This is how we polished off the last of the turkey and dressing in my house. Although it’s now too late for your Thanksgiving leftovers, it’s worth keeping on file, especially if you have turkey and dressing at Christmas. And if you should not have any leftover dressing, try it on waffles, biscuits, or just buttered toast. Read More
Recipes and Stories
If you’re getting down to the wire with Thanksgiving and don’t have time to make cranberry sauce, but still don’t want to open a can, here’s a quick and simple classic that requires no cooking. If you have a food processor handy, it comes together in five minutes flat—and will keep until Christmas if you keep it well-covered and refrigerated, and use only a clean silver or stainless steel spoon to dip into it. Read More
It’s now time to talk about the Thanksgiving cook’s central job: the turkey and dressing. If you haven’t tried to roast a turkey in a year (or have never done it) the first thing to do is relax: a turkey roasts just like a chicken – it just takes longer. Allow plenty of time and remember that it doesn’t have to look like those magazine covers. Read More
You’ll notice that up till now there’s been no mention of pastry-making (which I’d normally be doing either today or tomorrow). Happily, thanks to the gentle art of delegation (also known as sweet-talking), someone else is making the pies and dinner rolls.
If, on the outside chance the pie-making still falls in your lap, today is not too soon to make the pastry, Read More
This morning my own stock pot came off the pantry shelf and I set to work cleaning and slicing carrots, celery, onions and gingerroot. Deciding to give the broth a little extra color and depth of flavor, I tossed my hoard of turkey wings and necks into a large roasting pan, lightly coated them with oil, and set them to roast in a hot oven (425° F. for about 45 minutes).
While that was going on, Read More
For some reason, Thanksgiving dinner tends to be a feast of starches: there’s that quintessential dressing/stuffing, yeast rolls, sweet potatoes, flour-thickened gravy, pastry, and often even cake. My own family also had baked macaroni and cheese. And just in case that’s not starch enough, many families throw in mashed potatoes. And what could be better? Fluffy, cloud-like, and meltingly tender, they’re the ultimate comfort on a fork. Read More
Today’s post is late because it’s my birthday, and is about dressing and cornbread because—it’s my birthday, and for this one day I can be personal and frank.
Whoever figured out how to recycle stale bread by seasoning it with herbs and spices, moistening it with broth, and then shoving it into a roasting fowl so that it slowly baked, basting itself in the juices from the bird while it rotated on the spit, is one of those thousands of unsung culinary giants that has been lost to history. But that the idea survives to this day is a testament to its sheer genius, and it’s a shame that they never got due credit. Read More
Today, let’s talk about the foundation on which the entire Thanksgiving dinner will rest: broth.
The most neglected pot in far too many American kitchens is the stockpot. At Kitchenware Outfitters, the kitchenware store where I work and teach, we sell a respectable number of these pots, but inevitably the words “cooking pasta” or “spaghetti sauce” or “chili” or “stew” come up, accompanied by a lot of questions about other possible uses for this tall, relatively narrow pot. Read More
Thanksgiving is just a week away. If you haven’t already started to plan, you need to know that time, as they say, is wasting. You aren’t in trouble yet, but you will be if you wait until next week to start planning and shopping.
Your three greatest weapons are good organization, the practical art of the make-ahead dish, and the fine art of delegation (also known as sweet talking someone into doing something for you). Read More
For the first time in more than a decade of writing for the Savannah Morning News, my November columns will have nothing to do with Thanksgiving. My friend Teri Bell (brave woman) has decided to take on the subject in her Miss Sophie feature.
You’d think I’d be happy: Read More
Someone is naïve, all right, but it’s not the cooks of the past. Read More
Now that we’re finally getting a little bit of a nip in the air, here’s another simple apple tart that is just the thing to warm and soothe.
The most important part of a good pie or tart is good pastry, which is fortunately a snap to make, especially if you own a food processor. Read More
But fried chicken is—or, rather, should be—special occasion fare. For me, the simplest, and most satisfying, way of cooking a chicken is roasting, especially at this time of year: the aroma is the very essence of autumn’s kitchen. Read More
After my recent newspaper story on fall mushrooms, several correspondents asked about a good recipe for mushroom soup, since one wasn't included in the story. I went looking to see what might turn up in some the early American cookbooks in my collection, and to my surprise, found only this simple recipe in The Carolina Housewife: Read More
If you are of a certain age, you remember it simmering for hours on the back of the stove, thick with tomatoes, redolent of garlic, oregano, and sometimes an adventurous splash of wine, filling the house with its rich aroma. It came to the table ladled thickly over a bed of fat, slightly overcooked spaghetti, dusted generously with grated cheese that came straight from a green can. Read More
25 August 2012: Annabella Hill’s Grilled Pork Tenderloin Medallions
While working on a story for a Labor Day backyard party, I kept coming across articles that were reaching (or should we say, stretching) for something new and different—and with very little real success. What they generally ended up with was the same old things with a different sauce slathered onto it.
Forgive me for sounding irritable, but it can’t be helped: I sound irritated because I am. The title alone was enough to annoy, but the recipes themselves—well! Read More
When the weather turns lethally hot in August, it will surprise no one who has ever been near Savannah to learn that a popular local prescription for relief is both old fashioned and alcoholic: the champagne cocktail. Though the popularity of these concoctions peaked in the 1940s and 50s, their roots go back at least to the late eighteenth century, when champagne punches were popularized by the likes of England’s Prince Regent George IV. Read More
I submit this in response to the persistent myth that Southerners historically had no subtlety with the vegetable pot: it comes from a late nineteenth century Savannah manuscript. Read More
Without a doubt, Shrimp Creole is one of the most neglected classics in the entire repertory of modern Southern cooking. Though a version of it can be found in almost every comprehensive anthology, and it still turns up on the menu of many Louisiana restaurants, it no longer has the respect that it deserves, and is treated as a hackneyed cliché, indeed, almost as an anachronism. Read More