Note: First, make the ghee: Put the butter in a small pan, bring it to a simmer, and cook until it turns brown at the edges, 3 to 4 minutes. Let the butter sit for a minute. Then tilt the pan and carefully skim off the solidified top crust with a spoon, taking care to remove as much of this stiff white froth as possible. Put it in a small dish. Pour the clear golden butter into another small dish, and pour the darker brown dregs at the bottom of the pan into the dish containing the froth. This can be done well ahead of time, even a day or two before; ghee keeps well in the refrigerator.
Okay, vegetarians (vegans too)! Here's a Thanksgiving entrée that even turkey lovers will want to fork into. If you plan ahead (for example, make the cornbread a few days in advance) all will go smoothly.
This slaw takes off on a cabbage-onion-chile salad dressed with Mexican crema and lime that a Mexican neighbor used to make. It is delicious alongside anything grilled or frankly, tucked into a soft corn tortilla all on its own.
The goal with vegetable broth is to make a good-tasting, well-balanced liquor with no one vegetable dominating the flavor.
Jenifer loves to make this salad with the boys. If there's time, she'll throw it together a few hours ahead of dinner, but she makes sure to add the herbs at the last minute or they lose the wonderful aromatic qualities that they bring to the salad in the first place. Serve more herbs in bowls for everyone to add as they like.
Sautéeing the cabbage ahead, even a day ahead, works well, but finish it with the butter and mustard just before serving.
The Three Opportunities: You can dictate the character of your soup by how you decide to start cooking it.
Slide vegetables in a food processor to make the soup come together quickly.
I like to use organic vegetables. Keeps 5 days in the refrigerator.
To most of the country, coleslaw is crisp and sharp, but down south it's sometimes so soft and sweet it might be dessert.