JBF on the Air: Priscilla Parkhurst Ferguson

Priscilla Parkhurst Ferguson on Taste Matters

 

On last week's episode of Taste Matters, host Mitchell Davis welcomed cultural sociologist and Columbia University professor Priscilla Parkhurst Ferguson into Heritage Radio Network's Brooklyn studios to discuss just why it's so vital to keep the conversations about food flowing. The pair mulled over food writing, the landscape of our current culinary culture, the impact of social media, and much more. Click here to listen to the full episode. 

 

Taste Matters is a radio program dedicated to taste: as a sense, cultural construct, and culinary phenomenon. However much we talk about where our food comes from, how it’s produced,... Read more >

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Our Favorite Dishes (and Drinks!) of 2013

 

Recaps of trends and memes are all well and good, but we like to define a year of eating in more satisfying terms: the food that really delivered. Herewith, our favorite dishes of 2013. And, for the first time ever, we’re including a handful of drinks that wowed us, too.

—Anna Mowry, Senior Editor

 

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FOOD

 

Bacalhau with Olives, Chilies, and Mint from Fat Rice in Chicago

 

Bacalhau with Olives, Chilies, and Mint

Fat Rice, Chicago

 

At Logan Square’s Fat Rice, owners Abraham Conlon and Adrienne Lo recast Macanese cuisine as “Euro-Asian comfort food,” cherry-picking the larders of Portugal, India, China, and Southeast Asia to craft a menu that feels at once novel and familiar. Some dishes, like braised sweet-and-sour pork belly with tamarind, pineapple, and... Read more >

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Scholarship Spotlight: Casco Bay Dreamin'

 

Paul C. Reilly is the chef and owner of Beast + Bottle in Denver. He was a recipient of the 2013 Jean-Louis Palladin Professional Work/Study grant, which he used to study sustainable fishing at Browne Trading Company in Portland, Maine.

 

As I pulled my white Ford Fiesta rental into the parking garage and stuck my boots out, there it was. It penetrated my nostrils and would continue to do so for the next five days. Salt, but not just the smell of salt, it was the feel of salt, the taste of salt. Mixed with seaweed and mud, it was the scent of Casco Bay. Not all ocean water smells like this. It has to be real cold water. It has to be the North Atlantic.

 

I’d come to learn over the next week that that scent holds a story all its own. It’s a story of history and tradition; the story of Maine as told to me by the people who work its boats and docks. I was lucky that... Read more >

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Recipe: Parsnip Cake

Rosiana Tong's parsnip cake, adapted by the James Beard Foundation

 

Parsnip cake doesn't enjoy as high of a profile as its carrot-based cousin does, but it's equally tasty and just as much of a breeze to prepare. This version from Berwyn, Pennsylvania's Nectar uses a fat pinch of baking spices to coax out the earthy sweetness of the grated root vegetables. If you have a food processor and a fine shredder disc, we recommend using them to prep your parsnips. The disc will produce a more delicate cut than a box grater will, and your finished cake will have a more pleasing texture.

 

Get the recipe here. The Nectar team will be cooking at the Beard House on February 8.

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'Tis the Season...To Make Cookies

 

This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.

 

Corn Flake-Candy Cane Cookies

"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."

 

Ultimate Chocolate Chip Cookies

David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate... Read more >

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Three Ways to Support JBF This Holiday Season

 

As we look back on this remarkable year at the James Beard Foundation, we are thankful for the generous supporters who continue to help us grow and develop our longstanding and exciting new programs. This holiday season, as you plan your year-end giving, we hope you’ll consider supporting the JBF programs that are most meaningful to you.

 

 

James Beard Foundation's Scholarships for Future Chefs

Scholarships for Future Chefs

It was with great sorrow that we said good-bye to Clay Triplette, a dear member of our James Beard Foundation family, who passed away on September 9 at the age of 86. Clay, who had worked with James Beard for decades preceding Mr. Beard’s death in 1985, was the heart of the James Beard House and especially loved the holidays. Your contribution to the Clay Triplette Scholarship Fund helps the Foundation honor Mr. Clay’s life and work, and helps fund the important culinary education of a deserving student. To donate, click button below and enter Clay Triplette... Read more >

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