Tom Colicchio's Stuffing, Ironed Toast, and General Goodness
Tom Colicchio's Stuffing, Ironed Toast, and General Goodness
Getting spirited with comfort food and people we like a lot
This Week’s Marksisms
Food with Mark Bittman: How the Best Chefs and Cooks Do Thanksgiving
Last year for Thanksgiving, we thought it’d be fun to bring back some of our past guests to discuss their thoughts about the holiday, and the traditions that carry on from year to year. Like: Tom Colicchio enjoys lasagna as an appetizer and pork belly in his stuffing (Tom’s stuffing recipe here, though this one is sans pork belly). And Stephen Satterfield and I talked about whether Thanksgiving is worth defending. Also: Nigella Lawson, who enjoys the holiday despite being a Brit (you can listen to our standalone Nigella interview here), and Sheldon Simeon, whose dad calls turkey “devil’s meat” (try some of Sheldon’s recipes, including his Shoyu Dip with Sesame Crunch, here). The conversations run the gamut, from goofy to serious, and you can listen to part two — with Adrienne Cheatham, Senator Cory Booker, and Sesame Street's Gonger; plus Marvette Meggett and her late, wonderful mother, Emily Meggett — next week.
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Finding Fiber
It’s generally agreed that almost everyone in this country needs to eat more fiber (which is kind of the natural Ozempic). A simple piece that describes good ways to add fiber to your diet. Note there are plenty of “holiday-friendly” foods in there.