Thanksgiving

In a recent headline in the "Dining" section of the New York Times, the following question was posed: at Thanksgiving is it all about the turkey or the side dishes?

For me, hands down it has always been about the sides.   Never a fan of the tryptophan laden bird, I spend most of fall dreaming of the day in which gorging on cornbread dressing, broccoli casserole (made with Campbell's Cream of Mushroom soup), and sweet potato casserole loaded with pecans and brown sugar is encouraged.   But the side dish I love the very most, the one that is made only at this special time of year, is pumpkin bread.

Whether served hot out of the oven with butter while the top is nice and crunchy; or the next day cold with a dollop of cream cheese...homemade pumpkin bread rocks! 

Especially the recipe for this tasty treat that has been knocking around my family for years now.  It's, by far, the absolute hands down best there is.   But enough of the hyperbole, here's the recipe for you to try, guaranteed to make this Thanksgiving a memorable one.

When I decided to move across the country, my parents believed that I would quickly get over my folly of living in the Golden State and return to life in New England. Unfortunately for them, California felt like home the minute I crossed the border and I haven't looked back since. The only time I regret being so far away is at Thanksgiving.

It's all about the food and a fairly simple concept of sharing one's bounty. A day to give thanks for the good things in your life. Everyone eats too much, drinks too much, maybe says things they shouldn't, but in the end it's a holiday of inclusion. Even when I was single, I've never had to celebrate Turkey Day alone. Unlike Christmas, with its unwavering traditions, which usually include immediate family only, on Thanksgiving I've found it's "the more the merrier."

After 20 years, my parents still hope that I will return for a Thanksgiving. That they could travel here, never occurs to them. They know we're not coming, but that doesn't stop them from complaining about it. It's just too expensive and difficult. Every year travel horror stories on the news prove that it's not worth the trouble just to share turkey and cranberry sauce. Over the years, my family has come to indulge us with a Thanksgiving dinner on our early Fall sojourns East. Believe me, it tastes just as good in late October. They pull out all the stops and never fail to include the one item I still sorely miss – my mother's meat stuffing.

From the LA Times

The annual Thanksgiving feast is a time when home cooks enjoy pulling out all the stops and preparing copious amounts of tradition-loaded dishes to share with friends and loved ones. This excitement often leads to preparing enough food to satisfy roughly twice the number of guests you plan on hosting. But that's not necessarily bad, because it has spawned another equally beloved culinary tradition: Thanksgiving leftovers.

If the traditional Thanksgiving feast is inherently American, then the ongoing use of the surplus it generates is really a nod to the custom universal to good cooks, of making the most out of each ingredient's every part.

Experimentation and exploration are the true loves of any successful cook. This year I challenge you to move beyond your typical leftover-based dishes and to consider broader possibilities. Don't let anything go to waste, not the vegetables or the stuffing or the bones and trimmings of leftover turkey. This doesn't mean repeating the same old things over and over. Use this as an opportunity to push yourself beyond comfortable dishes and explore new flavors. And look afresh at the familiar and see what new forms it might take.

These recipes provide you with a starting point. They are ideas that take into consideration what kinds of leftovers you might have on hand and what kinds of meals you plan to serve.

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For Thanksgiving we have a menu we love. Roast turkey, corn bread stuffing with Italian sausage, shiitake mushrooms and Turkish apricots, baked sweet potatoes with butter, cranberry sauce, roasted Brussels sprouts and sautéed string beans with garlic-toasted almonds. Since I started doing travel writing, I like to include one dish I've learned to make on a trip.

On a recent month long trip in Switzerland, I enjoyed dozens of meals. Since I was researching local Swiss wines, those meals were wine-paired. Needless to say, I had a very good time. At one of the first stops on the trip, our group of six journalists was treated to a dinner at the chef's table at restaurant Le Mont Blanc at Le Crans in Crans-Montana, Switzerland. One of our group was a vegetarian. We always envied her meals, especially that night when she was served risotto with hazelnuts.

That dish made an impression. So, last night I made risotto and hazelnuts. The combination of creamy rice and crunchy nuts is hard to beat. I'm thinking it would be a great Thanksgiving side dish.