Thanksgiving Pie: A New Way to Slice It


“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.


Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.


This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions. 


New England: Boiled Cider Pie
Although... Read more >

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What We're Reading: July 22, 2015


For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn


How to seed a hot pepper without endangering your hands or your eyes. [Food52


It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats


Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

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What We're Reading: July 21, 2015


Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn


New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network


From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats


Experiment with this recipe for cream-free chocolate ganache... Read more >

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What We're Reading: July 14, 2015


The Simpsons’ Duff Beer is making the jump from cartoon to craft brew. [FWF


Send in the clowns: the history of pie-throwing as comedy gold. [NYT


Make your first foray into the art of the icebox cake with this simple recipe, then branch out and add s’mores into the mix. [Food52

 ... Read more >

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What We're Reading: May 14, 2015


From samosa to sambar: an introduction to the regional nuances of Indian cuisine. [Food52


As the temperature climbs, indulge in the simple pleasures of the picnic. [NYT


Even if you’re not confident with your pastry skills, anyone can make a homemade Graham cracker crust. [Sally’s Baking Addiction


Skip the Jello and make your own instant pudding... Read more >

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What We're Reading: May 5, 2015


You’re just six steps away from banana bread, any way you like it. [Food52


Celebrate Cinco de Mayo with homemade tamales. [Serious Eats


A coalition of plant food producers has submitted recommendations for the new Dietary Guidelines. [Eat Drink Politics


Why do we sip our lattes first thing in the morning? [... Read more >

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JBF Wants to Know: Thanksgiving Pie

It's not Thanksgiving without pie, but which of these all-American varieties graces your table after the turkey and stuffing have been devoured? Vote for your quintessential Thanksgiving pie below!



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Throwback Thursday: Thanksgiving with a Southern Twist


Turducken may be old hat at this point, but only at the Beard House could you taste a Turduckgras meatball—that’s turkey, duck, and foie gras. This TBT, we’re looking back at these unusual bird balls that were served as part of our 2012 Thanksgiving with a Southern Twist dinner, where Scott Varnedoe of Baton Rouge’s Stroubes showed us how they properly celebrate below the Mason Dixon. With a menu ranging from Roasted Butternut Squash–Louisiana Jumbo Lump Crab Cappuccino with Red and Green Chili Oil, Allspice Whipped Cream, and Toasted Chestnut Dust to Individual Apple–Pecan Pies with Buttermilk–Vanilla Bean Ice Cream, Calvados Caramel, and Dehydrated Apple Baklava Sticks, Beard House diners were treated to a Southern feast that left them with nary a thought of Mom’s candied yams.


Check out this year’s Thanksgiving menu.... Read more >

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What We're Reading: November 13, 2014


The tumultuous history of french fries and ketchup. [HuffPost


It’s not just for your pancakes: chefs weigh in on maple syrup. [Serious Eats


If healthy food was as convenient as junk food, would we eat more salad? [The Atlantic


Give vegan baking a try with this guide to egg replacers. [Food52... Read more >

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What We're Reading: November 5, 2014


Tips and tricks for making the perfect pie crust. [Epicurious]


Smoked, fermented, and hand-crafted foods delivered straight to your door: a prediction of the food trends of 2015. [Chicago Tribune]


The U.S. Army looks to 3-D printing for the future of feeding the troops. [NPR]


A reflection on the changing definition of "celebrity chef." [FWF]


A new Chicago-based app transforms restaurant leftovers into meals for those in need. [... Read more >

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