Serious Eats - seriouseats.com

I think it depends on what's served. We have "chicken dinner," "lasagna dinner," "steak dinner," "breakfast for dinner," "chili supper," spaghetti supper," "soup and salad supper." "Lasagna supper" just doesn't sound right.

I think the maple syrup and walnuts will make this often dry bread into a delicious addition to Thanksgiving dinner. I'm going to give it a try!

I love pumpkin pie, sweet potato pie, and I will eat butternut squash right out of the rind once it's roasted. I bake pumpkin bread and pumpkin pie in autumn, not really for the holidays so much. I generally love squash. I once made pies from a squash in Peru just because it was a novelty. These squashes/gourds are so big it takes two people to carry one. It's important to remember that pies aren't just a desert - they are often the main course, filled with meats, vegetables, and spices. My family usually has pumpkin pie around Thanksgiving and Christmas, but we also get tired of traditional holiday foods. Frequently, for Thanksgiving or Christmas, we will decide to have something different at the table. Last year we had an incredible Italian dish that my father prepared for Christmas, and I smoked chicken and baby back ribs for Thanksgiving. It didn't change the spirit of the holidays at all for us. So, I guess the important thing is that you enjoy what you cook and eat during the holidays.

I tried this recipe a few months ago, and it's the only way I make spaghetti now (with a few shortcuts on infused oil). It's AMAZING and has turned spaghetti into a signature dish for our home.

As others have noted, butter is key.

It's not that bad. I was vegetarian for many years and I while I usually avoided imitation meats, I always turned to tofurkey as a substitute on thanksgiving when I had turkey envy. Maybe it didn't taste that bad to me because it had been years since I'd had the real thing and I'd only ever had over-cooked, cardboard-like meats before I'd turned veg.

Anyway, if it's turning out dry, try coating it in some oil or butter and wrap it in aluminum foil like a potato. Also, you could make a vegetarian mushroom gravy to go along with it. I wouldn't try the tofurky gravy though. That was just vile.

if someone decided to stop eating meat, amongst those turkey, why even bother eating something that tries to resemble the real thing, but most likely will not even be close??????

my advice, skip the tofurkey alltogether and enjoy Thanksgiving with something delicious that celebrates the season and celebrates the true holiday by sparing the life of a real turkey...

I believe the turkeys will the very thankful.

I'm a devotee to peaty scotch whiskeys: Compass Box Flaming Heart and Ardbeg's Airigh Nam Beist (only have had a glass of it, but that baby's on my X-mas list) are my favorites.

Because I usually drink scotch at get togethers, a lot of women will join in with me. I've also found that women of my grandmother's generation (in their 60's, 70's, 80's) are more likely to be scotch drinkers. My own nana, actually, almost had a run-in with my brother in law a few weeks ago, over his putting ice in his scotch. "Ruins the flavor." (I totally agree.)

That's pretty awesome and disgusting both at the same time.

They're from the same species of plant. Black are made from unripe berries, while white is made from the seed of ripened berries. The lack of the fruit layer is the major contributor in differences in taste between the two.

Personally, the difference in taste is more significant between freshly cracked vs pre-ground pepper, than between the varieties.

However, I do prefer coarsely ground black on my steak, but if it's going into a marinade or multi-spice season I have a hard time telling the difference, so when I can I stock up on white peppercorns. If you're local store doesn't carry it, you should be able to find them in an Asian grocery store, though not necessarily whole.

BTW, most Asians I know tend to use white pepper since that what they've grown up using and don't bother with black unless they can't get white.

Call me a pedant, but isn't the term "serious eater" just something that www.seriouseats.com just made up as a marketing slogan? It doesn't have any intrinsic meaning to it, if you catch my drift. By saying you have an interest in food you say pretty much the same thing. Far be it for me to harsh everyone's mellow, of course...

"I don't know any capable younger chefs who would even touch the stuff"

You should get out more. White pepper is awesome.

@_greenbean... you can either split the top and add ingredients, fill them before rolling or place on top of the omelet. If you were making an omelet basque you would add the ingredients to the eggs and cook them similar to a frittata or an american style "western".

@jack - who cares how they look at you? As long as they enjoy food with you and celebrate your ability to prepare it. Some of my friends don't understand my obsession with food - but they're all happy I have it. (PS Fellow Italian here!)