With potlucks, open houses, and holiday gatherings rapidly approaching, it doesn’t hurt to have a signature dish. Stuffed mushrooms are a no-fail crowd favorite, so if you don’t already have a recipe stashed away, I promise this one will become a greatest hit!
The traditional Thanksgiving dinner includes turkey, mashed potatoes, stuffing, and pumpkin pie, but there are always variations on the classics and other side dishes state to state.
This week The New York Times choose recipes that they thought reflected the history and ingredients of each 50 states — what’s yours?
5 / 5 Stars | 5 Reviews
by SpicyKatt
“Soy nuts and sunflower seeds are ground together to make this peanut-free butter which is sweetened with cranberries for a great spread on cut celery, whole grain breads, and fruit. It also pairs well with soft cheese (don’t add more salt though). Feel free to try other dried fruits as well, such as blueberries, cherries, or apples.”
Can you believe that Thanksgiving is next week?! We can’t believe it either. Rewind to our November Maker Talk, we lined up a group of presenters who could help us host the holidays without breaking a sweat. First up, we recruited The Kitchn editrix to give us her go-to tips to make holiday entertaining look effortless for any occasion.
Aromatic bitters, the subject of our coverage this month at The 9-Bottle Bar, stars in so many classic cocktail recipes, we proposed that it may very well be the most useful member of this little company we’ve assembled. But when it comes to bitter booze, the aromatic, non-potable stuff is just one star in a brightly lit sky.
This week let’s do of other notable varieties of bitters.
Núria Farregut posted a photo: Besalú, Catalonia, Spain
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Núria Farregut posted a photo: Camprodón old street. Catalonia, Spain
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When I started working for myself full time, I had this idyllic notion that since I would be working from home, I’d have time to cook the types of meals I wanted to eat. I dreamed that dinner would be my time to unwind and cook what I wanted to cook. It turns out, however, I do not know how to say “no” to projects, and instead of those nice, long dinners, most weeknights I’m in a rush just to whip something up in between projects.
That is where this pared-down dish comes into play. This casual assembly of store-bought polenta, white beans, and silky chard make a quick and filling meal that’s easy to pull together on even the busiest of evenings.