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Hindustan Times
6 days ago
- Entertainment
- Hindustan Times
2025 James Beard Media Awards: Full list of winners revealed
The 35th outing for the James Beard Media Awards took place in Chicago on Saturday (June 14). The annual celebration is meant to honor 'excellence in books, broadcast media, and journalism covering food or drink-related content', according to the official website. The event was hosted by the Illinois Restaurant Association and Choose Chicago. Sift: The Elements of Great Baking Nicola Lamb (Clarkson Potter) The Bartender's Pantry: A Beverage Handbook for the Universal Bar Emma Janzen, Jim Meehan, and Bart Sasso (Ten Speed Press) Sake: The Art and Craft of Japan's National Drink Yoshiko Ueno-Müller (Prestel) Richard Hart Bread: Intuitive Sourdough Baking Richard Hart, Henrietta Lovell, and Laurie Woolever (Clarkson Potter) Ruin Their Crops on the Ground: The Politics of Food in the United States, from the Trail of Tears to School Lunch Andrea Freeman (Metropolitan Books) Pass the Plate: 100 Delicious, Highly Shareable, Everyday Recipes: A Cookbook Carolina Gelen (Clarkson Potter) The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans Irina Janakievska (Quadrille) Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves Nicola Twilley (Penguin Press) Convivir: Modern Mexican Cuisine in California's Wine Country Rogelio Garcia and Andréa Lawson Gray (Abrams) McAtlas: A Global Guide to the Golden Arches Gary He (Self-published) Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang) Nadia Cho, Mingoo Kang, and Joshua David Stein (Artisan) Our South: Black Food Through My Lens Ashleigh Shanti (Union Square & Co.) Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques Joe Yonan (Ten Speed Press) McAtlas: A Global Guide to the Golden Arches Gary He (Self-published) Paola Velez Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store (Union Square & Co.) Rose Levy Beranbaum Audio Programming Loading Dock Talks with Chef Preeti Mistry 'Cream Pie with Telly Justice' Airs on: Apple Podcasts, Spotify, and other podcast platforms Post Reports 'Bacon: The Best-Kept Secret in Washington' Airs on: Post Reports La Mera Mera Tamalera Airs on: YouTube MARCELLA Airs on: PBS American Masters World Eats Bread Airs on: National Geographic Channel G.O.A.T. Airs on: MasterClass Relish Airs on: PBS, Passport, TPT, TPT-2 and YouTube Little Fat Boy Airs on: Instagram, TikTok, Substack and YouTube Drink: A Look Inside the Glass Airs on: Apple TV, Prime Video, Tubi, and Roku Mohammed Shaqura Hamada Shoo Airs on: Instagram and TikTok Martha Stewart Beverage 'Want to Make Spirits in Thailand? Good Luck.' Craig Sauers Punch 'The farm bill hall of shame'; 'The essential workers missing from the farm bill'; 'Tribal nations want more control over their food supply' Teresa Cotsirilos, Bridget Huber, and Claire Kelloway Food & Environment Reporting Network and Mother Jones 'New tasting menu dinners at Honeysuckle Provisions are provocative and delicious'; 'The enduring, confusing, and always delicious Octopus Cart is still puffing along after 34 years'; 'Loch Bar, a new high-end seafood spot on Broad, swings big and misses' Craig LaBan Philadelphia Inquirer 'Gastro Obscura's Feast' Anne Ewbank, Diana Hubbell, and Sam O'Brien Gastro Obscura 'We Need to Talk About Trader Joe's' Adam Reiner TASTE The Bitter Southerner 'As Detroit sees a future in urban agriculture, some pushback harkens to a dark past' Lyndsay C. Green Detroit Free Press 'Florida Banned Farmworker Heat Protections. A Groundbreaking Partnership Offers a Solution.' Grey Moran Civil Eats 'The Art and Science of Kimchi' Andrea Geary Cook's Illustrated 'The North Koreans behind global seafood'; 'The Whistleblower' Ian Urbina and the Staff of The Outlaw Ocean Project The Outlaw Ocean Project and The New Yorker 'Etta's Five Bankruptcies Have Left a Collective Mess'; 'White Sox Fans Came for the Losses, Stayed for the Milkshakes'; 'Namasteak, USA' Ashok Selvam Eater Chicago 'The City that Rice Built' Jeff Gordinier and George McCalman Food & Wine 'The Only Constant is Chuck's' Rory Doyle Self-published "My Family's Daily Struggle to Find Food in Gaza' Mosab Abu Toha The New Yorker 'A Cuisine Under Siege' Laila El-Haddad SAVEUR 'Padma Lakshmi Walks Into a Bar' Helen Rosner The New Yorker MacKenzie Chung Fegan San Francisco Chronicle
Los Angeles Times
11-05-2025
- Entertainment
- Los Angeles Times
Salvadoran cookbook makes history with Beard nomination
'The SalviSoul Cookbook' by L.A. author Karla Tatiana Vasquez on Wednesday became the first entry by a Salvadoran chef or author to be nominated for a James Beard Foundation Book Award. The significance is not lost on Vasquez, a fiercely devoted Angeleno who like many others came to the United States from El Salvador as an infant with her family fleeing the Salvadoran civil war. In 2024, after years of research and rejections, she published 'The SalviSoul Cookbook' with Ten Speed Press. It is a detailed and lovingly rendered compendium of recipes for classic and regional Salvadoran dishes, a hardcover that feels sprinkled with a touch of L.A. finesse and sensitivity. The book is anchored by richly reported profiles of the women whose recipes have inspired Vasquez's cooking, and taken together, offer a testament to the resilience and poetry of the Salvadoran diaspora, one that is integral to L.A.'s modern identity. Vasquez, a contributor to The Times, is vocal in her commitment to place Salvadoran American culture and cuisine in the pantheon of U.S. cooking. She received the Beard news with a barrage of ecstatic early-morning messages from her agent and editor when the 2025 nominees were announced. 