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chiquiNO's picture

nearest newstand and get Food & WIne's Thanksgiving Issue...FABULOUS!!  They have a great article on the resurgance of the Butcher Shop.  And great recipes from them!

A fantastic menu from a Spanish Chef born & raised in America...and great Thanksgiving Ideas for new sides.


And then a GREAT recipe for a creamy pumpkin cheese cake with a praline glaze!!  I've read it twice and want to go back for more!

Chiqui from way down yonder in New Orleans

Edited 10/17/2008 6:03 pm by chiquiNO


Gretchen's picture

Food and Wine is a cheap subscription and is really a good mag.


chiquiNO's picture

This was is just great!

Chiqui from way down yonder in New Orleans


whatscooking's picture

ITA, I really enjoy F&W.  I have found a lot of good recipes in the mag.  It is probably my fave. other than FC, of course.

The world is divided into two kinds of people: 
those who wake up thinking about what they're going to eat
for supper, and those who don't.

Lynne Rossetto Kasper and Sally Swift

Chicago-style deep-dish:  "Pizza for people who just aren't fat enough"
Anthony Bourdain

teebee's picture

Okay, I wasn't going to get another Thanksgiving issue (already bought either Gourmet or BA--can't remember which--at the suggestion of someone in another post). So now you are enabling my magazine habit...just the excuse I needed!! I made the pumpkin cheesecake that was in FC about 4 years ago (I think that the last slice is calling my name now) this week for a dinner party last night. I can't imagine a praline glaze with it!! I am, however, hosting my DH's family for Thanksgiving this year, so I will obviously need this issue.

chiquiNO's picture

You'll love it!!

Chiqui from way down yonder in New Orleans


teebee's picture

Sadly, what will happen is that I will get to the store, not remember which magazine you told me to get, and end up getting all of the Thanksgiving issues, possibly even buying one that I already have!!

chiquiNO's picture

LOL////FOOD    Wine    FOOD   WINE   FoOD   WINE!!!

Chiqui from way down yonder in New Orleans


teebee's picture

I remembered! Food and Wine. But then I felt bad leaving "Gourmet" out of the mix, so I bought it, too! It has some great recipes as well. So now I have the Thanksgiving issues of FC, BA, Food & Wine, and Gourmet. I had better cook one fantastic meal!!

chiquiNO's picture

Yep!!  I have GOurmet, too!!  And of course, there's Bon APprtit, also....;0)

Chiqui from way down yonder in New Orleans


teebee's picture

Oh, I already have the Bon Appetit! In fact, I think that there are two recipes that I am using in that issue: one for a cranberry-pomegranate relish, and one for a maple yam with streusel topping. I can hardly wait!

chiquiNO's picture




favorablyimpressed's picture

I'm going to do that, Chiqui, because I value your judgment.

FL.Cook's picture

Just got a mailing for $6 for a year.  How can I not take them up on it???

bonnieruth's picture

Funny, I was in my orthodontist's office with my nose so deep in the Thanksgiving Food and Wine issue that the orthodontist could hardly get me to look up and open my mouth.  He saw I was reading the article about Rancho Gordo beans and offered to copy it for me.  While his receptionist was copying it for me, she got interested in it too, and we both also got interested in another article and decided to buy the magazine.  (And yes, late bloomer that I am, I had braces at 65.)

chiquiNO's picture

LOL It IS just that good, isn't it???? I think I will break down & get a subscription!!



FL.Cook's picture

If you like Pumkin Cheesecake, this is a wonderful recipe.


        2 cups gingersnaps (whole)  (about 1 sleeve from a box)
        6T of butter
        1 1/2 T brown sugar

        3 - 8oz cream cheese (room temp)
        3/4 cup pumpkin
        3/4 cup melted white chocolate
        1 cup sugar
        3 eggs
        1 tsp Vanilla
        1/4 tsp nutmeg
        1 tsp cinnamon
        ( I also use 1 1/4 tsp of pumpkin spice mix in place of both )
        1/2 cup almonds
        1 tsp sugar
        2T butter

Pre-heat oven to 350 wrap outside of 9 inch spring form pan with heavy duty foil ( make sure no leaks, believe me!)
  in processor grind gingersnaps ( I usually smash them up first, they can take forever whole and ruin the processor bowl) add brown sugar and melted butter. 

Press into spring form pan, Bake 5 to 7 minutes remove from oven let cool for 5min.

Mix cream cheese and sugar in processor (or with hand mixer) until smooth, add the rest of the ingredients and process (or mix) until completely smooth.

Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.  I usually let it cool on a rack for about an hour and then refrigerate overnight.  Remove foil and ring before serving

(I don't bother with this step, I prefer without almonds)
While cooling, process almonds, butter and sugar in processor, spread evenly on cookie sheet and put in oven for 6 - 7 minutes until starting to toast.  Spread evenly on top of cheesecake and cool 4 to 5 hours remove ring of pan and serve.



chiquiNO's picture

Sounds fabulous!!  Thanks for sharing!