I reckon my own turkey tostada would look a lot better than this, but I have absolutely no intention of making one (and photographing it) in time to inspire you to use your leftovers, so this shot will have to do. Last night, driving home with an overfull belly, I told G that the only thing I wanted to eat today was some grapefruit sorbet. We received a huge box of Florida beauties from his parents last week, and it seems like the one thing that would go down well today. Of course I'll be making turkey soup with the carcass—that will come later—and there will undoubtedly be a sandwich at some point, but for now, I am sitting in front of the fire with a cup of roasted buckwheat tea (my latest obsession) and a tall glass of green juice (apple-celery-parsely-ginger). After throwing my back out on Tuesday, I spent the better part of the next two days on my feet in the kitchen, which was not exactly what the doctor ordered, so today will be all about R&R. I'll be doing some shopping from the safety of my own couch (Aesop is now available online; check out their seasonal kits!), catching up on magazines, and maybe even starting one of the new books I ordered on my Kindle (this, this, or this, all eagerly anticipated). In case you're planning to eat, I'm offering you my recipe for turkey tostadas as well as...

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I threw my back out. Had a fabulous massage on Monday night and by yesterday afternoon I felt that weird incipient wobbliness (this has happened before) and soon enough I was in full-on crisis mode. I have to lie on the ground and put my legs up the wall for 30 minutes at a time—not the best position for cooking, or anything else for that matter—and thus far it hasn't helped much, so the first thing I'm grateful for is that I'm at my sister-in-law's house and not welcoming the hoards into my own. Tomorrow I'll be thankful when I look around at this wonderful family I married into, complete with adorable nephews and a mother-in-law who likes my cooking, not to mention for the gargantuan feast that will be laid out in all its aromatic glory. Our menu? Since you asked:Devils on Horseback (Dates stuffed with Parmesan & Wrapped in Bacon)Pigs in BlanketsSalami Chips with Spicy MustardCheese with Pickled RampsChicken Consommé with Mushroom RavioliTurkey Two Ways, Deep-Fried & RoastedBrandied CranberriesGingered Green BeansShaved Fennel & Brussels Sprouts SaladClassic Billard Stuffing2 kinds of GravySpicy Yams with PancettaMashed Potatoes & Celery RootApple-Cranberry PiePumpkin Custard with Candied Pumpkin SeedsVanilla Panna Cotta with Wine-Poached Apples (Winos)Chocolate Cake (for the kids)3 kinds of Cookies (brought by Mum)Life is short, life is sweet, we're so lucky to have plenty to eat. Seems excesssive, no? Hopefully no one will slip into a food coma. In case I do, let me say thanks to you now, gentle reader, for your support and encouragement. I picture you out there, clutching your morning latte or evening glass of red wine, maybe stealing a moment at your desk or while the baby's napping, and I am inspired to keep sharing with you all the things for which I am grateful so that together we can make every moment count.  I wish you all a happy, healthy Thanksgiving!
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The time between when the turkey goes in the oven and when you actually sit down to eat it stretches before you like a yawning chasm of temptation. It's virtually impossible not to ruin your appetite with all the snacks there just to "tide you over." A crudité platter with some sort of dip doesn't have to be a vain attempt to steer people away from the cheese (this is a great option), as anything that crunches tends to appeal greatly. That said, you might want to offer a big, healthy and very satisfying bowl of kale chips that even the kids and your very picky father-in-law will enjoy. And a recent post on this lovely blog reminded me of the joys of popcorn, especially when spiced with something as intriguing as shichimi togarashi, the piquant Japanese spice blend. You can find it in Asian markets and sometimes Whole Foods, and here's a recipe for making your own. Of course you can season your popcorn any way you like: sea salt and malt vinegar; rosemary and lemon zest; chile salt; cinnamon sugar; cumin and coriander, etc etc. The point is it's quick, easy and cheap but still quite delicious and it won't weigh you down (unless you wind up eating the whole bowl).
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Ever get a craving you just can't shake? A couple of weeks ago, I began dreaming of gingerbread: dense and dark, with chewy edges and chunks of crystallized ginger. The cakey kind, not the drier, more brittle sort used for gingerbread men and their over-decorated houses. I'm partial to a tangy lemon glaze on mine. The crackle finish it makes on top and the way it seeps into the crumb is simply irresistible. You don't need anything else with this gingerbread—no whipped cream, no ice cream, no applesauce—just a nice strong cup of tea. I don't recommend it after a hearty stew or pasta, you'll feel too leaden. It's the perfect cold-weather breakfast, lazy afternoon snack or highly anticipated finish to a light dinner.
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When you're a cook, cookbooks spur you on, inspire you, guide you, educate you. They can introduce you to exotic flavors, school you in new cuisines, generally rock your world. Within the pages of a new cookbook lies a whole odyssey. This is why they pile up on my bedside table; cooking from them is actually optional. Sometimes I just read them and what I've learned seeps gradually into my everyday cooking. But I definitely use them in the kitchen as well. That's the beauty of cooking: if you can read, you can do it. That said, I have compiled a large list of some excellent tomes that came out this year, some of which I have cooked from but all of which I will get to at some point. For all the reasons above, I think they make great gifts for cooks and dreamers alike.
