[1] Winner, winner: quick and easy chicken dinner. [2] Delicata squash has an edible rind and a built-in scalloped edge (both photos courtesy Good Eggs).

Winner, winner chicken dinner!

This phrase is typically credited with originating on the Vegas Strip. Back in the 1950s, every casino had a $1.79 three-piece chicken dinner, which included a potato and a vegetable. At that time, a standard bet was $2. So if you won a hand, you’d have enough money to buy yourself a nice chicken dinner.

At the time, as in many places today, this simple chicken dinner was the cheapest dinner around. So you didn’t win the roast beef dinner.

But hey, don’t disparage a good plate of chicken and veggies. It’s one of America’s favorite meals.

This one is a winner because you make it all in one pan, as in: Winner, winner, chicken dinner with a side of delicata squash and brussels sprouts.

If you haven’t had delicata squash, it’s a great opportunity to try it. It may become a favorite.

 
Thanks to Good Eggs, which delivers fine provisions in the Bay Area, for the recipe.

RECIPE: ONE-PAN CHICKEN THIGHS WITH FALL VEGETABLES

You can have this on the table in 35 minutes. If you don’t like brussels sprouts, exchange it for something else.

Ingredients For 2 Servings

1. SEASON the chicken thighs on both sides and set aside.

2. HEAT a large (10-inch) cast iron pan over high heat. When the pan is hot, add the chicken thighs skin side down and cook until the skin starts to turn golden brown, about 6 minutes. Remove the thighs and set aside.

3. ADD a tablespoon of olive oil to the same pan. When the oil is hot, add the garlic, sage and chile flakes. Cook until the garlic starts to color, about 4 minutes. Add the brussels sprouts and squash and cook for about 5 minutes. When the vegetables start to soften…

4. NESTLE the chicken skin-side-down in the vegetables. Turn the heat to medium and cover the pan. Cook until the thighs are cooked through and the vegetables are tender and caramelized, about 25 to 30 minutes.
 
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*In fact, the delicate skin is why no American over 20 years of age grew up with delicata squash. The thin rind is susceptible to mildew which rots the crop. Thus, delicata squash all but disappeared after the Great Depression. Thankfully, a group at Cornell University’s Department of Plant Breeding took it under their wing around 2000, and bred a variety that was resistant to most squash diseases.

†A handful is one of those imprecise measures that says: Use how much you want. More or less of the ingredient is not critical to the recipe’s outcome.
  

Last year we received a gift from Emily G’s Jam Of Love, an exquisite artisan brand. When the last jar was scraped clean, we were despondent.

We taste a lot of quality jams, jellies, marmalades, and preserves that are perfectly nice. But on rare occasions, we come across a knockout. That’s how we feel about Emily G’s Jam Of Love, a lovely line of artisan jams and other condiments.

(If you don’t know the difference between chutney, jam, jelly, marmalade, and preserves, we’ve got that covered in our Jam Glossary.)

Emily Myer, a culinary school graduate, has great recipes and top-notch jam-making skills. Superb fruit flavor, exquisite texture, and creative recipes: These are jams (and marmalades) to treasure. Made by hand in small batches with the finest ingredients, these jams deliver a depth of flavor and texture that can’t be bested.

They’re a treat for the table, and a wonderful gift anytime. We love it for stocking stuffers and teacher gifts; and the heart on the label makes it a contender for Valentine’s Day, too.

Not to mention, place settings for Thanksgiving: a bounty for guests to take home.
 
 
EMILY G’S FABULOUS FLAVORS

Ten best-sellers are available year-round, with seasonal additions. Current selections on the website include:

 
All are superb, but be sure to get Cabernet Sauvignon and Tipsy Onion and Garlic. They’ll really expand your horizons.

A 10-ounce jar is $8.50, and there are different gift boxes with three jars (up to $29.99).

The jams are sold on EmilyGs.com, and there’s a store locator as well.

We [heart] you, Emily.

> The history of jam, jelly, and preserves.

> The differences between jams, jellies, preserves, marmalade, chutney, and more.
 
 
20 FAVORITE WAYS TO USE JAM

Bread is a given, as is a peanut butter and jelly sandwich. In truth, we eat these jams right from the jar, a heaping tablespoon for dessert; or on a buttery croissant or fresh or toasted baguette slices.

But here are 20 different ways to use [any] jam:
 
Jam With Breakfast

 
Jam With Lunch

 
Jam With Appetizers & Snacks

 
Jam With Dessert

 
Enjoy your jam!

[2] A bread and cracker spread with 20 more uses (the list is below; photo Al 62 | iStock Photo).

[3] Garnish paté and canapes (photo Vicki F | iStock Photo).

[4] For breakfast, add jam to cottage cheese, ricotta, or yogurt (photo © Kirsten Photo).

