This is my second year giving fresh chestnuts a try. Last year I apparently had old ones and only a few were edible. This year I have very fresh chestnuts and have read recipes for roasting or boiling. Since I'm...
Continue reading »
It's time for me to start thinking about Christmas gift cooking. I always make candy to give away, I've been doing fudge, caramels, and toffee for years. I'm looking to add one or two more candies to the list. Does...
Continue reading »
It has been a life long tradition in these parts to have a relish tray and various other little treats at our holiday tables. When growing up, the plate always had carrot and celery sticks, black olives, pimento stuffed green...
Continue reading »
A friend who is celebrating TG with us has a gluten problem, but I'd like her to have some gravy to put on her turkey (I will not compromise my bread dressing). I will be making the gravy from scratch,...
Continue reading »
Roasted bone in turkey breast w thyme under the skin, dried cherry and apple stuffing (because wtf is "dressing"), roasted buttercup, parsnip, carrot and turnip, buttermilk chive mashed potatoes, broiled broccoli w lemon and garlic, cranberry wild grape sauce, dressing,...
Continue reading »
I was reading the thread "Age Old Question", and I noticed a lot of folks out there are looking for pillowy soft, ultra moist stuffing. Growing up in New Hampshire, Mom was always striving for the perfect Norman Rockwell Thanksgiving....
Continue reading »
ive been thinking about thanksgiving the last few days, and all the lovely side dishes that are on the table. a fav of mine is mashed turnip with lots of fresh parsley,butter,salt and pepper. what are some of your classic...
Continue reading »
I have been invited to dinner Sunday afternoon and have been asked to bring an appetizer and a side dish. The main course is lamb. I think there is already a vegetable and a potato dish being provided. Any thoughts...
Continue reading »
A little something I concocted for a fancified Seder that I thought I'd share with the world... 1 dozen eggs 1/2 cup fat, barely melted, room temp - schmaltz (chicken fat) is best 2 cups matzo meal 1 tsp nutmeg...
Continue reading »
I promised last week or so to post the recipe for my family favorite Passover treats. From what I understand the literal translation of the name is "Fried things". They have been made in my family (Sephardic) for generations but...
Continue reading »
