Recipe: James Beard's Brussels Sprouts and Chestnuts
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.
Recipe: James Beard's Brussels Sprouts and Chestnuts
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.
Recipe: Chocolate–Pumpkin Cake with Cinnamon Ganache
When we shared a lovely photo of a savory pumpkin soufflé yesterday, you guys went gaga over it, so we're delivering even more of what you crave with this warm, soulful cake recipe from Kaushik Chowdury of the JW Marriott Desert Ridge in Phoenix. We're certain that you'll find it irresistible. Just make sure you use pumpkin purée instead of sweetened pumpkin pie filling—otherwise you'll have a cloying cake on your hands.
Recipe: Nougat Glacé
This fragrant white nougat has firmly remained on Oleana's dessert menu for nearly a decade. When pastry chef Maura Kilpatrick served the signature dish at a spiced-themed Beard House dinner, she added mish mish, a blend of lemon, crystallized honey, and saffron. You can order it from La Boîte à Epice.
Recipe: Pappardelle with Duck and Juniper Ragù
Flat, long, and wide, pappardelle are the perfect noodles for a hefty ragù. We especially love this duck and juniper–studded version from our friends at the Apicius International School of Hospitality. You can find juniper berries in the spice section of many specialty and gourmet food stores.
News Feed: November 12
Boris Portnoy shows you how to make pumpkin pie the right way [CHOW] How to behave around celebrity chefs [Atlantic] John Ferrone, friend and editor to James Beard, shares five of his favorite recipes from the dean of American gastronomy [Hungry Beast] How to pair beer with various cuisines [TONY]Recipe: Butterscotch Pudding with Molasses Crisps and Black Pepper Whipped Cream
Since we’ve already given you a sneak peek of Alfred Portale’s mouthwatering ravioli from tomorrow night’s menu, why not treat yourself to a little dessert as well? Gale Gand will be serving this creamy butterscotch pudding as the close to our American Icons dinner. If you don’t have a seat, you’ll want to make this one at home.
The molasses crisps provide a great textural contrast to the not too sweet pudding. The finishing touch? Black pepper whipped cream cuts the richness and rounds out this delicious dessert.
Recipe: Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze
Hector Tice of the Black Duck in New York City served this very apropos duck breast dish at his Beard House luncheon. The luscious parsnip purée is a worthy partner for duck, while the spiced cherry glaze imparts some welcome tang.
Recipe: Parsnip and Celery Root Bisque
Even as November sets in and farmers' markets pack up their stands for the year, there's no reason to despair: it's time to stock up on hearty and creamy vegetables for soul-warming late-autumn soups. This thick, toasty bisque, which gets a touch of sweetness from apples, will help you cope with the oncoming winter.
News Feed: November 3
Rumors about Top Chef Masters contestants are already swirling [Eater] Tasty Thanksgiving recipes from the Los Angeles Times test kitchen [LAT] Urban centers typically don't produce great wine, but Vienna is an exception to the rule [NYT] CHOW spotlights the individuals who have helped to launch the biggest food trends of the past five years [CHOW]Pages
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When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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