Q: I have been a vegetarian for about 15 years and every year for Thanksgiving I just skip the stuffing. This year I’ve decided that I’m tired of being left out! So, I am on the hunt for a GOOD vegetarian stuffing recipe.
I spend a lot of time looking for beautiful things for my table, especially now that my newly renovated kitchen means I’m entertaining more. Here are 10 of my favorite tabletop finds from the last year, any one of which would be a wonderful addition to your table this holiday season:
4.62 / 5 Stars | 19 Reviews
by Chloe
“By varying the fruit a bit, this salad can work for all seasons. Passion fruit make a great addition if they are available. In the summer, add lots of fresh berries and melons. In the winter, try adding dried cranberries or apricots. Fresh juice adds a bit of bite and also keeps the fruit from turning if you are making this ahead.”
by cbelser on Wednesday, November 20, 2013
by cbelser on Wednesday, November 20, 2013
This site is 7 years, 4 months and 5 days old, which is exactly how long I’ve been meaning to tell you about one of my favorite ways to make cauliflower. You think I would have gotten around to it already, as it’s the very cauliflower dish I ever knew, but instead I’ve been distracting us with quiches* and soups, and pasta and fritters. It’s a shame, as this is so much easier to make.
My mother used to steam a whole head of cauliflower, and when it was about done, melt a pat or two of butter in a cast-iron frying pan (back when all of our skillets were cast-iron, and I found them heavy and annoying and embarrassingly old-fashioned; oh, Deb), then toss in enough seasoned breadcrumbs (always seasoned “Italian-style” which makes me chuckle because what would Italian seasoning be in Italy, salt and pepper?**) to absorb the butter and cook them until they were a browned together. This would be sprinkled on and pressed against the cauliflower and it’s really no surprise that I become a cauliflower person, is it? Salty butter, brown butter-crisped crumbs will do that to a person.
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Butternut squash and cranberry gratin, eaton mess (down under style), and balsamic roasted fall veggies with sumac in today’s Delicious Links.