The recipe for this lightly spiced and creamy cabbage casserole, baked with a crunchy topping, comes from the author's friend Marietta, a former personal chef. Serve it as a side dish with roast pork, chicken, turkey, or braised lamb.
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
by Romney SteeleI've always cherished Thanksgivings at Nepenthe, my grandparents' storied restaurant in Big Sur, California. My mother's parents, Bill and Lolly Fassett, opened Nepenthe in 1949 on a cliffside property they'd fallen in love with and then purchased from its owners, Rita Hayworth and Orson Welles. My grandfather, the child of an astrologer, and my grandmother, whose grandparents founded the artists' colony of Carmel, fit right into Big Sur's bohemian culture. They envisioned Nepenthe—a Greek word for an elixir that erases grief—as a place where people could forget their worldly cares and draw inspiration from the ocean views, the architecture (the restaurant was built by a student of Frank Lloyd Wright), the guests (painters, poets, vagabonds, and a few celebrities, like the writer Henry Miller), and, of course, the food. Keep Reading »
by Lonnée HamiltonThere were some soul food dishes that my family did not eat. Chitlins were spoken of in hushed, horrified tones. Pig's feet? No, thank you. We left those back at the plantation. But collard greens were different. Stewed in a cauldron, the big, tough-looking leaves become wonderful and delicious, tender and emotional. Keep reading »
by Shane MitchellFarming in Oneida County, 250 miles north of New York City, has its challenges. Melons turn to mush when there's too much rain in July. Groundhogs get into the salad beds, and sometimes the tomatoes don't ripen when a frost comes early. But it has been a good year, and on a blustery day at the end of the harvest season, it's nice to gather with friends for a good meal. Keep reading »
Every Thanksgiving morning, in almost every household across America, the scene is the same: a sleepy-eyed cook walks into the kitchen still wearing pajamas, pours a cup of coffee, and turns his or her attention to the bird. As we've come to know turkey — on the holiday table and in kitchens around the world — we've also come to appreciate it as an ingredient capable of incredible things. See the full photo gallery »
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.