When I woke up from my tryptophan-induced slumber last Friday, my mind turned to a bulging fridge of leftovers. As usual, there seemed to be more food left over than was actually served on Thanksgiving. It was over an...
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- serves 6 - Ingredients 1 pumpkin pie, with the custard scooped out and separated from the crust 1 large ginger cookie 1 slice of pound cake 1 tablespoon of Amaretto 1 1/2 cups of soft vanilla ice cream 2...
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- serves 4 - Ingredients 1 ficelle or thin baguette 1/2 cup of mayonnaise Zest of 1 lemon Juice of 1/2 lemon Salt and pepper 7 slices of Munster cheese 1/2 pound of thinly sliced roasted turkey breast 6 slices...
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- serves 6 - Adapted from 660 Curries by Raghavan Iyer Ingredients 1 pound turkey leftovers 2 teaspoons curry powder 1 cup of mashed potatoes 2 tablespoons canola oil 4 medium-size cloves garlic, cut into thin slivers 3 lengthwise slices...
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Mashed Potato Leek Soup - serves 6 - Adapted from Soups by Molly Katzen Ingredients 2 cups mashed potatoes (herbs, butter, anything you put in them) 3 cups clean, chopped leeks 1 medium stalk celery, chopped 1 large carrot, chopped...
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- serves 6 - Adapted from Vegetable Love by Barbara Kafka Ingredients 2 cups mashed potatoes (with milk, butter, or anything you put in them) 1 large egg 1 tablespoon freshly grated Parmesan cheese Kosher salt to taste 2 teaspoons...
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One of my favorite things to do with our leftover cornbread and sausage stuffing (I freely admit I doctor Pepperidge Farm cornbread stuffing rather than make stuffing from scratch) is to crisp it in a fry pan and top it...
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Oh, who am I kidding. I was really just taking a break last Friday before settling down and inventing ways to eat all of the food. I mean, half the fun of Thanksgiving are the mounds of leftovers Ziplocked-up in...
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For sandwich lovers all around the country, Friday is pretty much our Super Bowl. Starting late on Thursday night and continuing until the Thanksgiving meal is exhausted, amateur sandwich chefs will engage in a ritual that is as American as...
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Editor's note: A couple of weeks ago I saw the fine writer Sara Roahen give a talk at the Southern Foodways Symposium on boudin, the pork, liver, and rice sausage most often found in the Louisiana countryside. She was smart,...
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