I realize I am getting ahead of myself by talking turkey leftovers right now, but only by a week or so. I trust that you have your Thanksgiving turkey centerpiece under control. This recipe is about that turkey and addresses the leftovers you will face. I can’t imagine a better way to use up those…
No-bake Pumpkin Pie for Your Thanksgiving Table
Most pumpkin pies—like the ones on your Thanksgiving table every year—have fillings that contain pumpkin puree, cream, sugar, spices, and eggs. Because of the eggs, which make the filling nice and thick, these pies need to be baked, often for a long time. In our pumpkin pie, however, we don’t use eggs. Instead, we use…
Coffee Cake Cookies Are the Coziest Fall Treat
It’s no surprise that I’m a big fan of cookies, but what you might not know is that I also really love coffee cake (so much so, in fact, that I created a 10-minute version). But instead of enjoying the two treats separately, I thought it would be far more exciting to combine them, creating…
How to Make Leftover Thanksgiving Turkey Pot Pie
Regardless of the size of your Thanksgiving gathering, one thing is always true: There will be leftovers. Some people, like my husband’s family, like the leftovers almost as much as the dinner themselves and roast the largest turkey they can so that there can be days of turkey sandwiches. Me? I tire quickly of eating…
The Family Table: A 4-Generation Holiday Side, From Germany to America
Submitted by Kent Higgins, Highlands Ranch, Colorado When I was a teenager, my grandmother Margarette (1888–1966) taught me how to prepare a few traditional German meals, which her mother, Caroline (1853–1936), had taught her. These recipes all originated in northern Germany in the Eschersand and Sonderborg, Schleswig-Holstein areas near Flensburg. Blaukraut, this simple red cabbage…
Roasted Delicata Squash Is a Worthy Addition to Your Table
When I look in the squash stall at the market and eye delicata squash I get excited. Here’s a seasonal vegetable that has so many delicious elements to it. I love its colorful exterior, with green and yellow stripes; its rich, creamy, almost buttery interior; and being able to eat the delicate, edible skin. The…
Citrusy Bloody Mary
First created at the King Cole Bar at the St. Regis Hotel in New York, during the roaring ’20s, the bloody mary was meant to be an elegant hair-of-the-dog, pre-lunch drink. It was originally served in a martini glass, shaken not stirred, and made with fresh tomato juice. Fast forward to today, and you’ll find…
Homemade Granola
There’s no good reason for not making homemade granola all the time—it’s so much better and healthier than the sugar-loaded options from the store. Apple juice gives this recipe just the right sweetness, and just a touch of honey or maple syrup brings it all together into a delicious treat. It’s easy to customize, so…
Ham and Cheese Bread and Butter Pudding
Bread and butter pudding is the quintessential leftovers-turned-comfort-food dish. Made using any type of leftover stale bread, cheese, and add-ins you have on hand, it’s the perfect end-of-the-week dish, as you can clean out all the odds and ends from the refrigerator. I love it made with crispy bacon, but boiled ham is delicious, too….
Forget Pumpkin, Make Your Pies With Kabocha—and Chocolate
Kabocha, also known as Japanese pumpkin, is a versatile and delicious winter squash. The flavor is starchy and sweet, with a firm body that can handle being cooked many ways, from tempura-fried to roasted to steamed to sweet purees. The seeds are plump. The hard skin is edible. The squash experience is complete. Once upon…
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