In Mexico City, some of my favorite tacos, even before I was vegetarian, were those stuffed with cactus paddles, mushrooms or squash blossoms. But at restaurants closer to home, what passes for vegetables often leaves much to be desired. At one spot recently, I had tacos in which the "veggies" were nothing more than grilled onions and peppers: the boring backdrop to fajitas.
The trouble with the holiday season is the baking guilt.
Who doesn't love chocolate truffles? They are the essence of chocolate, and a sure-fire mood enhancer. Pop even one into your mouth and see if you don't get happy.
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother's oatmeal cookies.
Many people would balk at the idea of eating holiday cookies for breakfast, but this recipe might make you reconsider.
I love salad before dinner, and this is a great salad to impress holiday guests.
After you’ve stuffed yourself with turkey and taters and gravy and pie and – of course – stuffing, you might be ready to do penance before the next rush of holiday calories.
Inspired by the 1970s classic curried chicken salad, this holiday leftover dish sidesteps the mayonnaise and heads into entree-pilaf territory.
If your Thanksgiving spread has just one pie – even if that one pie is of the classic pumpkin variety – you just aren’t doing it right.
At Thanksgiving and Christmas and the holiday gatherings in between, I want whatever is in my cup to put me at ease, leave me feeling warm and play nicely with whatever food is on the table.
Pumpkin season rolls on! And it’s a welcome fact of life for a pumpkin-lover like me.
Some cooks like to change up the Thanksgiving meal — a sous vide turkey here, a sweet potato souffle there. But on a holiday dedicated to tradition, innovation can spark revolt.
To me, nothing says the holiday like a classic crown pork roast.
Pistachio Fluff Salad
Before the anticipation of who would get the choicest, crispiest piece of turkey skin or the angst over whether you really could handle a second piece of pie, there was one suspenseful moment around the Thanksgiving tables of our youth: Would the Jell-O come out of the mold intact?
Let’s all stop being coy and fess up, shall we? The truth is, even those of us who work with cookbooks, write about cookbooks, collect cookbooks – heck, even write cookbooks ourselves – don’t actually cook from cookbooks. At least not nearly as frequently as we’d like to/promise ourselves we will/tell others we do.
Pork tenderloin is a smart, versatile choice for weeknight meals. Here, it's handled in a way that will make you smack your forehead and wonder why you hadn't thought of it: The meat is cut into "steaks," which maximizes browned surface area and creates friendly portion sizes.
Every year, Americans wrestle with yet another round of seemingly ever more complex Thanksgiving dilemmas.
Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.