Thanksgiving Recipe: Concord Grape Pie


Instead of the ubiquitous apple and pumpkin varieties, give this delicious Concord grape pie a whirl this year. This effortless recipe comes from James Beard himself: “In earlier times slip-skin grapes were commonly baked in pies like any other fruit,” he wrote in American Cookery. “Many people like to serve this pie with cheese—aged cheddar or a less flavorful cheese, such as cream cheese, Monterey jack, or one of the milder imported cheeses.” Defying tradition can be hard, but we feel strongly this one's worth it. Get the recipe.

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What We're Reading This Week


Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]


Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]


You’ve spatchcocked and deep-fried, but have you smoked a turkey?  [Serious Eats


A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist... Read more >

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Happy Hour: Thanksgiving Wine Recommendations


With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Terroir's Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.


Hirsch Zöbing Riesling 2009 
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."


Argyros Assyrtiko Santorini 2009 
"This Greek wine’s salty tang and bright, lively flavors make it the perfect... Read more >

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Ask a Chef: Thanksgiving Sides


We asked some of the country's top toques to tell us about their favorite dishes to serve with turkey:


“True to my upstate New York roots, I make good old-fashioned green bean casserole, with cream of mushroom soup, and French’s onions on top. We call them GBs at my house.”
—Anne Burrell, NYC


“If I were to serve a Thanksgiving dinner with no turkey and all sides, I would serve scalloped potatoes with Brussels sprouts and brown butter, and mashed sweet potatoes with homemade marshmallows on top.”
—Ben Ford, Ford’s Filling Station L.A. Live, Los Angeles


“I do the turkey thing, but I love brioche stuffing. I can’t get enough of it.”
—Michael Kramer, The Lazy Goat, Greenville, SC

*Get Michael Kramer’s brioche stuffing recipe... Read more >

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Thanksgiving Recipe: Mario Batali's Lombardy-Style Stuffed Turkey

Stuffed Turkey


If you're looking to spruce up your annual Turkey Day centerpiece, look no further than this Italian-inspired recipe from JBF Award–winning chef, restaurateur, and culinary icon Mario Batali. Riffing on the traditional whole-roasted bird, Batali butterflies the breast; stuffs it with hearty sausage, chestnuts, prosciutto, Parmigiano-Reggiano, and a host of aromatics; and rolls it up into one festive package. “I love serving turkey year-round because it's easy, delicious, and economical," says Batali. "This is the way I do my Thanksgiving turkey, which makes it a lot easier than a whole bird when it comes down to carving.” 


Get the recipe here.



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

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Thanksgiving Recipe: Alex Guarnaschelli’s Miles Standish Stuffing


Even though her mother is the acclaimed cookbook editor Maria Guarnaschelli, when we asked JBF Award–winning chef Alex Guarnaschelli of New York City’s Butter for her favorite Thanksgiving dish, it was her father’s recipe for this savory stuffing that she shared with us. “My father calls this the Miles Standish stuffing,” she told us, “because it contains pepperoni and mozzarella, two ingredients he jokingly insists they were eating on the Mayflower.” This recipe makes enough to stuff a 16-pound turkey. Guarnaschelli suggests wrapping any excess stuffing in aluminum foil and putting it in the bottom of the roasting pan so the turkey drippings flavor it as it cooks—another technique she learned from her dad.... Read more >

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Thanksgiving Pie: A New Way to Slice It


“We Americans undoubtedly eat more kinds of pie than any other country,” James Beard wrote in 1979. Early Americans baked sweet and savory pies in round, shallow pans as a way to stretch basic ingredients like flour and lard. The dish was such a staple that most settlers ate it at every meal.


Oh, how times have changed. These days most of us eat pie only once a year—on Thanksgiving—and we tend to stick to our family’s favorite kind, which is almost invariably one of three varieties: apple, pumpkin, or pecan.


This year, why not shake things up a bit around the holiday table by experimenting with a different kind of pie? For inspiration, look no further than these regional American pie-making traditions. 


New England: Boiled Cider Pie
Although... Read more >

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What We're Reading: November 3, 2015


Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52


The power of crunch: how what you taste is influenced by what you hear. [The New Yorker


Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach


Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

 ... Read more >

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Sustainability Matters: November 28, 2014


Looking for way to cut down on your holiday food waste? Here are some tips on planning, preserving, and getting creative with your leftovers. [Ecocentric]


Native American food companies work to preserve the land and build business. [Civil Eats]


The U.K.’s “Bio-Bus”, which uses sewage and food waste as fuel, is taking to the streets. [Treehugger]


Chinese authorities have stopped accepting corn exports that contain a specific genetic modification. Now experts are questioning if the move is to protect consumers or to protect the market. [... Read more >

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What We're Reading: November 27, 2014


Who was the genius that first deep-fried a turkey? [Serious Eats


Advocacy group Food Chain Workers Alliance has released a comic book called Food Chain Avengers in the hope of reaching a wider audience. [Civil Eats


Today’s the day for indulging, but here are some healthy options for tomorrow’s parade of leftovers. [NYT


The Atlantic answers all your pressing Turkey Day health questions. [... Read more >

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