"My cooking is so bad my kids thought Thanksgiving was to commemorate Pearl Harbor."
-- Phyllis Diller
Welcome to the November issue of Seasoned Cooking. November brings us the ultimate foodie holiday: Thanksgiving. Whether you are a fan of turkey or not, we’ve got all your holiday needs met in this special issue packed with everything from appetizers to dessert and everything in between.
We begin with a look at the traditional Thanksgiving celebration. A pair of feature articles by Sean Carter covers everything from the best of traditional Thanksgiving recipes to how to decorate your home for the season. If you are hoping for something a little more unusual, consider a seafood Thanksgiving with a simple recipe from the Rush Hour column. Or, perhaps you would prefer a vegetarian meal instead? Consider the Italian Thanksgiving menu put together by our vegetarian gourmet, Victoria Smith. She shares this menu as a special tribute to an Italian friend she recently lost.
We are also taking a look at pears this month. In the Ingredient SpotLight, pears are celebrated as appetizers and dessert with a nod towards elegance. In the Happy Endings column, a special dessert sauce takes center stage when it’s spooned over gourmet ice cream. Who knew a holiday dessert could be so simple? If you are looking for other fruit, consider starting your day with a delightful Scottish Porridge featured in the Rise ‘n Shine column.
There's a lot more to enjoy in this month's issue of Seasoned Cooking -- from a look at fresh roasted sunflower seeds to a look at how to celebrate Thanksgiving without the turkey.
Before I sign off for another month, I want to take a moment to wish a special good luck to Matt Tarantini. He’s been chosen as a semi-finalist in the Gordon Ramsay Scholar Awards Competition. For more on this honor and his proud-as-a-peacock mom, check out the Through the Kitchen Window column. Congratulations, Matt! Enjoy and here's to a seasoned lifestyle.
