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!

 

 

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

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 >

Comments (0)

What We're Reading: September 16, 2014

 

A breakdown of a fall favorite: pumpkin pie spice. [CakeSpy

 

Italian police prevent a massive influx of fake Tuscan wine. [HuffPo

 

Fees may be going up, but airlines are spending even less per person on food. [The Week

 

Science crowns the best strategy for pizza consumption. [Wired

 

José Andrés tastes his way through Japan. [... Read more >

Comments (0)

What We're Reading: July 22, 2014

Pie

 

Cake vs. Pie: Which is more American? [VOX

 

White House welcomes 54 kids to cook for the President and First Lady. [NPR

 

In New York, tea is the new coffee. [WSJ

 

A few tips on how to make bad wine taste better. [TIME

 

A new toaster provides edible selfies. [ABC

 

FDA warns that powdered caffeine is dangerous. [... Read more >

Comments (0)

A Cozy Fall Supper

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

 

Now that it's finally cool enough to turn on the oven, we can't wait to get back in the kitchen. Celebrate autumn with a hearty meal inspired by the season's best offerings.

 

Butternut Squash Soup with Pumpkin Seed Mousse
No ordinary squash soup, this luxurious version is enriched with crème fraîche and truffle honey and topped with a dollop of pumpkin seed-flecked whipped cream.

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing
Drizzle a garlicky dressing over autumnal greens and sweet, caramelized root vegetables for a hearty side dish.

 ... Read more >

Comments (0)

Pages