David explains the approach he’s taking this year to having his Thanksgiving dinner and staying safe, too. Spoiler alert: Tradition with a high-tech twist.
Disturbing contact with holidays nuts in his youth caused David to be a bit militaristic when it comes to cooking with nuts. Once a nut…oh, you get the picture.
This sautéed onions, chestnuts, and bacon recipe is a salty, caramel-y, and unexpectedly ideal-y mashup of ingredients as a Thanksgiving side dish.
- 25 M
- 30 M
How-tos, products and a menu to help ensure a foolproof Thanksgiving, whether it’s your first time cooking or your fiftieth. Because there’s still much to be grateful for this holiday.
David shares how he’s intending to celebrate Thanksgiving this year. It may be a little different than usual, but it will be no less heartfelt than years past. Perhaps more than usual.
Our very own David Leite demystifies Bell’s Seasoning, a Northeast Thanksgiving classic that’s taking the rest of the world by surprise.
Ah, pucker-worthy cranberries, the oft maligned must-have cooks begrudgingly put on the Thanksgiving table, get their due here.
When flour is in short supply, fear not. You can still have your dessert and eat it, too. More importantly, you can still enjoy it. Very much so.
David mourns the loss of Halloween this year and discovers that age, therapy, and the pandemic have changed his mind about his nemesis–rugrats, that is, kids.
This impressive dessert, created by David himself, takes a lovely autumnal lilt from pumpkin purée in the batter and maple syrup in the frosting. One of our most popular cakes.
- 30 M
- 1 H, 15 M