Jim Fobel

Contributor

A protégé of James Beard and a regular contributor to Bon Appétit, Jim Fobel was a James Beard Award–winning cookbook author and food writer whose work helped shape modern American home cooking. He authored several beloved cookbooks, which often drew inspiration from his Finnish heritage and childhood experiences in Ohio. including Jim Fobel’s Old-Fashioned Baking Book, Big Flavors, Jim Fobel’s Old-Fashioned Christmas Cookbook, and Hot and Spicy Cooking. Beyond his books, Fobel contributed recipes and articles to leading food publications, such as Food & Wine, Cooking Light, and Family Circle, from the late 1970s through the early 2000s, where his approachable yet deeply flavorful style reached a wide audience.

Recipes & Menus

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Recipes & Menus

Sage-Roasted Turkey with Caramelized Onions and Sage Gravy

Jim Fobel, cookbook author, says, "During my high school years, I always had two Thanksgiving dinners: one with my family at midday, and another later at the home of my girlfriend, Susie Mednick. Her mother cooked the turkey on a bed of caramelized onions, which mixed with the turkey drippings to produce the best gravy I’ve ever tasted. This gravy features those onions along with my mother's favored seasonings: sage and nutmeg." Watch how to prepare and carve your bird with our streaming video demonstration.

Recipes & Menus

Calico Corn Pancakes

"When I was a kid, corn was often served with the turkey dinner in our house," says Jim Fobel, cookbook author. "Even though corn season was over, my mom thought that it seemed appropriate for the meal. Here, I've used corn to make little pancakes. The good news is that they can be made a day ahead and then rewarmed in the oven just before serving."

Recipes & Menus

Mashed Potatoes with Sun-Dried Tomatoes

Jim Fobel, cookbook author, says. "My mother never put sun-dried tomatoes in her mashed potatoes, as I do in this recipe. She made them ahead, then topped them with Parmesan and butter, and baked them. I've always loved those potatoes, and the layer of chopped sun-dried tomatoes I've added provides some terrific extra flavor."