Miso soup
The miso soup recipe that worked really well for us is from Gourmet magazine May 2000 – posted on Epicurious. Like all the reviews suggested, we used less wakame than what is called for, and it turned out exactly like we hoped.
And we got tons of compliments on our shrimp dumplings – we bought frozen [...]
Pecan Pie
This is my grandmother’s recipe and she said she tripled the original recipe but pours it into two pie shells to get a thicker pie. So you need to be careful with this because the pies are very full when you put them in the oven, and be sure to have foil on the bottom [...]
Cranberry Chutney
You can play with the consistency of this. The longer you cook it, the thicker it will get and become more like a chutney. Cooked less, it is more like a sauce. Make sure it cools enough so it isn’t runny. It should definitely sit up on its own. This dish makes the house smell [...]
Butternut Squash and Carmelized Onions
When roasted, butternut squash tastes much closer to sweet potatoes than it does to “squash,” but it retains its structure and doesn’t get too mushy. Every year, this dish is turned down by Abigail, only to then say she likes it after I make her have a bite. This dish is baked in two parts, [...]
Cornbread and Sausage Dressing
I actually start with packaged cornbread dressing. I know Tom probably thinks this is cheating, but I don’t care. I usually double this recipe – stuffing the bird and making pan dressing. When I double the recipe, I don’t double the sausage. This can all be done a day ahead of time, but don’t stuff [...]
Roast Turkey and Gravy
The key to this recipe is cooking the bird breast side down. The result is that it self bastes, with gravity taking the moisture and fat that is in the dark meat into the breast. The dark meat is still plenty moist. This also makes a ton of pan drippings which is great for gravy. [...]
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