Recipe Roundup: Turkey, Turkey, Turkey
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 whom 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 >
News Feed: June 6, 2011
Chefs share their recipes for juicy, sloppy, finger-licking-good burgers. [WSJ]
Menu for a quintessential pique-nique. [Saveur]
Sam Sifton's summer cookbook roundup. [NYT]
The Bloody Mary deconstructed. [SE]
News Feed: March 3, 2011
Food and Wine announces "The People's Best New Chef." [F&W]
Former Hasidic Jew breaks barriers on the Food Network. [Atlantic]
"Pasta from Hell" scorches diners at Boston's East Coast Grill. [Feast]
Make your own Pop-Tarts. [LAT]
News Feed: February 9, 2011
Sam Sifton reports on Charleston's restaurant scene. [NYT]
Will sports bar patrons take to upscale food? [NYT]
Michele Obama's healthy-eating campaign turns one today. [Atlantic]
Chocolate isn't just for sweet dishes... [NPR]
...and sweet wines aren't just for dessert. [
On the Menu: December 19 through December 25
Here’s what’s happening at the Beard House next week:
Sunday, December 19, 12:00 P.M.
Latin Brunch Fiesta
Julian Medina and the culinary team behind his growing pan-Latin/Spanish restaurant empire are coming to the Beard House to serve our favorite meal of the week, brunch. Known for bold flavors and fab cocktails, Medina’s eateries have earned raves from critics ranging from Sam Sifton of the New York Times to Gael Greene of New York magazine.
Monday, December 20, 7:00 P.M.
Festive Mexican Christmas
At Zahav, Michael Solomonov did for Israeli food what David Chang has done for Asian food, according to the New York Post. Now Solomonov, along with his partner Steve Cook and executive chef Lucio Palazzo, have modernized
News Feed: April 19
E. Coli infections fell in 2009, suggesting that new food-safety measures are effective. [WSJ]
Get to know these delicate, heirloom strawberries. [LAT]
Tips on making whole-wheat bread. [Atlantic]
Sam Sifton relies on salad to stay trim. [NYT]
News Feed: February 17
Homemade fondant is worth the effort. [Chicago Sun-Times] Expiration dates may not be hard and fast deadlines to eat by. [Slate] Here are five hot chocolates to enjoy on snowy nights. [Atlantic] New York Times dining critic Sam Sifton names Motorino the best pizza in New York City. [NYT] Los Angeles chefs attempt to concoct "faux gras." [LAT]On the Menu: 2010 Food Trends
Just about every foodie forum has prophesied what we’ll see on our plates next year, so we thought we’d get in on the act, too. Behold, the James Beard Foundation’s predictions for 2010 food trends!
Meatballs: When we heard that a meatball shop will soon open in New York City, we got a gut feeling that they will be rolling onto many a menu next year. (Seeing this slideshow on the Bon Appétit website confirmed our suspicions.) Given that mouths everywhere have yet to grow weary of the upscale burger trend that shows no signs of stopping, a drift toward these other hand-formed mounds of ground meat seems inevitable. Also:
News Feed: November 23
New York Times restaurant critic Sam Sifton is troubleshooting readers' Thanksgiving challenges. [NYT] New urban dining trends in China may signal the nation's rising prosperity. [Slate] Flavor-packed compound butters can bring your dishes to a new level. [Chicago Tribune] As the French learn to tolerate fast food, gourmet chefs offer their own interpretations. [WSJ]Categories
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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
Don't miss our next Dining + Design panel, featuring #jbfa winner @andrecarmellini, on Monday, May 20 @TheNewSchool! http://t.co/CRfBNcPoEp
In this week's sustainability news: SNAP benefits and nutrition, the Supreme Court rules for Monsanto, and more: http://t.co/66FtLumMQ3
Chocolate-dipped catmint leaves, courtesy of Eddy Leroux of Daniel #jamesbeardhouse #latergram http://t.co/vlayX8lvND
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