Forget about lumps, this is a no fail gravy taught to me by a chef from the Four Seasons Hotel in NYC. He cooked his gravy right in the pan that he had roasted his turkey in, but you can make this in a pot too. The bay leaves and the fresh thyme add a depth of flavor, but it’s the cooking of the roux until it’s toasty that makes this brilliant.
This soup is fantastic. And seriously the hardest thing about it is peeling and cutting the butternut squash–buy that already cubed and you’re almost done. The original recipe called for garam masala spice, but as I didn’t have it on hand, I opted for massaman curry paste. Massaman curry was picked as #1 in CNN’s 50 Best Foods of the World.
A mold?! I know. But I have been looking for this recipe for years and finally came across it. I went to a few holiday parties in the neighborhood I grew up in back in the day, and they used to serve this delicious dip. I asked my friend for the recipe, but he always said it was a family secret. Well, the secret is out and I’m sharing.
So which is it? Well, traditionally, if it’s stuffed inside the bird it’s stuffing and if it’s baked outside it’s dressing. But that also changes as to where you are geographically: in the south it’s dressing no matter where it’s cooked, and in New England it’s stuffing
There’s a great website called thekitchn.com and every recipe on it’s pages looks and sounds delicious. This is one that is sure to become a seasonal favorite for all of you butternut squash eaters. Filled with hearty vegetables, it’s perfect for appetizers or paired with a soup for dinner.
Okay, a recent study of Oreo Cookies found that in rats they are as addictive as cocaine…of course they activate the pleasure center! They’re delicious! And this Halloween recipe by renown chef Thomas Keller takes them from merely delicious to spectacular. Wahahahaha…make them if you DARE…
Kale is a trending food of late because of it’s enormous health benefits (high in iron, vitamins K/A/C, full of powerful antioxidants and full of omega-3 fatty acids) and delicious taste. Add that to the comfort of potatoes with equally impressive health benefits when not fried (full of iron, vitamins C/B6 and lots of fiber) and you have a hearty and healthy fall dish. Here’s two approaches to the same dish:
When it comes to butternut squash in the fall, my tastebuds are beside themselves. There’s no way I don’t love it–mashed like potatoes, inside a ravioli, even butternut squash pancakes. This is a recipe I made last weekend
Tart lemon bars are a favorite of mine, but this twist that combines sweet with citrus and fresh mint in a dessert bar inspired by mojitos is delicious, especially with that pecan crunch. Here it’s the lime that comes center stage, and while it might take a lot of limes to get the ½ cup needed for this recipe, use fresh and organic limes if you can for the most impactful flavor.
This Leon Salad was first created by La Scala in Beverly Hills in the 60′s and soon became a Hollywood favorite. Many a lunch I had this salad when I worked across the street from the Burbank location at Warner Bros. Since, it has been copied by many other restaurants, but this is still the tried and true original.
I had this salad recently at a resort, a twist on the broccoli version, and loved it. It was the use of the different colored cauliflower that made it visually stunning (did you know cauliflower comes in orange, green and purple?)
Fruit pairs perfectly with pork in so many ways– think pineapple, peaches, apples, and yes…even strawberries. And who doesn’t like a pulled pork sandwich? Since beautiful strawberries are in season, now is the time to make this sweet and zingy sauce (it holds up to heat.)