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Boston Globe
24-06-2025
- General
- Boston Globe
Recipe: Butter noodles with melting cabbage comes from a recent James Beard cookbook winner
5. Divide the noodles among 6 shallow bowls. Top each with 2 tablespoons of the butter and more cracked pepper. As the butter melts into the noodles and guests stir them, the noodles will turn glossy and creamy. 4. With tongs or a slotted spoon, pull the pasta from the pot and add it to the cabbage and onions. Stir well. Add about 1/2 cup of the pasta cooking water. Scrape the bottom of the pan to release the browned, flavorful bits. Add more pasta water if necessary, 1/4 cup at a time, to create a thin but silky sauce that clings to the noodles. Taste for seasoning and add more salt, if you like. Remove the pan from the heat. 3. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 3 minutes less than the package directions. They should be slightly undercooked. Remove the pot from the heat. Do not drain. 2. Add the cabbage and continue cooking, stirring often, for 25 to 30 minutes, or until the cabbage and onion are both golden brown and a golden crust forms at the bottom of the pan. If the pan looks dry, add 1 tablespoon of oil, or more, to help the cabbage fry and caramelize. 1. In a large flameproof casserole or Dutch oven over medium heat, heat the oil. Add the cracked pepper and cook, stirring, for about 1 minute, or until fragrant. Add the onions and a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes, or until translucent. Earlier this month at the James Beard awards in Chicago, first-time author and blogger Carolina Gelen received a medal for ''Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes'' (Clarkson Potter). The book chronicles her life and memories in the kitchen, told through stories and recipes such as cabbage rolls baked in layers in a casserole, the Perfect Chocolate Cake (true to its name), and a chicken schnitzel with caramelized lemon gremolata. The author's voice is charming and inviting. Gelen was raised in Transylvania, Romania, by parents who experienced communism, dictators, and poverty. Yet during her childhood she and her mother replicated recipes from their favorite TV chefs. Her parents taught her that the only way to escape their life was to go to college. She enrolled in a computer science program, where she was miserable, and continued cooking as a diversion from her studies. During summer breaks she traveled to the United States and worked in restaurants, then, once home, began to create cooking videos. They caught the attention of the New York Times' Instagram page, which published them. Soon after, the website Food52 approached her about developing recipes. She began to glimpse the possibility of doing what she loved for a living and took a leap to immigrate to the United States in 2021. Her recipe for wide noodles, sweetly caramelized cabbage and plenty of onions, salted butter, and a hefty kick of cracked black pepper, is a childhood dish, inexpensive, creamy, filling, and comforting. Serves 6 Earlier this month at the James Beard awards in Chicago, first-time author and blogger Carolina Gelen received a medal for ''Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes'' (Clarkson Potter). The book chronicles her life and memories in the kitchen, told through stories and recipes such as cabbage rolls baked in layers in a casserole, the Perfect Chocolate Cake (true to its name), and a chicken schnitzel with caramelized lemon gremolata. The author's voice is charming and inviting. Gelen was raised in Transylvania, Romania, by parents who experienced communism, dictators, and poverty. Yet during her childhood she and her mother replicated recipes from their favorite TV chefs. Her parents taught her that the only way to escape their life was to go to college. She enrolled in a computer science program, where she was miserable, and continued cooking as a diversion from her studies. During summer breaks she traveled to the United States and worked in restaurants, then, once home, began to create cooking videos. They caught the attention of the New York Times' Instagram page, which published them. Soon after, the website Food52 approached her about developing recipes. She began to glimpse the possibility of doing what she loved for a living and took a leap to immigrate to the United States in 2021. Her recipe for wide noodles, sweetly caramelized cabbage and plenty of onions, salted butter, and a hefty kick of cracked black pepper, is a childhood dish, inexpensive, creamy, filling, and comforting. ⅓ cup sunflower or grapeseed oil, or another neutral oil, and more if needed 1½ tablespoons coarsely crushed black peppercorns 3 medium yellow onions, halved and sliced 1/4-inch thick Salt, to taste 1 head (3 pounds) green cabbage, quartered, cored, and cut into 1/4-inch-wide slices 1 pound wide egg noodles, such as tagliatelle or pappardelle 12 tablespoons (1 1/2 sticks) salted butter, at room temperature (for serving) Extra coarsely crushed black peppercorns (for garnish) 1. In a large flameproof casserole or Dutch oven over medium heat, heat the oil. Add the cracked pepper and cook, stirring, for about 1 minute, or until fragrant. Add the onions and a pinch of salt. Cook, stirring occasionally, for 6 to 8 minutes, or until translucent. 2. Add the cabbage and continue cooking, stirring often, for 25 to 30 minutes, or until the cabbage and onion are both golden brown and a golden crust forms at the bottom of the pan. If the pan looks dry, add 1 tablespoon of oil, or more, to help the cabbage fry and caramelize. 3. Meanwhile, bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 3 minutes less than the package directions. They should be slightly undercooked. Remove the pot from the heat. Do not drain. 4. With tongs or a slotted spoon, pull the pasta from the pot and add it to the cabbage and onions. Stir well. Add about 1/2 cup of the pasta cooking water. Scrape the bottom of the pan to release the browned, flavorful bits. Add more pasta water if necessary, 1/4 cup at a time, to create a thin but silky sauce that clings to the noodles. Taste for seasoning and add more salt, if you like. Remove the pan from the heat.
