The 25 Most Influential Cookbooks From the Last 100 Years https://www.nytimes.com/2024/11/15/t-magazine/most-influential-cookbooks.html?smid=nytcore-android-share
Category: Indian Food
Southern Women Share Their Stories and Recipes in the New Cookbook When Southern Women Cook
When Southern Women Cook: 300 Recipes from Every Corner of the American South, with Stories About the Women Who Feed Us, with a foreword by Toni Tipton-Martin, and edited by Morgan Bolling, tells the stories of those who’ve made an impact on the cuisine and culture throughout history, and shines light on the torchbearers innovating it today. Interwoven with narratives from 70 diverse Southern women contributors, the recipes—from Texas barbecue to Gullah Geechee rice dishes to treasured hometown desserts—present the intricate patchwork quilt that is Southern cooking.
TONI TIPTON-MARTIN is Editor in Chief of Cook’s Country, a food and nutrition journalist, and the James Beard Award– winning author of Jubilee; Juke Joints, Jazz Clubs, and Juice; and The Jemima Code. MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.
MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.
Southern-Style Baby Lima Beans
Serves 4 to 6
Total Time: 1¼ hours
The beauty of this recipe is in its simplicity: Frozen baby lima beans are cooked low and slow, seasoned with a few strips of bacon and wedges of onion in the pot. The resulting beans and their smoky, thick, peppery broth are complex and deeply comforting. Stirring occasionally as the beans cook emulsifies the bacon fat into the broth, giving it a silky texture. This dish is great as a side or as a main course served over white rice. Do not thaw the baby lima beans before cooking.
- 4 slices bacon, cut into ½-inch pieces
- 4 cups chicken broth
- 1½ pounds frozen baby lima beans
- 1¼ cups water
- 1 onion, halved
- 1 teaspoon pepper
- ¾ teaspoon table salt
Cook bacon in large saucepan over medium heat until lightly browned and fat has rendered, 7 to 10 minutes. Add broth, lima beans, water, onion, pepper, and salt. Bring to boil over high heat.
Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until beans just begin to break down and liquid is thickened, about 1 hour (liquid will continue to thicken as it sits). Discard onion. Season with salt and pepper to taste. Serve.
Peruvian Imports
Lima beans, which originated in Guatemala, have been cultivated in Lima, Peru, for centuries—hence the name—and are a staple food there. By the 1500s, what we now call Peru had found trading partners throughout South, Central, and North America and also in Europe. As the beans were introduced to North America, they were adapted into regional recipes. Many versions of Native American succotash use this large, nutritious bean. Lima beans remain especially popular in the dishes of the American South. Some cooks use the terms “lima beans” and “butter beans” interchangeably, as the two beans come from the same plant. But other cooks know butter beans as the more mature larger white beans that are typically sold dried or canned, and baby lima beans as the smaller, greener beans that are typically sold frozen or canned.
Pat-in-the-Pan Buttermilk Biscuits
Makes 9 biscuits
When chef Virginia Willis did a demonstration at Cook’s Country in August 2018, the Southern cookbook queen left us with characteristically beautiful words: “Biscuits are like people; they are better when they rise together.” More than poetry, though, this sentiment referred to her preferred technique of baking biscuits touching each other on a baking sheet so they physically push each other up in the oven for a higher rise. Her demo inspired our own recipe for pat-in-the-pan biscuits. Following Willis’s lead, we use low-protein cake flour for tenderness, and baking powder and baking soda for lightness and lift. We pinch bits of cold butter into these dry ingredients; the butter pieces melt in the dough during baking, producing steam that creates a fluffy interior crumb.
We follow a tried-and-true Southern method for patting biscuit dough in a pan and scoring it so these biscuits can also rise together. We developed this recipe using Softasilk cake flour and a metal baking pan. This recipe can easily be doubled to yield 15 biscuits: Use a 13 by 9-inch baking pan and extend the baking time by about 15 minutes.
- 12 tablespoons unsalted butter, divided
- 4 cups (16 ounces) cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons table salt
- 2 cups buttermilk, chilled
Cut 10 tablespoons butter into ½-inch pieces and freeze until chilled, about 15 minutes. Let 1 tablespoon butter sit at room temperature to soften. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 8-inch square baking pan with remaining 1 tablespoon butter.
Whisk flour, baking powder, baking soda, and salt together in bowl. Add chilled butter to flour mixture and smash butter between your fingertips into pea-size pieces. Gently stir in buttermilk until no dry pockets of flour remain. Using rubber spatula, transfer dough to prepared pan.
Lightly sprinkle extra flour evenly over dough to prevent sticking. Using your floured hands, pat dough into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until golden brown on top, about 30 minutes.
Let biscuits cool in pan for 5 minutes. Using thin metal spatula, slide biscuits onto wire rack. Brush tops with softened butter. Let cool for 10 minutes. Pull biscuits apart at cuts and serve warm.
Southern Chicken Spaghetti
Serves 8
Total Time: 1¾ hours, plus 15 minutes cooling
Lisa Fain, known as the Homesick Texan, defines Tex-Mex chicken spaghetti as “baked pasta with chicken and chile con queso” on her website. Typically this dish features shredded chicken, cheese, and some mix of mushrooms, peppers, and onions (and sometimes canned Ro-Tel tomatoes) intertwined in baked spaghetti.
