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Staff Recipe: Mitchell's Applesauce Spice Cake

by jbfauthor on October 23, 2009

applesauce Got some extra applesauce on your hands? Consider JBF vice president Mitchell Davis's sweet spice cake, which gets some extra moisture from leftover applesauce or jam. Want fresh applesauce? Mitchell has a recipe for that, too. It practically cooks itself. Feel free to substitute pears if you fancy them.

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Staff Recipe: Mitchell's Applesauce Spice Cake

by jbfauthor on October 23, 2009

applesauce Got some extra applesauce on your hands? Consider JBF vice president Mitchell Davis's sweet spice cake, which gets some extra moisture from leftover applesauce or jam. Want fresh applesauce? Mitchell has a recipe for that, too. It practically cooks itself. Feel free to substitute pears if you fancy them.

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Eye Candy: The Publican

by jbfauthor on October 22, 2009

pork rind toss A cook tosses an order of pork rinds during Sunday's Friends of James Beard Benefit held at the Publican, the Chicago shrine to beer and swine opened by Brian Huston and JBF Award winner Paul Kahan earlier this year. See more photos from the event. (Photo by Bobbi Lin)

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On the Menu: NYC Dumpling Festival

by jbfauthor on October 22, 2009

Dumpling t-shirt Ready your forks and chopsticks: the New York City Dumpling Festival is rolling into the Lower East Side this Saturday for a celebration of stuffed and crimped dough. The day's program includes a dumpling eating competition (last year's winner gobbled 66 dumplings in two minutes) and games for little dumpling lovers. General admission is free, and a measly five dollars gets you a globe-spanning dumpling plate piled with potstickers, pierogi, and lesser-known ilk like the Malaysian kuih koci. Dumpling t-shirts (above) will also be available for $15, but we've got two to give away this afternoon. For a chance to win one of these special garments, tell us about your favorite dumpling joint in a comment. Simply declaring "I love dumplings!" is not an eligible response—

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News Feed: October 22

by jbfauthor on October 22, 2009

Top Chef Masters will return for a second season [LAT] The ten worst dining trends of the decade, in photos [Chicago Tribune] The best New York City food neighborhoods that you've never heard of [TONY] Canned food sculptures in Boston [EMD] A review of two iPhone apps for foodies [Slate]

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Reel Food: The Chefs of Down Home to Downtown

by jbfauthor on October 22, 2009

Last night's Beard House event featured Josh Silvers and Jeff Mall, who prepared a dinner to commemorate the 50th anniversary of Rodney Strong Vineyards and the release of the cookbook Down Home to Downtown, which celebrates the Sonoma chefs' distinct approaches to food. In the video below, the guys discuss what cooking at the Beard House means to chefs, as well as the enduring mark that James Beard left on American cuisine. It's a sentiment that we often hear from chefs, and we're glad we can share this particular praise with our readers.

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Eat this Word: Deviled Eggs

by Anya Hoffman on October 21, 2009

Deviled eggs

WHAT? Proustian picnic food. An American adaptation of a dish that has been eaten throughout Europe since Roman times, deviled eggs are beloved throughout the South and Midwest. Named for the fiery seasonings that give the dish its signature kick, the savory snack is the topic of rapturous remembrance on the Southern Foodways website. "Deviled eggs go down with surreptitious ease," waxed Richard A. Brooks on the site, "smooth and creamy, deceptively innocuous with all that hard-boiled whiteness topped by a relatively small dollop of yellow yolk and mysterious, secret flavorings." Though the preparation of the dish is simple—hard-boil eggs, mix the yolks with a creamy dip, season generously, and pipe into the halved egg whites—the relative merits of each family's deviled egg recipe can be endlessly debated. Mayonnaise or Miracle Whip? Dry mustard or French's? Cayenne or paprika? In their 2007 JBF

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News Feed: October 21

by jbfauthor on October 21, 2009

Free matches are all the rage at restaurants across the country [NYT] David Sax, author of Save the Deli, asserts that Los Angeles is the capital of deli culture [LAT] Sydney's food scene is on the rise [Atlantic] A summary of San Francisco vs. David Chang [CHOW] Stephen Colbert gives his two cents about Crispy Cones, the latest convenience food sensation [EMD]

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Jobs We Love: Gary Vaynerchuk

by jbfauthor on October 21, 2009

Gary Vaynerchuk Gary Vaynerchuk, host of Wine Library TV, wants to help you improve your wine self-esteem. Find out more about his career as a video blogger and how he developed his palate as a kid.

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Tastebud: Malt

by JBF Editors on October 20, 2009

Malt
Namesake of 1950’s hangouts and a classic American beverage, malted milk is a combination of malted barley, wheat flour, and whole milk, with the liquid evaporated away. After the English brothers William and James Horlick relocated to Wisconsin in the mid-1800s, they set out to develop a malt-based health food for infants and invalids. The duo, dubbed the Horlicks Food Company, soon invented a formula fortified with powdered malt called “Diastoid.” Although the name didn’t stick, malted milk caught on with Antarctic explorers, who included the Horlicks product in their rations for its high caloric content and resistance to spoilage. Back in more hospitable climates, soda fountain customers discovered that malted milk just tasted great, stirring it into milk and chocolate syrup. The drink got even better when a Walgreens employee named Ivar "Pop" Coulson threw in a couple scoops of vanilla ice cream, creating the “Horlick’s Malted

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