We have a cornucopia of great holiday ideas and strategies for you! While most Thanksgiving food talk seems to focus on the turkey, we're all about the side dishes this time!

 

IN THIS ISSUE, we present some new ideas for your Thanksgiving celebration - a different kind of stuffing, a seasonal salsa, and a cake full of autumnal flavors. We explore sweet potatoes, wrangle a squash, and shed some light on how to make great gravy. Welcome to our table!

      

Chelsea Lovig
& Matt Schrader

November 5, 2011

 

Rachel Schmidt
& Craig Boeke
November 19, 2011

 

Tess Cook
& Bryce Martens
November 26, 2011 

 

with Becky Ringsby

Rich, creamy, comforting risotto. . . sounds good, but who's got the time? For the best texture, classic risotto can demand at least half an hour of tedious stovetop stirring! Becky will show you a method that requires less than five minutes of total stirring, yet produces the same amazing results. Becky's slightly-sweet Pumpkin Biscuits are the perfect companion to the risotto and may become your new favorite biscuit for the upcoming holidays or anytime!

with Margaret Welder
A wonderfully rich creamy chocolate pie with coconut and nut toppings. This is a pie that is very easy to make, but tastes like you spent hours making it.

with Joe Geha
"Batata Mihshee is a wintertime dish of potatoes cored and stuffed with lamb, cilantro, cinnamon and pine nuts, in a savory tomato sauce served atop lemony rice pilaf. The recipe is Joe's variation of his sister's adaptation of their mother's version of their father's original creation. So, who says there's no evolution?"


It's our tradition - fresh homemade cookies and hot cider for you on a chilly day. Sample some of our favorite dips and spreads from Stonewall Kitchen and King's Cupboard and get your holiday shopping started! We look forward to seeing you.