Archive for November 2011

Beets are kind of a polarizing vegetable. When I was little, something about them didn’t agree with me. Perhaps it was because the color, in my eyes, made them resemble the fruits of my nightmares, rather than the veg of my dreams. But in the last few years I’ve really come around. And in fall and winter, when sometimes they seem like the only thing besides potatoes and squash at the farmers’ market, they are all the more comforting as part of a warm, healthful salad.

A month or so back, I had a mind-blowing beet salad at Mile End

Martha’s Vineyard Times: Gift Guide — In the Small Kitchen was included among a great group of vineyard books as part of The Martha’s Vineyard Times gift guide. Check out the full list here!

Pork and String Bean Stir Fry

Posted by on Monday Nov 28th, 2011

OTHER ANTI-THANKSGIVING MAIN COURSES: Asian Baked Tofu; Chard & Chickpea Toasts; Vegetarian Tortilla Soup; Southeast Asian Shrimp Paella; Chicken Tikka Masala

I once wrote a post here where I compared leftovers to clothes on the sale rack. Of course I then went on to explain how to turn the bits and pieces in assorted tupperware from lame-o mark-downs to haute couture.

All that may apply 363 days of the year. But on the Friday and Saturday after Thanksgiving’s big giant American feast, leftovers take center stage. I think they sometimes are even better than what’s …

Garlic Soup with Turkey • Squash and Sweet Potato Pancakes • Baked Eggs on a Bed of Stuffing • Pumpkin Pecan Chocolate Chip Bread

Gifts That Give Back Giveaway!

Posted by on Thursday Nov 24th, 2011

Last year, we started our own little BGSK Thanksgiving tradition by giving back to you, and the community, with some tasty treats from Baking For Good. This year, we’re taking our philanthropic sweet tooth to the next level and giving away a whole host of charitable prizes (most of them chocolate-y).

Thanksgiving is also our site’s anniversary, so we also want to thank you, our readers, for sticking with us for the last 3 years (!!). The 2010-2011 year has been a very eventful one for us: since last T-Day, we’ve introduced our book to the world, launched a little

Turkey Reuben

Posted by on Wednesday Nov 23rd, 2011

Q: What’s the most obvious thing to do with your Thanksgiving leftovers come Friday?

You might say, “make a Gobbler.”

Gobblers, if you don’t know, are Thanksgiving dinner on a sandwich. You take bread, and you load it up with turkey, cranberry sauce, and stuffing, praying that this version of yesterday’s meal, physically different but metaphysically the same, somehow takes you on a transcendent eating adventure. Now Gobblers are charming and delicious, but  they’re not going to get you there. They are the wrong approach.

So what’s good?

A: Make a Turkey Reuben.

The key to enjoying your leftovers to the utmost …

We’re entering pie territory here. It’s fall heading into winter, and we can’t be alone in having our thoughts turn to pumpkin, pecan, or pumpkin-pecan pie.

But for some (or so we’ve heard), making pie crust is one of the most daunting of kitchen tasks. The butter at the right temperature! Some liquid–but not too much! Rolling out the dough!