One head of cabbage feeds four for under ten dollars
A cabbage and sausage skillet for four, under ten dollars total: one head of cabbage, a pound of sausage, a splash of vinegar, a lid, and two spice directions.
10 min read
Mushroom, roasted onion, miso, sherry: gravy for people skipping the turkey
Building vegetarian gravy flavor without a turkey pan, from mushroom, roasted onion, miso, and sherry, with amounts and when each one goes in.
11 min read
Six roots, one oven temperature, six sauces that change everything
A roasted root vegetables sauce pairing chart for six roots, all at one oven temperature, each matched to a sauce that changes what it tastes like.
11 min read
Green chile touches four dishes on an Arizona table
A southwestern thanksgiving menu built around green chile: where posole replaces a starch, the four dishes it touches, and the make-ahead order.
11 min read
Seven chiles go into a mole negro and each one has a job
A mole negro recipe built on seven dried chiles, each with a specific job, plus a two-day home version and where to buy the chiles in the United States.
11 min read
Brush the miso butter on halfway or it burns
Miso butter salmon on one sheet pan: two vegetables staggered by cook time, and the miso butter brushed on halfway so it glazes instead of burning.
11 min read
Why sage, brown butter, and nutmeg run through every fall menu
Sage brown butter and nutmeg, the ratio that works across squash, pasta, poultry, and potatoes, plus the fourth ingredient that keeps it from tasting flat.
11 min read
Half the plate can be vegetables and still look like Thanksgiving
Building a healthy thanksgiving plate through proportion, not substitution, so half fills with vegetables and nothing on the table feels taken away.
11 min read
Oyster stuffing and creamed onions mostly vanished everywhere else
A new england thanksgiving menu checklist covering oyster stuffing, creamed onions, and brown bread, three dishes worth reviving on any table.
11 min read
Pancit, tahdig, and farofa beside the turkey
What an immigrant thanksgiving menu looks like in three American households: pancit, tahdig, and farofa beside the turkey, and what stays or goes.
11 min read