True or false: Pilgrims wore a palette of black and white?
Contrary to popular belief, basic black was not de rigueur in Plymouth Colony—nor were buckles for that matter. Men and women wore a variety of shades, including red, brown, beige, violet and green.
But since these gorgeous autumnal hues are the very colors of the […]

by Geila Bernstein
Ingredients:
1 pound sweet Italian sausage
2 cups chopped onion
4 cloves garlic, mashed
5 shallots, chopped
¾ cup pine nuts, toasted
3 Granny Smith apples, cut into
¼-inch slices
½ cup dried cranberries
1 cup chopped celery
4-6 tablespoons schmaltz (chicken fat) or margarine
2 tablespoon chopped thyme
6 large sage leaves, chopped
¾ cup dry white wine
1 cup apple cider
1 15-ounce package unseasoned bread […]

by Geila Bernstein
Quick tip: Prepare this ahead of time and store up to four days in advance.
Ingredients:
1 ½ cups port (or 1/4 cup sugar and 1 1/2 cups red wine)
¼ cup balsamic vinegar (no need for the high-end variety)
¼ cup brown sugar
8-10 dried mission figs, stemmed and chopped
2 sprigs thyme
1 12-oz bag cranberries
½ cup sugar
freshly […]

by Geila Bernstein
Quick tip: When preparing a big meal, pace yourself. Prepare this soup ahead of time and just heat it the day of. You can also cube the butternut squash and slice and dice the leeks, celery and carrots a day in advance, and store them in your fridge overnight. This way the day […]

by Geila Bernstein
Quick Tip: Blanching the Brussel sprouts a day in advance can spare you an extra step on your big cooking day. Just boil them until they’re bright green and still a little firm, rinse them under cold water to stop the cooking process, and store them in the fridge.
Ingredients:
1 15-oz jar of […]

By Geila Bernstein
Quick tip: The better the quality of your ingredients, the better your dish will taste. In this case, use pure maple syrup. Most commercial brands don’t even contain the stuff. Also, because this recipe is corn syrup-free, feel free to bake this for Passover.
Ingredients:

1 cup pure maple syrup
¾ cups packed brown sugar
3 large […]

by Geila Bernstein
My mother never believes me and every year declares it a miracle that the turkey is done and perfectly moist in two to two-and-a-half hours. You won’t believe it either, until you try it. The key is to have a smaller turkey, say 12-14 pounds. And, make sure it’s fresh!
Ingredients:
1 12-14 lb fresh […]

Finding just the wine to pair with turkey has sent many a sommelier on a world-wide adventure. We found ours in the unlikeliest of spots–Australia. Let’s face it. Turkeys aren’t exactly indigenous to Oz. Then again, great wines are. And this blend is no exception. Medium to full bodied, with a multi-layered, lush berry taste, […]

by Monita Buchwald
Cooking for the Shabbat after Thanksgiving has the familiar feeling of a two-day Yom Tov. There are usually leftovers, but maybe not enough to make a whole meal. Inevitably you face the question: Do I serve Thanksgiving again or start from scratch for Shabbat?
Here’s a strategy that allows your Thanksgiving dinner to keep […]

For the salad
3 cups roasted turkey cut into medium cubes
2 cups baby spinach leaves
1 red bell pepper medium dice
1 avocado cut into medium dice
1 cup cherry tomatoes cut in half
1 cucumber peeled and cut into medium dice
1 package Ramen noodles (seasoning discarded) crumbled and toasted
For the dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 […]