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© Quentin Bacon
Marathoner Joe Bastianich's white bean stew with swiss chard and tomatoes
While my colleague Kate Krader is on a permanent sugar high this week from her pre-Halloween candy binge, I am overloading on carbs in preparation for the New York City Marathon. The race takes place this Sunday, the day after Halloween. This year’s field of 40,000 runners, the largest in history, includes a number of food and wine world stars who’ve been juggling 20-mile training runs with kitchen duties and late-night pasta binges. Mark Bittman, the New York Times Minimalist columnist, has been swapping cooking tips for training tips with America’s fastest woman marathoner, Deena Kastor (rumor has it she’s shopping around a cookbook while in town for the race). F&W Best New Chef 2005 Daniel Humm of NYC’s Eleven Madison Park has been training with a running coach from Kenya to help him beat his insanely fast time from last year.
I’ve been following winemaker and restaurateur Joe Bastianich’s game plan, fueling myself with the complex-carb-heavy recipes he shared with F&W in our October issue and throwing back an occasional beer (for more carbs).
For more pre-marathon carbo-loading recipe ideas, click here.