What We're Reading: December 2, 2014


Check out these oyster pearls of wisdom. [FR


How a vegan butcher shop works. [Eater


Love Girl Scout cookies? You can now buy them online. [NYT


The internationally popular potato. [First We Feast


Up your pickle game with this secret ingredient. [Zester Daily


McDonald’s: now coming to a church near you? [... Read more >

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Celebrate Repeal Day with a Beard House Cocktail Party!


Prohibition’s greatest lesson may be that you can’t keep Americans from their cocktails. These days cocktails are more popular than ever, from extensive spirit programs popping up in restaurants and bars across the country, to the rise of the bartender as cult figure, to our own addition of the Bar Program category to the James Beard Awards two years ago.


In honor of this era of libation infatuation and to commemorate Repeal Day, which marks the anniversary of the end of Prohibition, on December 5​, we’re celebrating the best way we know how: with a cocktail party! Join us at the Beard House this Friday night to sample treats and tipples from some of the best and brightest bartenders and chefs working in New York City. This impressive lineup of mixologists, including JBF Award–winning PDT’s Jim Meehan and Jeff Bell, will curate an extensive drinks menu that hig... Read more >

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What We're Reading: December 1, 2014


Beer is getting spicy this holiday season. [Esquire


Remembering the Beatles, cookie style. [NPR]


Best care practices for your vintage cast iron cookware. [Serious Eats


Take advantage of Cyber Monday and get these gifts for the foodies in your life. [FR


The history of baby food. [The Atlantic


How to take a... Read more >

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What We're Eating

Vinny Dotolo and Jon Shook pasta dish


When our editors aren't thinking about food, writing about food, or researching food, they're—you guessed it—eating it. This month's installment of "What We're Eating" includes a sublime affogato and two eye-opening pastas.




Maggie Borden, Assistant Editor: "The toasted rye agnolotti with lamb were a fleeting item at Boston's Alden & Harlow, but they left an indelible mark on my dinner there last month. The dish had been reworked literally the night before, so my table and I were among the first to try this brand new iteration, which included the bright contrast of mint and jalapeño inside the warm little packages of juicy lamb. For a New Yorker usually limited to pastrami sandwiches, the rye pasta was a revelation. Hopefully by the time I make it up to Boston again, Alden & Harlow will have brought back this showstopper."... Read more >

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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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