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Fall Market Haul -> Thanksgiving Plate
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Hi Reader, When I was little, my father used to drag me to the Portuguese markets in Fall River on Saturday mornings. I say “drag,” because no self-respecting kid in the 1970s wanted to spend his weekend staring at cabbages the size of basketballs or inhaling the earthy funk of turnips stacked like cannonballs. I wanted Pop-Tarts and Twinkies. Vegetables were what you had to wade through to get to dessert. Fall Veggie Greatness (a Crash Course)
WHAT'S INSIDE...
Zucchini Gratin With Fresh Herbs & Goat CheeseAlthough this zucchini gratin with fresh herbs and goat cheese has a fancy-sounding name, it's really just an easy, cheesy, baked zucchini casserole. It's an excellent way to use up a glut of summer squash.☞ Try this recipeCarrot Fries With Chipotle SauceThese good-for-you baked carrot fries are crispy on the outside and tender on the inside, just like a perfect French fry should be.☞ Try this recipeEasy Grilled Vegetable SaladFeel free to swap in your favorite veggies in this easy grilled vegetable salad.☞ Try this recipeSpicy Roasted Brussels SproutsThese spicy roasted Brussels sprouts are tossed with a fragrant spice blend before roasting. They turn crispy on the outside and tender within. Then they're finished with dried cranberries and pecans. An easy and healthy side dish.☞ Try this recipeButtery Oven Roasted RadishesThese buttery roasted radishes are roasted in the oven to mellow their bite, then smothered in herb compound butter for an easy, outstanding side dish.☞ Try this recipeBlueberry Crumble⭐⭐⭐⭐⭐ 4.81 from 61 votes This blueberry crumble, easy to make with blueberries and a buttery oat cookie topping, is simple, easy, and the best blueberry dessert we can imagine. Simple and spectacular. Better make a double batch.☞ Try this recipeBrown Butter Winter SquashBrown butter winter squash is going to banish memories of all other butternut squash—including that boring brown sugar and butter trick your mom used—from your mind. Here's how to cook it.☞ Try this recipe |
Leite's Culinaria
Why, hello! Leite's Culinaria is the James Beard Award-winning site that helps home cooks and bakers put dinner on the table and laughs in the kitchen. Hungry for more? Join more than 30,000 food lovers and subscribe.
Hi Reader, When I was younger—and oh-so-very single—I treated Thanksgiving the way some people treat a new relationship: with enthusiasm, optimism, and absolutely no sense of boundaries. I experimented. Wildly. Indiscriminately. One year, I made turkey-mashed-potato-and-stuffing burritos because…why not? Another time, I ditched the 18-dish spread and instead crafted a Thanksgiving pot pie that crammed the entire holiday—turkey, stuffing, gravy, the whole dysfunctional family—under one crust....
Hi Reader, True story: one year, I cooked Thanksgiving like I was auditioning for Survivor: Roxbury Edition. I started at dawn, juggling pies, stuffing, potatoes, sides, and a turkey the size of a mini-fridge. By the time dessert rolled around, I was slumped in my chair, fork dangling midair, too tired to taste the very pies I'd threatened to leave The One over if he even so much as touched them. After our guests left, I crawled, and I do mean crawl, to bed, leaving the kitchen looking not...
Hi Reader, I was a horribly neglected child. There—I said it. And somewhere, a cadre of ancestors is already spinning in their rosary-laden coffins. When it came to dessert, I was an Olympian, the equivalent of an elite athlete. I was constantly training. At every meal, I assessed my competitors’ positions, gauged their distance from our common prize, calculated wind shear—anything for a millisecond’s advantage. All to execute my move to get the biggest, best, most gorgeous piece of any pie,...