Veggie Might: Newsflash! Scientists Getting Closer to Lab-grown Meat

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. The illustration is borrowed from the uber-talented Natalie Dee.

A group of scientists in the Netherlands, funded by the Dutch government and a sausage maker, are getting close to viable lab-grown meat replacement. According to Sunday’s Telegraph, they “have created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it.”

The Sunday Times reports that while, “the scientists have not tasted it...they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time.”

In April 2008, PETA’s Ingrid Newkirk issued a challenge to Scientists Everywhere: figure out how to grow meat in the lab, and we’ll stop actin’ the fool all over the place and give you a million dollars*. Turns out that Newkirk’s gauntlet toss, which came just weeks after the In Vitro Meat Symposium in Norway, was unnecessary.

Scientists Everywhere were already on it, driven by their own innate “what happens if I do this?” genes. They also claim to be spurred by a quest to reduce the environmental impact of the meat industry and encouraged by NASA researchers’ 2002 “success” with tank-grown fish fillets, born of a few goldfish cells and "fetal bovine serum" (blargh).

The Times article is careful to mention no one is allowed by law to taste these delicacies yet, but researchers believe they will have a viable meat replicant within five years—missing the PETA deadline by three and forfeiting the prize money. The science dude(tte)s don’t seem to mind. (See the “what if I go like this?” genes.)

My first reaction to this news is “Eeeewww!” But then, I remember that I just had faux turkey for Thanksgiving. So what am I getting all skeeved out about? Probably “fetal bovine serum,” for starters.

Essentially, three factors come into play for me: an existing environmental crisis that would benefit greatly from the reduction, if not elimination, of industrial farming; animals that would benefit from not being killed for food; and concerns about GMO and bioengineered food. The former two seem like big wins.

Factory farming is a major contributor to the global environmental crisis. According to Science News, “roughly half of the GHG [greenhouse gas] emissions due to human diets come from meat even though beef, pork and chicken together account for only about 14 percent of what people eat.” Plus, consider the increasing number of food safety scares every year: from mad cow-, e-coli-, and salmonella-tainted meat to poisoned produce from feedlot runoff. Safe, sterile test-tube meat isn’t sounding so bad…

But then there’s that pesky GMO-bioengineering issue. I know that processed foods are not as nutritious as whole foods. But what no one knows are the long term effects of genetically modified organisms in our corn, wheat, and soybeans. How different is Petri meat from Bt corn?

So what do you think of all this fiddling around in the lab? Vegetarians, would you eat meat if it didn’t come from an animal? Omnivores, would you consider a bioengineered meat replacement if it helped the environment? Spill in the comments. I’d love to hear what y’all think.

*Psych! PETA will never stop actin’ the fool.

~~~

If you like this article, you might also like

• 26 Common Food Labels, Explained
• COOL (Country of Label Origin) for You and Me
• The FDA and USDA, Explained to the Best of My Ability: a Semi-Coherent Guide to the Government Agencies Regulating Food

Veggie Might: Newsflash! Scientists Getting Closer to Lab-grown Meat

Posted by admin

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. The illustration is borrowed from the uber-talented Natalie Dee.

A group of scientists in the Netherlands, funded by the Dutch government and a sausage maker, are getting close to viable lab-grown meat replacement. According to Sunday’s Telegraph, they “have created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it.”

The Sunday Times reports that while, “the scientists have not tasted it...they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time.”

In April 2008, PETA’s Ingrid Newkirk issued a challenge to Scientists Everywhere: figure out how to grow meat in the lab, and we’ll stop actin’ the fool all over the place and give you a million dollars*. Turns out that Newkirk’s gauntlet toss, which came just weeks after the In Vitro Meat Symposium in Norway, was unnecessary.

Scientists Everywhere were already on it, driven by their own innate “what happens if I do this?” genes. They also claim to be spurred by a quest to reduce the environmental impact of the meat industry and encouraged by NASA researchers’ 2002 “success” with tank-grown fish fillets, born of a few goldfish cells and "fetal bovine serum" (blargh).

The Times article is careful to mention no one is allowed by law to taste these delicacies yet, but researchers believe they will have a viable meat replicant within five years—missing the PETA deadline by three and forfeiting the prize money. The science dude(tte)s don’t seem to mind. (See the “what if I go like this?” genes.)

My first reaction to this news is “Eeeewww!” But then, I remember that I just had faux turkey for Thanksgiving. So what am I getting all skeeved out about? Probably “fetal bovine serum,” for starters.

Essentially, three factors come into play for me: an existing environmental crisis that would benefit greatly from the reduction, if not elimination, of industrial farming; animals that would benefit from not being killed for food; and concerns about GMO and bioengineered food. The former two seem like big wins.

Factory farming is a major contributor to the global environmental crisis. According to Science News, “roughly half of the GHG [greenhouse gas] emissions due to human diets come from meat even though beef, pork and chicken together account for only about 14 percent of what people eat.” Plus, consider the increasing number of food safety scares every year: from mad cow-, e-coli-, and salmonella-tainted meat to poisoned produce from feedlot runoff. Safe, sterile test-tube meat isn’t sounding so bad…

But then there’s that pesky GMO-bioengineering issue. I know that processed foods are not as nutritious as whole foods. But what no one knows are the long term effects of genetically modified organisms in our corn, wheat, and soybeans. How different is Petri meat from Bt corn?

So what do you think of all this fiddling around in the lab? Vegetarians, would you eat meat if it didn’t come from an animal? Omnivores, would you consider a bioengineered meat replacement if it helped the environment? Spill in the comments. I’d love to hear what y’all think.

*Psych! PETA will never stop actin’ the fool.

