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Serious Beer Pairings for Thanksgiving
Uncleozzy, you won't regret it. It's delicious stuff. We got ours at Whole Foods.
Taste Test: Store-Bought Stuffing
Oy, yes. I got lured by the pretty box of the Canterbury stuffing, and it was pretty awful on its own. Adding apples, onion, good homemade broth, etc saved the day but Pepperidge Farm would have been a better call.
Chocolate Chip Cookie Championship: The Midtown(ish) Edition
This is dangerous information.
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Recent Posts
Serious Beer Pairings for Thanksgiving
Posted by Maggie Hoffman, November 19, 2009 at 1:45 PM
stuffing for Gourmet, Unbound
Posted by Maggie Hoffman, November 18, 2009 at 7:55 PM
Serious Beer: Seasonal Fresh-Hop Beers
Posted by Maggie Hoffman, November 12, 2009 at 10:00 AM
A Pint With: Sean Wilson, Founder of the Fullsteam Brewery in North Carolina
Posted by Maggie Hoffman, November 9, 2009 at 1:30 PM
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Recent Favorites
The Secret Ingredient (Anchovy): Anchoïade
Posted by Kerry Saretsky, November 20, 2009 at 11:30 AM
Serious Beer Pairings for Thanksgiving
Posted by Maggie Hoffman, November 19, 2009 at 1:45 PM
French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions
Posted by Kerry Saretsky, November 12, 2009 at 6:30 PM
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Recent Comments | Response to Comments
Serious Beer Pairings for Thanksgiving
We tried the Sam Adams Cranberry Lambic, and some people liked it (though others didn't.)
Serious Beer Pairings for Thanksgiving
Uncleozzy, you won't regret it. It's delicious stuff. We got ours at Whole Foods.
Taste Test: Store-Bought Stuffing
Oy, yes. I got lured by the pretty box of the Canterbury stuffing, and it was pretty awful on its own. Adding apples, onion, good homemade broth, etc saved the day but Pepperidge Farm would have been a better call.
Chocolate Chip Cookie Championship: The Midtown(ish) Edition
This is dangerous information.
Serious Beer: Seasonal Fresh-Hop Beers
Unfortunately no...But it might be worth a trip to Pennsylvania
http://www.foundersbrewing.com/founders/find-our-beer
Brooklyn Star Brunch: The South Has Risen Again in Williamsburg
I have never wanted a ham steak before, and now I do.
Serious Beer: Tasting American Rye Beers
That is, the Whole Foods Bowery beer room.
Serious Beer: Tasting American Rye Beers
Zumicroom: most of our beers come from the New Beer Distributor on the LES and the Bowery beer room, both of which are great sources. Bierkraft in Park Slope is also really impressive. As noted in the article, some breweries provided review samples for us to evaluate.
Serious Beer: American Brown Ales
Thanks—I'd love to review Canadian brown ales, though I'm not sure exactly how I'd get my hands on them. If you have some to recommend, definitely list them in the comments!
Resto's Heavenly Trappist Grand Redux Dinner
Wow, I'm jealous. Looks like an amazing meal and set of pairings.
Serious Beer: Brown Ales from England and Beyond
James, so glad you're liking the column! I LOVE the Sixpoint brownstone, and we have a number of bottled American brown ales to share next week!
Serious Beer: Brown Ales from England and Beyond
Hey Kimbit & Plazmaorb: both Fuller's London Pride and Old Speckled Hen are considered by some to be English Pale Ales / Bitters, not Brown / Mild. So we can taste them down the line!
The Burger Lab: The Fake Shack
Awesome. Especially: "Always ask nicely before moving on to breaking-and-entering."
Great post.
Fall At Momofuku Milk Bar: Rice Pudding Pie (And Stuffing Soft-Serve)
I almost got this the other day, and then ended up with the banana cake instead. Which was delicious, but this looks really interesting.
Stumptown coffee
Go for a macchiato. The place is really about espresso, not iced coffee.
Snapshots from Meatball Madness
Wow, I really wish I'd been there to taste all of those.
Sunday Brunch: Pumpkin Tea Cake
I just got that cookbook! Glad to hear this was a winner, it's definitely pumpkin bread season.
Beer Bread Pecan Rolls
I'd continue with something savory—poached eggs on top of wild mushrooms? a cheese omelette? Eggs and grits?
Can Pumpkin Beer Be Serious Beer?
