Author: biteclub

Thanksgiving Favorites: Pie for Breakfast

First, the come-clean: This picture is of the pie that I ate, but is not my pie. I don't really do sweets and, with the notable exception of pizza and its close derivatives, I rarely bake - suffice it to say that we may all have a place in the kitchen, but mine is most assuredly not at the pastry station. But when Thanksgiving - my favorite official holiday bar none, and the only US holiday implicitly engineered for the home cook - comes knocking, I start to anticipate pie like, well, like a crack-head anticipates crack.

The Accidental Vegetarian: Cooking Green

I've been thinking about cooking green. And no, I'm not pandering to my more aggressively environmentalist brethren, I'm talking about the color green, the shades of which the human eye is more sensitive to than any other part of the visible spectrum: The haughty, peacock green of my grandmother's emerald broach; the brooding, mossy green of the Russian River pooling under Wohler Bridge...

Use Those Leftovers: Wild Salmon, Two Ways.

Leftovers, I often think, represent one of the home cook's closest friends and greatest motivators, because respect for the limited resources from which our meals derive is a core moral imperatives for all cooks, and inefficiency and waste are its very antithesis. Of course efficiency in the kitchen saves us time and money, but it's much more than that:

The Turkey Cake?

Somewhere between deliciousness and disgustingness lies the Thanksgiving Cake