~~~

If you like this article, you might also like

• 26 Common Food Labels, Explained
• COOL (Country of Label Origin) for You and Me
• The FDA and USDA, Explained to the Best of My Ability: a Semi-Coherent Guide to the Government Agencies Regulating Food

Lighten Any Meal: 10 Easy, Inexpensive Steps to Healthier Recipes

When it comes to healthy cooking, one of the greatest skills a body can master is lightening up her favorite recipes. You’re reducing fat and calories, which is good for your waistline, but at the same time, you never feel deprived, because you’re always eating what you like. You don’t need pricey ingredients either, and after awhile, you won’t need to consult any guides. You can lighten any dish straight off the top of your head.

Below then, are ten strategies to get you started. Every single tip comes from personal experience (including, unfortunately, the fat-free cheese warning). Use them alone or in combination with one other for even healthier meals.

One caveat: these suggestions don’t apply to baked goods, since many baking recipes rely on precise ingredient quantities for flavor and structure. I’m not yet comfortable enough with my skillz to mess with them.

1) Cut back on cooking fat.
Whenever I’m trying to lighten an existing recipe, the first thing I look at is the prescribed amount of cooking fat. And almost without fail, most dishes ask for way too much. You don’t need two tablespoons of butter to sauté half an onion, and a teaspoon of olive oil is plenty sufficient for roasting a chopped pepper. Reducing oils by 25%, 50%, or even 75% will healthy up a meal without changing its basic flavor. For extra savings, use a nonstick skillet and/or cooking spray.
See: Roasted Eggplant Spread (vs. the original)

2) Replace every 2 eggs with 3 egg whites.
A large egg contains 8 grams of fat and 74 calories. A large egg white has virtually no fat and just 17 calories. By replacing one with the other, you can eat omelets, frittatas, fried rice, casseroles, and certain baked goods relatively guiltlessly. If you prefer the flavor of yolks, try using one egg in conjunction with several egg whites. You’ll still get the color and taste, but not the crazy caloric impact.
See: Chorizo and Potato Frittata

3) Thicken soups and chilis without dairy products.
Frequently, soup, chili, and stew recipes ask for heavy cream or lots of cheese to create a heartier texture. And almost as frequently, those thickeners are replaceable with one of many lower-fat alternatives. So, experiment: add pumpkin puree to a chili. Mash white beans or a cooked Russet potato and stir them into your soup. Let stew reduce 10, 20, or 30 minutes longer than the recipe calls for. Blend half a minestrone, leaving the other half chunky. Anything goes, and in many cases, the innovation will make a good dish shine even brighter.
See: White Chicken Chili

4) Brown and bake instead of deep-frying.
From falafel to crab cakes, breaded chicken to hush puppies, you can radically chop a meal’s fat by browning it on the stovetop and finishing it in the oven. Simply add a little oil or butter to an oven-safe skillet, cook your food for a few minutes on each side, and then throw it all in the hotbox until fully done. Admittedly, the final result might not duplicate the exact flavor of a deep-fried dish. But on the upside, you won’t have a coronary, either.
See: Falafel with Tahini Sauce

5) Slash high-fat add-ons (cheese, nuts, etc.) by 33%.
You’ll get no argument here: pecans, gorgonzola, and dried cranberries make everything better, up to and including tree bark. That said, the taste and texture (and sheer joy) will remain exactly the same if you hold back a third – or even half - of those delicious additions.
See: Strawberry and Avocado Salad

6) Use reduced-fat (NOT fat-free) dairy products.
Are you in love with lasagna? Would you give anything for a gratin? Do you write mash notes to macaroni and cheese? Try substituting 2% milk or part-skim frommage in for their full-fat counterparts. I do it all the guldern time and have never, ever noticed a significant difference in flavor. Note of caution, however: beware of fat-free cheese and butter alternatives, as they’re pretty terrible for cooking purposes. (Not to mention - baked fat-free cheddar looks and tastes like a basketball.)
See: Bruschetta Chicken Bake

7) Bulk recipes up with vegetables and/or beans.
It’s my favorite weeknight dinner: pasta with sautéed onions, peppers, and mushrooms. The spaghetti makes me feel like I’m indulging, while the veggies pad out the meal and increase the nutritional quotient. That same principle can be applied to burritos, casseroles, noodles, chili, stir frys – any dish in which you can easily improvise with what’s on hand. For deeper flavor, roast the veggies beforehand. You won’t be sorry.
See: Tomatillo Guacamole

8) Make only as much sauce, dressing, or marinade as you absolutely need.
Have you ever ordered a Caesar salad at a restaurant, just to have it arrive drenched in dressing? Yeah, me too. So, when I whip one up at home, I make enough dressing to coat the lettuce leaves without drowning them. The same goes for pasta, grain, and bean salads, as well as nearly any other dish that requires an independent wet component. It saves money, and my food doesn’t have to swim laps around an oil pool. (P.S. “Independent wet component” sounds kinky, no?)
See: Black-Eyed Pea Salad

9) Substitute turkey or chicken products for beef (and in some cases, pork).
This one’s a no brainer, because these days, it’s increasingly difficult to tell turkey products apart from their cattle-based alternatives. The textural differences are nil, and the right seasonings will fool anyone. So, take note: whether you’re making a meatloaf or sausage and peppers, swapping in 93% ground turkey or turkey kielbasa means fewer calories and less fat.
See: Turkey Chili with Beans or Sausage and Pepper Sandwiches

10) Use smaller portions of meat.
Though the average serving of meat should hover around a quarter of a pound, it’s not uncommon for recipes to ask for 8-, 10-, and 12-ounce slabs of beef, chicken, and pork. That’s too much. By cooking with 4-to-6 ounce cuts, the (once more, with feeling:) fat and calories are automatically halved, but you still get to have meat at the center of your dinner. Just remember to reduce the cooking time accordingly, and pile your plate with vegetables and grains to fill it out visually.
See: Pork Chops with Tomatillo and Green Apple Sauce

