Ode to Autumn: Pumpkin Recipes

 

If you've never cooked with fresh pumpkin, a revelation awaits. Just don't bake up that jack-o'-lantern; the best pumpkins for cooking are the smaller, sweeter varieties like sugar, cheese, and pie pumpkins.

 

Pumpkin Soup with Creamy Roquefort

Cookbook author Paula Wolfert notes that Roquefort mellows out when cooked, lending this soup a "characteristic Southwestern French flavor."

 

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.

 

Pumpkin–Cranberry Brioche

Enjoy a slice of this warm, subtly spiced brioche with your morning coffee, or top it with whipped cream and serve for... Read more >

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What We're Reading: October 22, 2014

 

Test your burger I.Q. with this guide to regional styles across the U.S.  [HuffPost

 

Calling all craft beer enthusiasts: a new app is attempting to catalog every beer in U.S. [FWF]

 

Are arepas the new tacos? Ask the "arepa king" of NYC. [Serious Eats]... 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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Recipe Roundup: Vegetables

 

To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... Read more >

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Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame

 

Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.

 

Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.

 

Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.

 

Zak Pelaccio's Pork and Watermelon Salad... Read more >

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Recipe: Chilled Zucchini Soup

Chilled Zucchini Soup

 

Are your CSA boxes overflowing with zucchini? This light, refreshing soup from JBF director of house programming Izabela Wojcik is a great way to enjoy the summer squash. Try adding a dollop of sour cream or yogurt for extra tang, and you won't be disappointed.

 

Get the recipe here.

 

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What We're Reading: July 14, 2014

Cereal

 

After a disappointing fiscal year, General Mills plans a cereal revamp. [Bloomberg

 

An Oxford University rocket scientist invented a saucepan that will revolutionize cooking. [Telegraph

 

Hostess brings back the Chocodile; America rejoices. [... Read more >

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Recipes: Thanksgivukkah

Celery Root Soup with Pumpkin Seeds and Celery Leaves

 

We certainly weren't the first to coin the name for this year's convergence of Thanksgiving and Hanukkah, a magical overlap that hasn't happened in about a century. But could we resist the culinary and journalistic impulse to capitalize on a new holiday? No, no we could not. Because if there is an opportunity to eat stuffing and latkes on the same day, you better believe we're going to go for it. So without further ado, a sample menu to help you gastronomically merge these two joyous occasions: 

 

Celery Root Soup with Pumpkin Seeds and Celery Leaves 

If we learned anything from watching Seinfeld, it's that Jews love soup. And so do Americans. Here's your first course. 

 ... Read more >

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Soup's On

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

 

Nothing brightens a cold November day like a big pot of soup bubbling away on the stove. Here are some of the recipes we return to every winter:

 

White Bean and Cauliflower Soup with Truffle Oil

Luxuriously creamy and oh-so-simple, this aromatic soup is perfect for winter.

 

Spicy Tomato and Chipotle Soup with Calamari and Chorizo Sausage

This deeply flavored soup comes together in less than half an hour. Be careful not to overcook the calamari so it stays tender.

 

Lentil Soup with Chard and Lemon

A tart, Syrian-inspired version of lentil soup that's delicious served with crusty bread.... Read more >

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A Cozy Fall Supper

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

 

Now that it's finally cool enough to turn on the oven, we can't wait to get back in the kitchen. Celebrate autumn with a hearty meal inspired by the season's best offerings.

 

Butternut Squash Soup with Pumpkin Seed Mousse
No ordinary squash soup, this luxurious version is enriched with crème fraîche and truffle honey and topped with a dollop of pumpkin seed-flecked whipped cream.

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing
Drizzle a garlicky dressing over autumnal greens and sweet, caramelized root vegetables for a hearty side dish.

 ... Read more >

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