Jobs We Love: Mindy Fox, Food Writer and Cookbook Author

Mindy FoxLast week we started profiling people in the food and beverage industry with fabulous food-focused jobs. For our second installment we talked to Mindy Fox, who has created an enviable career as a magazine editor, freelance food writer, food stylist, and cookbook author (check out her latest book, Olives & Oranges). Mindy will also be one of the judges of our Twitter Cook-Off. You still have a few more days to enter to win tickets to our exclusive Jack Daniel’s Birthday Party at the Beard House. Find out more >>> James Beard Foundation: What’s your job description? Mindy Fox: As the food editor at La Cucina Italiana, I primarily develop food stories and writ

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Recipe: Dave Racicot's White Bean Purée

White Bean PuréeTomorrow night at the Beard House, chef Dave Racicot will be preparing an elegant, French-inspired dinner. One of the elements in his multi-course menu is this deliciously creamy white bean purée. He’ll be serving it with molasses and bay leaf gelées, apple jam, chorizo chips, and maple cream, but you can whip it up at home and serve it with crusty French bread or roasted veggies.

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Recipe: Dave Racicot's White Bean Purée

White Bean PuréeTomorrow night at the Beard House, chef Dave Racicot will be preparing an elegant, French-inspired dinner. One of the elements in his multi-course menu is this deliciously creamy white bean purée. He’ll be serving it with molasses and bay leaf gelées, apple jam, chorizo chips, and maple cream, but you can whip it up at home and serve it with crusty French bread or roasted veggies.

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Reel Food: Will Gilson Breaks It Down—Pig, That Is.

Last week Cambridge chef Will Gilson served us a "farmers' market–fed pig tasting" using two pigs he raised specifically for his Beard House dinner (he also went deep-sea fishing to collect lobster off the Massachusetts shore for his corn and lobster succotash—that's a dedicated locavore!). In the video below, Gilson gives a tour of the dish.

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News Feed: August 12

The big news in NYC today is the 4-star review of 11 Madison Park in today's New York Times, but here's what else is going on: 10 ways to barter for food [Chow] ...and more on trading veggies [NYT] Why Julia dissed Julie (spoiler alert!) [LAT] Butchers offer cooking tips [WSJ] Dining deals in Vegas [WP] Ice cream and architectur

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Food Matters: Not Seen on TV

James Beard with J.J. McCollWhen James Beard's I Love to Eat debuted in 1946, the segment was a mere 15 minutes long. These days, cooking programming airs around the clock. Read on to see how food television has changed since Beard's maiden broadcast.

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Reel Food: Amateur Gourmet goes to El Bulli

Can't get a reservation at El Bulli? Then be sure to check out the Amateur Gourmet's Dinner at El Bulli: The Greatest Restaurant in the World, an incredibly entertaining account of all 30 dishes, complete with video.

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The Bookshelf: The Curious Case of Amy’s Amazing Pink Cake

cake_200x250It was a few years ago that our colleague Phyllis first told us about the incredible pink-frosted cake she had at Amy’s Bread. I have to admit, we were a little skeptical. Cake? From Amy’s Bread? But several years later, the nostalgia-inducing, pink-frosted yellow cake with its delicate crumb has become our unofficial office birthday cake. Curiously, we've tried other colors of cake from Amy’s, and while good, none of them measures up in terms of moistness to the cakes with the pink frosting. How can the color of the frosting affect the moisture content of a cake, we’ll wonder as we take just another “sliver” and lick our plastic forks clean? Now that we have the recipe from The Sweeter Side of Amy’s Bread, our current theory is that the fondant that Amy adds to her pink frosting seals in the cake’s moisture. To confirm, we’ll ask Amy, herself,

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Eat this Word: Sea Urchin

Sea UrchinWHAT? A no brainer. If you’ve stepped on one of these spiny creatures while strolling along the beach you’re not likely to forget the pain. Similarly memorable is the sea-kissed, faintly iodine taste of the custardy roe—when fresh. Sea urchins are brainless echinoderms that live on the ocean floor. Their hard shells (called tests) are covered with pointed spines that they use for locomotion, food gathering, and protection. Evidently, their unfriendly exterior is effective; in 2003 BBC News reported that sea urchins can live for over 200 years. To the urchins’ human predators, the saffron-colored roe (the only edible part) is considered a delicacy. Most sea urchins harvested in the United States are exported to Japan, where the roe, called uni, is used extensively in sushi and other dishes. WHERE? Michael Solomonov's Beard House dinner WHE

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