We’re finally reaching the end of the meal. This perfect little scoop of crème fraîche ice cream is the end of what was a really nice meal. If you don’t already have an ice cream machine—what are you waiting for? Seriously, it is the best $50 you’ll ever spend in your kitchen. I didn’t know how much I needed an ice cream maker until I got one a little over a year ago. Now, I have no idea what I did without it. Nothing gets my friends more excited than homemade ice cream. The crowd goes wild. It is also a relatively easy dessert to master. read more+++

I hope you didn’t think I forgot about cranberries. I didn’t. This Cranberry, Caramel and Almond Tart is one of my all-time favorite recipes. I have made it many times and it is always delicious. The tart is served at one of my favorite New York food spots, The City Bakery and the recipe was published in the LA Times a couple of years ago. Deb tackled this recipe a while back and her post on it is useful to look at. Like Deb, I also had some trouble with the crust and so switched it out for an easier crust that I have had a much better relationship with. Not only is this beautiful, it is delicious. read more+++

Continuing down my Thanksgiving menu we arrive at a dish that, admittedly, isn’t for everyone—an Apple and Celery Granita. But before you write it off, you should try it. It is good. In the 80’s my mom worked at a restaurant that was really into palate cleansers between courses. Usually in the form of sorbet or granita. The idea being that the small serving of sorbet would serve as a refreshing break between courses so that you get a fresh start before proceeding onto the next dish. At the time I was 10 and found it exciting to eat sorbet in the middle of a meal. There is something I still like about this idea of orchestrating a meal and providing things like intermissions. It feels very theatrical to me. read more+++

You know how much I love cranberries. I’ve tried several types of cranberry sauce, but I haven’t found anything I like better than this one which combines cranberries with hints of orange and the flavor of fennel seeds. I liked it so much that I turned this into a sorbet with equally delicious results. This is so easy that it should be made for more than just Thanksgiving. read more+++

I wanted to try to lighten the meal up a little and so included a leafy green salad. The real star here was the Cider Vinaigrette, which I adapted from an Ina Garten recipe. I think it would also be good served with some roasted vegetables or on a variety of salad mixes. For my salad, I combined arugula, toasted walnuts, dried cranberries, roasted red onions and grated Parmesan cheese. It was a nice balance and a salad I will make for dinner again soon. read more+++

I love roasted vegetables. Toss them in olive oil and salt and pepper and cook in a hot oven until caramelized and delicious. I do this with onions, potatoes, asparagus, green beans, squash, pretty much anything I can think of. Parsnips are a a vegetable that I don’t eat enough of and they are especially good roasted. It is the beginning of winter and roasted everything sounds good to me right now. read more+++

My favorite dish at this year’s Thanksgiving dinner was this Potato Gratin recipe, courtesy of Frank Stitt’s Southern Table. Stitt’s cookbook has been very reliable, it is also such a beautiful book that I enjoy flipping through it whenever I can. It took some convincing for Bryan to agree to a Thanksgiving dinner with no mashed potatoes, he’s a traditionalist, but after he tasted these he was glad he agreed. read more+++

1. Turkey and gravey
2. Potato Gratin
3. Roasted Parsnips and Carrots
4. Autumn Salad with Cider Vinaigrette
5. Cranberry Sauce with Orange and Fennel Seeds

I thought it might be a good idea to dissect my Thanksgiving dinner, dish by dish. Over the next week I will be posting the recipes for each component of this meal. Hopefully you’ll be able to replicate some of the dishes for an upcoming holiday dinner or for any meal. read more+++

Wow, these were some good cookies. I made them to celebrate my friend Sarah’s 10,000th day. The fact that I almost made them again less than a week later is proof that you need to try them. There are very few recipes that I repeat—why bother when there is so much left to try? This is a recipe I will make again and again. These delicate sandwich cookies melt in your mouth and the combination of the toasted, nutty, buttery cookie with the tangy, sweet cream cheese filling is really all I could ask for in a sweet. I might go make some right now. read more+++

I’ve been traveling and haven’t been in the kitchen much lately. As Thanksgiving approaches, that will change. I am gearing up to cook Thanksgiving dinner on Thursday. !!! I made this salsa a few weeks ago and it was a big hit. It might come in handy in the coming weeks as our kitchen energy goes into cookies and parties and other distractions. read more+++