Recipes

If you're looking for the perfect recipe to add to your dinner table this Thanksgiving, the New York Times might have a solution. They came up with a recipe for each of the United States. Wait until you find out what New Jersey's entree is.

I found that a fresh turkey is my favorite but the old Butterball works ok too. Rinse the turkey well and make sure that you remove the gizzards and neck, dry the cavity and bird.

This dish was always a fan favorite amongst my nieces and nephew, I made both these vegetable dishes and they love them, so do I! These came from my terrific “cousin-in-law” Laurie. Laurie’s the best; I get a kick out of the work that Laurie and her daughter Alyx, who I adore, put into decorating for any holiday.

Gravy is the absolute crowning jewel of your Thanksgiving dinner. It sometimes can be a tough long process that frustrates you, but as with most of the recipes in this dinner it takes a little time and effort and you and your guests will be rewarded.

I have a tremendous respect for stuffing. Thanksgiving time is really the only time that most of us make homemade stuffing. I’m real big into having the stuffing taste great with lots of moisture.

This is a great recipe for buttery tasty mashed potatoes that actually come out with a great flavor. The chicken broth lends a rich taste. Serves: 8

Now that Halloween is over... ...what do you do with "decorative" pumpkins (that you didn't carve)?

This recipe is from JoyceAnn Staples of North Brunswick, she sent this very intriguing recipe to us. The minute I read this recipe I couldn’t help but think, “Wow, what a great dish for a chilly fall evening with a nice glass of wine, good music, and a fire in the fireplace.”

I’m a huge fan of butternut squash soup, but then again, I’m a big fan of butter in general. It's perfect when the weather starts to cool down in the fall or in the middle of winter too.

I first made this recipe back in the mid 80’s while I was living and working for a short time in LA. I was living and hanging out with my Uncle Pete, a great cook in his own right. I was craving the “old world” flavor of a good cacciatore and think I hit upon a recipe that ended up being quite pleasant.