And that's our ballgame. Readers, what about you? How do you lighten up your recipes? I'd love to hear your ideas.

~~~

If you like this article, you might also like:

• Frugal Food Hacks: 10 Tricks to Simplifying Online Recipe Searches
• How to Tell if a Recipe is Cheap and Healthy Just By Looking at it
• Touch of Class: 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals

Lighten Any Meal: 10 Easy, Inexpensive Steps to Healthier Recipes

Posted by admin

When it comes to healthy cooking, one of the greatest skills a body can master is lightening up her favorite recipes. You’re reducing fat and calories, which is good for your waistline, but at the same time, you never feel deprived, because you’re always eating what you like. You don’t need pricey ingredients either, and after awhile, you won’t need to consult any guides. You can lighten any dish straight off the top of your head.

Below then, are ten strategies to get you started. Every single tip comes from personal experience (including, unfortunately, the fat-free cheese warning). Use them alone or in combination with one other for even healthier meals.

One caveat: these suggestions don’t apply to baked goods, since many baking recipes rely on precise ingredient quantities for flavor and structure. I’m not yet comfortable enough with my skillz to mess with them.

1) Cut back on cooking fat.
Whenever I’m trying to lighten an existing recipe, the first thing I look at is the prescribed amount of cooking fat. And almost without fail, most dishes ask for way too much. You don’t need two tablespoons of butter to sauté half an onion, and a teaspoon of olive oil is plenty sufficient for roasting a chopped pepper. Reducing oils by 25%, 50%, or even 75% will healthy up a meal without changing its basic flavor. For extra savings, use a nonstick skillet and/or cooking spray.
See: Roasted Eggplant Spread (vs. the original)

2) Replace every 2 eggs with 3 egg whites.
A large egg contains 8 grams of fat and 74 calories. A large egg white has virtually no fat and just 17 calories. By replacing one with the other, you can eat omelets, frittatas, fried rice, casseroles, and certain baked goods relatively guiltlessly. If you prefer the flavor of yolks, try using one egg in conjunction with several egg whites. You’ll still get the color and taste, but not the crazy caloric impact.
See: Chorizo and Potato Frittata

3) Thicken soups and chilis without dairy products.
Frequently, soup, chili, and stew recipes ask for heavy cream or lots of cheese to create a heartier texture. And almost as frequently, those thickeners are replaceable with one of many lower-fat alternatives. So, experiment: add pumpkin puree to a chili. Mash white beans or a cooked Russet potato and stir them into your soup. Let stew reduce 10, 20, or 30 minutes longer than the recipe calls for. Blend half a minestrone, leaving the other half chunky. Anything goes, and in many cases, the innovation will make a good dish shine even brighter.
See: White Chicken Chili

4) Brown and bake instead of deep-frying.
From falafel to crab cakes, breaded chicken to hush puppies, you can radically chop a meal’s fat by browning it on the stovetop and finishing it in the oven. Simply add a little oil or butter to an oven-safe skillet, cook your food for a few minutes on each side, and then throw it all in the hotbox until fully done. Admittedly, the final result might not duplicate the exact flavor of a deep-fried dish. But on the upside, you won’t have a coronary, either.
See: Falafel with Tahini Sauce

5) Slash high-fat add-ons (cheese, nuts, etc.) by 33%.
You’ll get no argument here: pecans, gorgonzola, and dried cranberries make everything better, up to and including tree bark. That said, the taste and texture (and sheer joy) will remain exactly the same if you hold back a third – or even half - of those delicious additions.
See: Strawberry and Avocado Salad

6) Use reduced-fat (NOT fat-free) dairy products.
Are you in love with lasagna? Would you give anything for a gratin? Do you write mash notes to macaroni and cheese? Try substituting 2% milk or part-skim frommage in for their full-fat counterparts. I do it all the guldern time and have never, ever noticed a significant difference in flavor. Note of caution, however: beware of fat-free cheese and butter alternatives, as they’re pretty terrible for cooking purposes. (Not to mention - baked fat-free cheddar looks and tastes like a basketball.)
See: Bruschetta Chicken Bake

7) Bulk recipes up with vegetables and/or beans.
It’s my favorite weeknight dinner: pasta with sautéed onions, peppers, and mushrooms. The spaghetti makes me feel like I’m indulging, while the veggies pad out the meal and increase the nutritional quotient. That same principle can be applied to burritos, casseroles, noodles, chili, stir frys – any dish in which you can easily improvise with what’s on hand. For deeper flavor, roast the veggies beforehand. You won’t be sorry.
See: Tomatillo Guacamole

8) Make only as much sauce, dressing, or marinade as you absolutely need.
Have you ever ordered a Caesar salad at a restaurant, just to have it arrive drenched in dressing? Yeah, me too. So, when I whip one up at home, I make enough dressing to coat the lettuce leaves without drowning them. The same goes for pasta, grain, and bean salads, as well as nearly any other dish that requires an independent wet component. It saves money, and my food doesn’t have to swim laps around an oil pool. (P.S. “Independent wet component” sounds kinky, no?)
See: Black-Eyed Pea Salad

9) Substitute turkey or chicken products for beef (and in some cases, pork).
This one’s a no brainer, because these days, it’s increasingly difficult to tell turkey products apart from their cattle-based alternatives. The textural differences are nil, and the right seasonings will fool anyone. So, take note: whether you’re making a meatloaf or sausage and peppers, swapping in 93% ground turkey or turkey kielbasa means fewer calories and less fat.
See: Turkey Chili with Beans or Sausage and Pepper Sandwiches

10) Use smaller portions of meat.
Though the average serving of meat should hover around a quarter of a pound, it’s not uncommon for recipes to ask for 8-, 10-, and 12-ounce slabs of beef, chicken, and pork. That’s too much. By cooking with 4-to-6 ounce cuts, the (once more, with feeling:) fat and calories are automatically halved, but you still get to have meat at the center of your dinner. Just remember to reduce the cooking time accordingly, and pile your plate with vegetables and grains to fill it out visually.
See: Pork Chops with Tomatillo and Green Apple Sauce

And that's our ballgame. Readers, what about you? How do you lighten up your recipes? I'd love to hear your ideas.

