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It’s a meeting of holidays so rare it will be tens of thousands of years before it happens again. Thanksgiving and the first day of Hanukkah — the Jewish Festival of Lights — fall on the same day this year, creating what many celebrants have dubbed “Thanksgivukkah.” And it’s opened up a whole new world of culinary opportunities.
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.
Every Thanksgiving presents the same challenge — how to juggle the turkey and the stuffing and the pie and all those sides in just one oven.
Sweet potatoes generally get one of three treatments at the Thanksgiving table.
The best parts of "Dallas Buyers Club" are of Matthew McConaughey, as HIV-positive Texas man Ron Woodroof, bucking like a bull in a Dallas hospital he refuses to let hold him.
Like many Jewish holidays, Rosh Hashana — the Jewish new year — is rich with delicious, symbolic foods. Rounds of challah bread, for example, signify continuity, while apples and honey represent wishes for a sweet year to come. Of course, just as important is spending time with loved ones.
Have you noticed how big and bold and robust salads have become? It's as though salads no longer can be content to be on the side and complement the rest of the meal.
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies. We serve the whole thing with grilled bread seasoned with garlic and orange for a bit of crunch and to aid in scooping up all the delicious bits.
I long ago fell in love with the clean, crisp, sweet taste of Meyer lemons. And recently, Mexican foods guru Rick Bayless reminded me why.
The beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner.
When it comes to entertaining, I often find that the casual gatherings and impromptu parties outshine more elaborate affairs. I think it’s the combination of a relaxed atmosphere and last minute inspiration.
My family has always insisted that the centerpiece of our Christmas feast be some kind of show-stopping roast. We’re talking a standing rib roast or whole beef tenderloin. And, as if these prizes were not already rich enough in themselves, we tend to pair them with an extravagant sauce, usually bearnaise. Hey, it’s Christmas.
There is no subtle way to say this. This cake screams Christmas.
Red may be the color of the season — what with Santa’s suit and Rudolph’s shiny nose — but what if you’re dreaming of a white wine Christmas?
Everyone knows — or at least every Jew knows — the story of Hanukkah’s origins, the story of how just a tiny amount of oil miraculously burned for eight days. And they know that, in the spirit of that story, Hanukkah is celebrated in part by eating foods fried in oil, such as latkes and doughnuts.
It’s no secret that liquor is a simple solution to holiday gift-giving. You don’t see a lot of people lining up Dec. 26 to return bottles of 12-year-old Scotch. And what better way to embrace the spirit of giving than by giving a spirit?
The turkey may be the centerpiece, but a classic Thanksgiving dinner simply isn’t complete without a bevy of traditional sides. To accompany our cider-brined bird, we went with a gently sweet cranberry sauce cooked with peaches for a delicate texture and fruitiness to balance the tart berries. For the mashed potatoes, we kept it basic — sour cream, butter and chives — but delicious.
Perhaps more than any other holiday, Thanksgiving is associated with big family gatherings. But that doesn’t mean you need a house full of in-laws, uncles and cousins to celebrate in a meaningful way.
It’s not enough for Halloween drinks to be delicious. They also have to be creepy.
Mmmm. Nothing says good eats like soy residue.
Lemon doughnuts generally involve fried dough filled with sticky, tart-sweet yellow goo that tastes more of sugar than of serious lemon.
A few years ago I created a recipe for a killer barbecue sauce. It was exactly the way I like it — thick, rich, a lot savory, a little sweet and bursting with cumin, smoked paprika and so many other delicious seasonings.
Toward the end of every summer, my family and I abandon New York City for my parents’ Massachusetts farmhouse, where the fields out back are lined with blueberry bushes. Some years the crop is tiny. Other years it is so good we are overwhelmed, calling up visions of Lucille Ball wrapping chocolates in the candy factory.