Thanksgiving Hotline is here!

Posted by Alexis Tirado

It's the moment we've all been waiting for...it's the annual Thanksgiving Hotline on Martha Stewart Living Radio! Starting today until Wednesday, 11/23 our radio hosts and celebrity chefs like Martha, Emeril, Nigella Lawson and Mario Batali, will be answering all your Thanksgiving-related questions! The hotline is live today, tomorrow and Weds. from 7 am EST to 7 pm EST. Call 866-675-6675 with your question or listen to the broadcast for FREE today. Just click on the player located on the right. You can even download recipes from all the chefs featured on the hotline! Happy Thanksgiving!

Cheeeeeeeeeese!

Posted by Sandy Gluck

If you need a couple of quick apps for your holiday dinner, you might think about a little bit of cheese. You'll find some good ideas for quick bites in Hallie Harron's book "Cheese Hors d' Oeuvres." Many of the tasty bites can be prepared ahead, making dinner that much easier. A few that caught my eye, and my appetite, are White Cheddar Gougere, puffy savory/cheesy cream puffs, Brie Bites, and Parmesan Biscotti. This little book is packed with 50 recipes, from creamy, to crispy with lots of stops along the way.

I decided to make the Parmesan Biscotti and while the original had almonds in it, I added a little pork product for Shavon my engineer. Hey, it's almost Thanksgiving, and I've got to show my appreciation. And thank you to Hallie for the inspiration.

Parmesan Biscotti Ingredients:
2 1/2 cups all-purpose flour, spooned and leveled plus more for work surface
2 teaspoons baking powder
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/2 cup finely grated stravecchio (Wisconsin parm), or Parmesan
1/3 cup finely chopped dry spicy chorizo, pepperoni, or soppresata
3 tablespoons cold butter, cut up
4 large eggs
1/2 cup cold water

Directions:
1. Preheat the oven to 350. Line a large baking sheet with parchment.

2. In a large bowl, whisk together flour, baking powder, paprika, salt, and cheese. With a pastry blender or two knives scissors-fashion, cut the butter into the flour mixture until pea-size bits of coated butter remain. Stir in the chorizo.

3. In a glass measure, whisk together the water and 3 eggs until combined. Make a well in the center of the flour mixture, add the egg mixture and with a fork, work gently until combined. Transfer to a lightly floured work surface and with floured hands, knead gently until smooth, about 2 minutes. Divide in half, transfer to baking sheet and shape each into a log about 9 inches long. Beat the remaining egg and brush on the logs.

4. Bake until top slightly golden, about 25 minutes. Remove from oven, cool 10 minutes. Reduce oven temperature to 325. Cut each log on the diagonal into 1/4-inch thick slices. Bake 15 to 20 minutes or until crisp. Cool on wire rack, then store in an airtight container up to 3 weeks.

Fruit & Veggie Challenge: Thanksgiving Recipes & Cocktails

Posted by Lisa Mantineo

Once a month, along with sharing delicious fruit and veggie packed dishes we invite Sam Lipp, assistant general manager of Gramercy Park Hotel's Maialino, on the program to craft produce-inspired cocktails for you to enjoy. This week, in the spirit of Thanksgiving we chose dishes that you may find on your holiday table, and asked Sam to create drinks using them as either inspiration or that would pair deliciously with them.

For new listeners: If you're interested in making your meals a little healthier by using more fruits and vegetables, then you might want to sign up for our Fruit and Vegetable Challenge. The goal of the program is to incorporate more produce into your busy schedule. If you want more info on the challenge, read our first post about it.

Don't forget: Keep track of the amount of servings you are eating throughout the week. Simply email us -- everydayfoodradio@yahoo.com on Thursday night with the fruits and vegetables you've consumed and the number of servings per day.

Baked Apples With Dried Apricots
Light Italian Wedding Soup
Shiitake Fried Rice

Sam's Fruit & Veggie Cocktails

Red Delicious (goes with Baked Apples and Dried Apricots)
Ingredients:
2 ounces Lairds Bonded Applejack
3/4 ounce lemon juice
3/4 ounce honey syrup (equal parts honey to hot water)
2 dashes Peychaud’s Bitters
1 dash Fee’s Whiskey Barrel Aged Bitters

Directions:
1. Shake all ingredients except the bitters with ice in a cocktail strainer and strain into a martini glass. Add bitters and serve.

Girl’s Best Friend (goes with Italian Wedding Soup)
Ingredients:
1/2 ounce Carpano Antica Formula Vermouth
2 dashes Angostura Orange Bitters
4 ounces Champagne

Directions:
1. Shake the Vermouth and bitters with ice and strain into a Champagne flute. Top with Champagne and garnish with an orange twist.

