The Thanksgiving Menu: A Last-Minute Trimming

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Photo by Susie Cushner
Yesterday at a book signing for my new book, Sunday Roasts, I offered samples of Golden Cider-Roasted Turkey mounded on baguette slices, topped with spoonfuls of glistening Cranberry and Dried Cherry Chutney.
Those who stopped by all commented on the moistness of the turkey, but what really caught their eye and their palate was the deep crimson chutney. One woman told me that she had not been pleased with her cranberry sauce the previous year, and was eager to try this chutney.
I’ve included this special condiment more than once in my Thanksgiving classes, and each time it turned out to be one of the most popular dishes on the menu. Everyone loves the balance of flavors—the sweetness of the cherries countered by the tartness of the cranberries.
If you’re still looking for a great complement to your bird, give this chutney a try. It takes about 10 minutes to prepare and can be made several days ahead. Store it in the fridge, and at serving time mound it in a bowl. Then watch your family and friends reach for seconds!

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Cypress Grove Chèvre – Humbolt Fog!

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I am a chèvre aficionado. When a cheese cart or tray comes around, I’ll always pick the goat cheese. In France where I spend part of every year, I’ve tried varieties in every size and shape and indulged in fresh as well as aged cheeses. Some have been covered in herbs or ash while others have been wrapped in leaves. All have brought joy to my palate. But France isn’t the only place where superb goat cheese is produced. An American goat cheese called Humboldt Fog, made by Cypress Grove Chèvre, is my favorite. It’s creamy and soft, with a beautifully balanced, tangy flavor. Each wheel features a ribbon of edible vegetable ash that runs through its Continue reading →

Turkey Tips–Getting Ready for Thanksgiving

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Golden Cider-Roasted Turkey from Sunday Roasts
If you’re beginning to worry about roasting your holiday bird until it’s a rich golden brown with tender, moist flesh beneath, check out the interview I just did for The Daily Meal. There are plenty of tips and suggestions for helping you to turn out a bird that’s picture perfect!
The interview, including the recipe for the turkey pictured here, should be on The Daily Meal’s s home page for the next week or more. The photo at left is by Susie Cushner.

After Thanksgiving Turkey Reubens

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Here’s a sandwich that will make you look forward to some post-Thanksgiving eating! The idea is so simple, I can’t imagine why I didn’t think of it sooner. Spread sourdough or rye slices with a dressing prepared with mayo and chili sauce, then add slices of Gruyère and turkey, and some purchased sauerkraut. Sauté the sandwiches until hot and golden brown, then serve these special Reubens with kosher dills and potato chips. Continue reading →

Savory Sweet Potato Flans with Arugula Salad

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If you’re like me, you’ll probably include sweet potatoes as part of your Thanksgiving menu.  But, you don’t have to turn to those predictable preparations of baked sweet potatoes topped with marshmallows, or serve them mashed and seasoned with spices. There are far more exciting ways to use this versatile tuber. Continue reading →

Emergency Red Beans and Rice!

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I live in western Massachusetts, and so far this year we’ve had a day of tornados in the spring, a slight earthquake and a major hurricane in the summer, and just a few days ago a totally unexpected, out of nowhere, fall snow storm!  The latter, a true Nor’easter, did so much damage that almost everyone in our little college town ended up for the better part of a week without power or heat, and in some cases without phone and water.
At my house we had no electricity or heat, but my trusty Viking gas stove top worked, making it possible for me to cook during the black out. The first dish I made was “quick” red beans and rice. Instead of following tradition and using dried beans, which are soaked, and then simmered slowly with ham hocks for several hours, I used canned ones, rinsing them off first to remove their salty taste. 

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Pinkberry Yogurt, Boston, MA

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Pinkberry Yogurt, The Shops at the Prudential Center, 800 Boylston Street, Boston, MA 02199, 617-236-2294

Recently while walking through Boston’s Prudential Center in the heart of the city, I noticed a yogurt stand with a good number of people waiting to buy some. I figured a long line meant good yoghurt, so I joined the queue. Then I saw the name, Pinkberry, emblazoned in big modern lights. Somewhere in the recesses of my over-crowded brain, this name registered. Then I recalled that this was a California chain getting a lot of buzz for its creamy original yogurt with a slightly tangy/ sweet taste. Continue reading →

New York’s Telepan Restaurant—Still Fabulous!

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Interior views – Telepan Restaurant

 When I’m in New York I get so caught up trying the newest restaurants that I often forget about places that have provided me with memorable meals in the past. Last weekend in the Big Apple for a short visit, I couldn’t wait to meet a friend for lunch at a hot new Soho spot, but for dinner I opted for Telepan, a restaurant that had pleased me on several earlier visits with its inventive and delectable fare.
Chef Bill Telepan
 The first time I dined at Telepan (named after Bill Telepan, the talented chef and owner) was in 2006. I still remember the meal: the waiter arriving with a basket of warm breads, a velvety butternut squash soup sprinkled with parsley and walnuts, beautifully cooked quail in a dried fruit sauce, and a superb quince granità layered with whipped cream, almonds, and prosecco. All the food was prepared with excellent ingredients and served in an unpretentious setting. I made one more visit after that one, but did not return for a few years.
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A Fall Dinner That’s Quick, Easy, and Impressive

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Okay, so your schedule is overbooked; you’re hard pressed to find an extra minute of spare time, but you really would like to have a few people over for dinner. Well, here’s a main course along with a few suggestions for sides that will let you pull off an evening without stress!
Try the following recipe for Fennel-Scented Pork Tenderloins with Roasted Vegetables. With just a little bit of effort you’ll end up with fork-tender roasts napped with a luscious pan sauce and a colorful accompaniment of carrots and fennel. The secret to this dish lies in …

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Basic to Brilliant, Y’All by Virginia Willis

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Virginia Willis, author of the award-nominated, Bon Appétit, Y’All, in which she gives Southern recipes a French touch, has authored a stellar new book, Basic to Brilliant, Y’All. A Georgia native, she lives in Atlanta, but spent many years honing her cooking skills in France. In her latest collection, she offers 150 mouthwatering and innovative Southern recipes, all with a clever twist. Each recipe is presented two ways– as a soul-satisfying basic accompanied by a technique, garnish, or additional step that will transform (with just a little extra effort!) the dish into a show-stopper. What a practical idea for Continue reading →