If your family’s like mine, there’s probably a holiday roast in your future. Something big and beefy (or porky) and brilliant, and most likely, fat-tastic. Maybe porchetta, or perhaps prime rib. Either way, you probably need a sauce bright and tangy enough to cut through all that deliciousness. Enter that darling of every Argentinian table…
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And then, in case you missed it: Here’s a video of me cooking a turkey.
I tried out for the Butterball Hotline’s national Man-search a few weeks ago. I was not selected. But it wasn’t a complete, bummery loss. This video, lovingly produced by Michael Gabriele (with lovely theme music from Alana Grelyak and Sara Wolfson) is now available for you to use/enjoy/laugh at. I hate being on camera, but…
Thanksgivukkah. | Brussels sprout pesto kugel with lamb, cranberries and pomegranate.
I have a complicated relationship with Thanksgiving, mainly because I resent the fact it’s only one day and my stomach isn’t built like a TARDIS. This year, Jews around the world who observe American Thanksgiving are dealing with a complication that’s actually worth kvetching over – the first day of Hanukkah and Thanksgiving fall on…
It’s the most wonderful time of the year. | Sausage dressing with cranberries, apples and almonds
Here’s what I’ve learned in the last few weeks, folks: PIE IS HARD. Honestly. I thought I’d be able to master, in a week, what generations of cooks spend LIFETIMES perfecting. NO SWEAT, right? Thankfully, I now have THIS. Paula signed it and everything. We’ll give it another go as the holidays approach. In the…
Chicken soup. With noodles. And mushrooms. And quinoa. And soy sauce. And garlic. And…
There is nothing wrong with your standard can of chicken noodle soup. You know what you’re getting when you pour that stuff into your microwave-safe bowl. Broth. Salt. Chicken-ish bits. Noodles the texture of steamed wontons that nourish and satisfy, kinda. Post-snowman-building soup. Pre-NyQuil-drinking soup. It is what it is. But – as anyone who’s…
The Eighty-Three Thousand | I like food. I hope you do, too. 