The Bookshelf: The Dumpling: A Seasonal Guide

Dumplings and Cocky's JoyAfter the overwhelming response to last month's NYC Dumpling Festival t-shirt giveaway, it became clear that dumplings get everyone talking. So when a book called The Dumpling: A Seasonal Guide landed in our inbox a couple weeks later, we knew we needed to mention it here. After five years of rolling, pinching, and steaming, cooking instructor Wai Hon Chu and food writer Connie Lovatt have released this month-by-month dumpling manual that will keep your hands busy all year. The Dumpling has recipes for little doughy globes in every shape and flavor, some easy to whip up, others involving a meditative afternoon in the kitchen. "Our book is a collection of traditional recipes," the authors told us. "There are a number that were easy enough to track down, but also quite a few that were more obscure, either because they were considered old fashioned o

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Recipe: Parsnip and Celery Root Bisque

soupEven as November sets in and farmers' markets pack up their stands for the year, there's no reason to despair: it's time to stock up on hearty and creamy vegetables for soul-warming late-autumn soups. This thick, toasty bisque, which gets a touch of sweetness from apples, will help you cope with the oncoming winter.

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The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking

Mediterranean Clay Pot Cooking For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking. If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends  adding these basic pots to your kitchen battery: Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets. Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph po

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The Bookshelf: Paula Wolfert's Mediterranean Clay Pot Cooking

Mediterranean Clay Pot Cooking For a special installment of Beard on Books, JBF Award winner Paula Wolfert will be sitting down to discuss her new cookbook Mediterranean Clay Pot Cooking. We'll be sure to report back on her discussion of this elemental technique; for now, we have a short primer about the myriad vessels employed in clay pot cooking. If you want to delve into the world of cooking with traditional clay pots, Wolfert recommends  adding these basic pots to your kitchen battery: Spanish cazuela: The round, earthenware cazuelas of Spain are glazed all over, and can be placed in the oven or on top of the stove. Wolfert describes the cazuela as a sturdy workhorse, acting as a Mediterranean stand-in for skillets. Romertopf clay baker: This vessel dons a domed cover, making it something of a miniature oven. Romertoph po

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On the Menu: Ana Sortun Spices Things Up

Ana Sortun Ana Sortun, who received our Best Chef: Northeast award in 2005, takes over the Beard House kitchen tomorrow night, and her menu has us intrigued. She's preparing an ambitious seven-course, Mediterranean-inflected dinner, building her dishes around exotic spice blends provided by spice expert Lior Lev Sercarz. Here's a preview of the menu: Hors d’Oeuvre Artichoke Spanakopita with Za’atar Apricot Dolmades with Loukanika Sausage, Cumin, and Orange Yogurt Lentil Sliders with Cumin, Coriander, and Pickled Eggplants Berkshire Pork Belly au 9 Poivres with Muscovado Caramel Butternut Squash Falafel with Black Garlic and Sesame Dinner Amuse Bouche Duo > Roasted Chicken Croquette with

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Giveaway: Spiegelau Digestif Stemware

digestif A wine is only as good as the glass it's served in, and we want to help you get the most enjoyment out of the final sips of your meal. We've got a box of six Spiegelau Authentis digestif glasses for your imbibing pleasure, as well as an official JBF tote bag in which you can carry them home. For a chance to win this fine stemware, tell us your favorite digestif or dessert wine. The tenth commenter gets the goods.* *Winner must be able to pick up the prize at our offices in New York City.

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Eye Candy: Beard House

student volunteer A volunteer from the Institute of Culinary Education helps plate a course of hickory-smoked diver scallops with Juliette tomato and mâche salad, goat cheese, and jalapeño ranch dressing during Joanne Bondy's Beard House dinner. To view more images from the evening, click here. Interested in volunteering? Click here to read about our volunteer opportunities and download an application. (Photo by Tom Kirkman)

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