| Good Saturday morning, everyone. You know that feeling when you go from a really loud place (stadium, arena, theme park, preschool classroom) to a really quiet one and your ears practically ring with the absence of sound? That's a little how I feel these first few days after Thanksgiving. It's been months of work to develop/test/photograph/publish all the new recipes and tips we shared with you over the last couple of weeks, and now, in the aftermath, I can breathe easier. (At least for a brief respite — up next week is holiday cookies!) I bet that if you've hosted, cooked, traveled or just been around a lot of people, you might feel the same way. You might also be dealing with leftovers from the Thanksgiving meal. If so, first a reminder: Your leftovers have a shelf life of four days. If you don't think you can use them within that window, go ahead and freeze them as a favor to your future self. If you need ideas for how to make the most of the extra food, I have plenty of recipes for you, including Turkey Stroganoff on Toast, Thanksgiving Leftovers Turkey Po' Boy and Turkey Tortilla Soup. Ready to leave Thanksgiving completely behind? We can help with that, too. Bobby Flay's Pork Tenderloin Tacos With Pomegranate and Chile are a boldly flavored departure from the typical holiday fare. Make sure you read Aaron Hutcherson's great interview with the indefatigable celebrity chef, who is now on his 18th cookbook. You'll get equally bright, pulsing flavors from the Peanut Chaat that Ellie Krieger shared from cookbook author Khushbu Shah. This Indian street food is a colorful, crunchy blend of nuts, bell pepper, onion, cucumber and pomegranate seeds. The mix of vegetables (or fruit) is up for grabs, but I highly recommend either buying or making the chaat masala sprinkled on top. This spice blend is notable for its inclusion of tart amchoor (green mango) powder and pleasantly smoky, sulfurous kala namak (black salt), along with cumin, chili powder and other spices. It makes any dish enticing enough to go back for bite after bite. And if you aren't already thinking of masa as an everyday ingredient, let these Vegan Bean and Cheese Gorditas from Joe Yonan change your mind. The nixtamalized corn product is widely sold in an instant version at stores and used for such staples as tortillas and tamales, but with gorditas, the process is even less fussy. Simply shape little disks, pan-fry them and stuff — with refried beans and nondairy cheese in Joe's version, though you can use whatever you want (including Thanksgiving leftovers!). As we look ahead to more holiday entertaining (or chilling), keep Carrie Allan's Figs of Adonis Batch Cocktail in mind. This lower-ABV pitcher drink brings seasonal cheer with fig preserves, oranges, star anise, allspice, sherry and vanilla-accented Carpano Antica vermouth. How else can we make your winter cooking, drinking and eating easier? Join me and Aaron on Wednesday at noon Eastern for our live weekly chat. We'll be answering your questions and talking about whatever else is on your mind, so submit now and then return when we kick off the conversation. Until next time, happy cooking and have a restful and restorative week. |
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