According to Fain’s research, the earliest recorded recipe dates back to 1931. It was published in the Amarillo Daily News and featured a simple combination of chicken, cheese, and noodles, seasoned with a liberal dose of chili powder. The recipe evolved to include canned cream of mushroom soup and Velveeta, products of the convenience-food boom of the 1920s and 1930s that underscored the era’s casserole culture.
But this casserole’s history isn’t limited to Texas. New York Times food editor and restaurant critic Craig Claiborne noted his mother’s influence on his version of the dish—a childhood favorite—in his 1987 book, Craig Claiborne’s Southern Cooking. Claiborne speculated about its origins and compared the rich flavors of the dish to those of an authentic Italian ragù bolognese, due to its creamy tomato base and savory ground meat. His mother, Mary Kathleen Craig Claiborne, was “famous for it up and down the Mississippi Delta,” he said.
We keep chicken spaghetti easy by starting with a rotisserie chicken. Breaking the spaghetti in half makes the dish easier to serve and eat. A creamy sauce made with butter, flour, chicken broth, and half-and-half is flavored with mushrooms and other vegetables. A combination of American and cheddar cheeses gives this pasta bake an ultra creamy consistency with plenty of cheese flavor. For a spicier dish, use the larger amount of cayenne pepper. Use Dutch oven that holds 6 quarts or more.
- 1 pound spaghetti
- 1½ teaspoons table salt, plus salt for cooking pasta
- 8 ounces deli American cheese, shredded (2 cups)
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 3 tablespoons unsalted butter, divided
- 12 ounces white mushrooms, trimmed and sliced ¼ inch thick
- 1 red bell pepper, stemmed, seeded, and chopped
- 1 onion, chopped
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups half-and-half
- ½ teaspoon pepper
- ¼-½ teaspoon cayenne pepper
- 2 cups shredded rotisserie chicken
Bring 4 quarts water to boil in Dutch oven. Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break pasta in half; repeat with remaining pasta. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Drain pasta and rinse thoroughly under cold running water; set aside. Clean and dry pot.
Adjust oven rack to middle position and heat oven to 350 degrees. Combine American cheese and cheddar in bowl; set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms, bell pepper, and onion and cook until softened and liquid has evaporated, 8 to 10 minutes. Transfer vegetables to separate bowl and set aside.
Melt remaining 2 tablespoons butter in again-empty pot over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in broth, half-and-half, pepper, cayenne, and salt, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened, 6 to 8 minutes.
Off heat, whisk 2 cups cheese mixture into sauce until smooth. Stir in spaghetti, vegetables, and shredded chicken until well combined.
Transfer mixture to 13 by 9-inch baking dish, spread into even layer, and cover tightly with greased aluminum foil. Bake until sauce is bubbling around edges, 25 to 30 minutes. Remove foil, sprinkle remaining 1 cup cheese mixture over top, and bake, uncovered, until cheese is melted, about 5 minutes. Let cool for 15 minutes before serving.
Recipes courtesy of America’s Test Kitchen. All rights reserved.
Photography by Steve Klise.
Introducing the James Beard 2024 Book Award Nominees
Baking and Desserts:
This award recognizes books with recipes focused on the art and craft of baking, pastries, and desserts, both sweet and savory items, including ingredients, techniques, equipment, and traditions.
This year, submissions to the Bread category were included for consideration within the Baking and Desserts category.
Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries
Regula Ysewijn
(Weldon Owen)
Mayumu: Filipino American Desserts Remixed
Abi Balingit
(HarperCollins)
More Than Cake: 100 Baking Recipes Built for Pleasure and Community
Natasha Pickowicz
(Artisan Books)
Beverage with Recipes:
This award recognizes books with recipes focused on beverages, such as
cocktails, beer, wine, spirits, coffee, tea, or juices.
Juke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks
Toni Tipton-Martin
(Clarkson Potter)
The Maison Premiere Almanac: Cocktails, Oysters, Absinthe, and Other Essential Nutrients for the Sensualist, Aesthete, and Flaneur
Joshua Boissy, Jordan Mackay, and Krystof Zizka
(Clarkson Potter)
Danny Childs
(Hardie Grant North America)
Beverage without Recipes:
This award recognizes books without recipes that focus on beverages, such
as cocktails, beer, wine, spirits, coffee, tea, or juices; or books that cover these subject areas where recipes are not the focus of cooking, not just a single topic, technique, or region.
Agave Spirits: The Past, Present, and Future of Mezcals
Gary Paul Nabhan and David Suro Piñera
(W. W. Norton & Company)
The New French Wine
Jon Bonné
(Ten Speed Press)
Vines in a Cold Climate: The People Behind the English Wine Revolution
Henry Jeffreys
(Atlantic)
Food Issues and Advocacy:
This award recognizes books that focus on investigative journalism, food
policy, food advocacy, deep dives, and critical analysis of the changing social landscape around food.
At the Table: The Chef’s Guide to Advocacy
Katherine Miller
(Island Press)
Avocado Anxiety: and Other Stories About Where Your Food Comes From
Louise Gray
(Bloomsbury Wildlife)
Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes
Philip Gleissner and Harry Eli Kashdan
(Rutgers University Press)
General:
This award recognizes books with recipes that address a broad scope of cooking, not just a single topic, technique, or region.