Ginger Does Julep aka the Gingered Julep (goes with Shiitake Fried Rice)
Ingredients:
1 1 /2 ounces Bourbon
1/2 ounce dark rum
3/4 ounce spicy ginger syrup

Directions:
1. Combine all ingredients in a cocktail strainer and shake vigorously with ice. Strain into a Julep cup with crushed ice. Swizzle with either a Swizzle stick or spoon until the outside of the cup is frosted. Garnish with a bunch of mint.

SEE MORE RECIPES FROM PREVIOUS FRUIT AND VEGGIE CHALLENGES:

Sandy's Stress-Free Thanksgiving Game Plan

Posted by Sandy Gluck

With Thanksgiving just around the corner there are some things that you can do to make the day less stressful. By now the menu is in place, you've ordered, or have your turkey and hopefully all your non perishables, including aluminum foil, parchment, anything along those lines you might need. Onions, potatoes, carrots, garlic; they all fall into this non perishables category. And don't forget the turkey roaster (make sure you've got one that will hold the bird and fit in your oven), a baster, and a meat thermometer. Don't worry if all you can get your hands on is a disposable roasting pan; just double up so it won't buckle and once the bird is cooked, pour the drippings into a saucepan and make the gravy.

Check your supply of linens, tablecloths, serving dishes, plates, and silverware and make sure you've got what you need. Ditto on chairs. Check your ice supply too. If you've got guests participating, do they have their "assignments" yet? Keep in mind not everyone can cook, but mostly everyone wants to help out -- so, whether that's bringing some wine or cider, flowers, or helping with the dishes, let them join in.

Things that can be done ahead make the big day that much more fun:

No need to wait for the bird to be done to make gravy. Right now lots of stores have turkey parts on sale. You can make your broth and pop it in the freezer. Or, even better, you can make your gravy and freeze it. Once the bird is done you can take those drippings and add it to your thawed gravy. Gravy seems to be a real stresser -- it lumps, too thick, too thin -- so make it ahead and freeze. If you do get some lumps and can't smooth them out, push the gravy through a strainer.

What about pies? Make your dough, flatten it into disks and freeze. To use, let them thaw in the fridge overnight. Pumpkin pie can be made a couple of days ahead and refrigerated. It can also be frozen once baked and reheated right out of the freezer. Apple pies freeze well too.

Cranberry sauce: you can make it now and keep it refrigerated.

If you're having a cornbread stuffing and making your own cornbread, do that now and freeze it -- then let it dry out a few days before you need it.

If you'll be using a fair amount of cooked or caramelized onions; cook them now and freeze to use in stuffing/dressing and other dishes.

Soups freeze well, so if you've got one on the menu you can freeze it as well.

If your bird needs thawing, count on 4 hours for every pound of bird.

AFTER THE JUMP: RECIPE FOR SANDY'S FAVORITE CRANBERRY SAUCE

Sandy's Tomato Jam & Cheese Sandwich

Posted by Sandy Gluck

Last week I had the honor of speaking with Peter Reinhart about his new book "Artisan Breads Every Day." Reinhart is a genius bread baker and teacher: He is inspirational, so much so that I got in the kitchen and baked a loaf from his new book for yesterday's sandwich. Struan, a loaf packed with grains that is absolutely delicious. It has a touch sweet, and is perfect for sandwiches.

Cheese seemed like the perfect protein to pack on it along with a slightly spicy seasonal chutney and my mom-in-law's tomato jam. The recipe for the chutney? A medium-size butternut squash, which I peeled and chopped. Then I cooked it along with brown sugar, cider vinegar, ginger, apple, mustard seeds, and garam masala. The final product was two slices of bread, a buttery fontina cheese from Wisconsin, chutney, and tomato jam -- perfect!

Entertaining with Martha and Emeril

Posted by Alexis Tirado

Thanksgiving is just around the corner so Martha and Emeril will be on the radio to share their favorite holiday tips with you! The duo will discuss their top notch entertaining ideas, favorite turkey recipes and much more! And we know you're brimming with questions so they'll answer your phone calls too! Tune in on Tuesday, November 17, at 4 pm EST (1 pm PST) on Sirius 112 and XM 157. The number to call in is 866-675-6675

Also, you can still ask your holiday questions during our Thanksgiving Hotline which airs from Mon. 11/23 to Weds. 11/25, the hotline is LIVE everyday from 7 am EST to 7 pm EST. Get all the guest listings for the hotline here.

Lastly, we have over 30 Thanksgiving recipes for you from our Thanksgiving hotline guests! Download the FREE Martha Stewart Thanksgiving Hotline cookbook here.

