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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Throwback Thursday: Bobby Flay at the Beard House

 

In this week’s Throwback Thursday, we look at the very first JBF Greens event, held way back on February 15, 1996. The dinner, titled Mediterranean Magic, showcased the talents of Stephen Kalt, Matthew Kenney, Mario Batali, and none other than this year’s Chefs & Champagne guest of honor, Bobby Flay. The menu remains surprisingly relevant, featuring dishes like chickpea pancakes and squid-ink pasta. In 1996, chef Flay was the “desperado of cocina espagnole at his hotter-than-hot Bolo.” Today, almost twenty years later, he’s still receiving rave reviews at his newest hit restaurant, Gato. Read on for the full menu for Mediterranean Magic, and see Flay’s acclaimed cooking in action at Chefs & Champagne on July 26!

 

 

Mediterranean Magic

 

Mario Batali... Read more >

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Recipes from the Best of the Best: Nantucket Bay Scallops with Jalapeno and Citrus

Nantucket Bay Scallops with Jalapeno and Grapefruit

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation’s Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book’s release, we’ll be sharing this bonus content with our readers. Think of it as an appetizer. This week we're sharing a simple but sublime scallop recipe from Mario Batali, who won the JBF Outstanding Chef Award in 2005. 


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... Read more >

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The James Beard Foundation's Best of the Best: Mario Batali Bonus Material

The James Beard Foundation's Best of the Best

In spring of 2012, the James Beard Foundation will publish The James Beard Foundation's Best of the Best: A 25th Anniversary Celebration of America's Outstanding Chefs. This must-have cookbook will feature a delicious, signature recipe from every winner of the Foundation's Outstanding Chef Award, from Wolfgang Puck to Tom Colicchio. When we went to press, space required that we omit some surplus essays and recipes. During the weeks leading up to the book's release, we'll be sharing this bonus content with our readers. Think of it as an appetizer. This first installment spotlights Mario Batali, who won the JBF Outstanding Chef Award in 2005. Read on to learn about his favorite spot for a family escape and his charity work. 

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For someone enthralled by his

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Now that's Italian! The JBF Gala & Auction in Photos

Here are some photos of the fabulous food, chefs, and guests at last night's gala dinner and auction at Guastavino's in New York City. We'll be adding more photos to our Facebook page soon! (Click on thumbnails for larger images. Photos by Ken Goodman, Mark Von Holden, and Mira Zaki.) [gallery orderby="ID"]

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