Hanukkah at Home

Mitchell Davis's prized latkes

 

Celebrate the first night of Hanukkah with a home-cooked meal of roast chicken, a simple salad, and, of course, latkes. End the evening with a rustic apple and walnut tart and a rousing game of dreidel.

 

Sonny's Special Potato Latkes

The recipe that took our very own Mitchell Davis to "the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. No cumin seeds or zucchini to be found here: these are the classic, golden latkes of your childhood.

 

Roast Chicken

James Peterson's straightforward recipe for this most comforting of comfort foods.

 

Winter... Read more >

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November's Best Recipes

Marc Forgione's

 

Here are our recipe tester's favorite recipes from November:

 

Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Grape season is over, but nevermind: there's still plenty to like about this hearty, Italian-inspired soup. 

 

Wild Mushroom, Shoyu, and Goat Cheese Truffles

An umami-rich center of goat cheese and soy sauce lurks in these panko-crusted fritters.

 

Poached Pears with Bitters–Almond Ice Cream and Caramel

Marc Forgione borrows a bottle of Angostura bitters from behind the... Read more >

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Recipe Roundup: December 3, 2012

 

Looking to kick off your week with a little kitchen inspiration? Here are the recipes we've been drooling over all weekend.

 

Swiss Chard Fritters [NYT]

When Melissa Clark adapts a recipe by Yotam Ottolenghi, we listen. Think of these fritters as spanakopita in pancake form.

 

Pork Roast with Apples and Onions [Pioneer Woman]

We can't think of a better way to usher in the holiday season than with a braised pork "roast" slathered with an apple-studded glaze. If you have any Calvados in the house, add a splash to the pot while reducing the braising liquid.

 

Shaved Root Vegetable Salad [BA]

Mandoline-sliced beets, turnips... Read more >

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Recipe: Poached Pears with Bitters–Almond Ice Cream and Caramel

Marc Forgione's recipe for poached pears with bitters–almond ice cream and caramel

 

If you've sauntered into a proper bar sometime during the past five years, you've likely noticed an outbreak of bitters, the high-proof cocktail ingredients that come in pint-sized bottles but offer intensely bitter flavor. Only a few drops will enliven any drink.

 

Just as they animate cocktails with extra depth and dimension, bitters can also inject complexity into food. When Marc Forgione explored the culinary potential of bitters at a Beard House dinner earlier this fall, he served a soulful ice cream flavored with almonds and Angostura (the workhorse in the bitters world), accessorized with Riesling, citrus, and winter spice–poached pears and a pear juice–sweetened caramel.... Read more >

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Recipe: Pumpkin–Cranberry Brioche

Antonio Campolio's pumpkin–cranberry brioche, adapted by the James Beard Foundation

 

Growing up in a restaurant family, Antonio Campolio could always expect a freshly baked loaf to appear on the holiday table. His mother, Jelema, is a seasoned baker, and has been working the ovens at West Virginia's Greenbrier Resort for over 16 years.

 

These days, Campolio has his own foothold in the industry: he works as executive chef at the Marcus Whitman Hotel in Walla Walla, Washington; he's also been invited to headline a Beard House dinner next month. But when he's on the hunt for a special bread recipe, he still consults his mom. During some discussions about his event's menu via phone, they settled on this pumpkin–cranberry... Read more >

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Recipe Roundup: Cooking for a Crowd

Joanne Bondy's farmer's macaroni and cheese

 

It's been two weeks since Hurricane Sandy touched down in New York and New Jersey, but many of the hardest hit communities are still reeling. For those of us who live nearby and want to help, providing food to those without power or running water is a great way to get involved. Most FEMA and community-organized relief sites will accept donations of homemade food, and hot meals are particularly appreciated. Here are a few of the recipes we turn to when cooking for a crowd:

 

Baked Orzo with Eggplant and Mozzarella [Smitten Kitchen]

Adapted from a recipe by vegetable maestro Yotam Ottolenghi, this hearty yet not-too-heavy baked pasta is perked up with a pinch of lemon zest and pillowy bites of fried eggplant. Canned tomatoes can be substituted for fresh when out of season.

 ... Read more >

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Recipe: Tajine of Seafood Chermoula

Michelle Bernstein's recipe for tajine of seafood chermoula

 

One of our go-to resources for seafood recipes is Monterey Bay Aquarium Seafood Watch, a California-based program that educates businesses, diners, and shoppers about environmentally-minded marine life consumption. The recipes have been loaned by some of America's favorite chefs, including Rick Bayless, Mario Batali, and Alton Brown, so they're guaranteed to become delicious staples in your kitchen. Better still, they're made with species that appear on the aquarium's "Best Choices" and "Good Alternatives" lists, which means your meal will have little to no impact on our oceans' health. Lately we can't get enough of JBF Award winner Michelle Bernstein's contribution to the Seafood Watch collection: a steamy tajine of... Read more >

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Post-Election Craving: Chocolate

Michael Reardon's chocolate–caramel tartlets with fleur de sel

 

You survived the election: why not treat yourself to a dessert all Americans can get behind? Here are a few showstopping chocolate recipes that will appeal to everyone. 

 

Chocolate-Caramel Tartlets with Fleur de Sel

This gorgeous tart features a buttery chocolate crust layered with creamy caramel, an extra-intense chocolate ganache, and a sprinkling of fleur de sel for a stunning presentation. 

 

Warm Valrhona Chocolate Cake 

France's prized Valrhona chocolate is the star of this rich soufflé cake. For a very runny center, undercook the cake a little bit and serve immediately. 

 ... Read more >

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Recipe: Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Recipe for Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes, adpated by the James Beard Foundation

 

"In this dish we have a surprising group of fall friends," says Kim Brookmire, whose fiancé and fellow chef, Lorenzo Polegri, found the inspiration for this comforting soup in a family recipe. "The purple and thick red cabbage, the pungent, chlorophyll-rich extra virgin olive oil, and the last grapes of the season, probably a little shrunken and sleepy. It’s a good soup to prepare on a lazy morning, one of those frosty autumn mornings." We'll wager that it's just as delicious for dinner.

 

Get the recipe here.

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Ode to Apples: A Cozy Fall Supper

Pastry chef Sarah Jordan's brown butter cake with caramelized apples and sour beer caramel

 

This simple yet hearty autumnal menu showcases our favorite fall fruit in every dish.

 

Apple–Fennel Butter

At his Beard House dinner, chef Jonathan Bennett slathered this delicious butter on trout, but we also love it on grilled bread as an appetizer.

 

Candied Walnut-Apple Salad with Lemon Vinaigrette

A mustardy lemon vinaigrette, diced red onions, and sharp arugula transform this timeless fall salad.

 

Cider-Soaked Pork Tenderloin

After marinating in apple cider overnight, this pork tenderloin is cooked in a... Read more >

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