~~~

If you like this article, you might also like:

• Frugal Food Hacks: 10 Tricks to Simplifying Online Recipe Searches
• How to Tell if a Recipe is Cheap and Healthy Just By Looking at it
• Touch of Class: 10 Thrifty, Healthy Ingredients to Improve the Quality of Your Meals

Cheap, Healthy Thanksgiving Recipes: 38 Dishes for a Stellar Turkey Day

Ahhh …. the Great American Day of Eating is once again upon us. And ye gods, what better way to celebrate than three-dozen of CHG’s favorite holiday-appropriate recipes?

Finally, my secret, somewhat disturbing love of sweet potatoes serves a purpose: to warm the innards of others on Thanksgiving.

Besides those beloved yams, there’s a gaggle of veggie dishes (with an unexpected focus on Brussels sprouts), a coupla saucy offerings, and enough dessert bettys, cobblers, and crisps to rock your face right off.

Plus, as always, each recipe is inexpensive and nutritionally sound. So, without further ado ...

APPLE and CRANBERRY SAUCES
All Night Apple Butter
Chunky Applesauce
Cranberry Sauce with Grapefruit and Mint
Spiced Slow Cooker Applesauce

VEGGIES
Garlicky Broccoli Rabe
Golden-Crusted Brussels Sprouts
Honey-Glazed Roasted Carrots
Red Cabbage with Apples and Honey
Roasted Asparagus with Balsamic Browned Butter
Roasted Brussels Sprouts
Roasted Brussels Sprouts with Balsamic Vinegar, Parmesan, and Pine Nuts
Roasted Garlic Cauliflower

POTATOES, SQUASH, and ROOT VEGGIES
Butternut Squash Apple Cranberry Bake
Classic Baked Acorn Squash
Mashed Potatoes with Leeks and Sour Cream
Miso Mashed Potatoes
Molasses Whipped Sweet Potatoes
Roasted Butternut Squash with Moroccan Spices
Roasted Root Vegetables
Roasted Sweet Potatoes with Teriyaki and Cilantro
Sweet Potatoes with Mini-Marshmallows
Thyme-Roasted Sweet Potatoes

A CORNBREAD RECIPE FOR KICKS
Southern-Style Corn Bread

DESSERTS
Apple Tart
Baked Apples
Maple Walnut Apple Crisp
Peach-Blueberry Cobbler
Pumpkin Pie
Snickerdoodles
Stewed Pears
Vanilla-Buttermilk Pound Cake
Wacky Cake (Chocolate Cake)
Wild Berry Betty

LEFTOVERS 
Chicken Stock
Pumpkin Turkey Chili
Tomato and Bread Soup
Turkey Chili with Beans
Veggie Stock

Readers, what are your favorite cheap-n-healthy Thanksgiving recipes? Add ‘em in the comment section!

~~~

If you like this article, you might also dig:

• 38 Cheap, Healthy Recipes for Thanksgiving Leftovers
• The Only Thanksgiving Post You’ll Ever Need: 100+ Links for Turkey Day
• Chop ‘til You Drop: The Ultimate Guide to Slicing, Carving, and Cutting Your Food into Tiny, Affordable Pieces

Cheap, Healthy Thanksgiving Recipes: 38 Dishes for a Stellar Turkey Day

Posted by admin

Ahhh …. the Great American Day of Eating is once again upon us. And ye gods, what better way to celebrate than three-dozen of CHG’s favorite holiday-appropriate recipes?

Finally, my secret, somewhat disturbing love of sweet potatoes serves a purpose: to warm the innards of others on Thanksgiving.

Besides those beloved yams, there’s a gaggle of veggie dishes (with an unexpected focus on Brussels sprouts), a coupla saucy offerings, and enough dessert bettys, cobblers, and crisps to rock your face right off.

Plus, as always, each recipe is inexpensive and nutritionally sound. So, without further ado ...

APPLE and CRANBERRY SAUCES
All Night Apple Butter
Chunky Applesauce
Cranberry Sauce with Grapefruit and Mint
Spiced Slow Cooker Applesauce

VEGGIES
Garlicky Broccoli Rabe
Golden-Crusted Brussels Sprouts
Honey-Glazed Roasted Carrots
Red Cabbage with Apples and Honey
Roasted Asparagus with Balsamic Browned Butter
Roasted Brussels Sprouts
Roasted Brussels Sprouts with Balsamic Vinegar, Parmesan, and Pine Nuts
Roasted Garlic Cauliflower

POTATOES, SQUASH, and ROOT VEGGIES
Butternut Squash Apple Cranberry Bake
Classic Baked Acorn Squash
Mashed Potatoes with Leeks and Sour Cream
Miso Mashed Potatoes
Molasses Whipped Sweet Potatoes
Roasted Butternut Squash with Moroccan Spices
Roasted Root Vegetables
Roasted Sweet Potatoes with Teriyaki and Cilantro
Sweet Potatoes with Mini-Marshmallows
Thyme-Roasted Sweet Potatoes

A CORNBREAD RECIPE FOR KICKS
Southern-Style Corn Bread

DESSERTS
Apple Tart
Baked Apples
Maple Walnut Apple Crisp
Peach-Blueberry Cobbler
Pumpkin Pie
Snickerdoodles
Stewed Pears
Vanilla-Buttermilk Pound Cake
Wacky Cake (Chocolate Cake)
Wild Berry Betty

LEFTOVERS 
Chicken Stock
Pumpkin Turkey Chili
Tomato and Bread Soup
Turkey Chili with Beans
Veggie Stock

Readers, what are your favorite cheap-n-healthy Thanksgiving recipes? Add ‘em in the comment section!

