It's our annual Thanksgiving show and we're celebrating with a lineup of great eating and stories. Chef Jeff Henderson tells his story, from Los Angeles street kid to drug dealer to prison to food transforming his life. You've seen him on the Food Network's Chef Jeff Project and his new book is Chef Jeff Cooks: In the Kitchen with America's Inspirational New Culinary Star.
The Sterns report on what Jane calls "the best candy in the world" from Enstrom Candies in Grand Junction, Colorado. Gourmet magazine's John Willoughby talks Thanksgiving menus and myths, with and without turkey, and Lynne has ideas and recipes for feasting on a shoestring.
Ethnobiologist, conservationist and farmer Gary Nabhan has the story of a profound visionary who set out to end famine, and the price he paid. Gary's latest book is Where Our Food Comes From: Retracing Nikolay Vavilov's Quest to End Famine.
Gadget guru Dorie Greenspan, author of Baking: From My Home to Yours, tells us what we need to know about measuring cups and spoons, then it's a local Thanksgiving celebration with one of our Locavore Nation participants.
Have a question for Lynne about your Thanksgiving meal? Submit your question here, or leave us a message at 1-800 537-5252. We'll be on the air live Thanksgiving morning for our special Turkey Confidential and would love to know what's on your mind now as you prepare for friends and family.
These turkey legs are delicious and economical. Roast a batch to supplement the big bird and make all the drumstick eaters at your table happy. Get the full recipe
This impressive pie of flaky pastry enclosing a lush mix of barley, mushrooms and creamy ricotta will delight everyone, not just the vegetarians at your holiday table. Get the full recipe
In this difficult economy all of us are looking for ways to trim the food bill. Lynne's menu-on-a-shoestring features lots of delicious sides using budget-friendly seasonal vegetables to go with the big bird.
Jane says it's simply the best candy in the world. Michael loves the way the crunchy part melts over your tongue. This luxurious deliciousness has been a Colorado tradition since the 1930s when the Enstrom family began making their almond toffee and opened a store in Grand Junction. Now there are outposts in Denver, Arvada, Littleton and Broomfield, plus a tempting online catalog.
Enstrom's toffee is always freshly made from pure Colorado butter. Then it's coated with rich milk or dark chocolate and a dusting of ground almonds. Because it's so fragile and the ingredients so pure, it must be kept refrigerated or frozen.
701 Colorado Avenue
Grand Junction, CO
2424 Highways 6 & 50
Grand Junction, CO
Award-winning cookbook author and gadget guru Dorie Greenspan test drives equipment and kitchen gadgets and reports on her findings as a contributing editor for Bon Appetit magazine. She also blog about food, travel and cooking at www.dorriegreenspan.com.
We asked Dorie what we need to know about buying and using measuring cups and spoons. The overall thing to remember is that there are measuring cups for dry ingredients and for liquid ingredients and they are not interchangeable.
Dry Measuring Cups:
Get two sets of heavy plastic ones so you don't have to stop to wash a dirty cup before using it for another ingredient. If the cups come on a ring, remove it.
There are two methods for measuring dry ingredients: "spoon and sweep" and "scoop and sweep." Check the cookbook you are using - the author usually will mention the method used when developing and testing the recipes. Measurements can vary by as much as 1/4 ounce between methods.
Liquid Measuring Cups:
Buy clear glass measuring cups with easy-to-read markings. To accurately measure, pour liquid into the cup then bend down until you're eye level with the markings on the cup; don't lift the cup up to eye level.
OXO makes a clever cup that has an angled measure within the cup so you can read the measurement looking down into the cup instead of having to bend to eye level.