[5] Swordfish with fig jam (photo © Fresh Originals).

[6] Brownie bites with berry jam (photo © Emily G’s).

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

November 7th is National Bittersweet Chocolate With Almonds Day (National Almond Day is February 16th, National Chocolate Day is October 28th, National Milk Chocolate Day is July 28, National White Chocolate Day is September 22…and National Chocolate With Almonds Day is July 8th [hold the bittersweet]).

Most celebrants would run out for a dark chocolate bar with almonds. But think outside the wrapper; here are other ideas:
 
 
CAKE WITH CHOCOLATE & ALMONDS

 
 
CANDY WITH CHOCOLATE & ALMONDS

 
 
COOKIES WITH CHOCOLATE & ALMONDS

 
 
DRINKS WITH CHOCOLATE & ALMONDS

 
 
PIES & TARTS WITH CHOCOLATE & ALMONDS

 
 
PUDDINGS & ICE CREAM WITH CHOCOLATE & ALMONDS

 
 
THERE’S A FOOD HOLIDAY EVERY DAY OF THE YEAR

The original concept, assembled by THE NIBBLE in 2005, has been widely copied.

Check out all the American food holidays.
 
 
COCKTAIL RECIPE: CHOCOLATE ALMOND DELIGHT

We serve this cocktail for dessert. Nothing extra is needed, but a few Amaretti di Saronno are a welcome addition.

Ingredients Per Drink

[2] Here’s the recipe from Giada De Laurentiis (photo © Delish).

[3] French macarons are made with almond flour; thus, chocolate and almond (here’s the recipe from FoodToLove.com.au).

[4] A chocolate cocktail with an almond cookie rim (photo © Musings Of A Housewife).

[5] Amaretti cookies are made from almond flour (photo © HiLine Coffee Co.).

1. FINELY CRUSH the cookies and place them on a plate or in a shallow bowl. Moisten the rims of the glasses and twist in the cookie crumbs to coat. Set aside.

2. COMBINE all ingredients in a cocktail shaker with the ice. Shake and strain into a Martini glass.
  

[1] Which is your turkey: Frozen? Heirloom? Heritage? Brined (photo courtesy Reynolds Kitchens | Facebook)? [2] A fresh free-range brined turkey (photo courtesy Williams-Sonoma). [3] What the Pilgrims ate: Wild turkeys are streamlined birds that look like marathon runners compared to turkeys bread to have more meat (photo by Larry Price | National Wild Turkey Federation).

If you just grab the nearest Butterball from the freezer case, you have a plan. It’s a fine plan: We actually chose the Butterball in a blind tasting of heirloom, heritage and organic turkeys.

But with more and more people interested in the fresh turkey experience, there are other options to consider.

Whole Foods sent us this turkey advisory from master butcher Theo Weening, Whole Foods Market’s global meat buyer. He suggests that you ask these questions when searching for your perfect bird.

1. How Fresh Is Fresh?

The fresher the turkey, the faster it cooks. If you’re paying for a fresh turkey, the question to ask is: Exactly how fresh is this “fresh” turkey?

Fresh turkeys are processed and stored just above the freezing point to keep them juicy and tender…but for how long? Many conventional grocers advertise “fresh” turkeys that are actually harvested nine months or more before Thanksgiving!

Whole Foods and other quality vendors sell turkeys are processed just before the holiday season, to give you the freshest and best-tasting turkey possible.

2. Antibiotic-Free & Organic Turkeys

The question here is: Where and how was this turkey raised?

The best birds are raised with the highest standards, and a great butcher will steer you to a turkey that meets the highest quality breeding stock and practices: no antibiotics, no animal by-products in the feed, no added growth hormones, animal welfare standards, and audits by third-parties like the Global Animal Partnership.

While you can find all these qualities in non-organic birds, organic-certified* turkeys continue to grow in popularity each year, and WFM butchers agree that they are some of the most flavorful birds around. They’re raised on organic pastures with outdoor access and fed non-GMO, organic feed. They are available from 10 to 20 pounds, sometimes a bit larger.

3. Heritage and Heirloom Birds

Most Thanksgiving turkeys are bred to have huge breasts with lots of white meat. In fact, large commercial producers have bred the breast so large that the top-heavy turkeys can no longer fly†. More and more people we know are choosing to make Thanksgiving more “authentic” with an old-style bird.

Heritage turkeys are bred for flavor. Raised slowly and traditionally, they are rich and succulent birds with a more robust turkey flavor.

Unlike supermarket birds, they are not bred to have a huge double breast that delivers a preponderance of white meat. Rather, these breeds are the closest you’ll get to what the Pilgrims ate, which makes them a new experience for most people.

