Recipe: Sticky Date Pudding with Mascarpone

 

Sticky Date Pudding with Mascarpone, adapted by the James Beard Foundation

 

 

Like everything else we’ve seen from Vinny Dotolo and Jon Shook, this dessert is mind-numbingly indulgent, but its technique is sharp. Conventional toffee-pudding recipes tell you to fold soaked dates into a batter, but these guys blend the fruit into a smooth paste, which produces a cake with a more polished texture.

 

Get the recipe here.

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JBF in the News: James Beard Stamps and First-Day-of-Issue Ceremony

The official James Beard stamp

 

As reported earlier this month, our patron saint now appears in the new Celebrity Chefs set of commemorative stamps from the United States Postal Service. Along with author and television personality Julia Child, Southern-food champion Edna Lewis, Chinese-food expert Joyce Chen, and South American chef Felipe Rojas-Lombardi, James Beard was chosen for inclusion in the limited-edition series because he "revolutionized our understanding of food."

 

Next week, in Chicago, a first-day-of-issue ceremony will take place at Millennium Park's Park Grill restaurant... Read more >

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What We're Reading: September 17, 2014

 

How the humble meatball transformed Italian-American cooking. [Serious Eats

 

Scientists pursue a new direction in biotechnology with a focus on the microbiome of rice. [NYT

 

Heat rises: peppers may grow better on rooftops than on farms. [Food Republic

 

Brush up on your spice knowledge with this handy guide to seasoning. [The Kitchn

 

The complex internal life of cows. [Modern Farmer] ... Read more >

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Eye Candy: Summer Garden Lettuce Salad

Alice Waters's Summer Garden Lettuce Salad in the JBF Vegetables app

 

If there's anyone who knows vegetables, it's legendary chef, author, activist, and restaurateur Alice Waters. The pioneer of California cuisine shared her Summer Garden Lettuce Salad (pictured above) with us for our brand new recipe app, JBF Vegetables, which features mouthwatering vegetable recipes created by JBF Outstanding Chef award winners. Waters's simple yet vibrant salad calls for a mix of greens, radishes, and fresh herbs—the perfect dish to showcase that succulent summer produce before the season ends. 

 

About the JBF Vegetables app:

The inaugural James Beard Foundation app features an array of innovative, inspiring vegetable recipes by JBF Outstanding Chef award winners like Mario Batali, Daniel... Read more >

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Eat This Word: Cassoulet

 

Cassoulet

 

 

WHAT? “There are many versions of cassoulet, all of them good and all monumentally substantial,” wrote James Beard in The Armchair James Beard. It appears that chefs across the country couldn’t agree more—versions of the classic dish will be served at three Beard House dinners this month. Cassoulet comes from the southwest Languedoc and Toulousain regions of France and is rumored to have first appeared in the seventeenth century (when the key ingredient—white beans—were brought over from the New World). Although it’s one of France’s most famous dishes, there is little consensus within the country about what constitutes a classic cassoulet. The recipe varies from region to region and from cook to cook, though it always contains various meats, beans, and vegetables that are prepared separately before being arranged in layers in a cassole—the glazed earthenware pot from which the dish gets its name. The cassoulet is then topped with a heavy sprinkling of fine breadcrumbs and b... Read more >

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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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Summer Corn: Get It While You Can

Thomas Keller's creamed summer corn

 

Though the weather’s getting cooler, sweet summer corn is still available at the markets, but not for long. Make the most of the remaining days of corn season with these recipes:

 

Thomas Keller's Creamed Summer Corn

One of our favorite recipes from Thomas Keller's Ad Hoc at Home, this dish could not be easier to make.

 

Corn Custard with Greens and Country Ham

Studded with kernels of fresh summer corn, this sweet, rich custard is paired with thinly shaved country ham, sautéed greens, and a drizzle of warm apple cider gastrique.

 

Wild Striped Bass with Sweet Corn Chowder

Top an elegant, brothy chowder with pan-seared striper. Substitutes for wild s... Read more >

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Food History: The 1893 Columbian Exposition in Chicago

 

 

 

Throughout its long history, the World’s Fair has always been a showcase for innovation and progress. Alexander Graham Bell debuted the telephone at the 1876 Centennial Exposition in Philadelphia, and color photography had its first public display at the 1939 World’s Fair in New York. But the cutting edge wasn’t restricted to technology: many of today’s most iconic foods first reached a mass audience at the fairgrounds. In honor of our role in Expo Milano 2015, we’re taking a look back at the history of food at world’s fairs.

 

Our first stop is the 1893 Columbian Exposition in Chicago, where attendees sampled several products that are still on the shelves today, including Cracker Jack, Juicy Fruit gum, Cream of Wheat, and Aunt Jemima's Pancake Flour. For Aunt Jemima's Exposition debut, Nancy Green, a former slave and Chic... Read more >

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What We're Reading: September 15, 2014

Forget letters or smiley faces — this dad has your pancakes beat. [HuffPo

 

The surprisingly long history of gumbo. [Serious Eats

 

We’re living in an age of bespoke raisins, thanks to the new company Little Wrinkles. [Grub Street

 

European budget airlines offer in-flight meals, but who actually eats them? [MUNCHIES

 

The U.S. is one of the only countries in the world that refrigerates its eggs. [... Read more >

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Happy Hour: Chambord Margarita

 

If you're still clinging to the last days of summer, give this cocktail a spin. The bright raspberry punch of Chambord will take your mind off the changing leaves, and the tequila base will warm you from the inside out. Leave those sweaters in storage for now, and get the recipe here.

 

 

Maggie Borden is assistant editor at the James Beard Foundation. Find her on Twitter and Instagram.

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