~~~

If you like this article, you might also dig:

• 38 Cheap, Healthy Recipes for Thanksgiving Leftovers
• The Only Thanksgiving Post You’ll Ever Need: 100+ Links for Turkey Day
• Chop ‘til You Drop: The Ultimate Guide to Slicing, Carving, and Cutting Your Food into Tiny, Affordable Pieces

100+ Thanksgiving Recipes and Links: The Only Turkey Day Post You’ll Ever Need

This was originally published in November 2008. The links have been updated for 2009.

Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning.

Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:

• Appetizers
• Turkey
• Sides
• Stuffing
• Pies & Desserts
• Drinks
• General Menu Planning
• Affordable Thanksgivings
• Healthy Thanksgivings
• Vegetarian Thanksgivings
• Seating & Tablesetting
• Troubleshooting
• Leftovers
• CHG Recipes

With the exception of the CHG section, each link contains several recipes and/or tips about preparing for the day. Sources include All Recipes, Being Frugal, Bon Appetit, Chow, Cooking Light, Culinate, Epicurious, Fine Cooking, Food and Wine, Food Network, Frugal Upstate, The Kitchn, Martha Stewart/Everyday Food, Money Saving Mom, O Magazine, Real Simple, Saveur, Serious Eats, and Squawkfox.

(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here. Same goes for their partner magazine, Cooks Country. That form is here.)

Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!

APPETIZERS

Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.

The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with appetizers.”


TURKEY

All Recipes: Turkey 101

Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”

Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.

Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”

Cooking Light: All About Turkey

Cooking Light: Turkey School

Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”

Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”

Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”

Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.

Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”

Real Simple: How to Carve a Turkey

Real Simple: What You Need to Know Before Roasting a Turkey

Serious Eats: How to Read Turkey Labels

Serious Eats: Turkey Recipes

Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.


SIDES

All Recipes: Thanksgiving Side Dishes

Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”

Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.

Cooking Light: Lighten Up - Holiday Classics

Fine Cooking: Vegetable Sides

Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”

Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”

Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”

Serious Eats: Side Dish Recipes


STUFFING

All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, you'll find a recipe to satisfy any dressing or stuffing craving.”

Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.

Fine Cooking: Stuffing and Dressing

Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.

The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”

Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”

Serious Eats: Stuffing and Dressing Recipes


PIE & DESSERTS

All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.

Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”

Culinate: Pumpkin pies - Three recipes for Thanksgiving

Fine Cooking: Pies and Tarts

Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.

Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”

The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now they're one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.

Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”

Real Simple: Four Foolproof Thanksgiving Pie Recipes

Serious Eats: Dessert Recipes


DRINKS

Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.

The Kitchn: Thanksgiving Wine

O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, we're not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.

Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, I'm struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”


GENERAL MENU PLANNING

All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.

Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, there's a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.

Cooking Light: Ultimate Holiday Cookbook

Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”

Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”

Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.

Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”

Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”

Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.

Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.

Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.

Martha Stewart: Martha’s Ultimate Thanksgiving

O Magazine: O's All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.

Real Simple: 50+ Thanksgiving Recipes

Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”

Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (here's hoping you have room for it).”

Saveur: The Ultimate Thanksgiving Guide

Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.


AFFORDABLE THANKSGIVINGS

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”

Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? You'll give thanks for these tips from this pro.”

Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether you're an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”


HEALTHY THANKSGIVINGS

All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesn't have to weigh you down.”

Bon Appetit: A Healthy Thanksgiving Menu for 6

Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.

Serious Eats: Healthy Thanksgiving Menu

Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas


VEGETARIAN THANKSGIVINGS

Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”

Cooking Light: Vegetarian Thanksgiving

Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”

Epicurious: Vegetarian Thanksgiving Menus
Includes Autumn's Savory Vegetarian Supper For Eight, Harvest's Home, The Vegetarian's Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)


SEATING & TABLESETTING

Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”

Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.

Martha Stewart: Thanksgiving Table Settings

Real Simple: 60-Second Centerpieces

Real Simple: Dinner Party Seating Strategies


TROUBLESHOOTING

All Recipes: Thanksgiving Disaster-Savers
“It's 3 p.m. on Thanksgiving and you've got a house full of guests. What's the worst thing that could happen?”

All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”

Food Network: Thanksgiving SOS
A series of troubleshooting videos.

Real Simple: How to Fix 10 Common Thanksgiving Problems

Real Simple: 10 Tricks to a Trouble-Free Thanksgiving


LEFTOVERS

All Recipes: Turkey Leftovers

Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”

Cooking Light: Tomorrow’s Turkey

Fine Cooking: Leftovers

Real Simple: 10 Ideas for Leftover Turkey


CHEAP HEALTHY GOOD RECIPES

Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty

Readers – ideas? I’d love to hear.

100+ Thanksgiving Recipes and Links: The Only Turkey Day Post You’ll Ever Need

Posted by admin

This was originally published in November 2008. The links have been updated for 2009.

Thanksgiving is upon us, and I don’t know about you, but I’ve read approximately 40,000,000 blog posts and magazine articles dealing with next Thursday's dinner. And that’s just this morning.

