Stuffing in 30 Minutes

By Sandy Hu
A new video for Video Friday

I can’t wait for Thanksgiving! We always observe the holiday at home and it’s always a cooking fest spanning several days. But I don’t mind the work. I love to prepare the meal and I love the leftovers.

Every family has dishes that are sacrosanct. In our house, it’s the stuffing. The cornbread one I make, from The New York Times International Cookbook, takes hours to prepare – chopping vegetables, mincing herbs, cubing and toasting white bread, making cornbread, and using a food grinder to grind the giblets.

Growing up in Hawaii, my mom’s was a Portuguese stuffing studded with pimentos, sliced olives and chopped linguisa.

Click to read more ...

The Roasted Root of Things

By Lori Powell
For One or Two Bites, a blog for singles and couples

Once the chill is in the air I turn inwards, with the oven on full tilt and I begin work on a multitude of indoor projects. This fall, I am in the middle of a move from Pennsylvania back to my house in the Hudson Valley so I have more indoor projects to complete than ever.

Creating some quick dishes to fuel one or two (the poor person who offers some help) is a bit of a concern. What I can make a lot of, that I can repurpose during the week for dinner or lunch, is key. Usually this decision is predicated upon what I already have on hand or bought too much of at the market.

Click to read more ...