Gearing Up for the Holidays with Fruits & Veggies

Posted by Lisa Mantineo

On Everyday Food we know how important it is to plan ahead your meals, especially when the holidays are approaching. That's why with Thanksgiving less than two weeks away, this week's Fruit and Vegetable Challenge recipes feature delicious ideas you might want to incorporate into your holiday feast. Whether you're searching for the perfect soup to start off the meal, a great roasted side dish to pair with your main course, or a delicious vegetarian entree, this week's recipes are healthy and perfect for the holidays.

For new listeners: If you're interested in making your meals a little healthier by using more fruits and vegetables, then you might want to sign up for our Fruit and Vegetable Challenge. The goal of the program is to incorporate more produce into your busy schedule. If you want more info on the challenge, read our first post about it.

Don't forget: Keep track of the amount of servings you are eating throughout the week. Simply email us -- everydayfoodradio@yahoo.com on Thursday night with the fruits and vegetables you've consumed and the number of servings per day.

Roasted Pears and Sweet Potatoes
Roasted Salmon Wrapped in Swiss Chard
Red-Pepper Gazpacho

SEE MORE RECIPES FROM PREVIOUS FRUIT AND VEGGIE CHALLENGES:

Sandy's Peanut Butter Sandwich

Posted by Sandy Gluck

No secret here -- ever since I was a kid, I loved peanut butter! It's my breakfast, my go-to sandwich, snack, you name it. Sometimes I like to jazz it up and that's what I did for today's sandwich.

Growing up, several of my friends couldn't eat a peanut butter sandwich without a couple of slices of crisp bacon thrown in. It's a super combo and I decided to riff on it. Last night, I seasoned a hunk of boneless pork shoulder with cumin, coriander, paprika, a little sugar, and coarse salt and roasted it until just done. This morning I thinly sliced it and packed it on a ciabatta slathered on one side with chunky peanut butter, on the other side, hot pepper jelly and in between, sliced cukes, and arugula. Now that's my kind of sandwich. Have you got a favorite peanut butter sandwich combo?

Five-Ingredient meals that are easy-to-make, tasty and affordable!

Posted by Sandy Gluck

Putting dinner together when you've got a pantry, fridge, and freezer packed full is a pretty easy task, but try it with a handful of ingredients and it may seem like a difficult feat. In her latest of 11 books "Ciao Italia Five Ingredient Favorites" author Mary Ann Esposito shows you how easy, economical, and above all, delicious five-ingredient meals can be.

Take a look inside and you'll find everything from a guide to what to keep on hand, to recipes from antipasti to desserts, each with just five ingredients. I'm particularly intrigued by Zuppa di Paradiso (Paradise Soup) whose tiny meatballs are actually made from a combo of breadcrumbs, cheese, eggs, a touch of nutmeg, salt and pepper. Then I'd love to sit down to a salad of Radicchio, Ricotta Salata, and Dried Apricots -- a tasty mix of bitter, sweet, and slightly salty.

Mary Ann insists on the freshest of ingredients and teaches that using them will give you terrific results, for a lot less money and time than you might think. Inspired, I prepared a salad  (see photo on right) for Monty and Shavon of cooked beans (I used canary beans but you can use any white or yellow bean you prefer), edamame, brown rice, homemade tomato sauce, and a good olive oil. Tasty and hearty, and a snap to prepare. What 5 ingredient meals are you making these days?

Sandy's Taste Test: Brussels Sprouts!

Posted by Sandy Gluck

I brought in Brussels sprouts on Friday, both on the stalk (they grow on stalks that are up to 4 feet tall), and cooked with a little bacon and apple. Talk about maligned vegetables! Who would think that such a small vegetable could be so polarizing. Love em, or hate em, people definitely have strong opinions. I'm guessing many of us grew up with sprouts boiled to death making them not all that appetizing. But these mini members of the brassica family (cabbage, broccoli, cauliflower to name a few) pack a nutritional wallop despite their diminutive size. Full of vitamin C, K, folate, fiber, and several B vitamins, Brussels sprouts also contain phytochemicals that may help protect against certain diseases. They are powerful! And, if you give them a chance, they taste good too.

Bacon and Brussels sprouts are a natural combo. Cut up a few strips of bacon and cook in a little oil until they begin to crisp up. Add sprouts that have had their core ends removed, been quartered and washed and let them cook until they begin to get golden. If they're cooking too quickly and not getting tender, add a little water. Season with salt, rosemary, and thyme and a couple of minutes before they're done, add a little diced peeled apple. Off the stove, add a splash of vinegar and you're all set. If you've got some cooked chestnuts, they make a great addition. Looking for other ideas for Brussels sprouts? Check out our Everyday Food's latest Fruit & Veggie Challenge.

And okay...I admit it, even when not overcooked Brussels sprouts can be a little smelly, so put a pot of water with some cinnamon, cloves, and citrus zest on the stove and let it simmer away while you cook the sprouts.