Happy Thanksgiving! Black Truffle Stuffing, Pear Kuchen, and a Delicious Leftovers Sandwich at The New York Times, and Gooey Eggnog French Toast at Cup of Jo

Happy Thanksgiving everyone. Here's to the soon-ending what's-turned-out-to-be an amazing year. May you all experience a memorable and love-filled holiday.

I produced four of the Fifty States of Thanksgiving in the latest New York Times Food section. The group was a lot of work to cook, style, and shoot. I am very happy with the results. And, needless to say, folks around here ate well in the aftermath….  Each of these is a fantastic dish, if you're still on the hunt for delicious food for your holiday gathering. :)

Above: Delaware, the DuPont family Black Truffle Zucchini Stuffing.

The Elsen sisters' South Dakota Pear Kuchen.

Kansas Harvey House Candied Sweet Potatoes.

A Turkey French Dip from Nevada. This one was the biggest surprise. Totally delicious (keep in mind, it's all in the proportions….).

Once the tryptophan has worn off, here is an indulgence with just enough eggs and sugar to welcome the weekend.  I was asked to produce this for Cup of Jo. It was even better than it looks….

There are some end-of-year goodies I'll be sharing next. Another great giveaway, a giving (and buying) guide, and of course, more really delicious food.

What plans do you have for the last days of 2014?

I need to slow down so I can be a little more deliberate. Time is precious. Our loved ones are gold. More time for loved ones, that's what I'll be doing with the remaining days this year.

Banana Salted Caramel Pie at Anthology & Chef Frank and Pardis Stitt for The Local Palate

Happy Halloween! If regular trick or treatin' isn't your bag, consider this magical pie. I didn't realize at the outset that I'd be willing to fight over it. Share it (and covet it)! This banana salted caramel pie is that good.

The combination of salty, crunchy pretzel bits and the brown sugar crystalized crumbs of digestive biscuits comprise the crumb crust. That's where the magic begins. I used Martin's Pretzels, a Pennsylvania Dutch style which is crisp, airy, and perfectly salty. Having made this pie once before and knowing I needed the win of a similar experience this time around, they shipped me an awesome package of pretzel bags. They'll do it for you too. Reason #11 (or 28, or 35…..) why You Need to Make This Pie.

Plus, with any leftover pretzels you may have, you can enjoy them with grain mustard and a nice beer….

Back to the pie.

Making [salted] caramel is so easy, and it, paired with the creamy bananas and tangy creme fraiche-cream mixture is pretty damn great. It's not really possible to imagine how good the combination of all this is. You just have to do it and experience it for yourself.

The story is now available - recipe here - as this month's Anthology feature. I hope you love it. When you've made it, come back and thank me….. :)

In the October Local Palate Magazine - still available! - is this wonderful story of an all-together different magic. It shares the story of Chef Frank and Pardis Stitt, and some insight to their beautiful hamlet in the country, Paradise Farms.

Here are some favorites from that day together -

adorable pooches, Fernando and Fiona

This gentleman, Freddy, is a former professional polo star and coaches Frank, as well as takes care of the horses and farm

Some very well-taken-care-of and happy horses

kitchen banter while prepping the dishes for shooting

a new drink created on the spot, incorporating one of my favorites, dry curaçao - recipe here

sardines and skordalia

a most delicious kuku sabzi - Persian herb frittata

a plate of everything good - click here for the recipe

pear and almond tart 

We had a fantastic day together and I'd do it again in a heartbeat. Thank you Amy, Carter and the whole Local Palate gang! And a special thanks to Frank and Pardis, for welcoming me into your world with such authenticity.

I'm off to create some more magic with The New York Times. Think turkey…...

Smoked Paprika and Saffron Mussels at Anthology, Spaghetti and Meatballs and a Fantastic Choucroute at the New York Times

These are a few of my favorite things. Plump mussels shipped to me overnight by my friend (an oyster, salmon, and seafood expert) Jon Rowley. A richly fragrant broth in which to serve them. Conveniently morsels of crusty bread to sop up every drop. And, friends gathered close to revel in just how plump and juicy mussels can be, when they are harvested from clean waters at just. the. right. time.

I could make a list a mile long of favorite things, no doubt. But this is a good start. And the meal was so good. If you choose to make this savory, juicy dish, please follow back and tell me how much you loved it! See the full story and recipe at Anthology.

Many things have come to print since my last post here, so I'll use this as an opportunity to share the wonderful work I've done most recently for the New York Times, out on Wednesday.

This super no-fuss meatballs and spaghetti story, by my no-nonsense favorite, Mark Bittman -

That's me!

Also from that story, a much more labor intensive - but worth every moment - choucroute preparation -

This was so good I've made it twice since. SO good.

The pork shoulder is pasture-raised heritage Berkshire/Tamworth breed, by my friend Farmer Brad at Mountain Song Farm, and the wonderfully tangy sauerkraut is from my farmer friends Lindsay, Pete, and Benford at Harvest Roots Farm and Ferment. Support your local farmers and eat well.

Here is a wonderful spin on pan-fried fish, served with an asian ragout that offers both crunchy and velvety notes -

the red snapper I used for the story

There's more. But I am being stared at by the next to-dos on my lists. Those left undone stare at me, and whether or not I've crossed a bunch off in a day, those which remain bore holes I cannot bear…. Some of those to-dos include tasks to prepare for a trip: I am traveling to Norway next week!!!

If you have recommendations of places to go and things to do, please tell me in the comments. Thank you!

It will be splendid. I know I cannot conceive to what extent. But I am certain this travel will provide much inspiration. I plan to tuck real and experiential pieces into my bag to bring back and share with you all…. For in-the-moment beauty on this adventure and everyday, follow me on Instagram.