Welcome back to our Weekend Cook and Tell where every Wednesday we leaf the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
After cooking up a storm for last week's Thanksgiving celebrations, we've got cranberries on the mind. We're wondering why these tart and versatile berries rarely make it into our kitchen more than once a year. Over at the Chicago Sun Times chef Patrick Fahy has more than a few ideas for incorporating cranberries into more than just sauce and he shared a cobbler recipe that might just sway you away from the sauce.
For this week's challenge we want to see how creative you can get with cranberries. With their sweet-tart notes and ability to incorporate into dinner or dessert equally well, there's a whole lot you can do with your cranberries. We're thinking this might be the ideal opportunity for the amateur mixologists out there to shake up some cranberry cocktails, our resident bakers are welcome to tuck them into a tart or clafoutis, and those with an allegiance to the savory can use them braise or sauce their meatiest creations.
Show us photos of your cranberriest concoctions and recipes on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your crantastic ideas and experiences next Wednesday.