Serious Eats - seriouseats.com

I love good bread. And the no-Knead is pretty terrific!

In spite of Calvin Trillin's campaign for changing Thanksgiving into Spaghetti Carbonara Day (a dish I love!) I always look forward to Turkey day. I like Lidia's approach, building flavors. I'm amused to note the difference in time (era) with the Beard recipe. He's still the most reliable ever. One Thanksgiving we were having a crowd, but all we were providing was the turkey and stuffing. I have always made a sage & pork sausage stuffing using reakfast sausage.
I had just finished seven weeks of radiation and chemo for lung cancer the day before and I decided to mark the event by substituting Italian sausage for the b'fast type. I loved the change. It was really quite wonderful. But some of the crowd were put off because I had messed up their Turket Day memories. I think my vote at this point is for ATK and their commitment to brining. Especially for a fresh bird.

I make two things that always hit big. A pizza-type dish using a polenta crust from the Silver Palette girls and my own modified peanut butter cookies, based on The Joy Of Cooking recipe. Creamy Skippy and extra vanilla are the big enhancements.

I've been doing the Chicago pizza thing since the '50's in my neighborhood, and at Uno/Due since the early 60's, so you'll know my bias. Giordono's lacks flavor in my book. The sausage is bland, the sauce is sweetly bland, and the cheese is just gooey. The crust also lacks character if you ask me and maybe you didn't. I love the crust at Uno/Due because it is crisp and has a bread-like crum I appreciate. It is the king, queen and all the court.
And there are at least several thin crust pizza establishments worth discovering. But it's not about thick or thin---it's about great and not. And Giordono's is a not for me.

Oil. almost any kind, depending on the use, but almost everything needs it.

Ribeye!

Crisp. I cook it until it is still a little limp when raised. As it drains it gets perfect.

The only necessary things are good Jewish rye bread and stone ground mustard. Swiss cheese is great and a nice slice of tomato with mayo if it's grilled. Don't forget the pickle.

The food of New Orleans, I hesitate to call it cuisine, is endless entertaining to me, as well as endlessly tasty. It taught me so much about spiciness and complex flavors in rustic food. I am looking forward to my first batch of Cheesy Spoon Bread, as I am looking forward to becoming acquainted with Susan Spicer. My choice is crawfish A-2-Fay!