Eat this Word: Deviled Eggs

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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Jobs We Love: Gary Vaynerchuk

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

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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JBF News: Gala Auction Online Bidding Now Open

American Icons The JBF annual gala dinner and auction, our most anticipated event of the season, is still several weeks away, but bidding for our gourmet silent auction is already up and rolling online. The packages are as exciting as ever, including a spot in a baking class taught by doughmaster Jim Lahey, a five-course tasting menu for four diners at New York's Gotham Bar and Grill, and a spirit-reviving getaway to Sedona Rouge Hotel & Spa in Arizona. Visit www.jbfauction.cmarket.com to learn more. We're adding new packages all the time, so check back often! Bidding will remain open through November 9, with the silent auction taking place on November 11 at the Four Seasons Restaurant. As always, all proceeds will go toward supporting the James Beard Foundation.

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News Feed: The Road to the Beard House

While most dinners at the Beard House appear to go off without a hitch, there are ample opportunities for a few snags behind the scenes—and not only in the kitchen. Endless planning goes into bringing chefs and their ingredients to our venue on West 12th Street in New York City, and the trip can involve countless people, more than one mode of transportation, and, in Pino Posteraro's case, a daunting passage through airport customs. Check out this article from Vancouver magazine, which follows the Canadian chef's footsteps as he endures the strenuous, but ultimately rewarding journey to the Beard House kitchen.

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Recipe: Farmer’s Mac & Cheese

Macaroni and cheese We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.

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Recipe: Farmer’s Mac & Cheese

Macaroni and cheese We learned earlier today that macaroni and cheese is all the rage in New York City. For those of you who can't pay a visit to one of the city's mac 'n' cheese "boutiques," this hearty, Tabasco-kissed recipe will certainly satisfy your craving. It comes from Joanne Bondy of Old Hickory Steakhouse at the Gaylord Texas Resort in Dallas.

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Eye Candy: Beard House

Modern crew with beers Gabriel Kreuther and his team from the Modern toast to a job well done in the Beard House kitchen. Check out more photos from their Alsatian-themed Oktoberfest, part of the Food Network New York City Wine and Food Festival. (Photo by Philip Gross)

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