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Homemade applesauce is one of the undersung delights of the table. Our mom made the best we’ve ever had, cooking McIntosh apples skin-on and puréeing them into velvet with a food mill (the recipe). These days, many of us are looking for simpler solutions. The hack is chunky applesauce: no food mill or elbow grease…
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Brighten up winter meals with splashes of color. You can do that with sides like beets, red cabbage slaw and winter squash. But you can also employ colorful garnishes and condiments. Green garnishes like parsley and mint have been used for…centuries? millennia? Here are brighter recommendations in orange, red and yellow: Bell pepper (orange, red,…
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[1] Cranberry-orange relish is one of our favorite Thanksgiving sides (photo © Ocean Spray). [2] This recipe, from Healthy Seasonal Recipes, substitutes raspberry jam for some of the sugar (photo © Healthy Seasonal Recipes). [3] Whole fresh cranberries last for months in the fridge. We pop them into the freezer to make this relish year-round…
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Yesterday we offered seven tips to fix gravy that was too thick, too thin, too salty, etc. So now that you have your perfect gravy, how can you keep it warm? It’s simple: Use your thermos! This tip works with gravy made in advance, as well as gravy whipped up just before serving…and the extra…
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[1] There’s nothing like a great homemade gravy. Here’s the recipe from What’s Gaby Cooking. A lighter-color gravy is made with a blonde roux. Here’s the recipe from Cook Eat Paleo. [3] For a darker gravy, use a brown roux. Here’s a recipe from Life Love Liz. Basic gravy is made of three ingredients:…
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