I think of Thanksgiving dinner as existing in tiers of necessity. First, there must be a turkey. That’s non-negotiable (unless you’re a vegetarian, of course, but we’re talking Norman Rockwell here). Turkey is a core necessity. Next tier: gravy, cranberry sauce, stuffing, mashed potatoes, pie. Some variation is allowed there, giving allowance to individual [...]
You guys! I made this pie because I was looking for a double crust pie so I could revisit my pie crust tutorial (a few things have changed in my go-to technique since the last one I posted), and most of my fruit pie fruits are not in season, but now I’m kind [...]
Thanksgiving is one of those holidays that can be hidebound by tradition. Even the most adventurous eater has certain holiday rules that make Thanksgiving dinner more than just a lot of food. For some, jellied canned cranberry sauce is required. For others, they have to have grandma’s sweet potato casserole. My husband has to [...]
a title=”Stuffed Kabocha Squash by Savour Fare, on Flickr” href=”http://www.flickr.com/photos/amusebouches/8379744890/”> This recipe, which is adapted from Dorie Greenspan, may not pass the five year old test (until she TRIES it) but it is one of my favorites. Dorie calls it “Pumpkin Stuffed with Everything Good” and it really is stuffed with, if not everything good, many good things. Things like bread and cheese and bacon and cream and garlic, and just to up the vegetal quotient, I added red chard, which only added instead of detracted. Since it’s nearly impossible to find an edible pumpkin outside the months of October and November, I make it with Kabocha Squash, which I prefer to pumpkin anyway. This dish also looks better in person than it does in photographs, and tastes better than it looks (I must convince the five year old of this). (As an aside – raw vegetables are BEAUTIFUL to photograph, but the second they’re cooked they look far less appealing. C’est la vie.) You can also omit the bacon the make it vegetarian, but please don’t leave out the cheese. [...]
Thanksgiving dinner is delicious, but it can be very, very sweet. Cornbread in the stuffing (and sometimes fruit), waldorf (or jello!) salad, sweet potatoes (maybe even with marshmallows) and of course, pie. By the time you get to cranberry sauce, palate fatigue may be an understatement. Enter the savory answer to cranberry sauce — cranberry chutney. Still red, still beautiful, and still, frankly, sweet (it does complement poultry!) but vinegar, salt and spices give it a savory edge that is a welcome counterpoint to a sweet Thanksgiving table. Chutney is one of those underappreciated condiments — it livens up everything from hot roast turkey to cold ham to a cheese sandwich. It’s far easier to make than jam – no worry about setting, and it’s an excellent gift to have handy for the holidays (if your Thanksgiving menu is already set). This makes quite a bit — about 8 half pint jars, and can be used right away, refrigerated for a few weeks, or processed in a water bath for 10 minutes and given a shelf life. [...]
Based in Los Angeles, Savour Fare is the home of Kate, a working mom who is low on time but high on life. I hope this site helps you find ways to make your life richer, easier, more beautiful and more delicious. You can read more about me and the site here and feel free to email me with any questions or feedback!