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My sister-in-law says I am giving her àgita with all my early talk of Thanksgiving but guess what—IT'S ONE WEEK AWAY. If you haven't formulated your game plan by now, you really need to get cracking. Maybe instead of going to your in-laws, you're headed to an inn and won't be slaving in front of a hot stove at all? Maybe you're one of those people who sneers at holidays and will be taking advantage of the opportunity to eat Chinese food and go to the movies like a good Jew on Christmas? If so, best to avert your eyes now, because this entire post is about recipes for Thanksgiving. I will refer you to some of my own past posts, but I've also compiled links to other great resources with tons of recipes, techniques and tips for sailing through this feast with style and aplomb. (In case you think this link compilation thing is shirking, trust me, it's not. My ass is flat as a pancake from sitting in front of the fire glued to this computer as I tumble down one interweb rabbit hole after another in pursuit of hot links for you.)
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I'm one of those people who prefers to think of coincidence as convergence. You know those moments when you're hoping for a job and the phone rings and it's someone offering you one? Or you read about a restaurant, make a reservation and when you walk in your good friends are already having dinner there? It's not happenstance, it's meant to be. Well, something along those lines happened with 603 Here & There. First, I read an interesting interview with founder Nell Dodge on a favorite blog. Then, my friend Peter asked me to test-drive some maple syrup he's selling on his website—sourced for him by Nell Dodge in New Hampshire. So 603 Here & There became here, there and everywhere. It was time to investigate further. Turned out that I fell in love with Nell's online holiday pop-up site and was able to chat with her about some of the wonderful items she sells. The best part? Nell, a New Hampshire native who has returned to her hometown for a spell, features lovely work from local artisans. Two of them, Ann and George Saunderson, a couple married for 40 years whom Nell has known for most of her life (pictured above), really captured my fancy.
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You can run but you can't hide. I kind of hate to bring it up, but you'll love me when they're all said and done. The holidays, that is. (Hey, don't shoot the messenger. They're on their way whether I announce it or not.) Which is why I'm posting my collection of online shopping resources even earlier than last year. By the way, I still stand by all the suggestions of 2010, so you may want to have a look. Gwyneth already posted hers, and they're worth a gander, too. Because you really, really, really don't want to leave this until the last moment. If you look up hell in the dictionary, there's a picture of a mall on December 23rd. Don't go there. I do confess to feeling a little guilty about the carbon footprint of mail-order shopping, but then I think about the gas I would use to get to the store, and the karmic goodwill I am preserving by not having to engage with fellow humans in combat-shopping mode at this time of year. So make your list, and don't dwell too long on naughty or nice. Save your energy for finding gifts that will leave them all gob-smacked with glee.
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I would so love it if I had a fabulous little chai wallah to come around every morning bringing me tea. I got pretty spoiled on my honeymoon in India, especially when we were staying at Aman-i-Khás in Rajasthan, on the edge of the Ranthambore National Park. We went on safari every morning, setting out before dawn in open Land Rovers in the hope of glimpsing a tiger. In the frigid dark we would be handed hot water bottles and camel's hair blankets, and upon our return, in the stone patio now flooded with sunlight, we were greeted with steaming cups of masala chai. (For a more in-depth explanation of chai, visit an earlier post, here.) I'm writing about it again now because this is the time of year I really begin to crave it. It's full of such a wonderfully warming mix of spices and if you make your own, you can customize a blend that emphasizes what you love best. In India, masala chai is made with strong black tea and assertive spices like clove, fennel, ginger and pepper. The Kashmiri version is made with green tea and often includes more subtle flavors like almond, cardamom and saffron. I'm enjoying mine so much these days thanks to the raw cow's milk I brought back from Vermont, but it also tastes delicious with almond or hemp milk.
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Thanksgiving is two weeks away and this is no time to bury your head in the sand and pretend like it's going to sort itself out. I'm a big control freak advocate of advance planning and you know deep down it really does help prevent all those 11th-hour meltdowns and kitchen hissy-fits, not to mention mediocre meals. Just give in to your inner Martha (the ultimate Higher Power) and get organized as hell. It's all about making lists, my friends! Devise your menu; compile your recipes; pull together your shopping list (checking the pantry to make sure you have those items you're "sure" are there but haven't actually seen in a year) and then make a schedule—yes, a schedule—so you'll remember to start brining the turkey days in advance, and so you can prepare everything possible ahead of time (stock, pie crust, etc). It's a highly tactical operation.

Before you move on to the rest of this post, please check out the photo, above. It's from last Thanksgiving. I've been hoarding it all year so you could see how our turkey turned out. Not bad, eh? Of course I've cropped it so you can't really make out where all the bits of skin stuck to the side of the way-too-small aluminum pan and tore off, but still. Read on to find out how not to have that happen...
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