pumpkin Seeds and Celery Leaves


We certainly weren't the first to coin the name for this year's convergence of Thanksgiving and Hanukkah, a magical overlap that hasn't happened in about a century. But could we resist the culinary and journalistic impulse to capitalize on a new holiday? No, no we could not. Because if there is an opportunity to eat stuffing and latkes on the same day, you better believe we're going to go for it. So without further ado, a sample menu to help you gastronomically merge these two joyous occasions: 


Celery Root Soup with Pumpkin Seeds and Celery Leaves 

If we learned anything from watching Seinfeld, it's that Jews love soup. And so do Americans. Here's your first course. 

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JBF on the Air: Claude Fischler

Claude Fischler on Taste Matters with Mitchell Davis


On last week’s episode of Taste Matters, JBF’s Mitchell Davis was joined by Claude Fischler, a French social scientist and the director of research at the French National Centre for Scientific Research in Paris, to discuss the relationship between food and society. Mitchell and Claude explored the social function of the family meal, how food-focused television has changed perceptions about cooking, the psychology behind dietary requirements, and how religion permeates attitudes about food. To learn more about Claude Fischler’s anthropological insights, listen here.


Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and... Read more >

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The Food Lover's Gift Card from CourseHorse




Are you resolving to hone your culinary chops in 2014? Our friends at CourseHorse can help. Just in time for the holidays, we're partnering with this educationally-minded search engine that connects you with the best food classes in New York City. Their brand new, almighty Food Lover's Gift Card can be applied to thousands of courses at local schools and venues, including the Institute of Culinary Education, Eataly, the Brooklyn Kitchen, and many more. Available in any value and free of expiration dates, these cards also tap into the charitable spirit of the season: a portion of proceeds will be donated to the James Beard Foundation.


Learn more and purchase a Food Lover's Gift Card here. CourseHorse services all educational interests, so be sure to check out their... Read more >

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Letter from the President: The Best Holiday Gift is You

JBF president Susan Ungaro


As we look back on this remarkable year at the James Beard Foundation, my incredible staff and I are thankful for our chefs, members, and students who volunteer their time and talents day in and day out.


I often say that we are only as good as the people who support us. Our Foundation has never been stronger thanks to the individuals on our programming committee who help create unique events at the James Beard house, the bright, promising students who gain experience working in the kitchen with our visiting chefs for those events, and the incredibly talented photographers who capture these dinners for our website and as a keepsake for the visiting chefs.


In addition to these longtime programs, we are also excited about our Young Professionals Committee, made up of individuals enthusiastic about bringing new members and diners to our table. With the support of our volunteers and the members and donors who have contributed their time and money to our many... Read more >

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Recipe Roundup: Turkey, Turkey, Turkey

Turkey recipes from the pros, curated by the James Beard Foundation


Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And who better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.


Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.


Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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Video: What Does 48 Million Hungry People Look Like?


At our recent JBF Food Conference, The Paradox of Appetite: Hungering for Change, we showed a clip of the powerful documentary A Place at the Table, which illustrates how hunger poses drastic economic, social, and cultural implications for our nation. Now Participant Media, the organization behind the film, has released a short, animated video that focus on the scale of hunger in America. Watch the video above.


Learn more about Participant Media here, and for more information on the JBF Food Conference, click here.

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On the Menu: Week of November 17

Upcoming events at the James Beard Foundation


Here's what the James Beard Foundation is up to next week: 


Monday, November 18, 6:30 P.M.

Friends of James Beard Benefit Dinner: Chicago

Fresh off a three-star review from the Chicago Tribune, the Windy City’s mk is playing host to this exciting Friends of James Beard Benefit, headlined by local and visiting talent—including two JBF Outstanding Chef Award winners.


Monday, November 18, 7:00 PM

Italian Chic

For fine dining in the Gaslamp, those in the know head straight to BiCE, the U.S. outpost of the chic Northern Italian eatery where Milan-born chef Mario Cassineri’s modern spin on classic Italian dishes is inspired by Southern California’s local bounty.


Tuesday, November 19, 7:00 P.M.... Read more >

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JBF Kitchen Cam