Looking for a special holiday side? Here's a festive dish that alternates the flavors and colors of vibrant sweet potatoes with buttery yukon gold potatoes, all sitting on a bed of caramelized onions. I actually started out to make a gratin, more ...
| | | |  | Looking for a special holiday side? Here's a festive dish that alternates the flavors and colors of vibrant sweet potatoes with buttery yukon gold potatoes, all sitting on a bed of caramelized onions. I actually started out to make a gratin, more in the spirit of our gruyere potatoes, perhaps with a breadcrumb topping. But as I experimented with the recipe, the wonderful flavors of the sweet potatoes and potatoes seemed to get lost in the rich toppings. Continue reading "Sweet Potato and Yukon Gold Bake" » | | |  | When it comes to holiday cooking, my father and I spend weeks deciding who is making the various side dishes. But when it comes to roasting the turkey, there's no discussion. Of course that task falls to my mother. Why? True, she has cooked our Thanksgiving turkey for over 50 years, so she knows what she's doing. But the real reason is that her roast turkey is always perfectly done, the breast never dried out, but tender and full of flavor. How does she do it? She cooks the turkey breast-side down. While the turkey roasts, the juices fall down towards the breast, resulting in the most succulent meat. The breast is also more protected from the heat, which helps keep it getting too dried out. She also uses a meat thermometer to take out any guess work of when the turkey is done.
Continue reading "Mom's Roast Turkey" » | | |  | These lacy little crisps are just what you need for an easy and stress-free holiday party. Serve them as an appetizer with a glass of wine or at the table alongside a bowl of soup. Or just snack on them all by themselves. Be warned, however: It's impossible to eat just one. Continue reading "Golden Cheddar Cheese Crisps" » | | |  | Do you like cranberry sauce? My father can't get enough of it during the holiday season. He'll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long. I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as he wants with his slices of turkey, and plenty leftover for turkey sandwiches. When he finally runs out of frozen cranberries sometime in May, he'll start buying the cans. He'll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself. Yes, he's a little obsessed. Continue reading "Cranberry Sauce" » | | |  | Add chocolate to a classic pecan pie and the familiar, gooey filling we all love changes dramatically. Think of this new dessert as a cross between a dense, nutty brownie and soft chocolate fudge. It's a chocolate tart worthy of any gathering or celebration. Continue reading "Chocolate Pecan Tart" » | | | | | | | | | |
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