Nigel Slater
(Ten Speed)
The Everlasting Meal Cookbook: Leftovers A-Z
Tamar Adler
(Scribner)
Start Here: Instructions for Becoming a Better Cook
Sohla El-Waylly
(Alfred A. Knopf)
International:
This award recognizes books with recipes focused on food or cooking traditions of countries, regions, or communities outside of the United States.
Made in Taiwan: Recipes and Stories from the Island Nation
Clarissa Wei with Ivy Chen
(Simon & Schuster/Simon Element)
My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora
Yewande Komolafe
(Ten Speed Press)
The World Central Kitchen Cookbook
José Andrés and Sam Chapple-Sokol
(Clarkson Potter)
Literary Writing:
This award recognizes narrative nonfiction books, including memoirs, culinary travel, culinary tourism, biography, reflections on food in a cultural context, and personal essays.
Food Stories: Writing That Stirs the Pot
(The Bitter Southerner)
For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes
Klancy Miller
(HarperCollins)
The Migrant Chef: The Life and Times of Lalo García
Laura Tillman
(W. W. Norton & Company)
Reference, History, and Scholarship:
This award recognizes manuals, guides, encyclopedias, or books
that present research related to food or foodways.
The Ark of Taste: Delicious and Distinctive Foods That Define the United States
David S. Shields and Giselle K. Lord
(Hachette Book Group)
Food Power Politics: The Food Story of the Mississippi Civil Rights Movement
Bobby J. Smith II
(University of North Carolina Press)
White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation
Naa Oyo A. Kwate
(University of Minnesota Press)
Restaurant and Professional:
This award recognizes books written by a culinary professional or
restaurant chef with recipes that may include advanced cooking techniques, the use of specialty ingredients and professional equipment, including culinary arts textbooks.
Mat Lindsay with Pat Nourse
(Murdoch Books)
Fish Butchery: Mastering The Catch, Cut, and Craft
Josh Niland
Hardie Grant Books)
Rintaro: Japanese Food from an Izakaya in California
Jessica Battilana and Sylvan Mishima Brackett
(Hardie Grant North America)
Single Subject:
This award recognizes books with recipes focused on a single ingredient, dish, or method of cooking. Examples include seafood, grains, pasta, burgers, or canning. Exceptions are baking and desserts books, vegetable-focused books, restaurant and professional books, and beverage books—
which would be entered in their respective categories.
The Hog Island Book of Fish and Seafood: Culinary Treasures from Our Waters
John Ash
(Cameron Books)
Pasta Every Day: Make It, Shape It, Sauce It, Eat It
Meryl Feinstein
(Hachette Book Group
Yogurt & Whey: Recipes of an Iranian Immigrant Life
Homa Dashtaki
(W. W. Norton & Company)
U.S. Foodways:
This award recognizes books with recipes focused on the cooking or foodways of regions or communities located within the United States.
Ed Mitchell, Ryan Mitchell, and Zella Palmer
(Ecco)
Love Japan: Recipes from Our Japanese American Kitchen
Aaron Israel and Sawako Okochi with Gabriella Gershenson
(Ten Speed Press)
Made Here Recipes & Reflections From NYC’s Asian Communities
Send Chinatown Love
(Self-Published)
Vegetable-Focused Cooking:
This award recognizes books on vegetable cookery with recipes that are meatless, vegetarian, or vegan.
Ever-Green Vietnamese: Super-Fresh Recipes, Starring Plants from Land and Sea
Andrea Nguyen
(Ten Speed Press)
Japan: The Vegetarian Cookbook
Nancy Singleton Hachisu
Phaidon Press)
Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds
Hetty Lui McKinnon
(Alfred A. Knopf)
Visuals:
This award recognizes books on food or beverage with exceptional graphic design, art, or photography.
The Book of Sichuan Chili Crisp
Yudi Echevarria
(Ten Speed Press)
For The Culture: Phenomenal Black Women and Femmes in Food: Interviews, Inspiration, and Recipes
Kelly Marshall and Sarah Madden
(HarperCollins)
Thank You Please Come Again: How Gas Stations Feed & Fuel the American South
Kate Medley with Dave Whitling
(BS Publishing)
Cookbook Hall of Fame:
This award is given to either a cookbook that has significantly influenced the way we think about food, honoring authors who possess an exceptional ability to communicate their gastronomic vision via the printed page, or an author whose cookbooks and other culinary books and work, taken together, make a difference in the world of food and cooking.
The Book Awards Subcommittee selects the winner for this category. The Cookbook Hall of Fame winner will be announced at the Media Awards ceremony on June 8.
Explore the World’s Culinary Flare a the Grand Rapids International Wine, Beer & Food Festival
NOV 16 – 18, 2023
Travel the world, one bite at a time, at the 16th Annual Grand Rapids International Wine, Beer & Food Festival with its focus this year on the best of global cuisine.