Awesome, I love all the recommendations here! Perhaps there will have to be a Pumpkin Tasting, Round Two.
Ed Levine's Serious Diet, Week 88: Are Bananas Helping or Hurting My Weight?
Snacking before lunch and at 3:30 probably helps from crashing and getting too starving and strung out—your other meals may adjust in size because you're not totally desperate and famished...
The Salty Pimp from the Big Gay Ice Cream Truck
Dulce de leche, sea salt, and chocolate? Yes please.
The Crisper Whisperer: Olive Oil Pumpkin Bread
Yum! This sounds so great, and making all that puree is kind of brilliant. (Though the key is not to forget that you have it in your freezer!)
Dinner Tonight: Sweet Potato Pancakes
These look awesome...maybe a bourbon-maple-butter combo would be the way to go for topping?
'You Are What You Eat' Prints for Sale
Picture above is just a bit horrifying.
Taste Test: Store-Bought Stuffing
Has anyone ever had Bell's Stuffing? (Also available in New England Style.) I saw them both at Hannaford tonight. (Hannaford is based in Maine, so they have a lot of random New England goodies, like Bakewell Cream.)
Taste Test: Store-Bought Stuffing
If it is cooked, basted well, and has ground spicy sausage and crunchy bits in it, then it is good stuffing. There is no bad stuffing, only stuffing not as good as you'd hoped.
Taste Test: Store-Bought Stuffing
For years I used the Pepperidge Farm bagged stuffing as the base (it was herb, it was crouton style, it was cornbread), with my mushroom, celery, onion and sausage and a little chicken stock overall. It tasted pretty damn good. Then in some fancy foodie magazine or newspaper article I read about packaged stuffings not cutting it!
For the last few years I have used cubed bread stuffing that you buy in the supermarket which is fresh bread cubed. Works all right except you need a ton more stuff.
So blessings upon you all for making me feel better about going back to Pepperidge Farm again maybe this year.
Chocolate Chip Cookie Championship: The Midtown(ish) Edition
Given that half the cookies in NYC seem to be baked below Union Sq, good luck!
I have no idea if it's the BEST, but you have to include Insomnia Cookies.
This bastion of cookies for the NYU crowd (and anyone else in a 3 mile radius), are delectable. And (I think) it's the only purveyor that does nothing BUT cookies. Whenever I brought them into work, it caused a scene like the bridal gown sale at Filene's.
Taste Test: Store-Bought Stuffing
No dressing has to be soggy - there's no law saying you have to use as much liquid as called for on the package. That's why I like to make my stuffing from scratch - sautée whatever veg I want to use, add bread, and then drizzle stock on while stirring until I get the perfect consistency. This works with either dried or fresh bread.
Taste Test: Store-Bought Stuffing
My mom puts mushrooms in her Pepperidge Farm Herb Seasoned dressing. It gives it amazing flavor. Glad to see it on the list.
Taste Test: Store-Bought Stuffing
Why should one be more comfortable calling it "stuffing" only when it is baked in the bird and "dressing" when baked in a casserole pan? I recognize that the term "stuffing" implies "to stuff," as in to stuff the bird with it. But why is "dressing" more appropriate for it when baked in a casserole pan? The term "dressing" could be equally read to imply "to dress," as in it dresses something. In the case of baking it in a casserole pans, is the something that is "dressed" the casserole pan? Of course, not! What is "dressed" is THE BIRD or the plate on which it is presented. Just as the bird is stuffed with it, the bird is dressed (up) with it. I take the position that the terms "stuffing" and "dressing" are equally inapt when referring to what is baked in a casserole pan.
Serious Beer Pairings for Thanksgiving
Ommegang Hennepin is a delicious farmhouse ale, highly reccomend especially for those trying to convert their resident wine-snob to try a beer pairing with turkey-day.
Serious Beer Pairings for Thanksgiving
I'm a big fan of beer with food, and not just curries! Beer has for too long been an underdog to wine and both have their place.
From the other side of the Atlantic, some darker richer sweeter ales are a good idea, maybe Old Peculiar or Hobgoblin.
Serious Beer Pairings for Thanksgiving
A friend suggested the CranLam, but it's only available in the winter mix 12's - which means 2 of the CranLam and 2 each of 5 others. He thought the best would be Oktoberfest, but, alas, it's gone.
