Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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Recipe: James Beard's Brussels Sprouts and Chestnuts

brussels sproutsThis unfussy recipe comes from the pages of James Beard's American Cookery. Beard recommends serving this as a side for Thanksgiving dinner, describing it as "an extraordinarily good combination and one which nowadays is very easy to prepare." The ingredient list is concise and the method brief, so prepping and preparation won't disrupt that strict holiday cooking timeline you've probably already plotted. Beard, never one to oppose ramped up flavor, endorses generous extra butter and parsley at the finish.

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Food Matters: Old Potatoes are New Again

potatoes What happens when you combine a stumbling economy with diners' unwavering adoration of the humble, starchy spud? You get cost-conscious chefs dusting off the quaint potato dishes of yore and giving them a contemporary spin. Tejal Rao reports on this new trend for the tuber.

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Eat this Word: Bock

bockWHAT? Easter brew. According to The Beer Drinker's Bible, bock beers are associated with Easter and originated in Einbeck, Germany, in the 14th and 15th centuries. ("Bock," which means goat in German, may be a corruption of "beck.") Bocks are aged for at least one month. They're full-flavored, exhibit a malty sweetness, and may taste slightly of chocolate. The alcohol content of bock-style beer, about 7 percent, is relatively high. WHERE? Tom Perini's Beard House dinner WHEN? November 19, 2009 HOW? Shiner Bock Beer

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Recipe: Chocolate–Pumpkin Cake with Cinnamon Ganache

Chocolate–Pumpkin Cake with Cinnamon Ganache When we shared a lovely photo of a savory pumpkin soufflé yesterday, you guys went gaga over it, so we're delivering even more of what you crave with this warm, soulful cake recipe from Kaushik Chowdury of the JW Marriott Desert Ridge in Phoenix. We're certain that you'll find it irresistible. Just make sure you use pumpkin purée instead of sweetened pumpkin pie filling—otherwise you'll have a cloying cake on your hands.

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The Bookshelf: Gastropolis

Gastropolis"Is it any wonder in a city where apartments are built without kitchens and restaurant reservationists receive extravagant gifts from strangers that dining out in New York is inextricably linked to identity? In the realm of culturally marked behaviors, eating in New York is a triple whammy: you are what you eat, you are where you eat, and you are because you eat out." So says JBF vice president Mitchell Davis in "Eating Out, Eating American: New York Restaurant Dining and Identity," one of the many essays in Gastropolis: Food and New York City. Davis, along with the book's editors, Annie Hauck-Lawson and Jonathan Deutsch, will be on hand for our next session of Beard on Books on Wednesday. On Thursday we'll recap what is sure to be a fascinating discussion, but for now Mitchell suggests the ideal locales for various foodie posturings in the city that never p

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Eye Candy: Beard House

pumpkin souffléThis savory pumpkin soufflé, topped with crispy shards of prosciutto di Parma, appeared on Paolo Parmeggiani's ambitious Beard House menu last week. Click here for more photos from the dinner (and check back soon for the soufflé recipe!). (Photo by Joan Garvin)

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America's Classics: Our Favorite Classics

Camp Washington ChiliCamp Washington Chili in Cincinnati

Former Gourmet reporters-at-large Jane and Michael Stern did adventurous diners and curious travelers a valuable service when they published Roadfood, an exhaustive, no-morsel-untasted compilation of out-of-the-way regional food joints in the United States. It's no surprise that their ultimate list dovetails with JBF's own down-home eatery hall of fame, America's Classics. We invited the Sterns to look over our honored restaurants and highlight their five favorites;

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