Quick Bites: Thanksgiving Leftovers


Turkey making you too tired to cook? Here are some easy day-after ideas for using up Thanksgiving leftovers.

Mashed Potato Pancakes
Mix leftover mashed potatoes with finely diced ham, shredded Parmesan, and one egg. Chill mixture and then mold into small patties. Dip each patty into flour, then beaten egg, and then bread crumbs and panfry in vegetable oil over medium-high heat until golden brown.

Stuffing Hash
Fry leftover stuffing in olive oil until crisp. Top with a poached egg.

Curried Turkey Salad
Mix 3/4 cup plain yogurt with 2 tablespoons curry powder, 1 tablespoon red wine vinegar, and salt and pepper to taste. Combine with 3 cups cubed turkey, 1/2 cup shredded carrot, ½ cup shredded cucumber, and 1/4 cup dried cranberries. Garnish with chopped cashews.

Cranberry Cheesecake
Top cheesecake with chilled cranberry sauce. Done.
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Thanksgiving Recipe: Concord Grape Pie


Instead of the ubiquitous apple and pumpkin varieties, give this delicious Concord grape pie a whirl this year. This effortless recipe comes from James Beard himself: “In earlier times slip-skin grapes were commonly baked in pies like any other fruit,” he wrote in American Cookery. “Many people like to serve this pie with cheese—aged cheddar or a less flavorful cheese, such as cream cheese, Monterey jack, or one of the milder imported cheeses.” Defying tradition can be hard, but we feel strongly this one's worth it. Get the recipe.

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Ask a Chef: Thanksgiving Sides


We asked some of the country's top toques to tell us about their favorite dishes to serve with turkey:


“True to my upstate New York roots, I make good old-fashioned green bean casserole, with cream of mushroom soup, and French’s onions on top. We call them GBs at my house.”
—Anne Burrell, NYC


“If I were to serve a Thanksgiving dinner with no turkey and all sides, I would serve scalloped potatoes with Brussels sprouts and brown butter, and mashed sweet potatoes with homemade marshmallows on top.”
—Ben Ford, Ford’s Filling Station L.A. Live, Los Angeles


“I do the turkey thing, but I love brioche stuffing. I can’t get enough of it.”
—Michael Kramer, The Lazy Goat, Greenville, SC

*Get Michael Kramer’s brioche stuffing recipe... Read more >

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Sponsored Recipe: Braised Pork Belly with Kohlrabi Slaw and Lifeway Kefir


With the holiday season right around the corner, we’re gearing up for a few weeks of decadent dining—balanced with some healthy flourishes, of course.


At our recent Taste America cooking demos in Chicago, we found exactly that, courtesy of Boarding House chef Tanya Baker. The 2015 Rising Star nominee treated guests to a succulent dish of cured and braised pork belly, served with a light kohlrabi and apple slaw. Baker dispensed some great cooking tips along the way, explaining that toasting the spices and herbs for the pork cure draws out the aromatics’ natural oils. She also shared her preference for storing prepped apples in salted water instead of lemon water. “Salted water seasons the fruit,” Baker said. “I find that lemon water breaks down the texture of the apples and makes them a little mushy."


Another secret to Baker’s dish?... Read more >

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Thanksgiving Recipe: Mario Batali's Lombardy-Style Stuffed Turkey

Stuffed Turkey


If you're looking to spruce up your annual Turkey Day centerpiece, look no further than this Italian-inspired recipe from JBF Award–winning chef, restaurateur, and culinary icon Mario Batali. Riffing on the traditional whole-roasted bird, Batali butterflies the breast; stuffs it with hearty sausage, chestnuts, prosciutto, Parmigiano-Reggiano, and a host of aromatics; and rolls it up into one festive package. “I love serving turkey year-round because it's easy, delicious, and economical," says Batali. "This is the way I do my Thanksgiving turkey, which makes it a lot easier than a whole bird when it comes down to carving.” 


Get the recipe here.



Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and ... Read more >

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Thanksgiving Recipe: Alex Guarnaschelli’s Miles Standish Stuffing


Even though her mother is the acclaimed cookbook editor Maria Guarnaschelli, when we asked JBF Award–winning chef Alex Guarnaschelli of New York City’s Butter for her favorite Thanksgiving dish, it was her father’s recipe for this savory stuffing that she shared with us. “My father calls this the Miles Standish stuffing,” she told us, “because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower.” This recipe makes enough to stuff a 16-pound turkey. Guarnaschelli suggests wrapping any excess stuffing in aluminum foil and putting it in the bottom of the roasting pan so the turkey drippings flavor it as it cooks—another technique she learned from her dad.... Read more >

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Happy Hour: The NoMad Bar's Sherry Bloody Mary


We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.


When in need of a hair of the dog remedy, there’s nothing quite like a good Bloody Mary to

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Thanksgiving Pie: A New Way to Slice It


“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.


Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.


This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions. 


New England: Boiled Cider Pie
Although... Read more >

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Happy Hour: Cane & Table's Tiki Cocktail


Get ready to unwind for the weekend with Absent Stars, a whimsical, tropical cocktail from New Orleans mixologist Nick Detrich. Detrich breathes new life into the popular 20th century tiki movement at his Crescent City restaurant and bar, Cane & Table, a semifinalist for our 2015 JBF Outstanding Bar Program award. Serving up bites and beverages that hint at the transfer of spices, sugar, and rum between island nations and the rest of the world, Cane & Table honors the influence of Caribbean cuisine and culture in New Orleans. 


With his Absent Stars creation, Detrich revamps a classic tiki drink by highlighting the bold white grapefruit notes and tart ... Read more >

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Recipe: How to Make Squid-Ink Tagliatelle from Nashville's Rolf & Daughters


By Matt Colangelo, Tasting Table


Philip Krajeck is the James Beard Award semifinalist of Rolf & Daughters in Nashville and the reason I dream about pasta at night. So when the time came for me to master the art of making fresh pasta at home—a perfect project for the long, cool nights ahead—I knew exactly who to call.


When I arrive at the restaurant, in the middle of afternoon prep, Krajeck is waiting for me with a full spread of ingredients: two types of flour, eggs, a bowl of squid ink, a rolling pin, and a hand-cranked pasta machine. With the raw materials for an excellent meal splayed in front of me, I can't help but compliment Krajeck on his Italian cooking—prompting a knee-jerk reaction. "I don... Read more >

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