Comments on: Thanksgiving Favorites

By: Heather

Heather — Fri, 04 Dec 2009 14:44:28 +0000

i totally agree about applesauce being the quintessential fall food. i have one ancient apple tree left from the 1960s and it still produces enough apples (i don’t spray but i do have it pruned periodically) to last us a full year, canning and freezing. Tip: if you have a foley food mill (as shown in marisa’s photos), you don’t need to do anything except wash the apples, cut out the bruises, and cut the apples in small pieces. Leave cores, seeds, and peels. After you have boiled them until they are soft, puree them in the mill and the cores, seeds, and skins stay in the mill. Easy as (apple) pie and over the moon delicious.

By: CraftyAngie

CraftyAngie — Sun, 15 Nov 2009 22:05:30 +0000

Yumpkins has become a favorite fall dessert for me ever since the taping of that Fork You episode!
I must remember to make it to take to Thad’s family this year!!

By: Jennie

Jennie — Sun, 15 Nov 2009 03:57:22 +0000

I
NEED
YUMPKINS!

By: Marisa

Marisa — Sat, 14 Nov 2009 19:57:09 +0000

janet, you should definitely be able to get 4-6 servings from the gratin. When I originally made it, two of us ate it as a side for at least three meals.

By: Janet in Seattle

Janet in Seattle — Sat, 14 Nov 2009 19:49:26 +0000

The Napa Cabbage Gratin sound great. Would you say that this recipe would yield 4-6 servings, assuming it’s one of several side dishes?

By: Liz

Liz — Sat, 14 Nov 2009 17:39:06 +0000

I’m not waiting till Thanksgiving for that Pumpkin kale lasagna. That’ll be dinner tomorrow!

By: Julia

Julia — Sat, 14 Nov 2009 14:58:51 +0000

Comprehensive! Thank you!