Mashed Potatoes With Cream

November 20, 2017

The key to incredible mashed potatoes is adding rich cream. It’s that simple.

Brussels Sprout Slaw

November 16, 2017

Brussels Sprout Slaw will look and taste great on your holiday table! You may want to use baby sprouts. Make a day ahead to ease your holiday cooking.

Pear & Blue Cheese Salad

November 14, 2017

Because you don’t want to throw together an afterthought salad for your Thanksgiving table.

Potato & Mushroom Gratin

November 7, 2017

Mushrooms and potatoes layered and baked in a creamy cheese sauce until browned and bubbling. Use whatever mushrooms that you like, but you may want to use hen of the woods or oyster mushrooms.

Green Bean Bundles

November 6, 2017

This decadent side dish is a cherished Thanksgiving tradition. Green Bean Bundles is so easy to make and is served in already made portions.

Holiday Slow Cooker Sweet Potatoes

November 2, 2017

I love shopping at autumn farm markets and am currently planning the Thanksgiving meal. Holiday Slow Cooker Sweet Potatoes is a lifesaver because during the holidays using the slow cooker frees up oven space, plus can make enough for a large crowd with leftovers. This dish can be prepped the night before or even cooked a day or two in advance. It is also delicious for a potluck; just bring your slow cooker along and your host will be happy not to have to fit another dish in the oven.

Brussels Sprouts With Bacon & Pistachios

November 23, 2016

Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage although the two are closely related. They are traditionally served at Thanksgiving and Christmas. These Brussels sprouts are certain to become a staple of your holiday table.

New England Pumpkin Pie

November 22, 2016

Pumpkin pie has long been a New England favorite. There is even a recipe for “pompkin” pie in Amelia Simmons’ 1796 American Cookery. The addition of Molasses and rum give this New England Pumpkin Pie a bit more depth.

Pumpkin Spice Pancakes

November 21, 2016

These spiced pumpkin pancakes are full of seasonal flavor and packed with while grains to keep you going all morning long. Serve with a drizzle of maple syrup and uncured bacon.

Brining The Turkey

November 17, 2016

Brining The Turkey

Brining the turkey overnight has been a popular mainstream turkey cooking practice since the 1990s, though the practice of salting meat is hardly new! A few cooking experts are critical of the technique, feeling that brining makes the turkey taste like deli turkey, but most find that brining yields a flavorful and moist bird.

You can get great results with a plain brine, but you can also customize it by adding such ingredients as rosemary, sage, onions, garlic, bay leaves, whole peppercorns, brown sugar, or even chilies. You can also replace part of the water with apple cider or another flavorful liquid. You will need a very large, very clean noncorrosive container. A stainless-steel stockpot or a food-grade plastic 5-gallon container is perfect. You can also use large, heavy-duty food grade plastic bags. You can double the strength of the bags by putting one inside the other.

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