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.
Like spicy? Like seafood? Like stew? Look no further!
Winter is coming and along with it scallop season. Try Ben Pollinger’s recipe for fried sea scallops.
Pat Lafrieda shares his recipe for Pork Meatballs from his new book, Meat.
Chef Chloe Coscarelli, former Cupcakes Wars champion, shares her delicious recipe for white wild mushroom pizza. Her new cookbook, Chloe’s Vegan Italian Kitchen, is out now wherever books are sold.