It's the last weekend before Thanksgiving, and we still have pies on the brain. Thing is, we've also got stuffing, turkey, cranberry sauce, and sweet potatoes on our minds. What about you? What are yo...
Twenty-nine pies! Thirteen classics, and sixteen originals. We're all the richer for these recipes, and we can hardly wait to try a few. Yesterday and today we voted on the Classic pies and it lo...
Here's another quick appetizer idea for Thanksgiving—sweet and spicy cashews that your guests can snack on while they're waiting for the turkey......
Henry David Thoreau urged us to live deep and suck out all the marrow of life. Well, I'm here to urge you to suck on roasted bone marrow! Seriously, this is one of the most delicious, low-cost food ...
Here's a good question from Anne (in Reno) on that Thanksgiving turkey.
Hi, I'm doing a pre-Thanksgiving turkey this weekend since there are never enough leftovers. I have been recipe surfing and fo...
Like many of you, we're planning on dedicating a good chunk of this weekend to Thanksgiving grocery shopping and some early prep work. Here's a round-up of all the tips, reminders, and ideas we've bee...
Turns out Tyler Florence has a gorgeous kitchen (go figure, right?) but he also uses one of our favorite inexpensive kitchen tools. Take a look at this kitchen tour. That plus a video showing how Than...
There's no law that says custards must always be served in ramekins! We love the rustic and whimsical look of re-using glass canning jars for custards - or what about chicken pot pie, mac n' cheese, a...
I was lucky enough to get to play around with a jar of Zingerman's Italian Wild Cherries, which are being given as a prize in our Pie Bakeoff (have you voted yet?).
My original idea was to make a pi...
For many of us, a vegetarian Thanksgiving means loading up on side dishes. No complaints here; I look forward to mashed potatoes, sweet potatoes, and cranberry sauce every year. But there's also somet...
Well, we've seen 29 scrumptious pies - each of which we'd like to take a fork to any time. We're all the richer for these recipes, and we can hardly wait to try a few. We're also voting on the pi...
The top story in today's New York Times Dining area is one that we blogged back in March: national grocery store chain Kroger is partnering with New York's Murray's Cheese "to bring cheese to a wide a...
Keeping in mind all the multi-dish bustle that comes with Thanksgiving, this year I set out in search for a cocktail recipe that would be:
quick and easy to prepare (and replenish!)
adjustable to ...
In one of our favorite episodes of "Will and Grace," Jack's mom shows up unexpected at Will and Grace's apartment several days before Thanksgiving, panting from speed walking and holding a casserole d...
Trussing a big turkey may be the only time some of us use kitchen twine all year. But others use it frequently: tying vegetables so they stay upright in a steamer, trussing smaller chickens and pork r...
Most CSAs and farm-shares have sent their last boxes of winter vegetables and closed up shop for the season. Now that we've had a chance to catch our breath (and finish eating our leafy greens!), we t...
Yesterday we showed you a gallery of favorite Thanksgiving potato dishes, and the day before that we featured holiday appetizers. And today there are all the other dishes that populate a Thanksgi...
Well, the answer is really not that exciting. Simply put, there is more than one type of sweet potato. Some are the bright orange-fleshed ones we're used to, but others are pale yellow like the one ab...
These beautiful, shiny brown nuts start showing up in piles in the fall and winter. I never had chestnuts growing up - they just weren't a staple in my household. The first time I had them was in Pa...
It seems like nutmeg week around here! First we talked about the nutmeg grinder we love, then Emma gave us the full scoop on this common spice. Now reader amt230 has a good question about fresh ground...
There's a lot of pressure during the holiday season - and at Thanksgiving in particular - to throw the most extravagant, impressive dinner parties possible. This can leave many of us torn between holi...
The great turkey debate! Number one, are you even making a turkey for Thanksgiving? Number two, if you are, how are you cooking it? ...
Making a good bolognese sauce is a labor of love. Sure we could just add some hamburger to a tomato sauce and call it good (and we often do!), but sometimes we really want that silky, deeply-flavored ...
Fancy napkins, eco-friendly coasters (to buy or to make yourself - hello holiday gifts!), and a great squash recipe below in today's Delicious Links. ...
For all you pom-obsessed cooks out there, a friend sent in this video that helped her avoid messily wrangling down a pomegranate last weekend....
We've been using liquid smoke quite a bit lately, mainly to add depth of flavor to vegetarian dishes. But what exactly is this stuff? ...
Thanksgiving is just around the corner. As I was reading Emma’s post last Friday on Thanksgiving dinner, I started to ponder the choice of wines to serve. For some reason, picking the Thanksgiving m...
Here's a small, colorful note from my time in France last week. At the market some of the pears had dabs of something bright and scarlet on top. What was it? ...
We love the look of neatly organized open storage, but it seems like it would be hard to keep things uncluttered and clean. Perhaps the fact that it's all open is motivation enough to keep shelve...