MEIJER FOOD STAGE
Middle Eastern fare is known to be fresh, flavorful and distinctively delectable. Fifth generation Lebanese American Hannah Awada, owner of Hummus Goodness, is teaming up with Karen Akouri, founder of drench Dressing in offering three 30-minute presentations of “Deconstructed Fattoush + Hummus Appetizer” on the Meijer Food Stage. Both women are focused on using clean ingredients in their products, free of chemicals, artificial colors and preservatives. Hannah learned the art of hummus making from her mother, and her recipe draws inspiration from that family recipe with olive oil, fresh lemon juice and garlic cloves. Karen was looking for healthy salad dressing and marinade options for her family and began to play around with premium olive and avocado oils, herbs and spices to come up with her award-winning recipes. Both Hummus Goodness and drench are available at Meijer stores (and beyond) and will be available for sampling in the Meijer Marketplace at the Festival.
Common in Spanish, Latin American and Iberian-influenced cultures, empanadas are a baked or fried turnover consisting of filling in a breaded pastry. This tasty handheld appetizer is the focus of a Meijer Food Stage Demonstration by Paola Carlson of Pochis Colombian Restaurant & Café—the first authentic Colombian restaurant in Grand Rapids and Jorge Gonzalez, director of Start Garden—an organization that provides resources and opportunities to small business owners in Grand Rapids. Born and raised in Colombia, Paola moved to the United States with her husband in 2018 not knowing a word of English. She was soon making customized gift packages and specialty sweets like macarons and decadent chocolate-covered strawberries for her friends as a hobby, and before long she launched Pochis which also imports and sells coffee goods and coffee candy from her homeland offered up from her small café location in downtown Grand Rapids. Pochis will also have a Small Plate booth in The Vineyard featuring a variety of empanadas and arepas (handheld pockets made with ground maize dough stuffed with a filling)—all of which are gluten free.
A Vietnam War refugee from Thailand, Genevieve Vang is an accomplished expert in Thai and Hmong cuisine and even prepared a traditional meal for Hollywood actor and director Clint Eastwood when he was in Detroit filming Gran Torino in 2008. Her award-winning metro Detroit restaurants (Bangkok 96 and Bangkok 96 Street Food) garnered her recognition as a James Beard Award semi-finalist nominee in 2019. In her spare time, Chef Genevieve has developed a gluten free frozen food line called Thai Feast, as well as a new vegan, allergen-free Asian broth and easy to use sauce powders available at southeast Michigan Meijer locations.
On Saturday afternoon, she’ll welcome the passionate anentertaining Jessican Ann Tyson, owner of The Candied Yam-Delightful Southern Cuisine, for a presentation of “Vegan Pad Thai & Pho with Thai Feast” on the Meijer Food Stage.
Jessica Ann is well known in the Grand Rapids community for her ancestorial from scratch soul food cuisine and her perpetual smile, positive attitude and collaborative spirit. The Candied Yam is recognized as one of the Top 50 Restaurants to eat at in Grand Rapids and was recently awarded The Retail Business of the Year.
MEIJER FOOD STAGE SCHEDULE: https://showspan.com/GRW/home/presentations-and-stages/
PRESENTER BIOS: Speakers, Experts & Headliners.
MEIJER MARKETPLACE (Secchia Lobby / River Overlook)
- Aurora International+
- Bailey’s Farms+
- Burl & Sprig
- Burzurk Brewing+
- DelGrosso Foods
- drench Dressing+
- Duke & Dame+
- El Caribe+
- Emme’s Plaintain Chips
- Feel Bar+
- Field & Fire Bakery+
- Fusion Epicure+
- Grady’s Garden+
- Hummus Goodness+
- Jambalaya Girl+
- Lola’s Fine Sauce
- Lorraine’s Premium BBQ Sauce+
- Milford Spice Company+
- Momma D’s Kitchen
- Mud Penny+
- Mushroom Angel Company+
- Neilly’s+
- Papa’s Kitchen+
- Rad Bagels+
- Rani Foods+
- Relos Dry Rubs+
- Reyna’s Michelada Mix+
- Senor Sangria
- Stock Da’ Bar Premium Vodka
- Stone House Bread
- Thai Feast
- Tito’s Handmade Vodka
- Tor’s Tonics+
- Zing Zang+
- Zini Vodka
+Denotes new to the Festival in 2023
Shopping bags will be available (with first purchase) in the Marketplace that can be filled with purchase and then left at Coat Check so patrons can continue to enjoy the Festival without having to carry their goodies for the entire visit.
Another featured vendor not to miss is Wine Chips, sponsors of The Vineyard area where they’ll be set up offering samples of their distinct and flavorful chips like Manchego, Blue Cheese, Smoked Gouda and more. The team at Wine Chips will even share pairing suggestions with you and have packages available for purchase! Be sure to ask them about their recent relocation to Pure Michigan (Paw Paw – in the heart of one of the state’s federally-recognized wine regions), where they have better access to locally-grown potatoes for their deliciously crafted chips.
SMALL PLATE RESTAURANTS
A record 20+ area restaurants and specialty food producers will grace DeVos Place serving up a variety of small plates collectively offering a strolling progressive dinner experience – including nightcaps and desserts.
Among the new restaurants to check out:
The Marasigans (Jackie, Ace and Redd) are proud members of the local Filipino community and their Adobo Boy is a celebration of their rich, flavorful and colorful food culture. While we anxiously await their restaurant opening in early 2024, we invite you to stop by The Vineyard to try their Filipino Pork Adobo Bowl – a traditional dish featuring pork stewed in vinegar, garlic, soy sauce, bay leaves and peppercorns.
