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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Of the many many reasons I have to be thankful, one of them is this blog and the enormously thoughtful, intelligent readers who drop by to read and comment. I truly am grateful. Thank you. I wish you all happy Thanksgiving (and hope that you have tons of fun in the kitchen today)! The above photo was taken on Thanksgiving 2007 (I’m struggling to hold the turkey up, but I think it’s important to parade the bird before carving it—my mom found the platter in Mexico). That’s my dad, Rip, with me. It would be the last Thanksgiving I would have with him. Three weeks after this day, he sat me and Donna down in front of the fire after dinner at his house. He had something to say. Recent X-rays showed a spot on Read On »

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I had mine in the oven Thanksgiving night, but for those of you who still have some bones, cover them with water and put them in a low oven for eight hours or over night. Later, add some onions and carrot, bay leaf and tomato paste. Reposting this repost from last year. Works great with chicken carcass as well. Or any roasted bones for that matter! Illustration by Pierre Lamielle (first published 11/29/09) At a reader’s request I’m reposting on how to make perfect stock, by slow cooking it in the oven.  It’s a very low-maintenance, easy way to make stock—just stick it in a low oven and forget about it. I’d meant to post on Friday but the weekend has gotten away from me, and now most people have either discarded their carcass (sadly) Read On »

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