Chicago Tribune
17-06-2025
- Politics
- Chicago Tribune
Daywatch: Pro-Palestinian campus protesters speak out
Good morning, Chicago. Six months have passed since fourth-year University of Chicago student Mamayan Jabateh last stepped foot on campus. Jabateh was one of two students arrested after she participated in an October demonstration calling for an end to the university's investment in weapons manufacturers arming Israel. The protest, which drew a crowd of more than 150 people, was initially peaceful, Jabateh said. Students and staff stood before the crowd giving speeches, later moving through the campus. When campus police intervened, that all changed. Last spring, university students, including Jabateh at the U. of C. and others across the country erected 130 encampments on the lawns of their campuses, barricading themselves from law enforcement to stand in solidarity with Palestinians in Gaza, where bombardments have destroyed nearly all higher education institutions. Many students dove into the protests, understanding the consequences they'd face — possible suspension, expulsion, and, for some, their diplomas withheld. Yet, they continued, they said, passionate about the cause they were fighting for. More than a year later, the repercussions continue as well, as the Trump administration aims to punish the students who participated, signaling a wider, more coordinated federal crackdown on pro-Palestinian protesters on college campuses. Read the full story by the Tribune's Ikram Mohamed. Here are the top stories you need to know to start your day, including: what's next for the pope's boyhood home in Dolton, a detailed look at the Chicago Fire's proposed stadium for the South Loop and see Chicago's winners from the 2025 James Beard awards. Today's eNewspaper edition | Subscribe to more newsletters | Asking Eric | Horoscopes | Puzzles & Games | Today in History As communities are urging their representatives to support an environmental ordinance introduced in April to the City Council, a neighborhood group released maps showing large swaths of land across the city are currently zoned for commercial warehouses and industrial manufacturing that don't require public notice or city approval to be developed. The governor signed his seventh state budget, balanced as he promised with cuts, taxes and one-time revenue boosts but leaving for future months the battle over one major spending issue, an expected $771 million shortfall for Chicago-area transit systems. A Merrillville woman has sued the Lake County Sheriff's Department, saying she was slammed to the ground and arrested in a June 5, 2023 traffic stop after she told officers she was pregnant. Shikeia Randolph, now 31, a receptionist with the Gary Housing Authority, suffered a miscarriage three months later at 23 weeks, according to the lawsuit. A contentious push to force Uber and Lyft to pay Chicago ride-share drivers more is settled for now after Uber and the unions behind the effort reached a labor peace deal. A former Dolton village employee is trying to block the village from using taxpayer money to acquire the childhood home of Robert Prevost, now Pope Leo XIV. Lavell Redmond, who has an ongoing lawsuit against Dolton alleging wrongful termination in 2022, is asking a federal judge for a temporary restraining order. The Chicago Fire unveiled detailed renderings of their proposed privately funded $650 million open-air soccer stadium yesterday, a state-of-the-art facility at The 78 in the South Loop meant to look like it has been part of the city's sports landscape for a century. Wider sidewalks and new security bollards could soon come to Wrigley Field after aldermen advanced a ballpark security plan yesterday. But the new $32.1 million package set to face a final City Council vote Wednesday could bring far more than added safety to the Friendly Confines. Kumiko and Noah Sandoval of Oriole were announced as 2025 James Beard Restaurant and Chef Awards winners at the Lyric Opera House in Chicago, where the uncertainties of the country's shifting immigration landscape hung heavy over the ceremonies. Julia Momosé, who accepted the Outstanding Bar award for Kumiko, spoke of her Japanese heritage, while a representative for Sandoval, who was unable to attend, read his pre-prepared comments, which ended with '(expletive) ICE.' To properly celebrate Pride Month, you need quite a lot of energy and definitely a lot of cake. Thanks to October Cafe, Jennivee's Bakery and Chicago Sugar Daddy, there are plenty of ways to keep the caffeine tank full and the sweet tooth satisfied while also supporting LGBTQ-owned small businesses in Chicago. Back where he came from, the writer Rich Cohen spent a couple of evening hours last week signing copies of his latest book, 'Murder in the Dollhouse: The Jennifer Dulos Story,' at the Book Stall in Winnetka. There were a lot of copies to sign, because not only is this a very fine book, Cohen is a native of the North Shore and had many old friends dropping in to say hello, writes Rick Kogan. They also bought the book and now, after having some time to read it, they are likely to have been chilled by the story of the life and death of Jennifer Dulos, a person who might have been their neighbor, their friend.
