Whether you’re a seasoned pro at candy-making or this is your very first foray, we think you’ll find success with this super simple Pistachio Brittle recipe. It skips the corn syrup in favor of local raw honey from our friends at Lemon Fair Honeyworks. You’ll find their delicious honey along with organic pistachios featured in our Weekly Sale from December 2nd – 8th, so it’s a perfect time to whip up a big batch. If you manage to summon the restraint needed to avoid eating it all yourself, we happen to think it packages up beautifully for an edible holiday gift. Just be sure to store it in a cool, dry place to keep it crisp!
The black-eyed pea was first introduced in the New World by Africans who carried the dried legume here with them from West Africa. The U.S. Library of Congress has records of its arrival as early as 1674. James Beard award-winning chef and cookbook author Edna Lewis, known as the First Lady of Southern Cooking, shares in her timeless cookbook In Pursuit of Flavor that in her home state of Virginia, Southern farmers planted them in abundance to supply nitrogen to the soil between cash crops. Before the plants were tilled in, farmers welcomed anyone to go out and pick the peas. Lewis remembers her family storing the dried pods in cotton sacks until “on a cold winter afternoon when there was nothing better to do, we would shell the peas.” Because of its significance in African foodways, dishes with black-eyed peas are commonly made for feast days and other special occasions among members of the African Diaspora, most notably on New Year’s Day to bring good fortune and prosperity, and during Kwanzaa, a celebration of African heritage which runs from December 26th – January 1st. Because Kwanzaa is a nod to harvest celebrations in Africa, when communities honor crops and laborers, food plays an important role — particularly soul-food staples like Hoppin’ John. You’ll find black-eyed peas and rice featured in our Weekly Sale from December 23rd – 29th, so it’s a great time to give this dish a try!
Planning a Hanukkah feast? Beef brisket will be featured in our weekly sale from November 26th – December 1st and we think you’ll love this Classic Hanukkah Brisket recipe!
Tzimmes is a traditional Ashkenazi Jewish sweet stew typically made from carrots and dried fruits such as prunes and apricots, which is often combined with other root vegetables. The name may come from the Yiddish words tzim (for) and esn (eating), but another interpretation comes from the fact that “To make a big tzimmes over something” is a Yinglish expression that means to make a big fuss; perhaps because of all the slicing, mixing, and stirring that go into the preparation of the dish! Despite the peeling, slicing, and stirring, we think you’ll find thisTzimmes to be well worth the time and effort. You’ll find local, organic Elmer Farm carrots and bulk dried apricots in our Weekly Sale from November 26th – December 1st, just in time to whip up a batch for your Hanukkah feast!
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
A Thanksgiving feast just doesn’t feel complete without a generous serving of gravy! This year, skip the canned stuff and avoid those powdery packets – making your own gravy is really quite simple and oh-so-delicious! It allows you to make good use of the drippings in the bottom of your turkey roasting pan and gives you something to do while your turkey rests so that you aren’t tempted to carve that bird too quickly!
If you’re looking for a Brussels sprouts recipe to convert those who’ve sworn off this cruciferous vegetable at your Thanksgiving table, this one’s for you. The crispy caramelized sweetness of sprouts and shallots is beautifully balanced by the bright acidity of lemon juice and Worcestershire. It’s also simple to pull together, taking about 35 minutes from start to finish. You’ll find Brussels sprouts featured in our weekly sale from November 18th – 24th, just in time for your holiday feast. If you’re not feeding a crowd, feel free to half the recipe and use one sheet pan.
Roasting a turkey can be a bit intimidating, especially if it’s your first time or you’re entertaining a houseful of hungry guests! We hope that this handy guide will help you through the steps with sanity intact.
Making mashed potatoes can be as simple as whipping together two or three ingredients, but for Thanksgiving, it feels right to give your spuds some special treatment. This herbed mashed potato recipe does just that, by first steeping milk and cream with savory herbs and garlic to bring this classic recipe to new heights. You’ll find local, organic gold potatoes in our weekly sale from November 11th – 17th, giving you time to taste-test this recipe in advance of your holiday feast.
Sweet potato pie vs pumpkin pie — it’s an age-old debate hashed out around many a Thanksgiving table. Some of the preferences seem to be regional, as those who grew up in the American South can hardly fathom a Thanksgiving feast without a sweet potato pie, while those raised in New England tend to opt for the pumpkin. Lines are drawn around flavors and textures, as well, with many professing that the sweet potato version is naturally sweeter and texturally more custard-like than its pumpkin-filled cousin, which boasts a nuttier flavor and a fluffier texture. No matter where you swing on this pie pendulum, we encourage you to do a bit of taste-testing with this super simple sweet potato pie recipe. You’ll find organic canned sweet potato and local Mirabelle’s frozen pie dough featured in our Weekly Sale from November 11th – 17th, giving you plenty of time to assess this pie’s worthiness of a place in your holiday spread!