'These are spaces we're not normally in, and it just feels exciting to think about what this can mean for more Central American stories, certainly Salvadoran stories ... [on] such a huge gap on the cookbook shelf,' Vasquez said a day later. 'This is just another brick we are putting to build that world.' The moment I heard the news, I immediately thought of Vasquez's salpicón de res. Technically a salad, similar to a larb, Salvadoran salpicón could go head-to-head with any plate in Latin America for perfecting the balance between coolness and intensity of flavor, especially so with Vasquez's approach. It was one of the dishes she made at The Times' Test Kitchen a year ago. After that shoot, I took a large portion home as leftovers and had it for dinner and then lunch the next day, with a fresh bolillo — confirmation of my instinct that Salvadoran salpicón de res is one of those dishes that tastes better and even cooler a day or more later with a fresh splash of lime. The salpicón is defined by the strength of mint and lime with the minced meat and minced radish. Vasquez says in the book that she identifies the dish with a satisfying Saturday morning: 'It marked the pinnacle of rest.' Salvadoran rice and beans are essential for a full plate of salpicón, but if you're in a rush, you could just as well eat it plain with crumbled tostadas to scoop up bites, or with tears of fresh bolillo from any mercado or panadería in your part of L.A. I know I did. Get the recipe. Cook time: About 1 hour. Serves 4 to 6. There's been an upward sprouting of 'Salvi' identity and energy lately in California. In food, new generations are taking Salvadoran cuisine to other planes as seen in restaurants like lauded new Popoca in Oakland or La Pupusa Urban Eatery in L.A., which joined the 101 Best Restaurants of Los Angeles list by Times critic Bill Addison in 2023. It got me thinking about the abundance of Salvadoran and Central American family restaurants we have. And what I like eating when I visit one. It's not pupusas, though pupusas are always nice. It's Salvadoran breakfast and comfort foods. When learning to cook Salvadoran food, Vasquez also argues: Skip the pupusas. Point taken — have you ever watched one being made? 'I get this question a lot: What's a good dish to start? All they know is pupusas. And I always tell folks, 'Do not start with pupusas.' First of all, it is hard. A lot of these pupuseras are athletes, masters,' Vasquez said. 'Get some basic skills under your belt. Learn how to make an olla de frijoles. Learn the life of an olla de frijoles. … Start with desayuno.' 'The SalviSoul Cookbook' contains a recipe for Platanos Fritos con Frijoles Licuados, but in most places, this dish is casually called breakfast. It is fried plantains, smoothened beans, a hunch of queso fresco, crema and slices of avocado. Versions of this meal also constitute desayuno from Guatemala to Colombia. I love the simple array of distinct, core flavors, and combining them in varying amounts on each forkful. Once or twice, I've made an improvised version of this meal at home. If I'm craving a Salvadoran lunch, I always go for a pan con pollo (or con pavo). This is the iconic Salvadoran sandwich, similar to Vietnam's bahn mi, or like a good Italian sub — the sort of sandwich that feels like it's telling you something about a people. The marinated turkey or chicken is stuffed into a French roll intended to soak up the recipe's recaudo or marinade, along with slices of tomato, cucumber, radishes and sprigs of watercress. As Vasquez describes in her book, a pan Salvadoreño is a marriage of textures that brings joy in each bite. Get the recipe. Cook time: 2 hours. Makes 6 sandwiches. The women who are featured in her book, she said, offered her an education that she could not have gotten at any university or institution. Upon hearing of the book's reception and mounting recognitions, Vasquez said her subjects sometimes politely congratulate her, but easily shrug off the topic. Mainstream stardom is not their concern. 'The lucha that they go through is kind of the language that they speak,' the author said. 'It's good, because these accolades can really blind you sometimes. … They would say, like, 'But did you learn what we told you? In listening to my memories, did you learn how to live when this part of life gets hard?' 'That's the part that tells me that we're made of something that teaches me about living,' Vasquez said. The connectivity to the history, the culture, as well as the collective traumas of the Salvadoran diaspora pulses throughout the cookbook. The mainstays of Salvi cooking feel reenergized here, even a dish as homey and familiar as sopa de res. When Vasquez's mother 'randomly' gets the urge to make sopa de res, she writes, the extended family somehow hears the rumor, and quickly gathers for 'the warmth, laughs, and arguments.' 'Sopa de res isn't just a meal,' Vasquez says in her book. 'It's an event you don't want to miss.' Get the recipe. Cook time: 1 hour, 45 minutes. Serves 4 to 6.
