The Art of Carving was a book written in 1791 by Reverend John Trusler, taking us back to an era where manners and etiquette rated highly in society, even while slicing a Thanksgiving turkey! A few amusing excerpts from this historic book are here:

Overrated, too popular, too trendy, so over. Such are the harsh words brought up by creme brulee, or crème brûlée properly written in French.

Cast iron skillets and cookware can add amazing flavor to your meals. They have many advantages, cook beautifully, and properly cared for they will last you a lifetime. The heat in cast iron is evenly distributed, and retained longer than lighter...

As we mentioned in this Wild Salmon with a Cranberry Compote post, a compote is simply fresh or dried fruit simmered with sugar to a syrupy consistency. In this simple video restaurant recipe, the chef prepares a Caramelized Cranberry Compote using...

Silly Foodies! Daily Blender, Average Betty, Chef John, Savory Tv, Aspen Food & Wine 2009 Our friend Tiana let us know today that we are lacking stuffing recipes on the site, a Thanksgiving staple that we have so far  sadly neglected, and even more...

Just say no!  We speak of traditional, drab, lifeless cranberry sauce.  Try this fresh alternative, a delicious sweet and tart cranberry fruit chutney from a renowned NYC chef. Chef Suvir Saran is the executive chef and co-owner of Dévi restaurant...

It’s time to celebrate the cranberry!   Not only for Thanksgiving, fresh cranberries are typically available now, from September through December.   This restaurant recipe is from Executive Chef Tom Berry of Nantucket’s Great Harbor Yacht Club, and...

Raw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version.  Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us...