Happy Thanksgiving all. I’m surrounded by Donna’s big lively festive brood of a family in the gorgeous Hudson Valley, and paying attention to all I have to be grateful for. I have so little to be ungrateful for–bunions, hemorrhoids, our inept Federal government–that alone is a blessing. But this is our shared national holiday, one centered on food as a symbol of bounty and good fortune, whatever we may have or not have. It is a time above all to remember the Gascon motto: Alone we die, together we thrive. It is also a time to remember that food is not simply our body’s fuel, an occasional luxury, or a daily errand, but rather the anchor of our lives without which we perish. It is what binds or families and our communities. It demands Read On »

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This is a repost from November 21, 2012 featuring Michael’s Cranberry Sauce and Gravy from scratch. My dad made this cranberry sauce when my daughter was very young. He was mystified, as I recall, having never cooked cranberries before, always used the kind with can-ribs, sliceable. That his granddaughter loved it made it very special to him. He continued to make it. His granddaughter is no longer four but rather seventeen and she will be making it this year (and so did I, because I wanted to share it in this post and think of my dad while it cooked). It’s really simple, can be done today or the day of (or several days ahead, next year). Just throw everything in the pot, bring it to a simmer, and set a timer for 90 minutes. Read On »

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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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