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 palat... Read more >

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On the Menu: Week of November 23


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


Tuesday, November 24, 7:00 P.M.

La Dolce Vita

Emmy Award–winning chef Giada De Laurentiis will flaunt her casual elegance, contagious smile, and California-influenced Italian fare at the Beard House for a night of savory indulgence. Highlighting the best of her new Las Vegas restaurant, Giada at the Cromwell, the Food Network star will give diners a decadent taste of Sin City that’s sure to be anything but a gamble.


Thursday, November 26, 6:00 P.M.

New England Thanksgiving

Join us at the Beard House this Thanksgiving for a New England–influenced feast as acclaimed restaurateur Nancy... 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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The Future Chroncile, Part 2: Spacecraft Farming on the 2066 Mars Mission


As we wrap up our coverage of the 2015 JBF Food Conference, we turn our eyes to the possibilities of tomorrow's farms, restaurants, grocery stores, and kitchens. We've partnered with the Future Market for a multi-part series exploring some of the visions of the future discussed at the conference, in the form of the Future Chronicle, a newspaper snapshot of 2065. Read the full issue here, and stay tuned for more dispatches from the mid-twenty-first century.


Mars Mission Supported by Spacecraft Farming System


Mike Lee
Science Editor


When NASA’s deGrasse Tyson Shuttle launches next month for its four-year journey to Mars, it will be co... Read more >

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Eat This Word: Culatello


WHAT? Hamming it up. Just about everyone knows that Parma is famous for its raw, cured ham called prosciutto di Parma. But real pork-product purists prefer the region’s rarer and more delectable culatello. The best, most traditional culatello is labeled with the D.O.P. “Culatello di Zibello,” and it is made according to strict regulations enforced by the Consorzio del Culatello di Zibello in and around the town of Zibello, about 20 miles outside of Parma. Only the large muscles of the pigs’s hind legs and inner thigh, off the bone, are used (culatello means “little backside”). The meat is cured with salt, seasoned with a mixture of black pepper, wine, and herbs, and aged for a minimum of 12 months before it is sold. The characteristic pear shape is enhanced by intricate tying that produces an attractive rosette pattern when the culatello is cut crosswise into paper-thin slices.


WHERE? Fr... Read more >

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Sponsored Recipe: Braised Pork Belly with Kohlrabi Slaw and Lifeway Kefir


With the holiday season right around the corner, we’re gearing up for a few weeks of decadent dining—balanced with some healthy flourishes, of course.


At our recent Taste America cooking demos in Chicago, we found exactly that, courtesy of Boarding House chef Tanya Baker. The 2015 Rising Star nominee treated guests to a succulent dish of cured and braised pork belly, served with a light kohlrabi and apple slaw. Baker dispensed some great cooking tips along the way, explaining that toasting the spices and herbs for the pork cure draws out the aromatics’ natural oils. She also shared her preference for storing prepped apples in salted water instead of lemon water. “Salted water seasons the fruit,” Baker said. “I find that lemon water breaks down the texture of the apples and makes them a little mushy."


Another secret to Baker’s dish?... 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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JBF Food Conference 2015: Don Bustos, Duskie Estes, and Tyrone Thompson on Crops and Communities

Continuing our coverage of the recent JBF Food Conference, we’re highlighting some of the most dynamic speakers and panels from our two-day, wide-ranging discussion of the future of food. 

What do you get when you put a farmer, a sustainably minded chef, and a FoodCorps member together? A nuanced discussion of the challenges and victories of getting consumers reinvested in the land and have a stake in what’s on their plates. 2015 JBF Leadership Award recipient Don Bustos joined chef Duskie Estes and FoodCorps service member Tyrone Thompson to talk about engaging communities not just as informed diners, but also as empowered participants in their local agriculture. Watch the video above to learn how farming cultivates far more than just crops for harvest. 

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Eat This Word: Huitlacoche


WHAT? 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? Inspired Mexican


WHEN? Wednesday, November 18, 2015


HOW? Corn with Huitlacoche and Epazote Flan


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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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JBF Kitchen Cam