Food and Drink
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Bird’s the Word
Isn't it gorgeous? Full photo gallery is here.
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If You Can’t Take the Heat
No matter how tiny it is, everyone wants to be in the kitchen! Here's the whole Thanksgiving crew in my Manhattan kitchen (for outside-NYC comparison, it's roughly the size of a large closet). The menu turned out great (the stuffing was a personal favorite) and the leftovers are delicious.
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Giving Thanks
I am thankful for my loving and supportive family, who are always there for me; for friends old and new, near and far, for weaving an intricate fabric that has made my life thus far so wonderful; for the opportunity to go to work each day and do something I love; for the joy of
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The Menu
The bird is relaxing in its cider brine for the rest of the day, but will be removed later tonight in order to dry out, hopefully ensuring a crispy skin and juicy meat. Here's the menu — recipes are predominantly from Epicurious, likely owing to busy schedules! – Spiced Party Nuts – Oysters (type TBD)
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Thanksgiving Prep
has begun. Knives are sharpened, shopping list is made. Next up, pick up turkey and make stock. Menu to follow.
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Oh, the Delicious
Although I'm tempted to keep it to myself so that the rest of you won't have its magical powers, here's the recipe for the amazing lamb and white bean stew from Marcella Hazan. Make it and do me proud. vegetable oil2/3 c flour3 lb lamb shoulder, bone in, cut into about 3-inch pieces (note —
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Culinary Crushes
I have developed two new chef-crushes this week. First, the talented and personable Michael Symon, who I had the pleasure of interviewing last week about his new cookbook, . Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen. The interview should go live on Serious Eats tomorrow. I love his philosophy behind
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Weekend Wrapup
– Joe's Pizza with Ryan – Two workouts – Greenmarket in the sunshine – Carbonara with Jenn D. – Wine tasting with Tamara (thanks Zach!) – Beer Stew at Katie's with lots of friends – TV night – Next Iron Chef & Mad Men – Smiles all around.
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Tweetup Tonight!!
Tonight's the night! Chartreuse Tweetup at Astor Center with the lovely ladies of LUPEC NYC. Come one, come all — tix available online or at the door. And if you're on Twitter, RSVP here.
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A Boozy Taste of Fall
So Josh (a.k.a. @cocktailspirit) did a much more thorough write-up — you should go over and take a look — but I wanted to share the recipe for a cocktail we developed last night at The Cocktail Lab class at Astor Center, led by Jonathan Pogash. It was mighty tasty. Pumpkin Pie1/8 oz. Averna1 1/2