Cooking From Every Angle Articles

Thanksgiving 911

November 24, 2009 • 121 Comments

Thanksgiving

 

In order to help you get ready for what is arguably the most important meal of the year, we're dedicating this entire week to all things Thanksgiving. We'll post featured recipes that we think would be great on any Thanksgiving table, and we'll ask you to share some tricks of the trade as well. Today, to kick things off, we're opening up the lines to any and all questions you may have for us about cooking for Thanksgiving. Need to know the right proportions for brining a turkey? Always wondered what the difference is between sweet potatoes and yams? Just post your questions in the comments section below, and we'll answer each and every one. And if we don't know the answer ourselves, we'll find someone who does and report back!

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Thanksgiving Wine Recommendations

November 24, 2009 • 6 Comments

Wine

 

Last week a few of you asked what sort of liquid libation we'd recommend to go with the Thanksgiving turkey. As luck would have it, Chambers Street, our wine partner, has put together a list just for us. Below you'll find a selection of wines (featuring an assortment of colors and price points) singled out by Chambers Street as ideal pairings for Thanksgiving fare. The best part? If you click through and use the promotional code "food52" you can order all of these wines -- and more -- from Chambers Street for a 10% discount!

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Thanksgiving Vegetables

November 20, 2009 • 4 Comments

Missing

Setting aside the question of the turkey (and what a question it is: see Thanksgiving 911 for help!), this week we're going to approach the other parts of the meal -- vegetables, starches, and desserts. We'll feature a selection of recipes that have won or been finalists in food52 contests, and would be great additions to any Thanksgiving table. Today, we start with vegetables.

Pink Greens by Marissa Grace -- tangy and hot, a nice counterpoint to the heavier dishes on the table.

Moroccan Carrot Salad with Harissa by Cordeliah -- a zesty, make ahead dish.

Glazed Brussels Sprouts and Apples in Browned Butter and Cream by ChezSuzanne -- full of fall flavors.

Autumn Celeriac (Celery Root) Puree by Sonali -- perhaps a migration from mashed potatoes?

Grilled Brussels Sprouts by kitchenwitchcookie -- no grill required! Possible to do in a grill pan.

Roasted Butternut Squash Coconut Curry Puree by testkitchenette -- a less traditional, but delicious, option.

Red Leaf Salad with Roasted Beets, Oranges and Walnuts by Teresa Parker -- one of our earliest winners (so early the contest doesn't actually appear!) was this great fall salad


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Thanksgiving Starches

November 20, 2009 • 0 Comments

Missing

Today, onto carbohydrates, perhaps the most beloved and bemoaned food group of them all. Thanksgiving tends to be a time when people set aside their neuroses and celebrate the starches of the world. Oh yeah, and family and friends... Below are some more recipes from winners and finalists that deserve to be devoured by all. 

Individual Sweet Potato Gratins with Creme Fraiche, Onions, and Bacon by apartmentcooker

Potato Leek au Gratin by AlexisC 

What We Call Stuffing: Challah, Mushroom and Stuffing by MrsWheelbarrow

Ciabatta Stuffing with Chorizo, Sweet Potatoes, and Onions by melissav


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Thanksgiving Sweets

November 20, 2009 • 2 Comments

Missing

Finally, we turn to the end of the meal. Pie usually dominates, but there are some people for whom (horror of horrors!) pie is not the dessert of choice. Here, we feature recipes from our winners and finalists for sweets that just may put those pumpkin pie cravings to rest.

Fig and Anise Clafoutis by Oui, Chef -- great made with dried figs, if you can't find fresh

Rum Apple Cake by colombedujour -- a gluten free option

Pudding Chomeur by camille -- a celebration of maple syrup

An Old Fashioned Apple Spice Cake by betteirene -- a dramatic, holiday-worthy presentation

 

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Tuscan Onion Confit

November 12, 2009 • 12 Comments

Onion

 

- Merrill

For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations.

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The Metropolitan Cook Book

November 9, 2009 • 7 Comments

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Metropolitan Cookbook

- Amanda

At the food52 launch party, Tamio gave Merrill and me a great little book, The Metropolitan Cook Book, published by the Metropolitan Life Insurance Company in 1924.

The book begins with a quote by Ruskin that mirrors so much about our approach to cooking at food52: "Cookery means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French Art and Arabian hospitality." We may need to work on the French Art and Arabian hospitality, but we're getting there.

 

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Maple Syrup Vinaigrette

October 27, 2009 • 10 Comments

Maple_syrup

 

Last week, a colleague emailed me for some help with a piece she was writing on maple syrup -- specifically, on how lots of chefs are using it in savory dishes. She may have seen a short blurb I wrote on Grade B maple syrup when it was all the rage a couple of years ago, or she may just have been asking for my input as a cook and an eater. But it got me thinking. Last year, I created a fall salad for a dinner party that went over particularly well; I used maple syrup in the vinaigrette, which I hadn't done before (if a dressing is too tart, I typically add a bit of honey or raw sugar). At the time, I made a mental note to start using maple syrup in my salad dressings on a regular basis. Alas, good intentions are not always enough: time and time again over the past year, it slipped my mind, and my vinaigrettes remained sadly syrup-free.

 

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Mashed Sweet Potatoes with Creme Fraiche and Herbs

October 22, 2009 • 2 Comments

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- Merrill

While I have always been somewhat of a sweet potato addict, I prefer savory preparations to the traditional brown sugar and maple syrup concoctions typically found on the Thanksgiving table. I originally got the idea for these potatoes from Marcus Samuelsson, chef and co-owner of Aquavit in Manhattan. A few years ago, he teamed up with Slow Food to give cooking lessons to some of the students at The Children's Storefront, an independent tuition-free school in Harlem. I happened to be there observing one afternoon when he taught the kids his version of the recipe, and I have been making my own adaptation ever since. I hope you'll find the combination of sweet potatoes, crème fraîche, garlic, herbs and parmesan as rich and satisfying as I do.

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Butternut Squash Salad

October 20, 2009 • 6 Comments

Missing

- Amanda

This past weekend, on a trek to Chelsea Market in Manhattan with a friend and our kids, we stopped in for lunch at Buon Italia, an Italian grocery store that many of the city's chefs turn to for esoteric and high-quality Italian ingredients. I couldn't stop thinking about one of the dishes we had, a butternut squash antipasto. The squash had been sliced into ribbons so that it looked like pappardelle, and then these ribbons seemed to have been roasted -- there were browned edges -- and yet not quite cooked through -- some had a great little crunch. They tasted candied but were doused with plenty of vinegar.

Transfixed and determined, I got in the kitchen, and now you, too, can make this salad....

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