The All-American meal is upon us: Thanksgiving. Apple pie, turkey and cranberry sauce; mashed potatoes, gravy and stuffing. I have always been intrigued by this holiday meal because even though I was born and raised in America, none of these things were really familiar to my palate except for once a year, on Thanksgiving. (A phenomenon also discussed by Andrew of the blog Beyond Chinatown, who compiled some great interviews on the Chinese American Thanksgiving here.) But as I’ve learned through the years, … Read More
Maybe I’m just not understanding something. But when a vegetable is so naturally sweet as to have “sweet” in its name, why smother them with marshmallows and syrupy goo? It’s like sprinkling salt on your prosciutto or lox. I know it’s tradition, but “candied yams” can go with dessert then. For the main meal, why not roast some sunny-orange slices with savory herbs and a hint of spice?
A touch of spice makes everything nice. That, and a lightly fried egg whose richness bathes everything in sticky bliss. The prongs of your fork will be cloying this substance, well after you’re done eating and trying to rinse it free. It doesn’t take much to make one simple brunch so memorable, and linger on in your tastebuds, if not also your silverware.