Plenty for Everyone!

That’s what inspired Thanksgiving, isn’t it, a celebration of, and gratitude for, a bountiful harvest?  Today’s entry heartily endorses that appeal with a plate full  of the best of farm, forest and field.  Just the crops alone are well-represented in the produce spilling from the cornucopia below:Today’s feast started with an episode of the Cook’s…

Good Pick!

This crisp weather is ideal for encouraging apples to ripen to perfection on the tree, soon to be eagerly gathered by the basketful.  As with most outdoor activities this time of year, the chill simultaneously invigorates and brings anticipation of a warmup indoors somewhere.  What better way to encourage that coziness than to take the…

And to Think…

As children, most of us didn’t care for brussels sprouts, and that’s conveying the disdain rather mildly.  Rare was the kid who didn’t rank the vegetable high on the list of Most Hated Things in the World, right between homework (#8) and early bedtimes (#6). Maybe, though, that’s because the greenery wasn’t cooked properly, or…

Dine As a Detective

No less a detective, of course, than Rex Stout’s great Nero Wolfe, whose culinary tastes have inspired our explorations before.  Today it’s Squabs with Sauce Vénitienne, the latest attempt at a recipe found in The Nero Wolfe Cookbook. Accompanying the squab (or, in the dish pictured above, a Cornish hen halved lengthwise) are Roasted Brussels…