Last night on Top Chef, the contestants had to make a hot dog that stood up against New York's finest and then serve lunch at Tom Colicchio's restaurant, Craft. The diners were all rejected applica...
Recipe: Denise of Chez Us' Pumpkin Pie
Category: Classic
Well, this is it! The last pie recipe of our 2008 Bakeoff. This means that we'll move on to voting a little later today - please come and vote...
Whenever we come across this instruction in a recipe, we can't help imagining little cartoon onions and carrots eying a soup pot with beads of sweat running down their faces. Fortunately, the reality ...
What's cooking at Serious Eats this week? Every week we round up our favorite posts from our friends at Serious Eats. This week there's some cool geographical map plates, an interview with Ruth Reichl...
Recipe: Rachel's Pecan and Date Pie
Category: Classic
Here's a reworking of yet another classic pie - pecan, this time! This is a wonderfully sweet and gooey pie, made with dates. This recipe sounds ...
Sweet potatoes, white potatoes, mashed potatoes, candied potatoes. What kind of potatoes are you making for Thanksgiving? Here are our favorite potato recipes, plus a couple tips on making awesom...
This summer, we gave you a recipe for our Easy, Foolproof Cobbler for Any Fruit, and by any fruit, we mean fall and winter fruit, too. We make this cobbler all the time with apples and pears, but late...
Omnivore Books on Food is a new bookstore in San Francisco. Housed in a former butcher shop in Noe Valley, they specialize in books about food, particularly vintage and hard-to-find books....
Apparently paper flowers have come a long way since the tissue paper carnations of our grade school years! These are lovely enough to serve as a centerpiece for dinner or a decoration for a buffet tab...
Here's a good question from reader Michael. He asks:
I'm moving into a condo with a small kitchen. There are only 2 drawers and they're too skinny for any silverware organizer. Are there any good wa...
California is the birthplace of fusion cuisine and the local/sustainable food movement - not to mention diet fads galore! And with so many cultures converging in a place that can support so much great...
Are you looking for new wine glasses this holiday? Check out this roundup of the best. ...
Every year for Thanksgiving, we go to Costa Rica with a group of friends to unwind and unplug (that's right, no internets for AT's Mama and Papa Bear.) It's divine. Except that with a toddler in tow, ...
Recipe: Edith's Sweet Potato Pie, from Leonard
Category: Classic
We've been waiting for a pie entry like this. This is an authentic, handed-down family recipe, and with photos to prove it too. This i...
We know some of you are fans of "Pushing Daisies," and we recently discussed the show's honey-related story lines, but we could hardly let this month pass without a mention of the show's primary food ...
Here's a great question from Emily. She wants a copycat recipe for Quaker's multigrain oatmeal packets.
Hi, I've got a weak spot for Quaker's Simple Harvest Maple Brown Sugar instant oatmeal packets...
Our mystery box has kept us well supplied with mini pumpkins this fall. For several weeks we've enjoyed them displayed on a white platter in the middle of the dining room table as a simple centerpiec...
We've been reading a lot of pie recipes lately. In all of their diversity, there are a few common patterns and good tips that have turned up. Our favorite so far is this classic tip: Brush your unbake...
We once made a frantic trip to Popeye's fried chicken on Thanksgiving morning to buy gravy because ours wasn't up to par. Not this year! The Times has a comprehensive guide to making gravy ahead of ti...
Recipe: Alexandra's Pear Gruyère Pie
Category: Original
We've talked about the food on the popular television show "Pushing Daisies", but we haven't mentioned the most prominent food on the show: pi...
Nutmeg has come a long way since the days when it was thought to ward off the plague! These days it's appreciated much more for its flavor-enhancing properties and you'll find it used in everything fr...
Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with app...
Recipe: Stephanie's Jack-O-Lantern Tartlets
Category: Classic
Here is the second entry from enterprising pie-baker Stephanie; she also entered the Original category with her mouthwatering peanut butt...
This is cranberry relish to us. No wiggling cylinder from a can, no whole berries that are cooked down with sugar. Our cranberry side dish is always fresh, chunky, sweet, and full of fruit. We think w...
I love it when these meaty, golden yellow mushrooms show up in the Fall at Far West Fungi or the Alemany market. They sprout from September to February, and are profuse since insects and other animal...
Nutmeg is much in demand this time of year, and we're cooking with it a lot. Emma is going to tell you all about this spice tomorrow morning, including its origins and some of the dishes it's commonly...
Appetizers aren't a traditional part of the Turkey Day line-up, but we think it's a good to give people something to snack on while the meal is coming together. What do you think?...
It's Dining and Entertaining month over at our sister home sites, and we love seeing the great dining and tabletop ideas they find. Here are our picks today from AT, Ohdeedoh, and around the web. ...
It seems like there's a new theory, trick, or technique every year for making sure the white and dark meat on a turkey cook evenly. What's all the fuss about? Let's take a look......
I met Jamie Oliver last week and it was a total thrill. Such a thrill that it didn't even cross my mind to get photographic evidence for you.
Here's Jamie and Martha Stewart at the taping of her At ...
