Recipe: Pumpkin Whoopie Pies with Vanilla–Cream Cheese Filling

 

Pumpkin Whoopie Pies with Vanilla–Cream Cheese Filling

 

We're living in the heyday of the food mashup, but let's not forget those pioneers of hybridization, the creations with dual identities so tightly entangled that the distinguishable parts have receded behind a seamless whole. One of our favorites? The dessert sandwich. It may not be the original food mashup, but chances are, like Generation Z and the Internet, you've never known life without it.

 

When considering a dessert sandwich in the abstract, what do you see? We're guessing it's not a whoopie pie. That's a shame, because whoopie pies are a delightful treat, as well as a fun baking project. They're also a misnomer, bearing zero resemblance to pie: the filling sits between two discs of cake. As for its disputed origins, I, a native Mainer, recuse myself.

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Happy Hour: Holiday Dessert Pairings (Part I)

red wine

 

For those who are looking to make the holidays even merrier, we asked Bernie Sun, corporate beverage director of JBF Award winner Jean-Georges Vongerichten’s restaurants, to suggest affordable wine pairings for the season’s classic desserts. To start, we asked Sun to recommend the perfect pairing for a chocolate–peppermint ganache tart. His pick? Justin Obtuse Dessert Wine 2011 ($15). "Chocolate and mint are prized Cabernet flavors, and this late-harvest blend from California’s Central... Read more >

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Thanksgiving Recipe: Parsnip Cake

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. 

 

With only a day left before the great feast, Thanksgiving cooks are often forced to choose between efficiency and creativity. Fortunately, this recipe for parsnip cake allows for both. Delight your diners with this seasonal yet unconventional dessert, which takes advantage of parsnips’ natural sweetness to balance the warming fall spices of cinnamon and nutmeg. Using basic pantry ingredients and with a cooking time of under an hour, this cake will impress without throwing a wrench in your holiday schedule. Get the recipe.

 

Maggie Borden is assistant... Read more >

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Thanksgiving Recipes: Turkey Redux

 

Not to knock a next-day turkey sandwich, but sometimes we crave a little variation in our post-Thanksgiving fare. To the rescue: one-pot poultry dishes that will shake things up while keeping you out of the kitchen as much as possible. (Editor's note: All of these recipes originally called for chicken, but turkey can easily be substituted. Use the bird you have in hand.)

 

Turkey and Sausage Jambalaya

Old-Fashioned Rich Turkey Pie

Cornbread-Crusted White Chili... Read more >

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Thanksgiving Recipe: Stuffed Artichokes

stuffed artichokes

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

A staple of the Italian diet, artichokes also make a festive and creative addition to your Thanksgiving table. Stuffed with mint, garlic, onions, anchovies, and bread crumbs, this recipe makes for a beautiful presentation, and more importantly, packs a lot of flavor into an often lackluster component of the menu: the vegetable side dish. They also work well as an enticing, individually packaged appetizer at the start of the meal. Get the recipe... Read more >

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Thanksgiving Recipe: Pumpkin–Cranberry Brioche

Pumpkin–Cranberry Brioche

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

Flavor champions of the season, pumpkin and cranberries pop in a host of both sweet and savory dishes on the Thanksgiving table. This year, do your taste buds a favor and combine the two holiday heroes into a festive brioche loaf that will inspire oohs and aahs. Chef Antonio Campolio of the Marcus Whitman Hotel in Walla Walla, WA, developed this recipe with his mother, Jelema, who is the lead baker at the Greenbrier Resort in... Read more >

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

Stuffed Turkey

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

If you're looking to spruce up your annual Turkey Day centerpiece, we highly recommend 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... Read more >

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Thanksgiving Recipe: Concord Grape Pie

Concord Grape Pie

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

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... Read more >

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Thanksgiving Recipe: Pumpkin Soufflé with Parma Ham Chips

Pumpkin Soufflé with Parma Ham Chips

 

As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. From now until the big T-day, stay tuned for great dishes to wow your guests with this holiday—we'll be posting every day!

 

This luxurious, airy pumpkin soufflé will bring a touch of elegance to your Thanksgiving table without adding significant labor to your holiday prep plan, and gives those pumpkin lovers something to look forward to well before the dessert course. Get the recipe here.

 

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

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Happy Hour: PDT's Paddington

Paddington cocktail

 

Start your weekend early with this whimsical riff on the Hemingway Daiquiri made with a spoonful of orange marmalade, the fictional Paddington Bear’s treat of choice. Created by David Slape of New York City's famed PDT, which took home our inaugural Outstanding Bar Program award in 2012, the drink balances the punch of its absinthe and rum base with delicate, floral notes of Lillet Blanc and a bright twist from fresh lemon and grapefruit juices. Get the recipe here.

 

 

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

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