Ask a Chef: Maria Hines

Maria Hines Now in its fourth year of operation, Seattle's Tilth continues to get high marks for its sustainable practices and delicious food. Executive chef and owner Maria Hines obviously has a clear vision of what great cooking can be, and that's why we knew she would give us fantastic recommendations for dining in the Emerald City.

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Eat this Word: Huitlacoche

huitlacocheWHAT? Fancy fungus. A bulbous grey or black fungus that grows on ears of corn, huitlacoche used to be considered a nuisance by American farmers, who routinely destroyed crops "infected" with the blight and lobbied to make imports illegal. But in the late 1980s, chefs like Josephina Howard of NYC's Rosa Mexicano began promoting huitlacoche for its earthy, smoky flavor and its role in traditional Mexican cuisine. On September 12, 1989, Howard headlined a celebratory All Huitlacoche Dinner at the James Beard Foundation. Today, the delicacy is so savored that it is commonly referred to as the Mexican truffle. WHERE? Margaritte Malfy and Barbara Sibley’s Beard House brunch WHEN? November 1, 2009 HOW? Chal

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On the Menu: April Bloomfield, Pork, and Malt

April Bloomfield When the Michelin Guide revealed its latest list of starred restaurants earlier this month, we saw that the Spotted Pig garnered a star for the fifth year in a row. The dedicated April Bloomfield undoubtedly has her fingerprints all over  the gastro-pub's ongoing success, and we'll be jockeying for seats at the Breslin when it starts serving lunch this week. We're also beyond excited that she's swinging by the Beard House next week to prepare an all-out pig-out. Here's a look at the menu: Hors d’Oeuvre Radishes with Pesto Jerusalem Artichoke Soup Cheese Beignets Sea Bream with Pomegranate Dinner For the table > Potato

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Recipe: Pumpkin Seed Brittle

Pumpkin seedsThis sweet and spicy brittle is wrapped in the colors of fall. Cumin lends it a warm, smoky dimension, while pumpkin seeds give the confection a touch of crunch. Best of all, it's quick and easy to make.

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JBF News: NYC Deli Tour with Save the Deli author David Sax, Now Open for Bidding

Save the DeliThe packages in our online auction are getting better and better! We recently added a custom tour of New York City's finest delicatessens with Save the Deli author David Sax. A connoisseur of pastrami and knishes, Mr. Sax is the perfect personality to lead a culinary tour through the epicenter of Jewish American deli tradition and culture (we know it's no coincidence that countless delis across the country have "New York" in their name). Using your favorite deli foods as a guide, he will design an itinerary that's both fascinating and delicious. Read more about this one-of-a-kind package here. Want to see more exciting lots and support JBF? Visit www.jbfauction.cmarket.com to see the ever-growing selection of gourmet packages, all part of our upcoming

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Eat-Q: Halloween Tricks and Treats

jack-o-lanterns Halloween brings out everyone's love of candy (some of our favorite chefs can't even settle on just one of the holiday's saccharine standards). Think you're a candy cognoscente? Take a crack at this bit of trivia: According to Tootsie Roll Industries reports, what is the average number of licks it takes to get to the center of a Tootsie Pop?
A. 100-200 B. 600-800 C. 3,000-4,000 D. Over 5,000
To see if you picked the right range, click here—you can also check out the rest of our Halloween questions!

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Ask a Chef: Missy Robbins, what is your favorite Halloween candy?

“Peanut M&M's, Peanut M&M's for sure. And Twizzlers, but the little ones you get at Halloween aren’t that good. And Milk Duds! I’m going with Milk Duds.” –Missy Robbins, A Voce, NYC

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Dumpling Roundup

JBF loves dumplings Thanks to everyone who shared their favorite dumpling joint with us yesterday. After an exhaustive analysis of the results, "Erwin Chuk' and "subie38" have emerged as the winners of the official NYC Dumpling Festival t-shirts. Congrats! Many spots in New York City's Chinatown got a mention, including Vanessa's Dumplings, Joe's Shanghai, and New Green Bo. Bostonians enjoy Wang's Fast Food, while Petite Soo Chow sates our fellow dumpling fiends in the Garden State. Down in Atlanta Chef Liu and Northern China Eatery both serve soup dumplings held together with a perfect skin. Out West, a reader loves the dumplings served during the Cantonese-style dim sum service at Koi Palace, located just south of San Francisco. In the somewhat dumpling-deprived city of Sacramento, New Canton does the trick. And for delicious pork dumplings with a view, head to China Harb

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