Bon Appétit (November 2009)
If our Jellied Cranberry Sauce was a country club debutante, and our Nutty Cranberry Relish was the same girl with messy hair and artsy jewelry, then this Beet Chutney is that girl's wild and worldly best friend, the one who used to get drunk and dance on tables but now has shaved her head and joined an ashram.
| |
|
Food Network Magazine (November 2009)
As we said before, we just love cranberry sauces. And we really liked the Jellied Cranberry Sauce we tried out earlier. Simple, basic and delicious, it's the sort of polite, restrained gelatin you'd serve at a country-club luncheon.
But we wanted to try something with a little more texture, a little more edge.
If our earlier Jellied Cranberry Sauce was a country-club society girl, this Nutty Cranberry Relish is the society girl who's started mussing up her hair and ditching school to make her own jewelry.
Continue reading "Thanksgiving 2009: Nutty Cranberry Relish" »
| |
|
Food & Wine (November 2009)
Pity the cranberry sauce! Nobody would ever consider it the star of the Thanksgiving show. But can you imagine a Turkey Day dinner without it?
For lots of folks, cranberry sauce is a complete afterthought. (Many people wouldn't even recognize it without the imprinted ridges left from the can.)
We, however, love cranberry sauce, with its tart, refreshing burst in the middle of all those mashes and dressings and casseroles.
A great cranberry sauce need not be fancy. And it doesn't get any more basic than this Jellied Cranberry Sauce.
Continue reading "Thanksgiving 2009: Jellied Cranberry Sauce with Fuji Apple" »
| |
|
Gourmet (November 2009)
We absolutely loved our spatchcocked turkey! The skin was crispy, the meat was moist and flavorful.
But let's be honest. For many people, the Thanksgiving turkey is nothing more than a delivery vehicle for gravy.
We wanted a great, classic gravy to go with our turkey, and we love the one we found, this Cream Gravy from Gourmet.
| |
|
