Ask a Chef: José Andrés, what are your favorite Spanish ingredients?

José Andrés There's a lot to admire about José Andrés: he dreams up food that's delicious, innovative, and playful, and has an infectious passion for his cuisine and country. We asked the JBF Award Winner to share his favorite Spanish ingredients with us—take a look at them here.

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Recipe: White Bean and Cauliflower Soup with White Truffle Oil

cauliflower and white bean soup Take a break from your Thanksgiving leftovers with this delectable white bean and cauliflower soup from Richard Landau and Kate Jacoby of Horizons in Philadelphia. For a splash of luxury, the purée is finished with white truffle oil, the best that you can afford. "Buy a quality truffle oil and it will be your friend for life, " insists Landau.

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Eye Candy: Beard House

chefs on stairs Chefs who cooked at our Fall Flavors: Six Plates, Six Pinots dinner climb the stairs up to the Beard House dining room to meet the night's guests. Check out more images from the evening here. (Photo by Erin Gleeson)

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On the Menu: November 29 to December 5

Kitchen Here’s what happening at the Beard House next week: Monday, November 30, 7:00 P.M. Boston’s Grand Dining Soaring 52 stories above Boston’s Back Bay, the Top of the Hub is a city landmark, a can’t-miss dining experience that offers guests the rare combination of a breathtaking view and phenomenal food. Chef Marc Porcaro oversees the kitchen, where he crafts inventive interpretations of classic New England cuisine. Tuesday, December 1, 7:00 P.M. Piedmontese White Truffle Dinner Under the tutelage of JBF Award winner Paul Bartolotta and Bartolotta’s own mentor Valentino Marcattilii, chef Juan Urbieta has mastered the art of Italian cooking. At this special event, he’ll pair decadent white truffle creations with the wines of Italy’s Piedmont region for a

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Recipe: Creamy Beer Soup

soup As much as we love Thanksgiving, we know that the ensuing days of picking through your leftovers can get a little wearying. Take a break from the turkey sandwiches with this unusual beer soup, which comes from Brother Victor-Antoine d’Avila-Latourrette of Our Lady of the Resurrection monastery in upstate New York. It's made with a classic Trappist beer called Achel, which can be found in specialty beer shops and upscale grocery stores like Whole Foods. You can also visit www.sheltonbrothers.com for a distributor near you.

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Wine Wisdom: Tyler Colman's Thanksgiving Picks

wine glass Your turkey is bobbing in brine, you've devised a hard-and-fast schedule for your oven and stovetop, and you've struck the last ingredient off the grocery list—every minutia of your cooking game plan is nailed down, but what about the wine? With so much emphasis weighing on what to eat on Thanksgiving, it's no surprise that pairings can get second billing. Fortunately, we've sought help from our friend Tyler Colman, wine expert and author of A Year of Wine: Perfect Pairings, Great Buys, and What to Sip for Each Season and his Dr. Vino blog. As we learned from his Beard on Books appearance, Colman believes that occasion, setting, and company ought to be taken into greater account when choosing a wine. So what does this mean for Thanksgiving? "Pairing wines with Thanksgiving is hard because of tw

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Recipe: Tacchino Ripieno alla Lombarda (Stuffed Turkey Lombardy-Style)

Molto Italiano When it comes to his Thanksgiving centerpiece, Mario Batali skips the whole bird and just opts for the breasts, which he slathers with a mixture of sausage, prosciutto, and other robust Italian flavors. It's a Northern Italian approach so tasty that you'll want to free up some extra room on your dining room table to accommodate it.

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