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When I was in Cairo I went camping in the Black and White desert with the bedoins, and they cooked the most delicious meal of chicken and potatoes and tomato and cheese salad. They cooked everything in a pit in the ground, which was remarkable. We sat around their camp fire all evening telling stories, and even though we couldn't fully understand one another, it was a fantastic experience.

Cranberry Sauce with Champagne and Currants!!! So simple but looks SOO good

I have done my turkeys both with and without basting and have never had an issue either way--although I prefer the non-basting because it means less work. We also use a tin foil dome over the turkey to help seal in moisture.

I had my first olive my freshman year of college when my Dad took me to a fantastic pizza place in D.C. They gave us a little tray of olives, and he told me to try one. I loved all of them--the Kalmata, Amphissa, the green olives and Manzanillas. However, stuffed green ones are the favorite of my dad and I, and whatever chance I get I pick up either garlic or jalapeno olives to share.