On the Menu: Week of December 1


Here's what's coming up at the James Beard House and around the country:


Tuesday, December 2, 7:00 P.M.
South America via Sedona 
Chef and restaurant owner Lisa Dahl is known for her finessed Italian cooking, but a recent trip to Argentina, Chile, and Uruguay inspired her to go in a whole new direction for her next venture. Guests at this dinner will be treated to a special preview of Mariposa, Dahl’s forthcoming and eagerly awaited South American restaurant.

Wednesday, December 3, 12:00 P.M.
Enlightened Eaters: Consumed: Food for a Finite Planet 
With the world population expected to hit nine billion in 2050, feeding the globe has become a top priority. Food columnist Sarah Elton tackles this problem head on in her latest work, Consumed: Food for a Finite Planet. Elton crosses three conti... Read more >

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Sustainability Matters: November 28, 2014


Looking for way to cut down on your holiday food waste? Here are some tips on planning, preserving, and getting creative with your leftovers. [Ecocentric]


Native American food companies work to preserve the land and build business. [Civil Eats]


The U.K.’s “Bio-Bus”, which uses sewage and food waste as fuel, is taking to the streets. [Treehugger]


Chinese authorities have stopped accepting corn exports that contain a specific genetic modification. Now experts are questioning if the move is to protect consumers or to protect the market. [... Read more >

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What We're Reading: November 27, 2014


Who was the genius that first deep-fried a turkey? [Serious Eats


Advocacy group Food Chain Workers Alliance has released a comic book called Food Chain Avengers in the hope of reaching a wider audience. [Civil Eats


Today’s the day for indulging, but here are some healthy options for tomorrow’s parade of leftovers. [NYT


The Atlantic answers all your pressing Turkey Day health questions. [... Read more >

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Thanksgiving Recipe: Parsnip Cake


As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. 


With only a day left before the great feast, Thanksgiving cooks are often forced to choose between efficiency and creativity. Fortunately, this recipe for parsnip cake allows for both. Delight your diners with this seasonal yet unconventional dessert, which takes advantage of parsnips’ natural sweetness to balance the warming fall spices of cinnamon and nutmeg. Using basic pantry ingredients and with a cooking time of under an hour, this cake will impress without throwing a wrench in your holiday schedule. Get the recipe.


Maggie Borden is assistant edito... Read more >

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Expo Milano: Turkey for 65,000

Thanksgiving meal


Now that you’ve finished planning, prepping, basting, baking, serving, and cleaning, imagine this: Thanksgiving every day. For six months. 


During next year’s Expo Milano, launching in May 2015, that’s just what the USA Pavilion will be serving up—Thanksgiving piled on a bun at our Food Truck Nation exhibit, and in all of it’s prandial glory at the full-service, pop-up James Beard American Restaurant located in Central Milan.
Some 65,000 guests are expected to come to sample the food of this great American Holiday. The logistics of sourcing, shipping, receiving, preparing and serving thousands of turkeys, tons of sweet potatoes, vats of cranberry sauce, and a shipping container full of stuffing in Italy are no small feat. Our culinary team is hard at work making the plans, standardizing the recipes, setting up the kitchens, and getting everything ready for the great USA Pavilion Thanksgiving celebration. Won’t you j... Read more >

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What We're Reading: Thanksgiving Prep 2014


Find a dish native to your home state. [NYT

Avoid those uncomfortable moments with these etiquette tips. [BA

Turkey carving made easy. [WaPo

From centerpieces to lighting, this Thanksgiving guide has you covered. [LAT

25 ways to cook your turkey. [Saveur

Burnt your pie? C... Read more >

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JBF in the News: The Good Food Org Guide


Last month the James Beard Foundation and its friends at Food Tank published the first annual Good Food Org Guide, a comprehensive directory of state-and national-level nonprofits that are working toward a better food system. In the spirit of Thanksgiving, we'd like to thank those who brought exposure to this important resource covering nutrition, food justice, sustainability, and other policy-related organizations. If you know of a nonprofit that should be included in future editions, please ... Read more >

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Thanksgiving Recipes: Turkey Redux


Not to knock a next-day turkey sandwich, but sometimes we crave a little variation in our post-Thanksgiving fare. To the rescue: one-pot poultry dishes that will shake things up while keeping you out of the kitchen as much as possible. (Editor's note: All of these recipes originally called for chicken, but turkey can easily be substituted. Use the bird you have in hand.)


Turkey and Sausage Jambalaya

Old-Fashioned Rich Turkey Pie

Cornbread-Crusted White Chili... Read more >

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What We're Reading: November 25, 2014


Bánh mì breaks into the world of breakfast.[Epicurious

One man has cornered the market on the celebrity coconut craze. [First We Feast

Don’t be afraid of store-bought soup: some ideas for jazzing up Trader Joe's butternut squash soup. [Chow

Would you buy coffee from Leonardo DiCaprio? [NYT

What you never knew about carrots. [FR

Oklahoma has fallen... Read more >

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JBF Wants to Know: Thanksgiving Pie

It's not Thanksgiving without pie, but which of these all-American varieties graces your table after the turkey and stuffing have been devoured? Vote for your quintessential Thanksgiving pie below!



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