For some oddball reason, we managed to roast the Thanksgiving turkey upside down, without anyone even noticing until the master carver of the house, preparing to slice up the bird, asked why it was placed breast down on the presentation platter. We still can’t explain that one, but the surprise result was a turkey that yielded exquisitely moist white meat. True, it could be thanks also … Continue reading Flipping the Bird
I’ve been thinking a lot about meat pies lately, brought on, no doubt, by my involvement with a recent production of Sweeney Todd. The grislier aspects of that bit of musical theater, aside, it seems I’m not the only one with meat pies on the brain. The March issue of Bon Appetit features Short Rib Pot Pie on the cover, and a recent wedding in Yorkshire … Continue reading How’s About a (Meat) Pie, Dearie?
Everyone’s always on the lookout for holiday side dishes with a twist. Quite by accident, this year’s Thanksgiving table included sides that turned assumptions about certain ingredients upside down, offering savory bites where sweet was expected, sweet where savory is usually a given. It began with the cranberry sauce. Cranberry Salsa —“What is this? I’ve never had anything like it,” asked one dinner guest. This … Continue reading Upside-Down Sides
The bierock’s modest ingredients and homey appearance belie how tasty it is, especially with a dab of horseradish sauce on every bite. Continue reading Bierock and Roll
I must be suffering a rice deficiency because all I seem to crave these frigid winter days is risotto. Continue reading Risotto Mio
It’s not the end of the world. But the Mayan calendar winding down on one cycle and hearalding a new age is as good an excuse as any to celebrate the glorious food of the Yucatan Continue reading End of an Era
Thanks, indeed for a beautiful, crisp and clear fall day for the first Thanksgiving at Kate’s first home. This year’s gathering of international and food-obsessed guests was reflected in the menu that blended traditional elements with the tastes of Mexico and the British Isles. Here’s the menu: Squash on Toast. Amelia took this a step higher by making her own baguettes. Crab and Artichoke Dip … Continue reading Pie in the Sky