Was it the stuffing? The mashed potatoes? No. I’ve realized my favorite parts of Thanksgiving are not so specific as one dish on the table. As Tom and I begin to establish our own Thanksgiving traditions, I’ve become attached to many of them. This was our firstofficialthanksgivingasamarriedcouple and we were lucky to enjoy it with two great friends, Mary and Brett. Perhaps obvious, my number one favorite part of Thanksgiving is setting the table, just as last year. This year we also repeated the practice of serving a relish plate full of homemade pickles in the living room before dinner. Standouts were Tom’s pickled okra and Brett’s pickled chanterelles. A few of us also ended up with a black olive on the end of each finger for fun. The best part of Thanksgiving hors d’oeuvres, though, is most certainly Tom’s turkey liver pâté. I want to eat this all-winter-long… so if you have any spare turkey livers in the back of your fridge, you know where to abandon them—on our doorstep. Number four, well, the TURKEY. Tom’s method of roasting the breasts and separately preparing turkey legs and thighs confit continues to delight. And lastly, but not leastly, it is every little bite each a combination of the plate before me, that serves to make Thanksgiving a special meal. Each dish broken down into discrete, distinct mouthfuls is what makes this dinner Thanksgiving, to me.

Not a bad way to kick off another year of faithful blogging.

Thank you for reading.

Thank you for your comments.

Have some cake!

But! That doesn’t mean I can’t share cooking tips, too. It just means that you probably already knew the ones that I share, vs. some of the more crazy-advanced-wow-factor ones from another writer on this site. In this case, it might even be just an excuse to share a colorful photo with you all.

Below you’ll see just about everything that went into a minestrone that I made this time last year. Soup is usually a great example of a “one pot meal,” but in order to assemble this mise en place (French for you should probably read that recipe and prep a few things before you start cooking), I dirtied a bowl or two as well:

I share this picture because the Amelia in me wants you to know: before you cook, check that part of the recipe—the ingredient list—where it tells you what you’ll be using for your task. Notice how it says “1 cup x, _______ed.” That verb after the stuff tells you that you have to do something! Chopped, minced, zested, boiled, etc. True, this is probably obvious to most, but when I was first making things I tended to begin where step one was located in the recipe—heat 2 T of olive oil over medium heat, set the oven to 450 degrees? Sure! This led to me reaching points a few paragraphs later with a hot kitchen, burning fat on my hands, and words flying that I won’t mention here because—uh oh—what I’m making actually has to refrigerate overnight and dinner is supposed to be ready in an hour. I’m now officially committed to reading a recipe through in its entirety at least once before I leave the blocks. Reading it a couple of times? Double plus good.

• The photos in the cookbook itself are an inspiration to get cooking (hopefully some of the pictures from our table will inspire you, too). When I was just starting out in the kitchen, I had no sense of “that sounds good” from reading a list of ingredients or a recipe. But “that looks good” is a much easier thing to master. Tom gifted me the book a couple of years ago and the pictures were a big reason he chose it for me, knowing how visual I am in my approach.
• Everything can be made very quickly. They’re not kidding when they say “in Minutes.” 
• I don’t think I’ve made a single thing from this cookbook that wasn’t a pleasant surprise when it arrived at the table. Even when I’ve doubted things in the process of cooking they always turn out better than expected.

A few downsides:

• The book is presented in some ways as a party cookbook, so many of the recipes make a LOT. This can be a challenge when cooking for one or two, but I’ve found it an advantage in the past year as we intentionally plan for leftovers with all of our meals (we don’t actually buy any food specifically for lunch).
• Again, an up and a down… the book tends to use canned ingredients in many cases for the sake of time. But, it’s easy to sub in fresh things (like I did with the Thai soup below, using fresh Enokis instead of canned).
• When they say “gourmet,” they mean a huge variety from around the world. The diversity in this cookbook is a great thing, but if you don’t regularly branch out in the kitchen you may have to give your spice collection a boost and invest in some more “international” staples, if you will, in order to make some of the recipes. 

How much I’ve used this cookbook is the best evidence I can give in its favor. See below for what I think is a complete list with (an incomplete sampling of) photos from my kitchen. I can easily say that I credit this book with giving me confidence in the kitchen. I can be a little Amelia Bedelia sometimes, and this was the first cookbook that helped me make things that were approachable, quick, and pretty (!) at the table. I’m sure Tom is thankful I’ve gone beyond my rotation of macaroni & cheese, frozen ravioli, chili (from cans), lasagna, grilled cheese, cholé, Santa Fe chicken salad, Mexican pizzas, enchiladas, and taco salad… that’s a lot of cheese. 

Last week I made Thai Hot & Sour Soup with Enoki Mushrooms and Shrimp:

Here are a few other pictures that I hunted down in my photo library… Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas:

Risotto with Scallops Shrimp and Asparagus (I love that this page is sticky and flecked with food, I’ve made this a few times!):

Fennel and Chorizo Strudels (why were the photos so terrible from this one?):

Belgian Endive, another not-so-fabulous photo (this one gave me a major oil burn on my foot. Lesson: don’t wear Mary Janes while frying),

Baked Goat Cheese with Mesclun, Pears, and Toasted Almonds:

Soba Noodle Salad:

Hlelem—a Tunisian Vegetable and Bean Soup:

Not pictured: Satay of Beef with Peanut Sauce, Reuben Sandwich, Grilled Steak Salad with Horseradish Dressing, Roasted Beet Salad, Seared Scallops with Fiery Fruit Salsa and Coconut Rice with Ginger, Spicy Vegetable Sauté, Goat Cheese and Red Onion Quesadillas, Capellini with Grilled Vegetables, and Cream of Mushroom Soup.