Top 10 Things We Can All Be Thankful for in America
November 28, 2009
I know it’s after Thanksgiving, but it’s never too late to be thankful. And 2009 feels like it’s been a really, really hard year. Still, I’m wondering if I can come up with a list that we can all agree on…because it feels like there has been so much divisiveness in the world these days. So let’s start with that one.
1. The freedom to be divisive. Sure, we all like to complain about all the yapping people we don’t agree with, whatever side they are on. But we live in a… more
Comments (2)How to Make Amazing Gravy from Scratch
November 25, 2009
Gravy, real gravy, has to be one of the best foods on earth. It makes everything taste better (rice and gravy, potatoes and gravy, stuffing and gravy, bread and gravy, gravy and gravy…yum!). Gourmet machinations just mess it up. It’s got to be simple, pure, heavenly gravy. I know some people make it in a saucepan with broth and giblets. I’ve never quite understood the appeal of that. Adding any sort of alcohol ruins it completely. I’ve only made gravy one way, and it’s the way my mother made… more
Comments (10)Recipe: Cheesy Cowgirl Cornbread
November 23, 2009
Well, I was going to write about making pumpkin pie today, but a few of my Facebook friends have asked that I share the recipe for Cowgirl Cornbread. (You can find pumpkin pie tips, and other easy pie recipes, on Rodale.com.) Lucia found the basis of this recipe in Highlights magazine and asked if she could make it; the recipe was called “Cowboy Cornbread” and had sugar in it…. more
Comments (2)Stuffing Wars: Mrs. Cinquino’s Recipe Wins Them All!
November 20, 2009
I grew up with my mother’s favorite stuffing, which is really “potato filling.” I never really liked it, and much preferred my grandmother’s Pepperidge Farm stuffing—even though she would put dried apricots in it. But I never liked either stuffing enough to bother getting the recipe. Then I met my husband, and tasted his mother’s Italian sausage stuffing, and I knew I could never live without the recipe in my grubby little hands.
She actually still cooks the stuffing inside the… more
Comments (16)The Cranberry Sauce Controversy (with Poll and Recipe!)
November 18, 2009
Generally, there are three types of people: Those who won’t eat cranberry sauce at all. Those who like it cooked and gelatinous. And those who prefer their sauce raw. I fall firmly into the raw camp. It is simply not a Thanksgiving meal without that tart, sweet, fresh, palate-cleansing, and gorgeously magenta blob of cranberry sauce on my plate.
The recipe I use is easy, but it needs to be made a day or two in advance for the sauce to reach its peak flavor. My mother made it, and now I… more
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