Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis 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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Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis 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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Recipe: Chocolate–Pumpkin Cake with Cinnamon Ganache

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.

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Recipe: Nougat Glacé

Nougat GlacéThis 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.

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Recipe: Pappardelle with Duck and Juniper Ragù

ragùFlat, 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.

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Recipe: Butterscotch Pudding with Molasses Crisps and Black Pepper Whipped Cream

Gale Gand 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.

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Recipe: Crispy Long Island Duck Breast with Parsnip Purée, Duck Confit, and Spiced Cherry Glaze

duck breast 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.

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Recipe: Parsnip and Celery Root Bisque

soupEven 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.

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