Thanksgiving is a day for celebrating, where we enjoy the company of friends, share delicious food, and reflect on our country’s history and traditions. Throughout this celebration, though, there is one lingering thought in the back of our minds that cannot be ignored: Tomorrow there will be leftovers.
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Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes. And with good reason: Cauliflower is incredibly versatile and can be used to replace simple carbs in endless recipes ‚from cauliflower versions of risotto, pizza crust and couscous just to name a few.
I decided to take my favourite brownie recipe, the one I published in “The Mom 100 Cookbook” a handful of years ago, and turn it into something that says, “Hi, pumpkin season, how’ve you been?”
Leaves are changing, the weather is cooling, and the smell of fall lingers in the air. Pumpkins are appearing on doorsteps and families are beginning to plan their Thanksgiving menus. Pecan pie should always be on the list.
Any number of tasks may strike you as easy as pie, but anyone who’s ever actually made a pie can tell you that it actually requires some care if you want it to turn out well.
Almost any big meal could use a green salad to round things out (and balance the heavier items on the table). But not just any old pile of lettuce.
Many years ago, I made this chipotle sweet potato puree for my good friend, pie and cake expert Rose Levy Beranbaum. Since that day, we have each made it again and again as a great fall and winter side dish.
We all have our favourite winter dishes and mine is stuffing ‚Äî or dressing, technically, since I don’t stuff it in a turkey.
Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.
Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off-script when it comes to side dishes and exactly how to cook the big bird.