My thought was the Cherry Wheat, but it might be too sweet. Another friend suggested their Blackberry Witbier. I think the deciding factor might be what I can actually find at the store.
Taste Test: Store-Bought Stuffing
Pepperidge Farms is my family's tradition.
The easiest way to doctor it up? Use stock instead of water. We boil the neck and other innards you find inside the turkey for an hour or two and use that.
Dinner is at my sister's house this year. She's making PF and has told her mother in law that MIL cannot bring her gluey bland nasty homemade stuffing. Yey!
Taste Test: Store-Bought Stuffing
I have used the Martin's before last time 2 years ago. I however prefer Wegmans "W" loaf which makes the best stuffing. Also a fave Del Buono's rolls (NJ) I used to go get those the day before hot out of the oven and that was some great bread for stuffing.
Serious Beer Pairings for Thanksgiving
Any suggestions on a Sam Adams to go with dinner? I was thinking their Cherry Wheat.
Taste Test: Store-Bought Stuffing
Forgot to add-
I mean- can you imagine only eating chicken one way for your whole life? Or any food?
Taste Test: Store-Bought Stuffing
My dressings are like my chilis- similar, but never the same twice.
Could be a combo of fresh bread and store bought croutons; might toss a little wild rice in, could add apples, dried cranberries or chopped apricots, sausage or not, mushrooms or none, but it always tastes great.
It's fun to change it up a little every year (just a little). Otherwise the family gets stuck in a food funk and loses the fun of adventure in eating.
Taste Test: Store-Bought Stuffing
I have read that the pilgrims probably ate eel at the first Thanksgiving....
For years my dad put smoked oysters in the stuffing, it probably adds a similar taste.
Serious Beer Pairings for Thanksgiving
For the past several years I have been bringing Ommegang's Three Philosophers to the Thanksgiving celebration. Festive, fruity but not cloyingly sweet, and a high enough alcohol content to warm the soul.
Serious Beer Pairings for Thanksgiving
Or Wine? instead of the default Chardonnay - how about an Alsace Gewurztraminer or German Rheingau Riesling Qualitatswein? Everyone should like that! Tasty
Taste Test: Store-Bought Stuffing
I also love Stovetop, and Cheerios, too! There's nothing wrong with a classic.
Taste Test: Store-Bought Stuffing
I remember a few times having sourdough bread Stove Top stuffing that was pretty good. Can't find it out east unfortunately or maybe it has been discontinued...
While eel sounds interesting, I wouldn't waste precious eel by putting it in dressing. Mmmm unagi kabayaki. *drool* I'll need to check out bacon and figs some time. I go years without eating dressing/stuffing so I'm not sure when I will try it out.
Taste Test: Store-Bought Stuffing
I don't even have to wait for bread to go stale! Our grocery store sells big bags of sliced, dried bread ... like long skinny croutons ... at T-giving time. I love it. Homemade is always better. Lately, I've been baking a pan of cornbread a day or so ahead of time to crumble into it. All delectable.
Taste Test: Store-Bought Stuffing
I love stove top. There! I SAID IT! Phew ... I feel like there is a weight off my shoulders. It's one of those embarassing foods that I'm supposed to eschew as a food lover, but it's a guilty pleasure! That being said, I don't make it for turkey day - it's for strictly at home alone situations, not for guests ... But a few times a year, I indulge ... mmmm ...
Taste Test: Store-Bought Stuffing
i'm printing out the doodles to tack up on my fridge. hysterical!
Taste Test: Store-Bought Stuffing
Last year, I decided to try a new approach on the stuffing. I love sour dough bread, so I dried the bread and used it with my favorite recipe. The flavor was awesome, but it was very soggy, but I like soggy, so was great for me. A mix of sour dough and another drier type bread would be good, if texture is important. coco
Recent Posts
Serious Beer Pairings for Thanksgiving
Posted by Maggie Hoffman, November 19, 2009 at 1:45 PM
stuffing for Gourmet, Unbound
Posted by Maggie Hoffman, November 18, 2009 at 7:55 PM
Serious Beer: Seasonal Fresh-Hop Beers
Posted by Maggie Hoffman, November 12, 2009 at 10:00 AM
A Pint With: Sean Wilson, Founder of the Fullsteam Brewery in North Carolina
Posted by Maggie Hoffman, November 9, 2009 at 1:30 PM
Serious Beer: Tasting American Rye Beers
Posted by Maggie Hoffman, November 5, 2009 at 10:30 AM
Roasted quince and apple pie
Posted by Maggie Hoffman, November 4, 2009 at 6:55 PM
Serious Beer: American Brown Ales
Posted by Maggie Hoffman, October 29, 2009 at 11:15 AM
Serious Beer: Brown Ales from England and Beyond
Posted by Maggie Hoffman, October 22, 2009 at 1:45 PM
A twist on Carolyn's Olive Oil Pumpkin Bread
Posted by Maggie Hoffman, October 20, 2009 at 7:55 PM
Serious Beer: Tasting Belgian Dubbels
Posted by Maggie Hoffman, October 15, 2009 at 11:15 AM
Can Pumpkin Beer Be Serious Beer?
