#epicurious.com

https://www.epicurious.com/recipes-menus/our-best-briskets-gallery/list

Twenty-one of Epicurious' (including Bon Appétit, Gourmet [RIP], and Condé Nast Traveler magazines') brisket recipes for your holiday feasts.

https://www.epicurious.com/recipes-menus/best-thanksgiving-pies-desserts-gallery/

A worthwhile slideshow with recipe links. See if any of their suggestions might appeal to you.

If you are hosting a good-sized crowd for Thanksgiving and want to try and steer them away from the hard stuff until you bring out the fine wine at dinner time, you may want to consider this spin on Sangria from my go-to resource, Epicurious.com.  It can be made ahead, you can use pretty plastic punch cups (so no cocktail glasses to wash), and you can display it in your prettiest bowl far away…

The Best Pumpkins for Pie

https://www.epicurious.com/expert-advice/best-pumpkins-for-pie-article

I went on a pumpkin spree, baking six different varieties into pie (I used the same classic recipe each time). I was on the hunt to find the perfect pumpkin—the pumpkin that makes a pie that doesn't remind me of my mom's.

Turns out, I don't hate pumpkin pie. I just hate canned pumpkin pie. Here are the fresh pumpkins that made me finally see what I'd been missing.

THE BEST PICKS FOR PIE

Cheese Pumpkin

This pumpkin gets its name from its squat shape and tan-colored skin, which makes it look like a wheel of cheese. The drab skin belies the deep salmon-orange colored flesh inside, which is a bit stringy and not as tight than the others. When cooked, the puree was loose and grainy and needed about 5 minutes to cook out some of the liquid. The flavor it imparted to the pie was delicate and sweet and the texture just slightly grainy, but not at all unpleasant.

Jarrahdale

This pumpkin is gorgeous! The squat shape is fairly symmetrical and has deep ribs and gray-blue skin. The dense flesh is deep orange-yellow and the texture is tight and string-less which made for a silky-smooth, beautifully bright orange-yellow puree. The flavor it imparted was sweet and delicate; the texture, pure velvet. These pumpkins can get quite big—look for ones weighing less than 8 pounds.

Blue Hubbard

Smooth and irregular in shape (not symmetrical), this squash has hard gray-blue skin and dense yellow-orange flesh that cooked up string-free and silky-smooth, with a robust flavor that made for a silky, almost creamy pie. These squash can also get quite big, so look for ones weighing less than 6 pounds.

Grilled Flatbread is now my staple, simple appetizer, ever since I read Anna Stockwell’s unbelievably easy method for making it on Epicurious.com:

Ok, pay attention or you might miss it:

Ingredients:

Store Bought Pizza Dough

Directions:

Divide into individually sized rounds

Flatten

Throw on a hot grill until they’re puffed and charred, flipping once halfway through.

A couple of tips:

Preheat…

7 Ways to Drink (and Eat) Eggnog!

Seems I can’t use “Press This” anymore either since I moved my blog over here. Just one more frustrating fuck up! Makes it harder to share good stuff I see online and when I decide it is worth all the extra effort, the post looks like hell. :-(

So, I’m not much in the holiday spirit. Things have not been going very well around here lately. I’m home, for one thing. I’m almost always out to sea on…