Food Scenes Worthy of Oscar



With the film awards season rolling to its climax this month, we wanted to honor moments when the food is the star of the show. Here are our picks for the 3 best food scenes in cinematic history.

Produced and Styled by Mindi Shapiro Levine

Photographed by Mary Britton Senseney

Recipe Development and Food Styling by Marian Cooper Cairns

The Good, the Bad, and the Bean Soup

The Good, the bad, and the bean soup


Makes 6 to 8 servings

Hands on time: 15 min., total time: 35 min.

  • 1/2 medium sweet onion, chopped
  • 3 carrots, sliced
  • 2 Tbsp. olive oil
  • 2 cups chopped ham
  • 4 cloves garlic, chopped
  • 3 (15.5-oz.) cans cannelloni beans, rinsed and drained
  • 1 (32-oz.) container chicken broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp. dried thyme
  • Chopped fresh parsley
  • Warm crusty bread

Sauté onion and carrots in hot oil over medium heat 5 minutes. Stir in ham and garlic; cook 3 minutes or until lightly browned. Add beans and next 4 ingredients. Bring to a boil, reduce heat to low and simmer 20 minutes. Sprinkle individual servings with parsley and serve with bread.

Devils Tower Mashed Potatoes

Makes 8 servings

Devils Tower Mashed Potatoes

Hands on time: 15 min., total time: 35 min.

4 lb. white potatoes, peeled and chopped

1/2 cup butter, softened

3/4 cup buttermilk

1/2 cup milk

Bring potatoes and salted water to cover to a boil in a large Dutch oven over medium-high heat; boil 15 to 20 minutes or until tender. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes to desired consistency. Gently stir in remaining ingredients and salt and pepper to taste, stirring just until blended.

The Godfather’s Chicken Parmesan

Makes 6 servings

The Godfather's Chicken Parmesan

Hands on time: 25 min., total time: 45 min.

1/4 cup olive oil

4 garlic cloves, chopped

1 tsp. anchovy paste

3 Tbsp. tomato paste

1 (35-oz.) can whole peeled tomatoes, undrained

1/4 tsp. dried crushed red pepper

1/2 tsp. sugar

3 Tbsp. chopped fresh basil

6 chicken cutlets

1 cup panko bread crumbs

1/4 cup chopped fresh parsley

1/4 cup canola oil

1 lb. hot cooked fettuccine pasta

Freshly grated Parmesan

Heat olive oil in a saucepan over medium heat. Add garlic and anchovy paste, and cook, stirring constantly, about 1 minute or until pale golden. Add tomato paste, and cook, stirring constantly, 1 minute. Add whole tomatoes, dried red pepper, and sugar. Crush tomatoes with the back of fork to desired consistency. Simmer 10 minutes. Stir in basil.

Season chicken with desired amount of salt and pepper. Combine breadcrumbs and parsley in a shallow dish. Dredge chicken in breadcrumb mixture, pressing lightly to adhere. Heat canola oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side or until golden.

Arrange pasta on 6 serving plates. Spoon sauce over pasta and top with chicken. Sprinkle generously with Parmesan.

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