Recipe: James Beard's Brussels Sprouts and Chestnuts

by jbfauthor on November 19, 2009

This unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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News Feed: November 18

by jbfauthor on November 18, 2009

These six wine books will stimulate your mind as well as your palate. [NYT] Los Angelenos, want to skip out on the marathon of cooking Thanksgiving this year? These local eateries will be open for the holiday. [LAT] JBF Award winner Marcus Samuelsson will cook at the first State Dinner of the Obama administration. [Obama Foodorama] Consider introducing these quirky sides into your Thanksgiving menu. [Atlantic] Three New York City Italian restaurants strive to redefine what the cuisine can be. [WSJ]

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News Feed: November 13

by jbfauthor on November 13, 2009

Unlike other New World wine regions, South Africa has a predilection for blending grapes [Forbes] Thomas Keller's new cookbook is already on the New York Times bestseller list [Michael Ruhlman] Australian scientists have developed an apple that stays fresh for months [Slate] Eight videos of deep-fried turkey gone wrong [EMD]

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News Feed: November 4

by jbfauthor on November 04, 2009

Sam Kass, personal chef to the Obamas, is also active in shaping the administration's health and nutrition policies [NYT] Russ Parsons offers his thoughts on the folding of Gourmet [LAT] Charged with making Thanksgiving dinner for the first time? Here are some recipes for beginners [CHOW] A plea for more grown-up kids' menus [Boston Globe]

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