. Today’s guest poster is Maria Braeckel, an excellent colleague of mine in the book world, and a true walker-of-the-walk when it comes to Sam Sifton’s Thanksgiving. For the past couple of years, Maria has cooked her through (and sent me photographs of) a large portion of the recipes in this book. Now, with an assist from Sam, she tells… Read more »
I feel like I’ve been dancing around this one for a few posts now — I keep alluding to the mysteriously adventurous cranberry sauce that includes ingredients some Thanksgiving traditionalists (read: My Mom) might categorize under “newfangled:” Ginger, mint, raw, fresh cranberries. (We’ve never been a molded-from-a-can family, but we have definitely been in the boil-them-down-to-jelly camp.) The recipe, Cranberry-Orange… Read more »
We put a lot of stock in the idea that families — whatever form “family” might take — create meaning, and identity, through ritual. When the kids are little, that might mean reading to them in bed every night for twenty minutes, or going for long bike rides on Saturday afternoons and talking about life its ownself. It can be… Read more »
By the time Thanksgiving week rolls around, the game plan, for the most part will be fully mapped out. The menu will have been tweaked and retweaked to reflect just the right amount of tradition (Grandma Jody’s herb-roasted turkey, mashed potatoes) and adventure (maple buttermilk custard pie!); the duties will have been divvied up among aunts and uncles. Anything that… Read more »
Sometimes I think the most necessary characteristic a cook should possess is restraint — in other words, the ability to stay out of the way of something delicious. (Think summer corn, a farm-fresh egg, homemade pasta.) In this case, that rule happens to apply to food blogging as well, and the something delicious happens to be the most beautiful book… Read more »
A few weeks ago, we got an email from a local farm saying they were now taking Thanksgiving orders for heritage turkeys. “That is awesome. Let’s do it!” Andy said. For about a millisecond, I was on board, until I remembered that when it comes to the turkey, it’s not my call to make. Andy and I have free rein… Read more »
Last year, we devoted a lot of blog space to Thanksgiving, by Sam Sifton. And since we’re editors and writers, supposedly on the pulse of what the lastest, greatest, trendiest everything is, we should probably be featuring this year’s of-the-moment holiday cookbook. But here’s the thing: “trendy” and “of-the-moment” are not words that should EVER EVER EVER be in the… Read more »
Wherever you are, however you celebrate, be safe, give thanks, and don’t forget the leftover sandwich. Happy Thanksgiving from Team DALS!
My mother owns Thanksgiving. Which is another way of saying that she is in charge of the turkey. We are, of course, with her in my sister’s kitchen every step of the way, mincing onions for stuffing, browning anchovy-studded breadcrumbs for the cauliflower, shredding Brussels sprouts, rolling out our pate brisee, whisking Scharffen Berger into chocolate pie filling, and… Read more »
Given that I woke up yesterday at 3am worrying about how early I need to leave work on the day before Thanksgiving to make sure I get my pumpkin pie made in time for a seamless departure the next morning, now seems like the perfect time for the last installment of our series featuring Sam Sifton and his new book, Thanksgiving…. Read more »
As you might have gathered from Monday’s post, Sam Sifton is a man with opinions. (If you couldn’t already tell that from the subtitle of his book.) When it comes to food, opinions are good — but smart opinions are even better. We think Sam has smart opinions, and he was kind enough to take some time to share some… Read more »
Last Thanksgiving, after much reply-all-ing — and many quality hours spent with Sam Sifton’s manuscript for Thanksgiving, How to Cook it Well — the menu my mom, dad, sister, brother, Andy, and I came up with for the big feast was the following: Mom’s Classic Herb-Roasted Turkey Brussels Sprouts with Bacon and Shallots Three-Pepper Sausage Cornbread Stuffing (from Thanksgiving, by Sam Sifton)… Read more »
This has already been quite a month for Sam Sifton. In addition to being the national editor of The New York Times – and helping run the paper’s coverage of Hurricane Sandy, and the presidential election, and whatever other ever-changing, constantly-unfolding news story that pops up in the meantime – he is also a food columnist for the Sunday Magazine,… Read more »
My guess is that by now, most of you have a pretty good idea what your Thanksgiving menu is going to look like and who’s in charge of what. Or if the menu isn’t set, you might be in the middle of a reply-all marathon with your family like me. Uncle Phil – you’re on cheese duty, right? Grandma’s got… Read more »
Proposed Chocolate Pudding Pie (From Scratch)* Preheat oven to 350°F. In a food processor fitted with a metal blade, process 2 packages honey graham crackers (total: 2 1/4 cups) until they resemble fine crumbs. Add 5 tablespoons sugar and 10 tablespoons melted butter (unsalted) and pulse to combine. Using your fingers, press the mixture into a 9-inch pie dish. Bake… Read more »
Sometimes it feels like all I accomplish in a single day is quenching my childrens’ thirst. Is it like this in your house? Is it a national emergency when you forget a freshly filled Sigg bottle for the hour-long road trip? Do you find yourself filling and refilling sippy cups and drinking glasses and thermoses all day long to the… Read more »
On Saturday afternoon — a gorgeous, unseasonably warm one in New York — I was sitting with some moms on the sideline of Phoebe’s last soccer game of the season. In a conversation interrupted every two minutes with a cheer for whichever formidable 8-year-old was rocketing down the field with the ball, we discussed the merits of our coach’s European-style… Read more »
Last Wednesday morning, I was on the 8:43 train reading Sam Sifton’s story Thanksgiving tips from NYC restaurant chefs, and I couldn’t take my eyes off the picture of Fatty Cue’s Brussels Sprouts. They were roasted and drizzled with a bright red sauce made from Thai bird chilis, crushed coriander seeds, and maple syrup, among other things. I showed the… Read more »
Welcome! I’m Jenny, author of Dinner: A Love Story and The Weekday Vegetarians More