Yeah, Turkey Day can overwhelming, and with so many experts on the subject, sometimes it’s difficult to find information on any single aspect the holiday. And that’s where CHG comes in. What follows are more than 100 links, organized by the following subjects:

• Appetizers
• Turkey
• Sides
• Stuffing
• Pies & Desserts
• Drinks
• General Menu Planning
• Affordable Thanksgivings
• Healthy Thanksgivings
• Vegetarian Thanksgivings
• Seating & Tablesetting
• Troubleshooting
• Leftovers
• CHG Recipes

With the exception of the CHG section, each link contains several recipes and/or tips about preparing for the day. Sources include All Recipes, Being Frugal, Bon Appetit, Chow, Cooking Light, Culinate, Epicurious, Fine Cooking, Food and Wine, Food Network, Frugal Upstate, The Kitchn, Martha Stewart/Everyday Food, Money Saving Mom, O Magazine, Real Simple, Saveur, Serious Eats, and Squawkfox.

(It should be noted that Cooks Illustrated has a gloriously extensive Thanksgiving guide, as well, but it’s a subscription site, so you can’t get to it without being a member. HOWEVER, they’re offering a 14-day free trial membership for prospective customers. Check out the sign-up sheet here. Same goes for their partner magazine, Cooks Country. That form is here.)

Readers, if you have any ideas, I’d love to see them in the comments section. In the meantime, hope this helps and happy Thanksgiving!

APPETIZERS

Food Network: Thanksgiving Appetizers
Tips, tricks, techniques, and 100 appetizer recipes.

The Kitchn: Holiday Appetizers from The Kitchn
“Are you thinking about your Thanksgiving meal yet? We are! We'll be pulling together some of our favorite Thanksgiving and holiday recipes from the archives this week, and we're starting with appetizers.”


TURKEY

All Recipes: Turkey 101

Bon Appetit: Best Turkeys Slideshow
“Salted, brined, stuffed, or simply roasted, any of these eighteen turkeys will make a perfect centerpiece for your Thanksgiving meal.”

Bon Appetit: Turkey Buying Guide
Including posts called At the Market, Home from the Market, Turkey Prep, In the Oven, and Out of the Oven.

Chow: How to Carve a Turkey with Mark Dommen (video)
“Hacking is for hacks.”

Cooking Light: All About Turkey

Cooking Light: Turkey School

Culinate: How to Brine and Roast a Turkey
“Whether your turkey this Thanksgiving season is small (8 pounds) or enormous (20 pounds), there are plenty of ways to take it from raw to succulent.”

Epicurious: Turkey 101
“Confused about natural versus organic? Wondering whether to try brining? Our complete guide demystifies the process to help you roast the perfect bird”

Fine Cooking: How to Cook a Turkey
“The essential Thanksgiving guide.”

Food Network: Turkey
Tips, tricks, techniques, and 100 turkey recipes.

Gourmet: Expert Advice - Let’s Talk Turkey
“Of all the dishes that make up the Thanksgiving feast, the big bird demands the most attention. But how best to achieve turkey perfection—golden-brown skin with moist, tender white and dark meat? We roasted our way through more than 40 turkeys and found a method that’s so free of fuss and gets results so delicious, we can’t quite believe it ourselves.”

Real Simple: How to Carve a Turkey

Real Simple: What You Need to Know Before Roasting a Turkey

Serious Eats: How to Read Turkey Labels

Serious Eats: Turkey Recipes

Serious Eats: Turkey Talk
Discussions with Ruth Reichl of Gourmet, Barbara Fairchild of Bon Appetit, and Christopher Kimball of Cooks Illustrated.


SIDES

All Recipes: Thanksgiving Side Dishes

Bon Appetit: Thanksgiving Potatoes Slideshow
“One of these easy, homey potato recipes is sure to earn a permanent spot on your holiday table.”

Bon Appetit: Thanksgiving Sides Slideshow
25 Thanksgiving sides.

Cooking Light: Lighten Up - Holiday Classics

Fine Cooking: Vegetable Sides

Food and Wine: Thanksgiving Vegetables
“15 Thanksgiving side dishes, like roasted vegetables with pine-nut pesto.”

Food Network: Thanksgiving Side Dishes
“Make your Thanksgiving feast memorable with spectacular side dishes. The hardest part about these recipes will be figuring out which ones to make.”

Martha Stewart: Thanksgiving Sides
“For many, the real star of a Thanksgiving dinner is the assemblage of side dishes, not the turkey. To help you put together a showstopping selection for your table, we’ve rounded up our favorites.”

Serious Eats: Side Dish Recipes


STUFFING

All Recipes: Get Stuffed
“Options for preparing flavorful and interesting stuffings are virtually endless. From the recipes below, try anything from a traditional style to a southern cornbread dressing. Add richly flavored meats, or get creative this holiday by incorporating fruits or herbs. Whatever your desire, you'll find a recipe to satisfy any dressing or stuffing craving.”

Bon Appetit: Thanksgiving Stuffing Slideshow
15 stuffing recipes.

Fine Cooking: Stuffing and Dressing

Food Network: Thanksgiving Stuffing & Dressing
Tips, tricks, techniques, and 51 stuffing recipes.

The Kitchn: Recipe Roundup - Thanksgiving Stuffing
“According to a survey we took last year, stuffing is by far your favorite Thanksgiving side dish. But when it comes to what type of stuffing, there's a lot of variation out there: cornbread, herb, oyster, sausage, apple, chestnut... We put together a list of 14 recipes to get you started.”

Serious Eats: Store-Bought Stuffing Mix Showdown
‘After the jump, the results of the Serious Eats taste test of eight packaged stuffing mixes, along with some suggestions on jazzing up your store-bought stuffing.”

Serious Eats: Stuffing and Dressing Recipes


PIE & DESSERTS

All Recipes: Pies & Desserts
Millions of Turkey Day suggestions.

Bon Appetit: Top 20 Thanksgiving Desserts
“Pies, crisps, tarts, and cheesecake: luscious ways to finish the feast.”

