This simple and impressive dish can be prepared up to a week in advance, frozen, and popped in the oven at party time. I serve it on a plate by itself with a garnish of fresh herbs and a drizzle of pesto, or marooned in a pool of couscous to soak up the glorious juices. You don’t really need any vegetable sides since they’re all in the “bag.” Purchased puff pastry provides the crispy, easy, buttery crust.
This is such a simple recipe that I don’t mind going the extra distance to add some or all of the elegant garnishes described below. Fried sage leaves are simple to prepare and really launch the flavor of this soup. Truffle oil is an ingredient I think is worth adding to your larder. Though pricey, it’s used in tiny quantities and adds a complexity to dishes like this soup, a risotto with mushrooms, or pan-roasted fingerling potatoes. Try it on popcorn!
I created this recipe for an Italian friend who was feeeling homesick. She said, “My Mama used to make this wonderful roast, like an American pot roast, but with lots of garlic and, and herbs and wine and…. I’m dying for some!” (Picture her thick Italian accent here, I didn’t have the heart to attempt to duplicate it.) I whipped this up and Marta seemed to feel it came close to her memories of home. It’s so easy to make for a comforting Sunday supper.
This is the best barbecue, poker party, all-beef chili ever. The combination of dried chiles gives it a complex rounded flavor. I serve beans, and the other fun garnishes listed below, on the side for guests to add at their own discretion.
Good bread pudding is just so rainy-day yummy and gratifying; mom and hearth personified. It is also very simple to prepare and economical since it is based on stale bread. This should be served warm topped with rum-raisin ice cream, whipped cream, or warm caramel sauce.
My mother served a Pumpkin Chiffon Pie every Thanksgiving that was the highlight of the meal for me. So, I found great satisfaction in creating this variation on my childhood favorite. To my delight, my family and friends love it.
The flavors are pumpkin pie-ish with the tang of goat cheese and cream cheese to liven it up. I would serve this to a festive group all winter long for nearly any occasion. You don’t have to wait for Thanksgiving 2010!
There are some key elements for Thanksgiving in my family: turkey, stuffing, gravy, and PIE. The menu planner in me is always determined to make sides that people just can’t resist. Here are some of my multi-season winners and links to recipes on other sites that sound wonderful.
This rich and spicy relish is simply wonderful and it goes together so quickly that there is no reason to ever buy cranberry sauce again. The hearty sweet and savory flavors of this relish make it perfect with poultry or pork any time of the year, not just for Thanksgiving. Some traditionalists may object, but my customers love it with the unusual zing of the kumquats and ginger.
I worked on chocolate bread pudding recipes for years before finally getting what I envisioned—this recipe. It’s crunchy-chewy on top with a molten chocolate texture underneath. Deelish!
A lemon tart appears on nearly everyone’s list of top 10 desserts. This recipe combines lemon with white chcoclate for an elegant presentation. The simple coconut-gingersnap crust, quick and forgiving, is a great addition to your dessert repertoire. It can be used to enhance any simple fruit tart, cheesecake, mousse pie, or ice-cream pie.
