Open Slideshow

We’re getting into the Thanksgiving mood this week, bringing you a small, swanky Thanksgiving party that I hosted in my home. So far I’ve shown you the make-ahead menu, a schedule for getting it all done, and 10 things you can be doing now to make Thanksgiving a little smoother.

Now that we have all the prep out of the way, let’s party! Come into my home and see how we cooked Thanksgiving dinner, doing most of it ahead to keep it low-stress, and enjoyed a swanky afternoon of good food, good wine, and Thanksgiving cheer with friends. Are you ready for some turkey action?

READ MORE »

I adore Brussels sprouts but they can be tricky to cook just right, especially if one’s attention is on lots of other dishes, as in the case of a holiday dinner. This Thanksgiving I’ve found the solution: smoky, lemony shredded and sautéed brussels sprouts! The sprouts can be shredded a day ahead and then get quickly cooked just before serving, eliminating any worry about soggy, under-cooked, over-charred, or otherwise less than yummy Brussels sprouts.

READ MORE »

Yesterday I shared our small, swanky, make-ahead Thanksgiving menu, and today we’re going to talk about how to get it all done. To those of you who love lists and calendars and whiteboards, welcome. To the folks who get a little overwhelmed by planning out a dinner in such detail, stick with me.

Thanksgiving, in its silly pressure and sheer scale, is nevertheless a very good opportunity to break a dinner down from beginning to end, planning what is made when and what can be done ahead. The point, ultimately, is not just to do Thanksgiving like a pro, but to carry these skills into everyday cooking.

READ MORE »

Open Kitchen Tour

Who cooks and eats here: Generations of the Pepin family
Where: Lake of Bays, Ontario, Canada
Rent or Own? Own

This kitchen is not at all glamorous. To call it rustic would even be too kind. It’s old, it’s small, it has a lot of quirks, and I wouldn’t change a thing.

READ MORE »

On Thanksgiving, I don’t think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it’s baked inside the turkey it’s stuffing, and if it’s not, it’s dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.

And on my table, the stuffing is always some version of this classic sage and onion mix. No cornbread, oysters, or dried fruit for me. This is Pepperidge-esque, Stovetop-style stuffing — but all homemade and full of toasty flavor from good bread, and savor from turkey stock. This recipe is surprisingly simple; in fact, why not make some tonight? It never hurts to practice your stuffing, whatever you call it.

READ MORE »