Heirloom turkeys are breeds that date back to the early 1920s-1930s, heirloom turkeys strike a balance between the wild turkey of the heritage breeds and the milder flavor of Butterball and other modern breeds adjusted to the preferences of many Americans. Heirlooms have offer more white meat than heritage turkeys. They can be up to 28 pounds.

4. Brined Birds

Fans of brining will tell you that the technique produces a more tender and flavorful turkey. The technique requires soaking the bird in a saltwater solution for 4 to 24 hours before roasting. You can buy them pre-brined.

Note: Kosher turkeys have already been salted, so brining will create an overly salty bird.

If you want to try it but not for the first time on the most important turkey day of the year, mark a date on your calendar; New Year’s Day, perhaps? A roast turkey is great football food.
 
 
MORE TURKEY TIPS

1. Order Ahead.

Some of in-demand turkeys can sell out before Thanksgiving. Now’s the time to call or visit the butcher to reserve exactly the type and size you want.

If you don’t have time to cook your turkey, don’t have space in the oven, want to minimize stress, etc., let someone else do the work for you. You can order a cooked turkey prepared for reheating.

You’ll know the turkey has been professionally cooked—no mistakes—and can focus your time on the more memorable sides.

 
________________
*USDA organic certification requires time and expense devoted to paperwork and steps required by the auditors that don’t improve the flavor of the turkeys. There are family farmers who produce all-natural, top-quality poultry but elect not to invest their resources in organic certification.

†These big-breasted turkeys are also too top-heavy to mate. The females must be artificially inseminated.
 
  

Twenty-five years ago, people who needed an alternative to dairy milk turned to soy milk. Then rice milk arrived.

Today there’s quite a selection of non-dairy milks: almond, cashew, coconut, flax, hemp, oat, rice and soy.

Since 1999, according to market research firm Euromonitor, plant-based alternatives milks have grown in annual sales by an average of 10.9%. They are now a $1 billion-plus category in domestic retail sales.

The trend is based on personal factors: allergies, kosher and vegan diets, lactose intolerance and sustainable lifestyles (the manure and flatulence of dairy animals produce huge amounts of methane, a major greenhouse gas. Here’s more information).

As with dairy milks*, each plant-based milk has a different flavor and nutritional profile.

Although we drink a large amount of cow’s milk, we like plant-based milks for different reasons: chocolate and green tea almond or soy milk for a refreshing drink, cashew milk as a delicious newcomer, coconut milk for cooking.

We especially like coconut in creamy soups. It gives a slight Thai twist; add hot chile slices and lemongrass for the full Thai experience.

Some of our favorite thai dishes include coconut rice, coconut curried chicken, coconut pumpkin soup, and our beloved tom ka gai, coconut chicken soup. All get their coconut flavor from unsweetened coconut milk.

But for today, here’s a fusion soup: chowder with coconut milk. It has another popular Thai ingredient too: hot chile slices.
 
 
RECIPE: SPICY SEA BASS CHOWDER WITH COCONUT MILK

Sea bass is poached in coconut milk for this extra rich and velvety hearty chowder. DiscoverCaliforniaWines.com, which gave us the recipe, suggests that it be paired with California chardonnay or viognier.

Ingredients For 4 Servings

 
Preparation

1. HEAT the coconut oil in a large saucepan over medium-high heat until hot but not smoking

2. ADD the onions, garlic, and jalapeño; cook, stirring for 1 minute.

3. ADD the potatoes; cook and stir for 1 minute.

4. STIR in the red bell pepper, coconut milk, water and salt. Bring to a simmer. Reduce the heat to medium low and cook for 5 minutes

5. ADD the zucchini and bass. Bring to a simmer and cook for 7 minutes.

6. DIVIDE the chowder among 4 bowls. Squeeze the juice of one lime wedge over each serving.
 
 
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*The list of animal milks drunk worldwide includes camel, cow, donkey, goat, horse, llama, reindeer, sheep, water buffalo and yak.
__________

[2] Coconut milk is available in cartons and cans (photo © So Delicious).

[3] Try coconut milk in your next banana smoothie. This recipe has pineapple as well (photo © Makes And Takes).

[4] Many desserts can be made with coconut milk, from ice cream to this coconut milk flan. Here’s the recipe from Care 2 (photo © Care 2).

[6] Chowder is one of the chunkiest soup, packed with goodies. Some, like Manhattan clam chowder, do not contain dairy. Here’s the recipe for this corn and zucchini chowder from Little Broken (photo © Little Broken).

[7] Bisque is a creamy seafood soup, puréed into smoothness (photo © Mackenzie Ltd).

THE DIFFERENCES: BROTH, CHOWDER, SOUP & MORE

 
 
THE DIFFERENT TYPES OF SOUP
 
 
THE HISTORY OF SOUP