Test Your Eat-Q: Holiday Cookies Around the World

Test your knowledge of holiday cookies from across the globe with this Eat-Q test from the James Beard Foundation

 

You know shortbread and sugar and oatmeal and pecan, nougat and sablé and snowball and linzer, but do you recall the name of the cookie that Swiety Mikolaj gifts to Polish children on December 6? Test your knowledge of lesser-known holiday cookies from other countries with our latest Eat-Q test.  

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On the Menu: Week of December 9

Behind the scenes in the Beard House kitchen

 

Here's what's happening at the James Beard House and beyond next week:

 

The Ryland Inn Revisited

Monday, December 10, 7:00 P.M.

One of New Jersey's most storied restaurants, the Ryland Inn was once known for training some of the Garden State's top culinary talent. Shuttered for renovations, the renowned temple of fine dining recently reopened under the direction of talented chef Anthony Bucco, who is ready to start a new tradition of fine dining at the historic inn.

 

Beard on Books

Wednesday, December 12, 12:00 P.M.

Tap into the minds of world-renowned chefs with photographer Melanie Dunea’s book, My Last Supper: 50 Great Chefs and Their Final Meals. The stunning collection of portraits, which f... Read more >

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Hanukkah at Home

Mitchell Davis's prized latkes

 

Celebrate the first night of Hanukkah with a home-cooked meal of roast chicken, a simple salad, and, of course, latkes. End the evening with a rustic apple and walnut tart and a rousing game of dreidel.

 

Sonny's Special Potato Latkes

The recipe that took our very own Mitchell Davis to "the top of the latke world," as he wrote in his 2002 book, The Mensch Chef. No cumin seeds or zucchini to be found here: these are the classic, golden latkes of your childhood.

 

Roast Chicken

James Peterson's straightforward recipe for this most comforting of comfort foods.

 

Winter... Read more >

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For Second Year, JBF Partners with Cooking Up Change

Winning students at the Chicago Cooking Up Change qualifier

 

For the second year in a row, we're joining Cooking Up Change, a nationwide competition among high school students to improve school lunch, as its official culinary partner. Started by the Chicago-based Healthy Schools Campaign, the contest takes place in six cities and invites student-led teams to craft delicious school lunches within the real-life constraints of limited ingredient lists and tight deadlines. Finalists from each city will compete in the national competition in Washington, D.C. in May of 2013.

 

The first (and biggest) regional qualifier took place in Chicago last month, with the team from Washington High School, pictured above, winning first place. You can read more about the Chicago competition... Read more >

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November's Best Recipes

Marc Forgione's

 

Here are our recipe tester's favorite recipes from November:

 

Red Cabbage Soup with Crispy Guanciale, Parmigiano-Reggiano, and Grapes

Grape season is over, but nevermind: there's still plenty to like about this hearty, Italian-inspired soup. 

 

Wild Mushroom, Shoyu, and Goat Cheese Truffles

An umami-rich center of goat cheese and soy sauce lurks in these panko-crusted fritters.

 

Poached Pears with Bitters–Almond Ice Cream and Caramel

Marc Forgione borrows a bottle of Angostura bitters from behind the... Read more >

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