This side dish is as easy as it is memorable. The trick is sautéed bread crumbs in butter. The vegetables are blanched in salted boiling water until fork tender. The drained vegetables are mixed with warm toasted bread crumbs. Parmesan is added at the end, off heat.
Dominique DeVito shares her holiday simple recipe for chocolate mousse. DeVito is the author of Christmas Slow-Cooking, available now wherever books are sold.
If you are asked to supply a dessert for a holiday party, try this amazing take on a traditional fall classic, the apple cake. Have fun with this; make it your own. Don’t like apples? Try pears; sub walnuts or almonds for the pecans. Endless variations. Not too much stress. Rave reviews.
Dominique DeVito shares her recipe for bacon-wrapped meatloaf from her book “Low-Card Slow Cooking,” out now from Cider Press Mill.
This is an incredible showy treat for brunch or a trim the tree party.
This soup is perfect for the weekend after Thanksgiving: light, clean, soothing. Have fun with this; vary it as you see fit, i.e., add par cooked pasta–orzo is good–other vegetables such as carrots or tomatoes, even croutons. Make this your own. Make a lot (12 cups of broth) or a little (8 cups or ½ gallon), it’s all good.
We have not one, not two, but THREE recipes to choose from using leftovers from Thanksgiving.
Everyone in America seems to have one item that must be on the Thanksgiving table when they sit to give thanks. For many it is a particular stuffing with crabmeat, chestnuts, or a distinctive herb like marjoram or sage. For others it is pumpkin, cranberry or pecan pie. For some it is burritos. We are a nation of divergent tastes and traditions.
These are an interesting variation on crab cakes, made interesting by the bite and texture of calamari. There is a bit of heat in the mix and in the sauce, but this can be adjusted to taste.
Regular Eggs Benedict is so “been there, done that.” Mix it up a bit with this recipe that involves turkey, mushroom and avocado.