The big (turkey) day is just one week away! If you’re stressed about what to make, maybe check out link number one? It’s a bundle of all the best bits. And here, some more links for your weekend:
- Sheet Pan Turkey Roulade takes care of (almost) all of your Thanksgiving menu, and on one pan no less.
- Egg salad for breakfast? I’d do it.
- Remind me to never, ever swim in the ocean again. Cool.
- 100% no brainer.
- What is this magic? Do I need to add it to my Thanksgiving lineup?
- Cards Against Humanity, yes.
- I can’t believe people have to even do this, but there it is.
- I’m not in charge of the turkey this year, but if I were I’d consider this recipe.
With the whole family about to descend for Thanksgiving, you might be in the market for simple, hearty fare to fill everyone up — not for the Big Meal itself, which is something else all together, but for all those in betweeners — easy breakfasts, lunches and dinners to have on hand to feed the masses.
Breakfast in our house is usually either just bowls of cereal or Wawa doughnuts (Philadelphia, represent), and people are usually out and about for lunch, but having this easy Turkey Bolognese on hand (in the fridge or freezer) means that a warm and filling dinner is within arms reach, any night of the week. Which is good, because I’ve got other things (i.e. stuffing, sweet potatoes, pie, etc. etc. etc.) to focus on.
(Also yes, I realize serving turkey bolognese the same week as a massive turkey dinner might sound like a lot of turkey. But the sauce is just good, okay? And worlds different than traditional Thanksgiving fare. But if it really offends you, swap out ground beef or lamb instead. And then get off my back about it, okay? Love you.)
wait! there’s more…
Happy Thursday, friends! I’m working on a bunch of new content for this here blog, but in the meantime, here are some links for you:
- Craving these Kale and Sausage Stuffed Shells.
- 100 percent agree!
- Relax, you don’t need to eat clean.
- Superhero muffins!
- YES. Have you signed up yet?
- The importance of learning to argue.
- Hahah, good luck with that.
- This looks so good.
The holidays are upon us!? How is it that they sneak up on us every year? Have you seen this cartoon yet? It is both ridiculous and accurate.
If you’re looking for a rich and warming dish to dive into in the coming months (either to help celebrate the holidays or to help stress-eat your feelings this season), I think you might like to know about this artichoke gratin.
It’s a gratin! Grah-tin? Grah-TEH? Cheese-filled skillet of indulgence? Yep, that’s the one.
It’s from my most recent cookbook, One Pan & Done, so it promises to be quick and easy to pull together, and packed with rich, cheesy flavor (plus some tang from the artichokes and garlic). It’s awesome served with crisp apple slices to balance out the richness, although crackers and chips are always a good move.
Happy Gratin Season!
(photos in this post by the amazing Aran Goyoaga of Cannelle Et Vanille) wait! there’s more…
Happy first Thursday in November! Here are your links for the week:
- Throw your kids’ Halloween candy stash in these Chewy Brown Butter Chocolate Pecan Blondies for a really great time.
- The 90’s are TRULY back? #CrystalPepsi
- OF COURSE this exists in Paris.
- A dress for a cause!
- The Kosher Salt Question.
- BRAVO, José Andrés.
Halloween was cute and all, but it’s November now, which means the Super Bowl of food holidays is on the horizon – Thanksgiving, here we come!
I’m just here with a friendly reminder that, if you’re hosting or cooking this year, there are things you can do now to make your life easier in a few weeks. If you have the time and freezer space, here are some things to get done this weekend:
- Make cranberry sauce! Let it cool and then freeze it in a zip top bag.
- Pump out some pie dough! Then form it into discs (or you can even roll it into 1/2-inch thin circles), wrap it tightly and freeze. Even if you don’t know what kind(s) of pie you’ll make this year, you’ll be thankful the dough is donezo. (Although let’s be honest, it’ll probably be this and this. #classics)
- Make a batch of chicken or turkey stock. Freeze in zip top bags or quart containers. (You can use this to moisten your stuffing or to turn out a beautiful batch of Pumpkin Leek Soup.)
When you can break up all the beautiful work that is PFT (sorry, Planning For Thanksgiving), it doesn’t feel so much like work. The point is to leave plenty of time to ENJOY the holiday. We can do this! Thanksgiving 2017!
I’ll check in a few times this month with more turkey day tips and tricks. HAPPY NOVEMBER!
Have you heard? It’s Thursday. Here are some links for you!
- Need a crazy easy Halloween treat project? Halloween Candy Bark!
- The kids are alright.
- Bisquick: into it or no? Discuss.
- Here’s why vaccines are so crucial.
- I need to take my own advice and read some of these.
- Take my money.
- A clever curry!
- Hard to read, but so important. We need to end this.
- But like WHY?
Hold onto your gourds, folks, because it’s that time again – the #VirtualPumpkinParty is here!
Thanks to the lovely Sarah of Cake Over Steak, you’ll find the internet absolutely stuffed with pumpkin recipes today. Stuffed! Just TRY to get more autumnal up in here, okay?
Last year, I brought this Pumpkin Chocolate Icebox Cake to the party, and in keeping with weirdly chilly and maybe-not-so-seasonal pumpkin desserts, this year I landed on these creamy Pumpkin Pie Popsicles.
I got an itch to make these after I had a phenomenally good pumpkin popsicle at a place called Seattle Pops (if you live here, run don’t walk to the shop in Wallingford – not only are the popsicles baller but they’ll dip any pop in chocolate if you ask, just saying). I usually go for the creamy kona coffee popsicle, and Calder enjoys the chocolate banana, but on our last visit we were convinced to try the pumpkin flavor, and HOLY. POPS. It was sweet and lush, truly like a slice of whipped-cream-topped pumpkin pie in popsicle form.
This is my version.
Happy pumpkin season, everyone! (To see allllll the pumpkin deliciousness, click here).
wait! there’s more…
It’s Thursday again, and I’m in NYC! If you’re here too, come by Bloomingdale’s 59th street tonight between 6-8pm (up on the 8th floor, in housewares) — I’ll be signing books and sampling nibbles from One Pan & Done. I’d love to see you there!
Here, some links for your weekend:
- Feels like a week for this Butternut, Spinach & Chickpea Red Curry with Chicken!
- So, this is a thing.
- I want to be friends with Melissa Clark.
- An important read.
- Yum yum yum.
- I want to try this method for carrot cake!
- This looks nuts good. Go, Tracy!
- I don’t know, I think it’s pretty funny 😂
- I appreciate a good pickle primer.
- Get. It. Lindy.
Welcome to Thursday! One housekeeping note — I’m coming for you, New York City! I’ll be signing copies of my book One Pan & Done at an event at Bloomingdales one week from today. That’s Thursday, October 19th! More details to come, but if you’re in the area and want to come chat about sheet pans, Dutch ovens, Truffle Mushroom Lasagna, and/or skillet cookies, I’d love to see you!
In the meantime, here are some links for you this week:
- Need to do something with all those apples you picked this season? Apple Crumb Pie!
- How to help evacuees of Northern California fires.
- 8 great Instagram accounts.
- I want to go to there.
- Uh oh. #addictedtomyphone
- An interesting take on the Eminem rap tearing up the internet.
- Say yes to parmesan broth!
- An important part of any culinary education ☺️