Author Archives: brosbottom

Dark Chocolate Cashew Brownies

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A fellow food writer recently asked me to name several items that are always on my holiday grocery list. Butter was at the top, followed by eggnog, beef tenderloin, and cranberries. Somehow I forgot to mention chocolate, nuts, Medjool dates, and champagne, other favorites that make frequent appearances in my grocery cart.This is the season of celebrations, so why not a few indulgences!?

Dark Chocolate Cashew Brownies are definitely a guilt-free pleasure: rich, decadent, and
addictive, these confections are made with a pound of semisweet chocolate, plenty of butter, and a touch of crème fraiche (France’s brilliant answer to sour cream). Oh, and did I mention that roasted cashews are stirred into the batter as well? Continue reading →

ABC Kitchen

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ABC Kitchen 35 East 18th Street (between Broadway and Park Ave.) New York, New York 100003 212-475-5829

I have long been a fan of Jean-Georges Vongerichten’s restaurants, and his newest venture, ABC Kitchen, in the Flat Iron area of Manhattan, did not disappoint. Located in the well-known ABC Carpet and Home store, the restaurant is led by Chef Dan Kluger. The emphasis is on locally sourced and organic ingredients with items like delectable Kabocha squash (a sweet, orange-fleshed autumn variety) fresh ricotta and buffalo mozzarella cheeses, and finely cured meats as star attractions. Continue reading →

Apricot, Bacon and Blue Cheese Toasts

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Okay, if you’re like me, appetizers are the last thing on your mind when planning a Thanksgiving menu. After all, there’s the big bird in the oven, the dressing to tend to, plus all those sides and desserts.

But those little nibbles we offer with glasses of wine do set the tone for the parade of dishes to come. My golden rule: appetizers served on Turkey Day should be simple to make, tasty, and not too filling. Apricot, Bacon, and Blue Cheese Toasts deliver with panache. Continue reading →

Wendy’s Thanksgiving Pumpkin Pie Bars

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Some of you may recognize this recipe from several years ago, but since it’s  more unusual than a traditional pumpkin pie, I’ve included it here. Wendy Kersher-Ninke, who has tested recipes for many of my books, sent me the recipe. She says that these delectable bars have replaced pumpkin pie at her holiday table.  Several readers of my blog searching for this recipe have not been able to find it so I am publishing it again here!
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Roasted Butternut Squash Soup with Sage Cream

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This beautiful orange-hued soup with its sweet and slightly tart accents would be great to serve for Thanksgiving. Offer it as a starter served in shallow bowls at the table or in mugs for sipping standing up. It’s also a perfect potage to have on hand for post-Thanksgiving meals. Try it with a turkey sandwich or with a green salad garnished with nuts and dried cranberries.
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