News Feed: November 23
Stuffed squash is an autumnal delight. [SE]
Thanksgiving leftovers we can get behind. [Grub Street NY]
Don't forget about cranberry sauce. [Atlantic]
Thanksgiving menus circa 1900. [New Yorker]
Add some festive bubbly to your celebration. [Saveur]
What chefs want for the holidays this year. [TONY]
Looking for a non-traditional pie? [Epi-log]
Tired of pie? Try some of these alternate sweet endings. [food 52]
Landscapes in food. [HuffPo]
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@beardfoundation
We held our Chefs Boot Camp in #Louisville this week, where chefs received food-policy training and more. Learn more: http://t.co/UCCoFxPbiY
Need some recipe inspiration? Try these Ricotta, Sugar Snap Pea, and Pine Nut Granola Crostini from @IlBuco_AV: http://t.co/L08eJPSJhS
Weekend reading: a letter from JBF president Susan Ungaro about our new Women in Culinary Leadership program http://t.co/6l9sbf5nQc
A quarter order of "mild" hot chicken from Prince's. Next time we'll see if we can handle "medium". #jbfa http://t.co/L3XSJptq7Q
Paying a visit to Nashville's Prince's Hot Chicken, one of our 2013 America's Classics! #jbfa http://t.co/QaDM1bb68c
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