Recipe Roundup: Turkey, Turkey, Turkey

Turkey recipes from the pros, curated by the James Beard Foundation

 

Whether you're interested in starting a new Thanksgiving tradition or just looking to break out of a family-recipe rut, there's no shortage of turkey tutorials to be found this time of year. And who better to trust than a true professional? Here are some of our favorite turkey recipes from industry bigwigs.

 

Sam Sifton's Simple Roast Turkey [Bon Appétit]

The New York Times editor's go-to Thanksgiving bird is glazed with a rosemary-infused teriyaki butter. Though it may seem like holiday heresy, Sifton swears this recipe will keep the hordes very happy.

 

Jacques Pépin's Steam-Powered Turkey [NYT]

According to Pépin, a short dip in a steam bath followed by a two-hour blast in a hot oven is... Read more >

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Recipe Roundup: Simple Summer Seafood

 

Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.

 

Lobster Rolls

Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.

 

Summer Crab and Tomato Salad

JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress... Read more >

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What We Loved in 2010

Curtis Duffy's dish at the James Beard Awards; Karen DeMasco's budino at Chefs & Champagne
 

The JBF editors collectively checked in at hundreds of restaurants and events in 2010; here are a dozen dishes that made us sit up and pay attention (and lick our plates clean):

Curtis Duffy's Alaskan King Crab with Cucumber Consommé, Kalamansi, Floral Cream, and Lemon Balm at the James Beard Awards
The ingredient list reads like a perfume label, but there was nothing overpowering about this dish: the aromatics perfectly complemented the creamy chunks of crab. We also loved the Grant Achatz protégé’s artful presentation.

Linton Hopkin's Roast... Read more >

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Recipe: Catfish Court-Bouillon

catfish court bouillon While French court-bouillon is a light poaching liquid made with mirepoix, bouquet garni, and acidic elements like lemon or wine, its Cajun descendant is a hearty fish stew. JBF Award Winner Donald Link uses cornmeal-dredged catfish and jalapeño pepper to ramp up the good ol' New Orleans flavor of this authentic recipe.

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Eye Candy: Cajun-Style Boudin Balls

boudin balls JBF Award Winner Donald Link, Ryan Prewitt, and Stephen Stryjewski passed around these traditional Cajun-style boudin balls—battered and deep-fried globes of pork sausage and rice—during the reception of their Big Easy–style Beard House dinner. Click here to see more images of the meal. (Photo by Tom Kirkman)

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Eat this Word: Croque Monsieur

croque monsieurWHAT? A ham-'n-cheese sandwich with a French twist. The classic croque monsieur, darling of cash-poor tourists and French folk-on-the-go, is buttered bread, Gruyère cheese, and lean ham, fried in clarified butter. In the good old days before even the French began to rush their meals, it was served as an hors d'oeuvre, a tea sandwich, or the main event in a (pre-cholesterol) light lunch. The modern version of this "crunchy sir" is more often a ham-and-Swiss combo, toasted in a grill press and served hot and delicious at cafes and street stalls, so even those Francophiles most pressed for time don't have to settle for McDonald's. Apparently when it crosses the ocean, this impeccably pedigreed Gallic standard gets some new clothes: this month at the Beard House, for instance, it's served with duck pastrami. WHERE? JBF Award winner Donald Link, Ryan

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What's in a Name: JBF Award Winner Donald Link's Herbsaint

Herbsaint is a brandname of anise-flavored liquor. The spirit’s creators, J.M. Legendre and Reginald Parker, were veterans of absinthe making, having learned the art while stationed in France during World War I.

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