Sydney Morning Herald
16-05-2025
- Entertainment
- Sydney Morning Herald
How Aussie cookbooks are winning hearts and stomachs worldwide
'Seriously, when I (very late) sent through the material, and five days later I got the editorial comments, you couldn't see any of my writing, it was all blue and red. I was like 'woah', I thought I was done. It was so much! But I'm very happy that we went through that process – the final product is really amazing.' As for making dishes his own, Papadakis says you can take inspiration from the classics or your peers. 'I try to keep the integrity of the flavour and be original at the same time,' he says. 'A good example is our Tipomisu, a take on a tiramisu but very different, thus the name. We changed the coffee soaked savoiardi with a rich chocolate brownie and finished it with a salted caramel coffee sauce. 'In a similar way, we have had a smoked eel carbonara, where instead of guanciale I use local smoked eel, crisped up in a similar way as the guanciale, and make a smoked eel stock for the egg mix.' The book team includes editorial manager Virginia Birch, designers Andy Warren and Megan Pigott, photographer Mark Roper, stylist Lee Blaylock and illustrator Robin Cowcher. Australian cookbooks have form in the James Beard awards. Publisher Jane Willson has clocked up four wins and five nominations, including the latest for Tipo 00. Those wins include Josh Niland's first two books – The Whole Fish Cookbook and Take One Fish – the late Greg Malouf's Suqar in 2019, and Milk Made by Nick Haddow in 2017, all while she was at Hardie Grant. Nominations there include Carla Oates' The Beauty Chef in 2018 and From the Earth by Peter Gilmore in 2019. More recently, at Murdoch Books, she has garnered nominations for Mat Lindsay's Ester in 2024 and The Miller's Daughter by Emma Zimmerman in 2023. She says common ingredients in the best books are 'committed authors, appetite for risk (from all involved), a POV/something to say and a team that's greater than the sum of its parts – and is firing'. 'That last element is actually more important than you might think,' she says. 'Book-making is such a collaborative undertaking. I don't think it's any coincidence that the authors who get that and, indeed, embrace that, are often the ones who are recognised. 'It's a total thrill to win, but it doesn't really sell books ... What it does do, however, is recognise a commitment to thoughtful, quality, often boundary-pushing publishing.' Niland's The Whole Fish Cookbook won the major gong in the overall Book of the Year in 2020 as well as its category. His Take One Fish won its category in 2021, then Fish Butchery: Mastering the Catch, Cut and Craft won its category last year. The Sydney-based chef known for his restaurant St Peter wrote that first book in just eight weeks on his mobile phone and has sold more than 200,000 copies. 'Doing the book was a good lesson in working with creatives in other fields,' Niland says. 'I felt like we managed to put together a team for [ The Whole Fish ] that was so ready. And nobody was combative or said, 'No, I don't think that will work' … it was like being in a drama lesson where you get taught to say yes, and it just made the product better.' Lorraine Woodcheke has spent much of her career marketing Australian chefs and authors in North America, as marketing and publicity director for Hardie Grant in the US and before that at Penguin Random House/Ten Speed Press and Chronicle Books. Now with Murdoch, based in San Francisco, she says a nomination is a major honour and 'a win is life-changing'. 'It becomes a permanent part of a chef or author's bio – a credential that carries weight across the food and publishing industries anywhere in the world.' While it may not immediately equate to sales, a win significantly expands visibility, particularly in the US,' Woodcheke says. '[It] affirms an author's place among the most influential culinary voices of their time. That recognition stays with them for the rest of their career and beyond.'
