Top | Newsletter 2012

Culinate Newsletter November 14

(mailing, James Berry)

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 h1. Dear readers,
 In my admittedly narrow anecdotal research, I've found that some cooks relish the spectacle that is the Thanksgiving dinner, while others — well, they don't. Still others (and I suspect there are many in this camp) acknowledge the anxiety that such a feast provokes, but they plow ahead anyhow. It's only once a year, after all.

 If you're planning to be at the helm next Thursday — however brave or trepidatious — you might take pleasure from New York Times writer Sam Sifton's smart new book, Thanksgiving — a guidebook to the holiday or, as he says, "a Thanksgiving ambulance in book form." He's not kidding, and he's qualified to make such a claim; for a couple of years he spent the fourth Thursday of November at the Times, answering panicked questions from readers.

  The book's wise and soothing prose — not to mention its completely manageable recipes and well-polished advice — might well be the inspiration you seek, before and after the holiday. (I'm already looking forward to making Thanksgiving Eggs on Friday morning.)

 Here's the bottom line, according to Sifton: "Thanksgiving ought to be the best holiday of the year. You need only cook the meal correctly, and clean up before you go to bed." No panic, no fuss. "Everything," he writes, "really will be all right." 

 Kim Carlson
 Editorial Director

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story1id: 388246
story1text: "Alyssa Alpine found that there was more to getting her great-grandmother's sweet roll recipe than just asking for it."
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story2text: "The cookbook-writing movie-maker doesn't want anyone at her table to feel sidelined by or guilty about food choices."

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recipe1text: "From Jessica Harper's 'The Crabby Cook' comes this main dish that almost everyone will fancy."
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recipe2text: "Another crowd-pleaser, this vegan dish from Anna Thomas would be welcome at any table." 

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