The Bookshelf: Cooking with Italian Grandmothers

Cooking with Italian Grandmothers

While traveling through Italy, chef and author Jessica Theroux met twelve Italian grandmothers, the keepers of the artisanal traditions that make Italy's cuisine one of the most delectable in the world. These humble women shared their kitchens, recipes, and lives with Theroux, who documented the experiences in her book, Cooking for Italian Grandmothers. Part cookbook, part travelogue, her project documents culinary customs that had been verbally transmitted through generations, providing home cooks with a valuable collection of authentic recipes and transporting photography.

You can hear Theroux speak at today's Beard on Books... Read more >

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Recipe: Double Chocolate Pudding with Sea Salt and Olive Oil

Double Chocolate Pudding with Sea Salt and Olive Oil

To make this sinfully rich chocolate pudding as good as it can be, use a high-quality brand of cocoa powder, like Valhrona, a 66-percent semisweet chocolate, and an intensely flavored extra virgin olive oil. Get the recipe here.

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Wine Wisdom: A Toast to Champagne

James Beard Foundation interview with Pascal Boyé of Nicolas Feuillatte

We asked Pascal Boyé, director of Champagne Nicolas Feuillatte sales in the Americas, to tell us what to eat with Champagne and why we should be drinking more of it.

James Beard Foundation: What’s your favorite Champagne from the Nicolas Feuillatte range?

Pascal Boyé: It sounds silly, but they are like my children and I love them all. However, I have to say my favorite is the Blanc de Blancs, which is made only with Chardonnay grapes. I love how crisp, fresh, and minty it is. It’s just fantastic.

JBF: What do you like to eat with Champagne?

PB: It depends on what’s being served. I enjoy Brut Champagne with sushi, Rosé with red meat, a Blanc de Blancs with white fish, and our Palmes d’Or Rosé, a vintage Champagne, with dessert.

JBF: It can

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Tastebud: The ABCs of CSAs

The concept of community-supported agriculture—purchasing a share from a local farm in exchange for weekly hauls of fruits and veggies—arrived in this country over 20 years ago, but lately we've noticed that specialty CSAs have sprouted up to feed the appetites of every kind of food enthusiast.

Cheese lovers in Warwick, Massachusetts, flock to the CSA at Chase Hill Farm for sweet raw milk cheeses; fromage fans in eastern Kansas head to Gasper Family Farm, where they can also fill their totes with non-homogenized milk, butter, and yogurt. In upstate New York, the 8 O’clock Ranch ships cuts of 100 percent grass-fed lamb, beef, and pork to its members, while JBF nominee Craig Deihl’s Artisan Meat Share is going strong in Charleston.

Local wines and beer have spilled into CSA boxes, too. Enlightenment Wines in Brooklyn sponsors a “Community Supported Alcohol” program that supplies seasonal offerings like sparkling apple meads and oaked blackcurrant wines, while those looking for something sudsy can opt for the Brok

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Interview: Daniel Humm and Will Guidara of Eleven Madison Park

JBF senior editor Anna Mowry interviews Daniel Humm and Will Guidara of Eleven Madison Park
Daniel Humm and Will Guidara are winding down after a packed 2011, which included a coveted third star from Michelin, a JBF Award for Outstanding Restaurant, a new cookbook, and complete ownership of their restaurant, which was previously run by Danny Meyer. We sat down with them to talk about their inspirational book tour, the reinvention of EMP, and surprisingly ambitious home cooks.

JBF: In the book you talk about taking an annual trip to find inspiration. Where did you go this year?

Will Guidara: We’ve taken a lot of trips this year, but I think the most impactful trip has been our book tour, which included stops in Chicago, San Francisco, Los Angeles, and Boston. We talk about this in the book, but what rings truer every time we go away is the perspective we

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On the Menu: December 10 through December 17

Sunday, December 11, 12:00 P.M. Best Friends Holiday Brunch When best friends and Top Chef alums Lee Anne Wong and Zac Young join forces, it promises to be a good time. Both chefs have gained a reputation for beautifully styled, flavor-packed food, the best of which will be showcased at this special holiday brunch. Sunday, December 11, 5:00 P.M. Friends of James Beard Benefit: Palm Beach, FL Located in the lush and sophisticated Brazilian Court resort, this outpost of Café Boulud delivers the JBF Award winner’s signature brand of French dining to luxury-seeking travelers and locals. Join Boulud and his colleagues

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JBF Kitchen Cam