The Age
16-05-2025
- Entertainment
- The Age
How Aussie cookbooks are winning hearts and stomachs worldwide
'Seriously, when I (very late) sent through the material, and five days later I got the editorial comments, you couldn't see any of my writing, it was all blue and red. I was like 'woah', I thought I was done. It was so much! But I'm very happy that we went through that process – the final product is really amazing.' As for making dishes his own, Papadakis says you can take inspiration from the classics or your peers. 'I try to keep the integrity of the flavour and be original at the same time,' he says. 'A good example is our Tipomisu, a take on a tiramisu but very different, thus the name. We changed the coffee soaked savoiardi with a rich chocolate brownie and finished it with a salted caramel coffee sauce. 'In a similar way, we have had a smoked eel carbonara, where instead of guanciale I use local smoked eel, crisped up in a similar way as the guanciale, and make a smoked eel stock for the egg mix.' The book team includes editorial manager Virginia Birch, designers Andy Warren and Megan Pigott, photographer Mark Roper, stylist Lee Blaylock and illustrator Robin Cowcher. Australian cookbooks have form in the James Beard awards. Publisher Jane Willson has clocked up four wins and five nominations, including the latest for Tipo 00. Those wins include Josh Niland's first two books – The Whole Fish Cookbook and Take One Fish – the late Greg Malouf's Suqar in 2019, and Milk Made by Nick Haddow in 2017, all while she was at Hardie Grant. Nominations there include Carla Oates' The Beauty Chef in 2018 and From the Earth by Peter Gilmore in 2019. More recently, at Murdoch Books, she has garnered nominations for Mat Lindsay's Ester in 2024 and The Miller's Daughter by Emma Zimmerman in 2023. She says common ingredients in the best books are 'committed authors, appetite for risk (from all involved), a POV/something to say and a team that's greater than the sum of its parts – and is firing'. 'That last element is actually more important than you might think,' she says. 'Book-making is such a collaborative undertaking. I don't think it's any coincidence that the authors who get that and, indeed, embrace that, are often the ones who are recognised. 'It's a total thrill to win, but it doesn't really sell books ... What it does do, however, is recognise a commitment to thoughtful, quality, often boundary-pushing publishing.' Niland's The Whole Fish Cookbook won the major gong in the overall Book of the Year in 2020 as well as its category. His Take One Fish won its category in 2021, then Fish Butchery: Mastering the Catch, Cut and Craft won its category last year. The Sydney-based chef known for his restaurant St Peter wrote that first book in just eight weeks on his mobile phone and has sold more than 200,000 copies. 'Doing the book was a good lesson in working with creatives in other fields,' Niland says. 'I felt like we managed to put together a team for [ The Whole Fish ] that was so ready. And nobody was combative or said, 'No, I don't think that will work' … it was like being in a drama lesson where you get taught to say yes, and it just made the product better.' Lorraine Woodcheke has spent much of her career marketing Australian chefs and authors in North America, as marketing and publicity director for Hardie Grant in the US and before that at Penguin Random House/Ten Speed Press and Chronicle Books. Now with Murdoch, based in San Francisco, she says a nomination is a major honour and 'a win is life-changing'. 'It becomes a permanent part of a chef or author's bio – a credential that carries weight across the food and publishing industries anywhere in the world.' While it may not immediately equate to sales, a win significantly expands visibility, particularly in the US,' Woodcheke says. '[It] affirms an author's place among the most influential culinary voices of their time. That recognition stays with them for the rest of their career and beyond.'
Yahoo
08-04-2025
- Business
- Yahoo
Two western NC chefs named finalists for James Beard awards
(WSPA) – Two western North Carolina chefs have been nominated for one of the most prestigious awards in their industry. The James Beard Foundation announced last week the finalists for the 2025 James Beard Awards. Named after a man the New York Times once designated the 'Dean of American Cookery,' the James Beard Awards aims to recognize and promote some of the best chefs, bakers, restaurants and bars across the country. This year's finalists include two chefs from western North Carolina. Nominated for best chef in the south east region is Silver Iocovozzi, owner and chef at Neng Jr.'s on Haywood Road in Asheville. According to the restaurant's website, Neng Jr.'s opened in 2022 and is the 'first Filipinx restaurant of its kind in Asheville.' The restaurant sources ingredients from local farmers, and its menu changes regularly based on what area farmers and producers have available. Iocovozzi and Neng Jr.'s has also been featured in Bon Appetit magazine and was name a best new restaurant by Eaters Carolina and Esquire. Neng Jr.'s was nominated for best new restaurant in 2023. 'Our team prides itself on our open invitation and integrated style of service, introducing Filipinx traditions and heritage to those that have or have not experienced the complexities of this understated global cuisine,' reads a blurb on the Neng Jr.'s website. Nominated for best pastry chef or baker of the year is April Franqueza, pastry chef at The Dining Room at High Hampton in Cashiers. According to a bio on the High Hampton website, Franqueza began baking as a child in northern Virginia, and her love of baking carried her to the Culinary Institute of America and later to Nice, France, where she honed her craft. She also worked at some of New York's most popular bakeries before coming to western North Carolina. The High Hampton is located on Highway 107 South in Cashiers. Franqueza and Iocovozzi are the latest local chefs to be nominated for James Beard awards. In 2024, Wade's Restaurant in Spartanburg won the foundations award for American Classic: Southweast and Greenville-based Scoundrel was nominated for best new restaurant. This year's James Beard Awards show will take place June 16 in Chicago. The awards will be live streamed at Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
