You may have noticed I’m not running around in a Thanksgiving-induced frenzy this year. That’s because I’ve been relieved of hostess duties this time around, and honestly, I’m not complaining. Even the most seasoned of Thanksgiving cooks needs a year off, and I’ll do just fine with my pie duty, thank you.
So now I have a chance to just admire all the pretty seasonal ingredients piled up at the market and get inspired.
Ruby-red cranberries reminded me of an oldie but goodie recipe from my early years in the kitchen. The first bit of baking my mother allowed me to attempt on my own were quick breads, or loaf cakes, as she liked to call them.Read More