The very best part of Thanksgiving is the day-after leftover turkey sandwich. We like ours on good white bread slathered with mayonnaise, a spoonful of turkey drippings or gravy, and cranberry gelée; a leaf or two of crisp lettuce; and a pile of thinly sliced breast meat seasoned with lots of salt and pepper. A cold glass of milk is our beverage of choice, although there may be a splash of last night’s Champagne left on the refrigerator door (with a small silver spoon hanging in the neck of the bottle to preserve precious bubbles). Better stick with milk.
"Canal House Cooks Every Day" by Hamilton & Hirsheimer, Andrews McMeel 2012.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.