Beer City Bread Company may be relatively new (2020), but its roots are legendary. Brothers Stefan, Arne and Jimmy Fahlen are descendants of Arne Fahlen—founder of Arnie’s bakery and restaurants. The company craft its various artisan baked goods from local craft beer and natural European sourdough starters that are cultivated daily in their bakery, aged over 24 hours and processed using a “stress-free” handling line before baking. During the Festival, they’ll be serving up hearty handhelds including Italian Herbs and Cheese French Dip, Beer Braised Mojo Pork Sandwich and Beer Infused Pretzel Bites with Beer Cheese, from their Beer City Station booth.
In Jamaican, the phrase Irie means “everything is alright and fine” and that is just the positive vibe that Vince McIntosh, founder of Irie Kitchen, hopes to evoke to his customers. His Jamaican parents immigrated to the United States in the 1980s with a load of family recipes and passion for food that has spread to Vince and his twin sister. Savor their organic Caribbean street food in The Vineyard, where they’re serving up Jerk Wings, Jamaican Patties, Rice & Peas & Curry Garbanzo and Irie Juice.
Father and son due, Jose and Justin del Castillo, have been slinging their Dominican Latin style open pit BBQ for nearly 10 years. Their Shepherd-based hobby turned into something bigger and now Jose & Justin’s Pig Gig takes its food truck to the best Festivals and events around the state. Located in The Vineyard, they’re serving up Chicken and Rice Bowl, Pork and Rice Bowl, Rice Bowl and Plaintains.
A “pocha” is a Korean term that refers to a type of outdoor food and drink stall—an abbreviation of the phrase “pojangmacha” which translates to “covered wagon”—known for their vibrant atmosphere, friendly ambiance and delicious food. K-Pocha, the brainchild of Lam To, ThienHa Phan and Phong Nguyen (owner and executive chef of Monsoon, a Vietnamese restaurant in downtown Grand Rapids and a Festival participant) specializes in distinctive Koren street-style dishes. Stop by their booth in Beer City Station and try the Potato Corn Dog, Hot Cheeto Corn Dog, Lobster/Shrimp Skewer Combo and Mini Tteokbokki (spicy rice cakes).
Participating restaurants include:
The Vineyard (Steelcase Ballroom)
- Adobe Boy+
- Beacon Hill at Eastgate+
- Big O’ Smoke House
- Farm Country Cheese House
- Irie Kitchen+
- Jose & Justin’s Pig Gig
- MDRD
- Pochis Colombian Restaurant & Café
- Melting Pot
- Two Scotts Barbecue
- Yo Chef’s
Beer City Station / Cider Row (Hall C)
- Beer City Bread Co.+
- Jedi Chili+
- K Pocha+
- Olly’s Donuts+
- Trinity Health+
- Tacos El Cunado
- Tamales Mary
Barrel Room (Welsh Lobby)
- Michigan Moonshine
RendezBREW (Grand Gallery)
- 24K Gold Coffee+
- Ambrosia
- Cakes by the Jar+
- Dolce Mini Cakes+
- Frederik’s
- Frick’n Good Cookie+
- Fusion Epicure+
- Honey Tea+
- Rethink Nutrition+
- Koeze+
- Las Rocas
- Mosby’s Popcorn
- Nothing Bundt Cake
- Roast Umber
- Rossy’s Postres+
- Rowsters Coffee
- Sunshine Punch+
+Denotes new to the Festival in 2023
PAIRING DINNERS
An elevated and intimate multi-course dining experience at one of six featured restaurants, for an added cost (advanced reservations required).
Opened in Plainwell on June 1, 2011, Four Roses is making its Festival debut in a big way with a four-course Pairing dinner prepared by owner/chef Tom Rose. Tom spent his entire career working in the culinary field, starting at a small farm-to-table restaurant in the 1980s called Arie’s Café (no longer in operation) as a dishwasher at the age of 15. He moved his way up to executive chef, learning the value of sourcing local and building relationships with farmers. His mentor, Arie’s owner Bob VanRavensway, inspired and encouraged Tom to create stocks, sauces and dishes from scratch. After leaving Arie’s in 1998, Tom spent many years running corporate kitchens for Kellogg and Eaton Corp, and in 2011, he and his wife, Jan, were given the opportunity open their own restaurant: Four Roses. With a menu that changes each day—along with time-honored favorites—Four Roses focuses on what is fresh and available from local and established suppliers to create interesting and delicious foods paired with excellent customer service with a hometown feel.
Featured Pairing restaurants include:
- Archival Brewing+ (Beer Pairing)
- Four Roses*+ (Wine & Spirits Pairing)
- The Kitchen by Wolfgang Puck (Wine Pairing)
- Monsoon* (Wine & Spirits Pairing)
- Twenty.Three* (Wine & Spirits Pairing)
- Redwater Restaurants (Wine Pairing)
*Denotes a Thursday VIP Preview Night offering, in addition to Friday and Saturday seatings.
+Denotes new restaurant to the Festival.
The complete menu with beverage pairings, seating times and costs can be found online: Pairing Dinners.
