America is pie crazy and they are the after turkey centerpiece of thanksgiving dinner, via WSJ.

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Decisions to make when purchasing your holiday turkeys by choosing local, organic, and antibiotic free, via Civil Eats.

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  It’s Friday in NYC, a week before Thanksgiving, and I’m concluding last leg of what seems a forever road trip, concluding at Miami Book Fair tomorrow (I’m told I was on NPR Morning Edition today but haven’t heard and will be on The Chew on Tuesday cooking kreplach with my pal Michael Symon). Per our tradition we’ll be driving to the Hudson Valley to celebrate Thanksgiving with Donna’s big and growing family—something like 21 adults, a few teenagers, and a few great grand-kids. Donna volunteered me for the gravy because, gravy is a no-brainer, I love making stock, and frozen, it will travel well. (Recipes for stock and Friday Cocktail below.) A no-brainer if you make excellent turkey stock now! I’ll be doubling or tripling the below recipe this year. When I’m home I’ll be Read On »

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I stopped stuffing our Thanksgiving turkey reluctantly, as the stuffing was always my favorite part of the meal when Grandma Spamer made it. But my goal became a perfectly cooked bird, and you can’t cook a turkey perfectly if it’s stuffed. So now I make what we must refer to as dressing, no matter what Mario says (“That’s what you put on a salad.”). Dressing denotes that it’s stuffing cooked in a pan. And it can still be the very best part of the meal! Thanks to a versatile ratio, it’s a no brainer. Dressing, and there are infinite variations, is little more than a savory bread pudding. To make a great dressing you make the liquid a custard, the ratio for which is 2 parts liquid and 1 part egg, here 24 ounces stock Read On »

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I’m starting to get Thanksgiving meal questions in my email, so I guess it’s time to review for our great shared secular holiday, Thanksgiving, our only holiday anchored by food. Time to start planning! I’ll have other posts later in the week, dressing, and stock-making for this weekend (have to have plenty of stock for dressing and gravy). Today, it’s the big one. How to handle the big bird. I find it amusing how every year the major food media come up with some new way to do the same old thing. Last year The New York Times told you to steam your turkey! Not that there’s anything wrong with the story or the technique (by the Jacques Pépin, after all). My view is why mess with what works? For important occasions, the rule is: Read On »

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