What We're Reading: October 20, 2014

 

A handy visual guide to fall apples for your ciders, sauces, and pies. [HuffPo

 

The “Hey Chef” series proves that curry powder isn’t just for vindaloo. [Serious Eats

 

There may be something besides pumpkin in that can of purée. [The Kitchn

 

Small batch, artisanal producers are changing the way we think about fake meat. [... Read more >

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What We're Reading: October 9, 2014

 

In case you don’t feel like carving: the best pumpkins for cooking and baking. [The Kitchn

 

Tackling the timeless challenge of getting your kids to try new foods. [NYT

 

How to shoot, edit, and act your best while Instagramming your meal. [Epicurious

 

Kickin’ it truly old school: what to drink at ten of the nation’s oldest bars. [... Read more >

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Throwback Thursday: Jack Daniel's Birthday at the Beard House

 

It’s officially fall. It’s the end of bikini season, it’s time to go apple-picking, and you can’t go two feet without stumbling over a pumpkin-spiced something.

 

In a nod to the season of spiked cider and hot toddies, here's a look back at Hill Country Barbecue’s 2009 Beard House dinner celebrating the birthday of Jasper Newton "Jack" Daniel, known by some as the founder of the Jack Daniel's distillery. Duff Goldman of Ace of Cakes was on hand for a very special dessert: a 60-pound cake in the shape of the birthday boy, complete with a whiskey barrel and a bottle of the eponymous liquor. In perfect fall form, the food was decadent, the cocktails flowed, and the cake’s flavor? Pumpkin, of course.

 

Take a peek at the video below to watch Duff ceremoniously cutting the cake:

 

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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 >

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Recipe Roundup: Winter Squash

Paolo Parmeggiani's pumpkin soufflé with Parma chips

 

Although these recipes all call for butternut squash or pumpkin, feel free to substitute any flavorful, orange-fleshed winter squash. We particularly like the Kabocha and Buttercup varieties for their sweetness.

 

Butternut Squash Soup with Curried Pears and Toasted Pecans

Everyone has a favorite butternut squash soup. This one will be yours.

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

 ... Read more >

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Recipe Roundup: Whole Grains

grains

It's January, which means late night egg-nog-and-sugar-cookie binges are out and nutrient-packed whole grain dishes are in. These bold, seasonal recipes will leave you feeling satisfied as well as virtuous.

Pan-Seared Cod with Beet Vinaigrette and Pumpkin-Quinoa Risotto Creamy risotto flecked with red and white quinoa and diced pumpkin makes a vibrant bed for crisp and flaky cod.

Farro and Black Rice with Roasted Squash This hearty dish from Thomas Keller features fiber-rich farro, nutty black rice, and sweet roasted squash drizzled with a sharp mustard vinaigrette.

... Read more >

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In Season: Pumpkins

pumpkin

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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