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Adventures in food for curious cooks.

Recipes

Filtering by Tag: 2014

Mexican-Style Beans (Frijoles de la Olla)

Lynley Jones

A slow-simmering pot of pinto beans, super-simple, made in the Mexican style. Eat them with tortillas as a light meal, or as a side. Or use them as a soup ingredients, or to make refried beans.

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Classic Roast Turkey

Lynley Jones

Why it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.

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Brine for Turkey

Lynley Jones

Salty brine with white wine, herbs and spices to add lots of flavor to your Thanksgiving turkey. Plan to brine your turkey overnight, for about 12-18 hours total.

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Spiced Pumpkin Puree

Lynley Jones

A great side dish to pay homage to the "first" Thanksgiving at your feast. Extremely simple to make, and all ingredients (except one) were available at the time. This was a very common Pilgrim dish, served nearly every day when pumpkins were in season.

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Three Sisters Soup

Lynley Jones

Corn, beans and squash come together with spinach, garlic and onions to make a complete meal-in-a-pot. Corn, beans and squash are considered by many native people to be female spirits and are often called "the Three Sisters." The three crops are traditionally planted together to help each other flourish.

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