Culinate: Pumpkin pies - Three recipes for Thanksgiving

Fine Cooking: Pies and Tarts

Food Network: Thanksgiving Desserts
100 Thanksgiving Dessert Recipes.

Gourmet: Twelve Thanksgiving Pies
‘No matter how much turkey you’ve eaten, there’s always room for at least a sliver of pie—and these delicious options may have you going back for seconds.”

The Kitchn: Best Pie Bakeoff
“Have you ever made a pie? We were intimidated by pies for a long time, but now they're one of our favorite desserts. We hope to make some converts, discover new recipes, and find the truly best versions of classic pies.

Martha Stewart: Holiday Pies
“We’ve rounded up our favorite pies – both the tried-and-true holiday staples as well as some modern variations that, for us, have become classics in their own right.”

Real Simple: Four Foolproof Thanksgiving Pie Recipes

Serious Eats: Dessert Recipes


DRINKS

Bon Appetit: Red, White, and Relax
We have some practical advice about what to drink with Thanksgiving dinner: Serve a few crowd-pleasing American wines.

The Kitchn: Thanksgiving Wine

O Magazine: Cocktails, Anyone?
Steamy Passion. Pink Halo. Dark and Stormy. No, we're not talking romance novels, but the glorious technicolor cocktail. In a flute or on the rocks. With a twist or with a shout. Bottoms up, darling.

Serious Eats: Thanksgiving Wine, a Guide for Hosts and Guests
“Every year, I'm struck all over again by how completely stressed out people get about what wine they should pour to go with the turkey. It is worth mentioning at the outset that traditional Thanksgiving fare goes with pretty much everything—sparkling wines, rosés, whites, and even reds.”


GENERAL MENU PLANNING

All Recipes: Thanksgiving Menus
Includes Make-Ahead, Stress-Free, Traditional, Small-Scale, and Last-Minute Menus.

Bon Appetit: Top 20 Thanksgiving Menus
“Traditional, modern, big, small, or somewhere in between, there's a menu here for Turkey Day your way.” Including menus for: Country Style, Heritage Feast, Vegetarian Feast, A Little Bit Fancy, A Small Gathering, Healthy Thanksgiving, Southern Comforts, Great for a Crowd, A Make-it Buy-it, Green Party, The Weekenders, Small and Sophisticated, Italian-Infused, Big Thanksgiving, New American Feast, Quick Dinner, (Meat)less is More, The Smaller Thanksgiving, Pilgrims Progress, Crowd-Pleasing Turkey Day.

Cooking Light: Ultimate Holiday Cookbook

Culinate: Classic Thanksgiving - All the turkey-day basics
“Here’s our roundup of the classic Thanksgiving basics, by dish. Pick a few to try and assemble your own turkey-day menu.”

Epicurious: A First-Timer’s Feast
“An indispensable Thanksgiving guide for the novice, with recipes and tips even an expert will love.”

Epicurious: The Ultimate Thanksgiving Guide
“Make Turkey Day easy and stress-free with our delicious recipes and menus, entertaining tips from the pros, tools, and how-to videos.” Master page includes menus for: An Inexpensive Feast, Thanksgiving in an Hour, A Global Menu, plus options for large group, small group, formal, casual, traditional, modern, regional, global flavors, quick and easy, healthy, and vegetarian diners.

Food and Wine: Three Amazing Thanksgiving Menus
“Tina Ujlaki, F&W’s executive food editor, put together these three incredible web-exclusive menus. She created a classic menu (pumpkin soup, bread stuffing with sausage and a deep-dish apple pie), an elegant menu (sparkling punch, a gorgonzola terrine and a chocolate macadamia tart) and an easy ethnic menu with flavors from around the world. All of them center around a turkey, and include drinks, appetizers, soup, sides and desserts.”

Food and Wine: Ultimate Thanksgiving Guide
“With F&W’s amazing recipes, practical tips, festive menus and wine recommendations, this ultimate Thanksgiving guide is the perfect resource to help you welcome family and friends to the table this year.”

Food Network: Thanksgiving Menus
Classic Thanksgiving, Thanksgiving with a Twist, and Thanksgiving Made Easy.

Gourmet: Five All-American Thanksgiving Menus
Inspired by this country’s diverse culinary traditions, these classic Thanksgiving meals represent regions from New England to the West Coast, the North to the Deep South.

Martha Stewart: Thanksgiving Menus
Master page includes menus for: Easy Thanksgiving Dinner, Thanksgiving with Italian Flavors, An Effortless Thanksgiving, A Holiday Buffet for Everyone, Thanksgiving: An All-Day Affair, A Classic Thanksgiving Menu, No-Fuss Thanksgiving, Thanksgiving Made Easy, Thanksgiving 1-2-3, A Hill Country Thanksgiving, A Southern-Style Feast, A Down Home Thanksgiving.

Martha Stewart: Martha’s Ultimate Thanksgiving

O Magazine: O's All-Time Favorite Thanksgiving Menus
“Looking to do something a little different this Thanksgiving? Let us help! O turns to an all-star cast of chefs for their most delectable holiday menus.” Page includes: Thanksgiving Miracle, Colin Cowie’s Incredible Thanksgiving Feast, Gobble Gobble: A Light Thanksgiving Menu, Dinner for 20 With the Greatest of Ease, Duck! Here Comes Thanksgiving, The Party Season Starts Here, Holiday Recipe Kit.

Real Simple: 50+ Thanksgiving Recipes

Real Simple: The Best Thanksgiving Shortcuts
“Make these six tasty convenience products part of your holiday arsenal.”

Real Simple: Your Stress-Free Thanksgiving Menu
“These recipes cover all the bases, from turkey to pie (here's hoping you have room for it).”

Saveur: The Ultimate Thanksgiving Guide

Serious Eats: Thanksgiving Menus
Classic, Easy, and Healthy Thanksgiving Menus.


