Will Kevin Make the Team?

bocuse-edited We loved the Bocuse d’Or challenge on the last episode of Top Chef. Wondering what to do while you worry if Kevin will make the team? This weekend you can help support the 2011 American entrants and enjoy a little holiday cheer with Daniel Boulud at one of his Bocuse d’Or USA Foundation fund-raisers. Whether you prefer a holiday cooking class, a multi-course French feast, or a classic American brunch, Boulud is offering something for everyone.

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The Bookshelf: Everyday Harumi

Everyday HarumiHarumi Kurihara wants Japanese cooking to come naturally. In her introduction of her new cookbook, Everyday Harumi, she writes, "I would like to see people around the world...being able to say, 'I feel like eating Japanese food. What shall I make?'" For those of us who have trouble making the food reach our mouths when using chopsticks, Harumi's mission may sound like a pipe dream. But she tries her best to keep things simple: while her list of pantry essentials adds up to 16 items, almost all of them can be found at upscale grocers like Whole Foods. And true to the book's title, the light soups, salads, and mains are largely uncomplicated—once you've made them, they can easily join your weeknight repertoire. When we spoke with Harumi, she revealed that her favorite Japanese staples include

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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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