Posted by Maggie Hoffman, October 8, 2009 at 4:45 PM
Serious Beer: Tasting Oktoberfest Brews
Posted by Maggie Hoffman, October 1, 2009 at 1:45 PM
Recent Favorites
The Secret Ingredient (Anchovy): Anchoïade
Posted by Kerry Saretsky, November 20, 2009 at 11:30 AM
Serious Beer Pairings for Thanksgiving
Posted by Maggie Hoffman, November 19, 2009 at 1:45 PM
French in a Flash: Braised Lamb Shanks with Lemon Confit and Sweet Pearl Onions
Posted by Kerry Saretsky, November 12, 2009 at 6:30 PM
Serious Beer: Seasonal Fresh-Hop Beers
Posted by Maggie Hoffman, November 12, 2009 at 10:00 AM
Pithy and Cleaver's Autumnal Salad
Posted by Erin Zimmer, November 10, 2009 at 11:00 AM
The Crisper Whisperer: Quick-Poached Asian Pears
Posted by Carolyn Cope, November 10, 2009 at 8:00 AM
A Pint With: Sean Wilson, Founder of the Fullsteam Brewery in North Carolina
Posted by Maggie Hoffman, November 9, 2009 at 1:30 PM
Chocolate Chip Cookie Championship: The Uptown Edition
Posted by Carey Jones, November 9, 2009 at 1:30 PM
Serious Beer: Tasting American Rye Beers
Posted by Maggie Hoffman, November 5, 2009 at 10:30 AM
Serious Beer: Tasting Oktoberfest Brews
Posted by Maggie Hoffman, October 1, 2009 at 1:45 PM
Can Pumpkin Beer Be Serious Beer?
Posted by Maggie Hoffman, October 8, 2009 at 4:45 PM
Serious Beer: Tasting Belgian Dubbels
Posted by Maggie Hoffman, October 15, 2009 at 11:15 AM
Serious Beer: American Brown Ales
Posted by Maggie Hoffman, October 29, 2009 at 11:15 AM
Resto's Heavenly Trappist Grand Redux Dinner
Posted by Joe DiStefano, October 28, 2009 at 12:00 PM
That's Nuts: Five Things To Do with Leftover Halloween Candy
Posted by Lee Zalben, October 28, 2009 at 9:45 AM
The Crisper Whisperer: Zuni Cafe's Radicchio Salad
Posted by Carolyn Cope, October 27, 2009 at 8:30 AM
Critic-Turned-Cook Gets Insight Into Gluten-Free Cooking
Posted by Leslie Kelly, October 22, 2009 at 3:30 PM
Serious Beer: Brown Ales from England and Beyond
Posted by Maggie Hoffman, October 22, 2009 at 1:45 PM
Dinner Tonight: Linguine with Mussels and Kale
Posted by Nick Kindelsperger, October 19, 2009 at 4:45 PM
Serious Eats Finds New York's Best Cheesecake
Posted by Carey Jones, October 19, 2009 at 10:00 AM
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About Maggie Hoffman
Website: http://pithyandcleaver.com
Location: Manhattan
About: I grew up in Portland, Oregon, land of craft breweries, and I'm always searching for my new favorite beer.
For more of my recipes and writing, swing by Pithy and Cleaver.
Favorite foods: My mother's pumpkin pie. Porcini-covered pizza in Rome. Homemade mac and cheese. Peking duck. Rogue Brutal Bitter. (Yes, it counts.)
Last bite on earth: Soup dumplings with black vinegar and ginger on top. And then a chocolate from Kee's. I guess that's two bites.

We tried the Sam Adams Cranberry Lambic, and some people liked it (though others didn't.)