Recipe: Rachel's Rustic Pear Custard Pie
Category: Original
We've seen quite a few apple pies in this Bakeoff, but no pear pies so far - until now. Rachel submitted an easy, flexible custard-filled p...
The Spice House is our favorite spot for spices, dried herbs and seasoning mixes in Chicago. The company also offers its products online, and has compiled a large database of recipes, including some m...
Here's a holiday baking question from reader Ashley. Maybe you can help? She writes:
I have a holiday baking dilemma. I want to bake a breakfasty quick bread for the holidays but my boyfriend hates ...
Milk is white, so why is some cheese orange? What is the culprit responsible for this color change in cheese and why would some cheesemakers choose to rob their cheese of its natural tint in the first...
Practical and frugal tips for cooking more with less ruled last week: we had tips on putting...
According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, ...
Recipe: Donna's Apple Cranberry Galette with Stonewall Kitchen Apple Caramel Butter
Category: Original
The apple pies keep rolling in! We love all these new recipes for one of our favorite fruits, an...
As much as we love baking fresh goodies for all holiday gatherings starting to happen this time of year, the task can often become time-consuming and stressful. No more! This week on Good Food, Cindy ...
Recipe: Jennifer's Pumpple Pie (Pumpkin & Apple!)
Category: Original
Pumpkin AND apple! What a pie! We had a hard time deciding which category to put this into, but we ultimately decided that suc...
We're not talking shrub as in the small bush in the corner of your yard. A shrub in the beverage sense is a non-alcoholic, fruit-infused vinegar that's usually mixed with soda water.
We read about s...
While in France last week I thoroughly enjoyed prowling the morning market, its stretch of tables brilliant with fruit, vegetables, and delicious local specialties. Here's the local variety of pumpkin...
Recipe: Joanna's Creamy Adsuki Bean Pie
Category: Original
Another bean pie! We already had one pie made from beans in this Bakeoff, and it piqued our interest. We were curious whether anyone else ma...
I know, I know. You're thinking: "Canned duck? Are you kidding me?" But trust me on this one, really. I love keeping a can of duck confit in my pantry, and unlike other foods in cans, it's actuall...
For all the talk about the big Thanksgiving meal, very little is said for the vegetarians among us. It's always about the turkey. The brining and the roasting and the carving and the drumsticks. Well,...
Though it's getting cold and blustery outside, we've still been seeing plenty of green tomatoes at the farmer's markets! If green tomatoes aren't your thing or you really have your heart set on one la...
One of the clichés about Europe and France in particular is the omnipresence of bread. And not just any bread, but crackly, crispy crust with soft and tender innards bread. I'm happy to report and s...
Recipe: Mary's Chocolate Truffle Tart with Vanilla Crème Brulee
Category: Original
Twenty pies! There are just a few more to go this week as we count down to a reader vote-off for the category winne...
Some of our relatives own a small persimmon farm, and they told us that peak harvesting season has just arrived. Our trip to the Hollywood Farmers' Market yesterday confirmed this news, as the brillia...
After last week's discussion of all the ingredients we keep stocked and ready to go in our pantry, we got curious about what foods get bought on a weekly basis. These are either perishable ingredients...
Carrot coins? Yawn. Matchsticks? Too much work! Next time you're making a stew or miso soup or gingered carrots, take a few minutes and make carrot flowers. It's simple, not too much extra work...
Have you ever seen these Greek doughnuts? We haven't seen them in person but we sure want to now! ...
marron glacé (ma-rohn glay-say): n. A chestnut preserved in syrup, usually eaten out of hand like candy or used as a topping for desserts.
Chestnuts are a common ingredient this time of year,...
Earthy mushroom soup is one of our favorite fall meals. After trying several recipes, we settled on this one as a favorite and we come back to it again and again. It's adapted from a recipe by Anthony...
We've seen other examples of "wearable" bacon in years past, but this bacon wrap really takes the cake...er...the bacon. The holidays are coming - is this something you'd like to give or receive?!...
One of the hidden characteristics of food is that it is a conveyer of much more than bulk and nutrition. Secret and not so secret messages are served with food all the time.
Here, eat this: I love ...
Recipe: Susan of Doughmesstic's Candy Apple Pie
Category: Classic
The apple pies keep racking up in our Best Pie Bakeoff, and they are all looking so good! The latest is this caramel-drizzled pie fro...
Recipe: Stephanie's Buckeye Pie
Category: Original
Do you know what Buckeyes are? Besides being a poisonous nut and the mascot of the Ohio State University, they are also delicious little candies ma...
Recipe: Vanessa's Apple Ginger Pie Bars
Category: Original
Pie as a cookie? Why yes, that's what Vanessa does here, and it looks great. What does pie in cookie form look like? Read on for Vanessa's r...
Recipe: EJ's Banana Cream Pie
Category: Classic
Our weekend pie extravaganza continues today with four more pies entered in our Bakeoff. This one is a homestyle classic - but improved. It has homemad...
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