Recipe: Pignoli Tart with Mascarpone Crema

Cynthia DePersio's recipe for Pignoli Tart with Mascarpone Crema, adpated by the James Beard Foundation

 

Cynthia DePersio is nuts for nuts. "I adore them, so I decided to use Italian pignoli cookies for the inspiration for this tart," she told us. The New Jersey–based pastry chef adds pulsed pine nuts to a classic French frangipane, then bakes the filling in a sandy sablé crust. "I like to pinwheel thinly sliced banana slices on top, sprinkle them with raw sugar, and brûlée," she says. We're partial to crowning our pieces with a dollop of mascarpone-boosted whipped cream.

 

Get the recipe here.

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Awards Watch: One Week Left to Submit Book Award Entries

Award Watch: One Week Left to Submit Book Award Entries

 

What's that sound, you ask? It's not the pitter-patter of reindeer hooves—it's the sound of JBF staff excitedly flipping through this year's batch of JBF Book Award submissions. More than 150 entries have fallen on our doorstep, including a cookbook dedicated to sprinkles, a guide to Japanese soul food, and a hefty encyclopedia of Champagne.

 

Got a food-focused tome to add to the mix? The deadline for 2014 Book Award submissions is Tuesday, December 17. You can submit entries here. Reacquaint yourself with all of our award categories here.

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Recipe: Lentil Soup with Chard and Lemon

James Beard's recipe for lentil soup with chard and lemon

 

With the official start of winter and its accompanying chills only about a week away, it's time to ready our defenses in the kitchen. One of our staples for the season is lentil soup, and this year our plan is to make James Beard's "rather different" version, which was inspired by the vibrant flavors of Syria. He added three quarters of a cup of lemon juice just a few minutes before the soup was finished, giving it a welcome undercurrent of acid. For extra flavor and heft, we like to throw in some diced bacon when we start cooking the lentils. James Beard favored cotechino, an Italian pork sausage that's a classic pairing for these legumes. 

 

Get the recipe here.

 

Your can also find this recipe and more of James Beard's classic dishes in... Read more >

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On the Menu: Week of December 8

Photo taken by Max Flatow

 

Here's what the James Beard Foundation is up to next week: 

 

Sunday, December 8, 6:00 P.M. to 8:30 P.M.

The 12th Annual JBF Greens Holiday Party

Join the James Beard Foundation Greens (foodies under 40) when we celebrate the holidays at our annual holiday party. Don’t miss this chance to explore our muse’s home and sample culinary delights from some of the city’s most exciting chefs. A selection of fine wines from the Seeker, cocktails by Junior Merino, and beers from Stella Artois will be served to keep everyone in good spirits. A goodie bag and heaps of holiday cheer are guaranteed. 

 

Monday, December 9, 7:00 P.M.

Winter Black Truffles

The intoxicating aroma of black truffles will perfume the air at this extravagant event. Diners will be trea... Read more >

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JBF on the Air: Laura Shapiro

Laura Shapiro on Taste Matters with Mitchell Davis

 

Our recent Women in Whites gala is a wrap, but we're not done celebrating and contemplating the impact of female chefs on American food. On yesterday’s episode of Taste Matters, JBF’s Mitchell Davis invited author, journalist, and culinary historian Laura Shapiro on the air to discuss how women's roles behind the stove have evolved over the years. The pair discussed the food culture of the 1950s and how it dramatically changed our culinary landscape, how the idea of a quick, timed lunch was introduced into American culture in the early 1900s and its impact on our perception of food, and much more. To listen to the full episode, click here.

 ... Read more >

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Recipes: Wintry European Supper

James Beard's lebkuchen

 

Chilly, gray days make us long for warm, comforting dinners, like this one featuring a rustic yet refined beef stew and a bowl of dill-flecked homemade noodles. 

 

Viennese Walnut and Horseradish Spread 

Pair this unique and simple hors d'oeuvre with a glass of Riesling or Gewürztraminer. 

 

Beef Cheek Goulash 

Any recipe that begins with rendered duck fat is guaranteed to be good. (Rest assured, you can use canola oil instead.) This rich beef stew from David Bouley takes a bit of time to prepare, but every second will be well worth it. 

 

Dill Spaet... Read more >

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