On the Menu: Week of December 7


Here’s what’s coming up at the James Beard House and around the country:

Monday, December 7, 7:00 P.M.

New England Winter

Millwright’s Restaurant and Tavern has become something of a New England food lover’s magnet, thanks to the talents of JBF Award semifinalist Tyler Anderson, whose rustic yet elegant cuisine has earned wide acclaim, including a rave review from the New York Times.


Wednesday, December 9, 12:00 P.M.

Beard on Books

JBF Award winner Sarabeth Levine knows a thing or two about brunch. For over 35 years diners have been queuing up outside her restaurants to sample her signature muffins, pancakes, scones, and more. In her latest cookbook, Sarabeth’s Good Mornings, Levine shares insights on... Read more >

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Eat This Word: Salsify


WHAT? The world is your oyster plant. For such a mild-mannered root vegetable, salsify has attracted an unusually high number of ardent defenders and passionate detractors. Unique, delicate, superb, mild, mysterious, its champions insist. Bland, mushy, faded, forgettable, its critics rejoin. Salsify is also known as oyster plant, because when cooked, it's alleged to taste like the mollusk. More disagreement on this point. There are, however, a few facts everyone concedes: Salsify is a carrot-shaped winter vegetable. Thomas Jefferson grew it, and a vegetable garden remains the best place to find it in contemporary America. It's much more common in Europe, where people use it in stews, soups, and fritters or simply sautéed in butter. White salsify and black salsify (technically called Scorzonera) are used interchangeably. Rather a ruckus for a root. 


WHERE? Modern Italian... Read more >

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Marcia "The Tablehopper" Gagliardi: Shelley Lindgren

Shelley Lindgren looking ravishing. Like a fine falanghina.

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JBF Kitchen Cam