Thanksgiving Pie: A New Way to Slice It

Thanksgiving pie

“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.

Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.

This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions.


New England: Boiled Cider Pie
Although English recipes for apple pie go al

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On the Menu: October 31 through November 6

Beard House Here’s what’s happening at the Beard House and around the country next week:

Sunday, October 31, 5:00 P.M. Friends of James Beard Benefit: Sunday Supper South This fall our perennially popular Sunday Supper benefit is heading south to Atlanta’s trendy Westside neighborhood. Hosted by JBF Award winners Anne Quatrano and Clifford Harrison, who will be joined by their talented team, this family-style feast will be prepared by a group of the region’s best and brightest chefs. Monday, November 1, 10:00 A.M. Chefs and Artisans Darryl Estrine’s photographs are iconic, bold, and aggressive. His Chefs and Artisans show reflects the strong bond between the art of chefs and the craft of their artisa

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Recipe: La Condesa's Rosemary–Brown Butter Ice Cream

rosemary–brown butter ice cream We're loving this soulfully sweet ice cream from the team at Austin's La Condesa. Made with brown sugar and nutty beurre noisette, it's the perfect candidate for stewed or baked fall fruits à la mode.

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Power Lunch at Chez Panisse with Michael Pollan and Alice Waters

Chez Panisse A once-in-a-lifetime package just landed on the JBF online auction block: lunch with foodie do-gooders Michael Pollan and Alice Waters at the temple to California cuisine, Chez Panisse. On top of this meeting of the sustainability-focused minds, you'll also get one copy each of Pollan’s Food Rules: An Eater’s Manual and Waters’s In the Green Kitchen: Techniques to Learn by Heart. (But if you want to get their autographs, you're on your own.) Learn more about this exciting opportunity!

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Recipe: Lawrence Chu's Home-Style Oxtail Stew

Lawrence Chu's Home-Style Oxtail StewThis Chinese-style oxtail stew is go-to comfort food for Bay-Area chef Lawrence Chu. Once you taste the succulent, hours-long braised meat, which is scented with ginger, star anise, and chile paste, it will become a favorite in your home as well.

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On the Menu: Harvest to Heat

Harvest to Heat The just-published Harvest to Heat cookbook celebrates the collaborative efforts of the visionary small-scale farmers, artisanal producers, and prescient chefs who are leading the charge to shape the future of our food world. Monday night's Beard House dinner will showcase five of the book’s influential chef-advocates and their exquisite farm-to-table cuisine. Check out the menu below (and click here to make your reservation): Hors d’Oeuvre Chilled Island Creek Oysters with Crisp Shiitakes, Scallion Spears, and Roasted Shiitake Mignonette Crisp Pete’s Farm Pork Cheeks with Apple Butter and Candied Bacon Baffoni’s Poultry Farm Chicken Liver Pâté with Hazelnuts, Late-Summer Berry Preserves, and Raw Local Honey on House-Baked Brioche Cured Foie Gras with Autumn Fruit on

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