In a moment of introspection, it has occurred to us that “pie season” is sort of a disingenuous concept. We are currently in the thick of summer pie season, but also, we are on the tail end of late spring pie season. And before we know it, it will be […]
Tips for Throwing a Scaled-Down Thanksgiving
2020 has been unique, to put it mildly. As the months pass, we’ve found ways to adapt, discovering fresh routines in this new normal. But with the holidays quickly approaching, we’re being challenged to rethink decades of traditions for scaled down celebrations. Thanksgiving is the Foodie Super Bowl, but this […]
Tuscan White Onion Soup
Makes 1 1/2 quarts This soup is a winter favorite. It pairs one of our favorite spices, cardamom, with white onions, crispy prosciutto, and shaved Parmigiano-Reggiano for a combination of sweet, salty, and buttery that will knock your socks off. Ingredients Soup 1/4 cup olive oil or unsalted butter 2 […]
Vanilla-Scented Pear Strudel
Makes 12 servings The unbaked strudels can be made in advance. Immediately store wrapped in the refrigerator for 2 days or in the freezer for 3 months. The strudel does not have to be thawed before baking. Ingredients 2 cups crushed sugar cookies (from about 8 oz cookies) 1 1/4 […]
What I’m Cooking (or Baking!): Pumpkin Date Cake with Maple Caramel Sauce
I am one of those people who says, “Oh my goodness, this is my new favorite food” when I taste just about anything, so my endorsement may not hold much weight. That being said, I love sticky toffee pudding more than just about anything. If you’ve never had sticky toffee […]
White Wine-Braised Turkey Thighs
Makes 6 to 8 servings Perfect for a smaller crowd or dark meat superfans, this braise is like cooking the turkey right in the gravy. The finished turkey is juicy and tender, with a bright acidity from the reduced wine sauce. Even better, it can be made the day ahead […]
Wild Rice with Apples and Butternut Squash
Makes 10 servings This recipe uses chicken broth, but you can substitute vegetable broth, fruit juice, or even water for a vegetarian or vegan dish to serve as a main course at Thanksgiving dinner.
Working with Chestnuts
Chestnuts have sustained communities over the centuries. They are a relatively starchy nut, perfect for cooking in thick creamy soups or added to stuffings. Preparing Chestnuts Cut an X on the flatter of the nut’s two sides. Try to keep your cut shallow so that you don’t cut into the […]