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Diary of a New England Thanksgiving

28 Nov RoastingCarrots, Sweet Potatoes and Apples

2011 was the first year that I cooked an entire Thanksgiving, soup to tart. For the last couple of years, I had been preparing side dishes and desserts, and my mother would contribute the protein (a.k.a. the main event), along with candied sweet potatoes and some other enticing accompaniment like corn bread stuffing with turkey sausage and dried cherries.

This Thanksgiving, I wasn’t traveling, but I was cooking in my new apartment in a new/old city. What was I going to do to make the holiday memorable? I decided I was going to try mostly new recipes, with a few old standbys thrown in. I also knew that I wasn’t going to cook turkey.

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It’s a Small World: Canning the Cupcake

13 Feb

For some reason, in this supersize nation, we prefer our burgers, fries and drinks big, and our desserts small. We are particularly smitten with one miniature dessert: the cupcake. The cupcake was once humble stuff, let’s face it. It was something a kid couldn’t mess up, and that was perfectly fine if made from a box, frosted any old way, with rainbow sprinkles in either foil or pink, yellow, or blue paper cups. But sometime in the late 1990s in the heart of the West Village, or so legend goes, the cupcake got a makeover.

I am not going to lie, I was crazy for cupcakes. In the beginning.

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