Ode to Autumn: Pumpkin Recipes

 

If you've never cooked with fresh pumpkin, a revelation awaits. Just don't bake up that jack-o'-lantern; the best pumpkins for cooking are the smaller, sweeter varieties like sugar, cheese, and pie pumpkins.

 

Pumpkin Soup with Creamy Roquefort

Cookbook author Paula Wolfert notes that Roquefort mellows out when cooked, lending this soup a "characteristic Southwestern French flavor."

 

Pumpkin Soufflé with Parma Ham Chips

This creamy, prosciutto-topped soufflé contains only eight ingredients (including salt and olive oil) and is super easy to make.

 

Pumpkin–Cranberry Brioche

Enjoy a slice of this warm, subtly spiced brioche with your morning coffee, or top it with whipped cream and serve for... Read more >

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What We're Reading: November 3, 2014

 

Companies are on the hunt for more natural flavoring in food products. [WSJ]

 

Now that the festivities are over, find out how Halloween became a candy holiday. [Smithosonian]

 

A review on the highlights of the JBF Food Conference last week. [Civil Eats]

 

Salt damage is costing farmers money and the earth its farmland. [NPR]

 

Is fast-casual dining replacing fast-fo... Read more >

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Happy Hour: Le Père-Bis Hot Toddy

Jim Meehan's hot toddy

 

It's Halloween, the cool weather has set in, and there's a pumpkin-spiced something everywhere you turn. It's official: winter's coming. And for cocktail enthusiasts, that can only mean one thing: to warm our chilled hands and protect our weary immune systems, it's time to bust out the hot toddy. For this elegant version made with Scotch whisky and chamomile tea, acclaimed mixologist Jim Meehan of the JBF Award–winning PDT uses St-Germain to add delicate, floral undertones to this wintertime sipper. Get the recipe here for a decidedly cozy start to your weekend. 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.... Read more >

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On the Menu: Week of November 3

 

Here's what's coming up at the James Beard House and around the country:

 

Monday, November 3, 6:30 P.M.
The From Scratch Sessions: Baking with One Girl Cookies
Join the James Beard Foundation Greens (foodies under 40) and One Girl Cookies for the next workshop in our From Scratch Sessions Series. Join us for this intimate hands-on class taught by chef/owner Dave Crofton at One Girl Cookies’s Cobble Hill location. Greens members will get the chance to make One Girl Cookies’s famous Pumpkin Whoopie Pies and learn expert piping and baking tips, all while sipping wine and beer. Go home with the delectable fruits of your labor, along with recipes from the One Girl Cookies cookbook.

 

Monday, November 3, 7:00 P.M.
Wild About Game
Our annual game dinner features a thrilling fall menu—think duck,... Read more >

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The Sweet Truth – A Dialogue with Marion Nestle and Corby Kummer

 

JBF Leadership Award winner Marion Nestle, Ph.D., is known for her pragmatic advice on how consumers can take action to change the political and regulatory landscape surrounding food. She brought her straightforward outlook to the recent JBF Food Conference, where she and the Atlantic’s Corby Kummer discussed realistic expectations for the average American in a world overwhelmed by sugary, processed foods.


Video footage of all our 2014 JBF Food Conference talks and panels can be found here.

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Sustainability Matters: October 31, 2014

 

Americans eat more shrimp than any other seafood, but due to significant mislabeling, it may be harder than you think to buy sustainably. [Mother Jones]

 

The Environmental Working Group’s Food Scores online database allows consumers to check grocery store items for nutritional content, ingredients, processing, and other information. [NY Times]

 

Wondering where to find a sustainably-raised turkey for Thanksgiving dinner? Check out this guide and order now, before they're all "gobbled" up. [Ecocentric]

 

Cities across the country are making it more difficult for organizations to feed the homeless,... Read more >

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Throwback Thursday: Beard House Entertaining Issues

 

It seems these days that the minute Halloween is crossed off our calendar, the whole world springs into holiday party mode. With that tsunami of soirées in mind, we've reached into the archives for some lighthearted tips and tricks for surviving the holiday season. And for those adamant that Halloween be given its due, we’ll concede these are some truly terrifying party scenarios.

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Taming Sugar: Solutions and Challenges at the JBF Food Conference

 

The undeniable impact of sugar on the American diet was a prominent part of the discussion during Day One of our recent JBF Food Conference. This video features some of the leading voices in the campaign to combat sugar, from Laurie David, producer of the recent hit documentary Fed Up, to Dr. Robert Lustig, the “anti-sugar guy,” to individuals on the front lines like chef Cindy Gershen and JBF Award-winning pastry chef Emily Lucchetti. Watch this panel for their strategies on tackling our nation’s sweet tooth.

 

Video footage of all our 2014 JBF Food Conference talks and panels can be found here.

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JBF Wants to Know: Skittles or M&Ms?

When you break into your Halloween stash, are you looking for a fruity or chocolate-y treat? Vote for your candy craving in the poll below!

 

 

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What We're Reading: October 30, 2014

 

Trace the path of peanuts from field to jar of Jif. [The Kitchn

 

A reason to bag your produce: a new study finds supermarket conveyer belts are covered in germs. [Food Politic

 

Fast food workers in Denmark make a minimum of $20/hr. [NYT

 

A bubbly breakdown of the differences between club soda, seltzer, and tonic water. [... Read more >

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