Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
Your Thanksgiving Prep Starts Today! Plus: Favorite Lentil Soup, Delicata Squash Salad & More
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Hi Friends, A few weeks ago I pulled up a Google doc I had made last December, roughly a week after Thanksgiving, with my notes from the occasion. Here they are:
I’m not sure what I’m more surprised by — that I took the time to write these notes or that I was actually able to locate them — but regardless, I’m so happy I did. I can’t believe I mixed the pie fillings on Tuesday — that feels early! — and I had forgotten how two stuffings and 1 turkey (a small guy) were not enough to satisfy our post-Thanksgiving meal needs. Most important: I had forgotten that last year, after a many-year hiatus, I had brought back Gourmet’s roasted turkey stock recipe. It was originally published in the October 2006 issue, which I still have somewhere, and I made it every Thanksgiving for many years. Why I stopped I do not know, but I’m so happy it’s back. The recipe calls for roasting turkey wings (or drumsticks or thighs) followed by some vegetables (onions, carrots, celery), then transferring them to a pot, covering them with water, and simmering them for 3 hours. The exercise will make your house smell like Thanksgiving and, as you ladle your rich, golden, aromatic stock into storage vessels, you will feel so accomplished, so inspired, and so ready to tackle the holiday season ahead. Last year I used this stock in my stuffing recipes (this one and this one), in my potatoes (Alice Waters Potato Gratin and Hasselback Potato Gratin), and in this gravy, all of which can be made ahead. Friends, are you ready? Thanksgiving is less than 5 weeks away! I still need to update my annual Thanksgiving post with some of the notes from above, and I will do so shortly, but if you are ready to get after it, here it is!
PS: It is so nice having storage vessels like these on hand this time of year:
5 Recipes to Make this Week
Farro Risotto with Butternut Squash and Kale
Everything Bagel Peasant Bread
In Case You Missed ItEasiest Homemade Romesco (No-Peel Peppers 🎉) + Charred Broccolini = Heaven
Crispy Miso-Lime Tofu (so many of you have made and loved this!) Sesame-Crusted Grandma Pie
In last Friday's pizza newsletter, I shared a recipe for a sesame-crusted grandma pie topped with broccoli rabe and hot honey. Get the recipe and video here:
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PS: ALL the popular recipes right here → Popular Recipes PPS: Perfectly Moist Pumpkin Bread... tis the season 🎃 Review of the Week⭐️⭐️⭐️⭐️⭐️ "Such a great recipe Ali! The video is so helpful. This is now my “go to” stuffing recipe. It’s Canadian Thanksgiving this weekend and I just popped 2 casserole dishes of this is the oven. Thank you Ali." — Barb Thank YouThank you to all who have ordered Pizza Night.
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PS: All previous editions of this newsletter can be found here. |
Hi. I'm Ali.
Bread enthusiast. Vegetable lover. Omnivore. If the kitchen is your happy place, you're in good company. Let's hang.
A few weeks ago, while checking out at the grocery store, I impulsively purchased a holiday-bread themed magazine. What caught my attention was a homemade "take-and-bake" roll recipe. It called for baking the rolls at a very low temperature, 300ºF, just until the rolls reached an internal temperature of 175ºF; then cooling and freezing. When you were ready to bake, you simply popped that pan in the oven. As one of the most frequently asked questions I receive this time of year is "How can I...
You're making your pie dough! Go on, grab your butter. I'll wait for you. We're doing it together. Right now. I promise you it's easy. And it will feel so good tucking these rounds into your freezer, and crossing off that to-do! Foolproof Pie Dough Correction! Last week, I shared a recipe and method for making a double batch of the peasant bread. Many of you noticed that the flour amount was wrong: it should be 8 cups of flour (I had written 4). The updated recipe/method can be found here: 2x...
I bought my turkeys! And made my bread for the stuffing! And stashed them both in the freezer. Friends, I never do these sorts of things, but I've decided: This is the year. This is the year we are going to be so organized that when Thanksgiving morning arrives, we're going to be bored — we're going to be sitting around with our crosswords, twiddling our thumbs, sipping our punch, wondering what else we could do: meal prep for the following week? Well, we can dream anyway. Last week, I shared...