Beginning on Friday, November 17, General Admission tickets are $20 per person, per day with festival hours running from 4-9pm and Saturday, November 18, 2-9pm. Tasting tickets will be available for purchase online and at the event for 50 cents each to be used primarily for beverages tastings. Food samples can be purchased with cash, credit or tasting tickets.
A VIP Preview experience will be offered on Thursday, November 16 from 6-9pm, with just 500 tickets available for purchase for $150 per person. Admission includes specialties from a dozen small plate restaurants, wine, beer and distilled beverage tasting sessions; Meijer Food Stage and Meet the Maker presentations; tasting tickets to sample select new releases, special vintage wines and exclusive beverages served only on Thursday; a VIP Festival sampling glass and live music. For another $75 per person, an intimate multi-course Pairing dinner is added to the ticket.
As always, the Festival offers an unparalleled diversity of beverages available for sampling – from beer and cider to wine and spirts, as well as signature coffees and teas – with over 1,200 offerings from around the world, under one roof in featured areas:
- Wines (including The Elite Collection) in The Vineyard (Steelcase Ballroom)
- Beer (local, domestic and international) in Beer City Station (Hall C)
- Cider (local and national) in Cider Row (Hall C)
- Michigan Craft spirits in The Barrel Room (Welsh Lobby)
- Coffees & Cordials (along with decadent desserts) in RendezBREW (Grand Gallery)
- Non-alcoholic options in The Vineyard, Beer City Station an RendezBREW.
Since its inception in 2008, this Festival – named by Forbes.com in 2019 as one of a dozen “Fall Wine Festivals In North America You Don’t Want to Miss” and 8 Best Fall Festivals in Michigan by BestThingsMI.com – has grown into the largest and most popular of its kind in the Midwest. Admission tickets, pairing reservations, tasting sessions and other details will be posted in early fall at GRWineFestival.com
Deepa’s Secrets: Slow Carb New Indian Cuisine
Winner of the 2018 James Beard Foundation Book Awards * Winner of the World Gourmand Cookbook Awards * Finalist for the IACP Awards *Shortlisted for the NCIBA Book Awards, Best Cookbook.
Both cookbook and memoir, Deepa’s Secrets introduces breakthrough slow carb and gut-healing recipes that are simple to make and nutrient-packed, all without sacrificing its rich South Asian flavors. On a mission to demystify and make healthy an “exotic” cuisine, Deepa shares shortcuts and techniques that will make “New Indian” everyday fare.
The following recipes are courtesy od Deepa’s Secrets published by Skyhorse Publishing.
Avocado, Tomato, and Plum Salad
My mother used to say, “Intelligence is the capacity to adapt to the unexpected.” (She still managed a frown at my bad report cards.) That’s the plum in this dish—I’d never had one until I came to this country. The unexpected ingredient wakes up the palate in this smart little salad.
SERVES 4
Dressing:
- ½ teaspoon Ginger Garlic Paste
- ½ yellow onion, minced
- 1 tablespoon fresh lime juice
- ½ teaspoon wild honey
- 1 jalapeno, minced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon cumin seeds, toasted and ground
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 2 avocados, sliced
- 1 large tomato, sliced
- 1 plum, sliced
Crowning flavor:
- 2 tablespoons cilantro, stemmed and finely chopped
- 4 mint leaves, roughly torn
- 1 teaspoon chaat masala
- 1 cup toasted crumbled walnuts
Whisk dressing ingredients together in a glass bowl. Check seasoning and set aside.
On a platter, mix tomato, avocado, and plum slices gently. Drizzle the dressing on top.
Crowning flavor: Sprinkle chopped cilantro, mint leaves, and chaat masala on top of the salad. I sometimes sprinkle with Go Nuts! or a handful of toasted crumbled walnuts.
Mango Lassi
A lassi is the perfect summer refresher. In New Delhi, they were usually savory—yogurt-based with smashed cumin seed, fresh curry leaves, a little salt, served on the rocks. You can get a sweet lassi in India, but this recipe is a closer cousin to the American smoothie.
Mango Lassi
- ·4 cups fresh or canned mango pulp
- 2 cups Greek yogurt
- 1 teaspoon vanilla extract
- 2 teaspoon rose water
- 1 tablespoon wild honey
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
SERVES 4
Mix all ingredients in the blender. (If you’re using fresh mango and they are not sweet enough, ad
Deepa’s Secrets
Crowning flavor:
- 2 tablespoons cilantro, stemmed and finely chopped
- 4 mint leaves, roughly torn
- 1 teaspoon chaat masala
- 1 cup toasted crumbled walnuts
1. Whisk dressing ingredients together in a glass bowl. Check seasoning and set aside.
2. On a platter, mix tomato, avocado, and plum slices gently. Drizzle the dressing on top.
Crowning flavor: Sprinkle chopped cilantro, mint leaves, and chaat masala on top of the salad. I sometimes sprinkle with Go Nuts! or a handful of toasted crumbled walnuts.
Mango Lassi
A lassi is the perfect summer refresher. In New Delhi, they were usually savory—yogurt-based with smashed cumin seed, fresh curry leaves, a little salt, served on the rocks. You can get a sweet lassi in India, but this recipe is a closer cousin to the American smoothie.
