Giveaway: Win a Signed Copy of Eleven Madison Park: The Cookbook

Eleven Madison Park: The Cookbook

We’re officially at the height of cookbook season, with fresh releases dropping almost daily. Today brings one of the year’s most anticipated titles, Eleven Madison Park: The Cookbook (Little, Brown & Company), from the restlessly ambitious restaurant that has made an assured climb into New York City’s highest stratum of dining. The book beams with an airy and pristine design that makes the photographs of Daniel Humm’s intricate food sparkle like stained glass. Among the challenging, seasonally sorted recipes are essays by general manager Will Guidara, which chronicle the restaurant’s journey from a casual brasserie to a four-star destination and the winner of the JBF Award for Outstanding Restaurant. It also reads like a manual to Danny Meyer’s signature approach to the restaurant business, with lessons on subjects like excellence, collaboration, and reinvention. Even cooks who may not be up for tackling uni bavar

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Recipes: Thanksgiving Sides

savory cranberry bread pudding
 

Brussels Sprouts with Bacon When you add bacon to brussels sprouts, these oft-refused veggies will get gobbled up, even at the kids' table. Savory Cranberry Bread Pudding This tart and spicy side dish gets a boozy note from Armagnac. Whipped Root Vegetables Turnips and parsnips join potatoes in this lighter-than-air side. Brioche Stuffing Currants plumped in wine add a juicy punch to this rich and herbaceous stuffing.

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Recipes: Sustainable Seafood

mussels

When choosing seafood that's caught responsibly and low in mercury, here's a good rule of thumb: the smaller, the better. Here are a few of our favorite sustainable seafood recipes. Pasta with Sardine Cream Sauce  Look for wild-caught sardines from the Pacific Ocean when making this simple pasta dish. Mussels with Thai Seasonings  Coconut milk, lime juice, and green curry paste lend Far East flavors to this quick-cooking dish. Clam Chowder with Bacon  Thomas Keller's version of the New England classic is made with applewood-smoked slab bacon and sweet littleneck or Manila clams.

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Sustainable Seafood: A Guide to the Guides

The James Beard Foundation's guide to sustainable seafood

Fishing practices are harming our ocean ecosystems at an alarming rate by depleting populations, polluting the water, and destroying habitats. Making sustainable seafood choices is something we can all do to make a difference. There’s an array of apps, websites, and other tools to nudge us in the right direction, but which one is right for your lifestyle? We did some research so you can make an educated choice.

You can also download a printable version of our Sustainable Seafood Chart.

GUIDE: Blue Ocean Institute
PLATFORMS: Website and app
TARGET: Chefs and consumers
SPECIAL FEATURES: Users without smart phones can text the name of a fish to get sustainability info through the “FishPho... Read more >

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Recipe: Churros with Mexican Chocolate Sauce

Churros with Mexican Chocolate Sauce

For her take on the popular Spanish breakfast of churros and chocolate, pastry chef Jessica Craig makes a decadent dipping sauce by whisking together heavy cream and melted Mexican chocolate, then adds a dash of ancho chile powder for a tickle of heat. Get the recipe here.

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Recipes: Fall Soups

Recipe for butternut squash soup with pumpkin seed mousse
 

Black Bean and Squash Soup This recipe from the JBF Award–winning cookbook Love Soup may be vegetarian, but the base of blended kabocha squash, black beans, and epazote leaves is hearty and complex. Butternut Squash Soup with Pumpkin Seed Mousse Gussied up with crème fraîche and truffle honey, this is a butternut squash soup for a dinner party. Creamy Beer Soup This heady soup calls for a wh

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Recipe: Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

Habanero Cajeta–Glazed Black Cod with Macadamia Nuts, Tomatoes, and Greens

In this sweet and silky seafood dish, Cabo San Lucas–based chef Marco Bustamante blankets black cod in a spicy cajeta, a Mexican condiment that's made by reducing sugar and milk (often from goats) until it's thick, sweet, and caramelized. Unlike traditional versions of the sauce, the cajeta in this recipe bends toward savory; when paired with rich black cod, it recalls the popular Japanese dish of miso-glazed black cod. Get the recipe here.

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