November 11, 2022
The Friday Feed
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New this week
New cookbook explores the wide world of mushrooms
(Newsday LLC/Getty Images)
Photographer Andrea Gentl's new cookbook "Cooking With Mushrooms" explores the wide range of uses for fungi in culinary applications, including this recipe for mushroom ragu and this one for grilled cheese with a relish made of mushrooms, olives and pepperoncini. "Dehydrating mushrooms and buzzing them into a fine powder creates a more intense flavor with unique depth that pairs super well with deeply flavored, dark sugars such as maple, molasses and jaggery," Gentl said of mushrooms' potential to be used in sweet foods, like the porcini creme caramel recipe in the book.
Full Story: TASTE (11/7) 
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Turkey is the centerpiece of Martha Stewart's Thanksgiving table, and she cooks up not one but three birds using different cooking techniques -- spatchcocking, roasting under cheesecloth and frying. With that amount of turkey, there is bound to be leftovers, and Stewart's preferred way of using leftover turkey is in a sandwich with stuffing, crisp iceberg lettuce, gravy, cranberry sauce and mayonnaise or Russian dressing between two slices of milk bread.
Full Story: Food & Wine (11/3) 
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Wagyu makes its way onto more restaurant menus
(South China Morning Post/Getty Images)
Retail sales of wagyu soared 153% in the two years ending in August of this year, according to marketing firm Midan, and restaurants are embracing the premium beef to feed consumers' cravings for high-end dining experiences. Chains are tailoring wagyu offerings to their customer bases, from Arby's which debuted a $5.99 Wagyu Steakhouse Burger this summer to Fogo de Chao which sells an aged wagyu rib eye that feeds four for $145.
Full Story: Nation's Restaurant News (free registration) (11/7) 
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Recipe roundup
A pumpkin custard flavored with cinnamon, cardamom, ginger and turmeric makes this flan a festive addition to a fall feast. The custard mixture and the caramel can both be made ahead of time, and the finished dessert will keep in the fridge for up to four days. A Brown Table
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White wine-braised turkey thighs
(The Culinary Institute of America)
Dredging turkey thighs in flour before braising them in white wine creates a rich, thick sauce for the finished dish. This recipe makes six to eight servings, so it is ideal for serving a smaller group on Thanksgiving and can even be made in advance and reheated. CIA Foodies
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This classic sweet potato casserole is adapted from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock. Butter, brown sugar, cinnamon and pecans create a crunchy topping for the roasted, mashed sweet potatoes. Food52
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Let's cook
Cherry balsamic soda
(The Culinary Institute of America)
Ditch the corn syrup and artificial flavors in canned soda and make this naturally delicious and refreshing cherry balsamic vinegar soda with the authentic balsamic vinegar of Modena! Mix this syrup with soda water for a tart and tasty twist on cherry soda, or with cola for an updated take on cherry Coke. The syrup is also a delicious ingredient in a cocktail.
Find more recipes made with balsamic vinegar of Modena.
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What's on tap
With consumption of sake declining in the fermented beverage's native Japan, brewers there are looking to renew interest with doburoku, an unfiltered, lightly carbonated sake that dates back thousands of years and comes in a range of flavors and textures. Shuhei Okazumi, who produces doburoku at his Ine to Agave brewery in Akita prefecture, teamed up with other doburoku startups to form a coalition to promote the rice-based drink and "convert people who assume they can't stand sake," he said.
Full Story: Punch (11/4) 
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The impressive wine lists at New York City restaurant Harry's represent only a small fraction of the Wall Street destination's collection of aged, rare wines, which includes more than 30,000 labels kept in storage in New Jersey. Semiretired founder Harry Poulakakos began amassing the collection over half a century ago, and sommelier Jacob Daugherty keeps growing it, explaining that his goal is "to attract diners who are inquisitive about wine."
Full Story: Food & Wine (11/7) 
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SmartBrief Originals: Food industry insights
The rich diversity of dishes and culinary traditions that originated in Africa and across the African diaspora often gets lost in translation by big food companies and media, according to speakers at the Culinary Institute of America's Worlds of Flavor International Conference last week. Chefs and other experts stressed the importance of authenticity of ingredients and making sure the Black farmers who produce them are fairly compensated and credited.
Full Story: SmartBrief/Food (11/9) 
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The future of food
Your take
Here are the results from last week's reader poll.
Does your family have a family cookie recipe?
Yes, we have at least one cookie recipe that has been handed down through generations.
 64.29%
No, I get my cookie recipes online or from cookbooks.
 35.71%
On the menu at the CIA
Cream scones
(The Culinary Institute of America)
Scones are a breakfast and brunch staple, and a good recipe to have in your back pocket. This CIA Foodies recipe is a good base for all sorts of fun additions. Their wonderfully soft interior make them completely craveable, and they go great with a cup of tea or coffee. These scones develop a wonderful texture if the dough is frozen overnight. Get the recipe.
Save 20% on exclusive access to the CIA
(The Culinary Institute of America)
Get exclusive access to CIA-tested recipes, videos, weekly menu plans and chef Q&As, along with discounts at CIA stores, restaurants, classes and more with DISH! Save 20% off the regular price and receive a free Zwilling Paring Knife, courtesy of the CIA, when you start your free trial today.
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About the editors
Tricia Contreras
Tricia Contreras
I joined SmartBrief in 2011 as an intern fresh out of journalism school, and over the years I have covered food news from grocery to culinary.

Thanksgiving is the only time I eat stuffing, and I look forward to it all year. The soft interior and crunchy edges are a delicious part of the Thanksgiving meal, but I think stuffing is best as leftovers heated up in the waffle iron. The technique (described in this Serious Eats article) creates a crispy waffle that is perfect for topping with maple syrup or gravy.

Do you have a favorite way to eat Thanksgiving leftovers? Drop me a note to let me know or share any suggestions on what you'd like to see covered in future issues of The Friday Feed. If you know anyone who could use some recipe inspiration or a weekly roundup of food news, please share this link so they can sign up for The Friday Feed.
Audrey Altmann
Audrey Altmann
I have been at SmartBrief since 2018, right after graduating from college. I write and edit content on the consumer packaged goods, agriculture, wine and school nutrition industries. I'm not much of a home cook, but I enjoy trying out restaurants and buying new grocery products!

As a devout Midwesterner, I appreciated the inclusion of two recipes in this issue that displays the competing terms "casserole" and "hotdish." I grew up in Minnesota, so I'm loyal to "hotdish," but I also recognize that many people find it odd and nearly incomprehensible. Don't get me started on the "soda" versus "pop" debate!
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Learn at least this: What you are capable of. Let nothing stand in your way.
Tony Kushner,
writer, playwright, screenwriter
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