- 4 cups mango juice
- 2 cups Greek yogurt
- 1 teaspoon vanilla extract
- 2 teaspoon rose water
- 1 tablespoon wild honey
- ¼ teaspoon ground cardamom
- ¼ teaspoon salt
SERVES 4
Mix all ingredients in the blender. (If you’re using fresh mango and they are not sweet enough, add a little extra wild honey.) Enjoy!
Announcing the James Beard Award Winners 2023
The best chefs, restauranteurs, bakers, and those representing wine and beverage servers, hospitality providers, and humanitarians working at giving back to their communities were in Chicago this last weekend for the 2023 James Beard Foundation Restaurant and Chef Awards, presented by Capital One and held at the historic Lyric Opera of Chicago.
The awards presentation was co-hosted by Eric Adjepong, chef, author, and host of Alex vs America; Esther Choi, chef and owner of mŏkbar and ms.yoo; Gail Simmons, author, producer, and Top Chef judge; and Andrew Zimmern, James Beard Award winner, TV personality, chef, writer, and social justice advocate. 1,500 guests were in attendance at the Lyric Opera of Chicago. Built in 1929, with an outstanding Art Deco interior, it’s the second largest opera house in the U.S.
Additional presenters included Mashama Bailey, James Beard Award–winning chef and restaurateur, The Grey; Chris Bianco, James Beard Award-winning chef and restaurateur, Pizzeria Bianco; Monti Carlo, TV personality, food writer, and host of the Food Network’s Help My Yelp; Sarah Grueneberg, James Beard Award-winning chef and restaurateur, Monteverde; Tahiirah Habibi, sommelier, founder of The Hue Society, and James Beard Awards Committee member; Carla Hall, cookbook author, chef, and TV personality; Tanya Holland, chef, author, James Beard Foundation trustee, and Awards Committee Chair; and Erick Williams, James Beard Award-winning chef, and restaurateur, Virtue Restaurant; among others.
“Congratulations to the exceptional winners of this year’s Restaurant and Chef Awards—whose incredible achievements and dedication to culinary excellence have left an indelible mark on our industry,” said Clare Reichenbach, CEO of the James Beard Foundation.
. “As we celebrate, it’s important to acknowledge the significant work that these accomplished restaurants and chefs have done to push American food culture forward—using their immense creativity, passion, and talent to create extraordinary experiences on behalf of others. Thanks to them, our food future is bright, indeed.”
“As we celebrate the second year of the new awards process, we were thrilled to witness the remarkable talent showcased by our 2023 nominees and winners, who represent the true diversity of gifted chefs and outstanding restaurants that exist across the industry,” said Holland. “I am deeply appreciative to the committee members for their thoughtful deliberations that were instrumental in recognizing and honoring some of the brightest and most innovative minds in our industry.”
“On behalf of the committee, we are excited for all of this year’s Restaurant and Chef Award winners,” said Adrian Miller, Restaurant and Chef Awards Committee Chair and Allecia Vermillion, Restaurant and Chef Awards Committee Vice-Chair. “We are thrilled to celebrate excellence exemplified by the quality and diverse restaurants and chefs who play a pivotal role in shaping our country’s vibrant culinary landscape.”
“As a chef, it is a privilege and an honor to co-host this year’s Restaurant and Chef Awards,” said Adjepong. “Thank you to the Beard Foundation for giving us this opportunity.”
“To play a key role in celebrating our fellow chefs and restaurateurs has been such a joy,” said Simmons.
“Congratulations to this year’s winners. Your work makes us proud to be a part of our country’s independent restaurant industry,” added Zimmern.
The voting process for all Restaurant and Chef Award categories can be found here, and the process and eligibility for each category can be found on the Awards’ policies and procedures page, as well as here. 2023 James Beard Restaurant and Chef Award Winners.
The James Beard Awards, considered to be among the nation’s most prestigious honors, recognize exceptional talent in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive. Established in 1990, with the first ceremony taking place in 1991, the Restaurant and Chef Awards is one of five separate recognition programs for the Awards.
Outstanding Chef
Rob Rubba, Oyster Oyster, Washington, D.C.
Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water
Outstanding Restaurant Presented by Acqua Panna® Natural Spring Water
Friday Saturday Sunday, Philadelphia, PA
Best New Restaurant Presented by BentoBox
Kann, Portland, OR
Outstanding Restaurateur
Ellen Yin, High Street Hospitality Group (Fork, a.kitchen + bar, High Street, and others), Philadelphia, PA
Emerging Chef Presented by S.Pellegrino® Sparkling Mineral Water
Damarr Brown, Virtue, Chicago, IL
Outstanding Bakery Presented by Guinness
Yoli Tortilleria, Kansas City, MO
Outstanding Pastry Chef or Baker
Margarita Manzke, République, Los Angeles, CA
Outstanding Hospitality Presented by American Airlines
The Quarry, Monson, ME
Outstanding Wine and Other Beverages Program
OTOTO, Los Angeles, CA
Outstanding Bar Presented by Hilton
Bar Leather Apron, Honolulu, HI
Best Chefs Presented by Capital One (by region)
Best Chef: California
Justin Pichetrungsi, Anajak Thai, Sherman Oaks, CA
Best Chef: Great Lakes (IL, IN, MI, OH)
Tim Flores and Genie Kwon, Kasama, Chicago, IL
Best Chef: Mid-Atlantic (DC, DE, MD, NJ, PA, VA)
Chutatip “Nok” Suntaranon, Kalaya, Philadelphia, PA
Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)
Itaru Nagano and Andrew Kroeger, Fairchild, Madison, WI
Best Chef: Mountain (CO, ID, MT, UT, WY)
Kris Komori, KIN, Boise, ID
Best Chef: New York State
Junghyun Park, Atomix, New York, NY
Best Chef: Northeast (CT, MA, ME, NH, RI, VT)
Sherry Pocknett, Sly Fox Den Too, Charlestown, RI
Best Chef: Northwest & Pacific (AK, HI, OR, WA)
Vince Nguyen, Berlu, Portland, OR
Best Chef: South (AL, AR, FL, LA, MS, PR)
Natalia Vallejo, Cocina al Fondo, San Juan, PR
Best Chef: Southeast (GA, KY, NC, SC, TN, WV)
Terry Koval, The Deer and the Dove, Decatur, GA
Best Chef: Southwest (AZ, NM, NV, OK)
Andrew Black, Grey Sweater, Oklahoma City, OK
Best Chef: Texas
Benchawan Jabthong Painter, Street to Kitchen, Houston, TX
Humanitarian of the Year Award
The 2023 Humanitarian of the Year Award honorees are the co-founders of the Black Farmer Fund: social entrepreneur and impact investor Olivia Watkins, and farmer and activist Karen Washington.
Lifetime Achievement Award
The 2023 Lifetime Achievement Award honoree is legendary cookbook author, writer, teacher, and actress Madhur Jaffrey CBE.
The Top Five Favorite Cuisines in America
From foodfirefriends.com.
A new study has revealed that Chinese food is the US most Googled cuisine, according to Google search data.
The research, conducted by BBQ experts foodfirefriends.com, analysed Google search data related to the 40 most popular cuisines in the world in different US states, to find out what cuisines Americans search for (and eat) the most.
1. Chinese food
Known all over the world, Chinese food is certainly one of everyone’s most loved cuisines. With an average of over 3.35 million searches per month in the US only, Chinese is Americans’ absolute favourite food.
2. Mexican food
With an average of 1.22 million Google searches in the USA, Mexican is Americans’ second most favourite food. Known for its spices and hot sauces, this cuisine is sought-after and appreciated globally.
3. Thai food
Thai food is third in the ranking. With over 823,000 monthly Google searches in the USA, Thai remains one of Americans’ first choices when it comes to foreign cuisines.
4. Indian food
Registering an average of 673,000 Google searches, Indian food is the fourth most Googled food in America.
5. Korean food
Another Asian cuisine features in fifth. Showing an average of 246,000 Google searches in the US, Korean food is the fifth most popular cuisine in the States, followed by Japanese (with an average of 201,000 Google searches per month in the US), and soul food (201,000).
Greek, Italian and Hawaiian food follow in the ranking with an average of 165,000, 165,000 and 90,500 searches in the US.
A spokesperson for foodfirefriends.com comments on the findings:
“It is fascinating to see food from four different Asian countries feature in the top five of the ranking. Each of the cuisines offers a wide array of delicious dishes, and they have clearly become must-have meals for Americans, whether they are cooking at home, ordering take-out or dining at a restaurant.”
The study was conducted by foodfirefriends.com, which is dedicated to helping users grill and BBQ better, by offering practical guides, recipes, and advice on all aspects of outdoor cooking.
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Top 20 most popular cuisines in the US:
| Food | Average monthly searches |
| Chinese food | 3350000 |
| Mexican food | 1220000 |
| Thai food | 823000 |
| Indian food | 673000 |
| Korean food | 246000 |
| Japanese food | 201000 |
| Soul Food | 201000 |
| Greek food | 165000 |
| Italian food | 165000 |
| Hawaiian food | 90500 |
| Peruvian food | 90500 |
| Spanish food | 90500 |
| Cuban food | 74000 |
| German food | 74000 |
| American food | 60500 |
| French food | 60500 |
| Haitian food | 49500 |
| Russian food | 49500 |
| Brazilian food | 40500 |
Grub Street: 2022 James Beard Award Winners: The Full List
Grub Street: 2022 James Beard Award Winners: The Full List. https://www.grubstreet.com/2022/06/2022-james-beard-chef-and-restaurant-award-winners-full-list.html
Baingan Bharta / Roasted Eggplant Curry — Sowmya’s Spicy Corner
A great recipe from Sowmya’s Spicy Corner, a blog that I follow, for Baingan Bharta / Roasted Eggplant Curry – a delicious and smoky Indian variation of the Mediterranean Baba Ganoush.The dish, which is simple to make, has a unique smoky flavour that comes from grilling the eggplant on direct fire or charcoal. Once grilled, its chopped/mashed, spiced up and cooked to a delicate finish. This smoky and flavour packed baingan bharta / roasted eggplant pairs well with Indian flat breads like roti/ paratha/steamed white rice.
For her recipe: Baingan Bharta / Roasted Eggplant Curry — Sowmya’s Spicy Corner
