October is upon us, and so is the bounty of the fall harvest. Pick a pumpkin and set the table for this graham cracker–crust pumpkin pie. [Saveur]
Adding more nutrient-rich foods to his menu wasn’t JBF Award winner Marco Canora’s only effort to improve his customers’ health: he has a solution to improve their digital diets, as well. [Eater]
With the turn of the season, there seems to be no better time than the present for perfecting our slow-cooking skills. [Bon Appétit]
Pioneers, advocates, innovators: learn about the 20 women reshaping the food and wine world through empowerment, dialogue, and efforts for social change. [Food & Wine]
Paella for Puerto Rico: JBF Award winner José Andrés has cooked over 20,000 meals (and counting) for those in need post-Hurricane Maria. [Eater]
Simple, yet surprising, this roasted grape crostini will satisfy at any meal and will become a staple in your recipe book. [Food52]
Help Wanted: chefs who can wield a paring knife, but who also know how to perfectly filter their latest dish on Instagram. [NYT]
Drumming up enthusiasm for vegetables isn’t always easy, but pop Brussel sprouts on a sheet-pan pizza with salami and everyone at your table will be reaching for seconds. [Bon Appétit]
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Emily Dzilenski is the media department intern at the James Beard Foundation. Follow her on Instagram.
