Milton Votee park in Teaneck. Taken 10/31/2004.Five dishes I like to make in the Fall. Notice how they're all Thanksgiving dishes (except for the last one). That's because Thanksgiving is one of the rare times I cook anything all year.
1. Roast turkey. For the first 45 minutes of roasting I place slabs of bacon all over the turkey, holding them in place with toothpicks, and I let the bacon fat (er, I mean, taste) drip onto the turkey. Big thanks to Mrs. Scarpulla for this tip. For the rest of the roasting time I baste the turkey with butter mixed with a combo of ground spices. Bottom of the roasting pan has 4-6 cups of chicken stock along with thyme, rosemary, sage, garlic, and onions.
This year I cut up the bacon and, instead of shovelling them all down my greedy little mouth, I refried them with string beans and garlic. Who says I never serve vegetables?
2. Homemade stuffing -- I usually use the James Beard recipe. Dee-lish. (Though the recipe I use is from the book How to Cook Everything and is slightly different from the link I provided. I add porcini and white mushrooms in my stuffing.)
3. Candied yams. Score! Here's one way to do it, though I use 1 cup of brown sugar, not 3/4 cup.
4. Mac and cheese. Not from the box, people. And please don't use the word "Velveeta" around me.
5. Broccoli baked with cheese and bread crumbs. Fattening, but quite comfy.








