Tuesday, April 28, 2015
     

Food

Wednesday, November 21, 2012
In this image taken on Oct. 8, 2012, a slice of maple pumpkin pie with cinnamon-maple whipped cream is shown served on a plate in Concord, N.H. (AP Photo/Matthew Mead)

A classic Thanksgiving dinner is only complete with the classic finish – an aromatic pumpkin pie rich with cinnamon, ginger and nutmeg, and topped with pillowy soft mounds of whipped cream.

To sweeten both the pie and the cream, we turned to maple syrup, which complements the other ingredients with a rich, but still subtle sweetness.

Maple Pumpkin Pie with Cinnamon-Maple Whipped Cream

Start to finish: 1 hour 15 minutes

Servings: 8

For the pie:

9-inch prepared deep-dish pie crust in a pan

15-ounce can pumpkin puree

1 cup grade B maple syrup

Wednesday, November 21, 2012
In this image taken on Oct. 2, 2012, sweet-and-sour glazed carrots and green beans are shown in a serving bowl in Concord, N.H. (AP Photo/Matthew Mead)

For a family-friendly Thanksgiving dinner, the sides matter. A lot.

Because if the mashed potatoes aren't truly wonderful, you're going to have some seriously upset children at the table. Which is to say, this isn't the time to experiment by spiking them with blue cheese or a 50-50 ratio of garlic to potato, or to test whether mashed cauliflower really does taste just like the real thing.

This is the time to make wonderfully fluffy, buttery, salty, peppery, delicious mashed potatoes.

Wednesday, November 21, 2012
AP Photo/Matthew Mead A Plain Jane turkey is shown served on a platter.

Children don't care if you've slaved hours over the Thanksgiving turkey. And they certainly don't appreciate the nuanced layers of flavor you once extracted from the bird with the help of expert brining and seasoning and rotating and roasting and trussing and fussing.

You know, back before you had kids. Back when you had time to worry about such things.

Monday, November 19, 2012

On Thanksgiving Day how do you get the turkey into the oven and the kids out of your hair?

It's not as hard as you think, say family dinner experts. A number of strategies – crafts tables, light snacks, and yes, even inviting the kids into the kitchen – will ensure that all is well when you finally sit down to give thanks.

Though it seems counterintuitive to bring the kids into the kitchen while you're negotiating stuffing, squash and your mother-in-law's running commentary, giving eager children a job lets them feel like they're part of the action.

Friday, November 16, 2012

If you start roasting a 14-pound turkey at 375 F at 7 a.m. and need to feed 15 people – including three vegetarians, a vegan and two gluten intolerants – by 1 p.m., how many pounds of cranberries do you need if the stuffing is baked outside the bird and the pumpkin pie is cut into 11.75 equal wedges?

Or am I the only cook who suffers flashbacks to grade school word problems every time I try to calculate the many mathematical angles of assembling Thanksgiving dinner?

Wednesday, November 14, 2012
n this image taken on Oct. 15, 2012, corn bread stuffing mushrooms are shown in Concord, N.H. (AP Photo/Matthew Mead)

You don't need a turkey to have stuffing on your Thanksgiving table. Many Americans long ago abandoned the fuss of cooking the stuffing in the bird. In addition to cutting the time it takes to get the turkey on the table, this also frees up the side dish to be enjoyed by vegetarians.

Rather than simply spoon the stuffing into a casserole dish, we took it a step beyond. We spooned a savory cornbread stuffing into portobello mushroom caps. The result is as attractive as it is delicious.

Wednesday, November 14, 2012
Squash Bisque with Pan Roasted Corn Salsa

There's little question about it butternut squash belongs on the Thanksgiving table. But that shouldn't lock you into the two tried, true and overdone means of preparing it mashing and roasting.

For something a little different this year, we decided to turn our Turkey Day butternut into a rich and creamy bisque. It comes together quickly and even can be prepared a day ahead. To do so, follow the recipe except for adding the cream. When ready to reheat, do so over low heat, then stir in the cream.

Wednesday, November 14, 2012
n this image taken on Oct. 15, 2012, a roasted vegetable quiche is shown in Concord, N.H. (AP Photo/Matthew Mead)

Start to finish: 1 hour 30 minutes (15 minutes active)

Servings: 8

1 red bell pepper, cored and diced

1 small red onion, diced

1 small sweet potato, peeled and diced

1 medium zucchini, diced

1 tablespoon olive oil

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 prepared raw 9-inch pie crust

cup shredded gruyere cheese

6 eggs

1 cup half-and-half

Heat the oven to 400 F.

Wednesday, November 14, 2012
AP Photo/Matthew Mead A vegetarian dinner celebrates Thanksgiving and a bountiful harvest.

Vegetarians have long known a Thanksgiving secret the rest of us are reluctant to admit – it's all about the side dishes.

Think about it. Once you've taken the obligatory slice of turkey, a dutiful spoonful of gravy and maybe haggled a bit over the dark meat, what you really want is more stuffing. More mashed anything. More syrupy sweet potatoes. And definitely more pie. Pie of any kind.

Friday, September 14, 2012
AP Photo/Matthew Mead Kasha Varnishkes is a traditional buckwheat and pasta dish, that works well for the Jewish holiday of Rosh Hashanah.

Laura Frankel thinks about Rosh Hashanah in simple terms.

"A time for mom to shine," says Frankel, executive chef at Spertus, a Jewish culture and learning center in Chicago. That's because the Jewish new year, which is the first high holy day to occur each autumn, usually isn't celebrated with the sort of big gathering you might have for a Passover seder, but rather a smaller, more contemplative meal with close family.