AFFORDABLE THANKSGIVINGS

Being Frugal: A Memorable, Yet Frugal, Thanksgiving
“I love hosting Thanksgiving dinner, but if I don’t watch it, the expenses quickly add up. Here are some tips for a frugal, relaxed, and memorable Thanksgiving.”

Epicurious: A Potluck Planner
“Giving or going to a Thanksgiving dinner? You'll give thanks for these tips from this pro.”

Money Saving Mom: Thanksgiving on a Budget
Erin from 5DollarDinners and I will be teaming up to share some of our favorite frugal Thanksgiving recipes. Whether you're an experienced cook or a novice in the kitchen, we hope that our recipes, tips, and photo tutorials will inspire you to pull off your own "Thanksgiving on a Budget.”


HEALTHY THANKSGIVINGS

All Recipes: Healthy Thanksgiving Recipes
“Thanksgiving dinner is all about feasting and family, but it doesn't have to weigh you down.”

Bon Appetit: A Healthy Thanksgiving Menu for 6

Epicurious: Thanksgiving Menus
Includes A Healthy Thanksgiving Menu, Light Thanksgiving for Four, Light Maryland Thanksgiving, and A Turkey-less Thanksgiving.

Serious Eats: Healthy Thanksgiving Menu

Squawkfox: Recipes - Healthy Thanksgiving Dinner Menu Ideas


VEGETARIAN THANKSGIVINGS

Bon Appetit: Vegetarian Thanksgiving for 8
“This delicious meat-less meal includes a cornucopia of side dishes and a spicy fruit crisp dessert.”

Cooking Light: Vegetarian Thanksgiving

Gourmet: A Vegetarian Thanksgiving
“With these rich and hearty meatless menus, you won’t even miss the big bird.”

Epicurious: Vegetarian Thanksgiving Menus
Includes Autumn's Savory Vegetarian Supper For Eight, Harvest's Home, The Vegetarian's Dilemma, Vegetarian Thanksgiving Feast, Rustic French Vegetarian Thanksgiving, Vegetarian Mexican Buffet, Thanks For the Memory, Vegetarian Mediterranean Thanksgiving Menu, A Peaceable Feast, and Green Party. (Some may be repeated in the Gourmet & Bon Appetit posts.)


SEATING & TABLESETTING

Epicurious: A Feast for the Eyes
“Easy do-it-yourself centerpieces, place cards, and napkin holders to complete your Thanksgiving table.”

Food and Wine: Set a Beautiful Holiday Table
Eight ideas for Turkey Day place settings.

Martha Stewart: Thanksgiving Table Settings

Real Simple: 60-Second Centerpieces

Real Simple: Dinner Party Seating Strategies


TROUBLESHOOTING

All Recipes: Thanksgiving Disaster-Savers
“It's 3 p.m. on Thanksgiving and you've got a house full of guests. What's the worst thing that could happen?”

All Recipes: Pie Troubleshooting Guide
“Unworkable dough? Soggy crust? Learn how to prevent common pie problems.”

Food Network: Thanksgiving SOS
A series of troubleshooting videos.

Real Simple: How to Fix 10 Common Thanksgiving Problems

Real Simple: 10 Tricks to a Trouble-Free Thanksgiving


LEFTOVERS

All Recipes: Turkey Leftovers

Bon Appetit: Thanksgiving Leftovers Slideshow
“Leftover turkey goes upscale—and global—in these recipes for the day after the Thanksgiving feast. Plus, recipes for leftover cranberry sauce and potatoes.”

Cooking Light: Tomorrow’s Turkey

Fine Cooking: Leftovers

Real Simple: 10 Ideas for Leftover Turkey


CHEAP HEALTHY GOOD RECIPES

Baked Apples
Broccoli With Parmesan and Lemon
Cranberry Relish With Grapefruit and Mint
Garlicky Broccoli Rabe
Honey-Glazed Roasted Carrots
Maple Walnut Apple Crisp
Mashed Potatoes With Leeks and Sour Cream
Mostly Vegan Pumpkin Pie
Peach-Blueberry Cobbler
Roasted Brussels Sprouts
Roasted Root Vegetables
Spiced Slow Cooker Applesauce
Stewed Pears
Wild Berry Betty

Readers – ideas? I’d love to hear.

Veggie Might: Vegetarian Thanksgiving Tips, Part I—The Main Dish

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

(Find Vegetarian Thanksgiving Tips, Part II: Sides here.)

The how-to-survive-holidays trope has become as traditional as pumpkin pie. But for so many vegetarians and vegans, it’s still a struggle to negotiate a group meal with family, and even friends, during holiday celebrations that revolve around the slaughter, roasting, and consumption of a once-cute bird or mammal.

Though attitudes are changing, as a recent episode of Top Chef revealed, even seasoned chefs still don’t know what to do with us.

Thanksgiving is especially challenging, since its entire focus is turkey, but it doesn’t have to be. Thanksgiving can be a fun, joyous—dare I say, gratitude-inspiring—experience for everyone. Here are a few tips to help the veggies, and the omnis who love them, enjoy that most meat-centric of American holidays.

If you’re the vegetarian/vegan guest:

• Find out what’s on the menu: Make a call; send an email. Know what’s being served, so you will be able to plan ahead. 
• Make your needs/restrictions clear: The degrees of vegetarianism are still confusing to people. If you are a gluten-free vegan, tell your host exactly what you cannot eat. Better yet, once you’ve heard the menu, say what you can eat. 
• Offer suggestions: If your host is not comfortable or used to cooking for vegetarians/vegans, recommend easy replacements, like vegetable broth for chicken broth, olive oil for butter, or leaving meat out of vegetable dishes. 
• Offer to bring a dish: Bringing your own dish, especially to a holiday meal, takes some of the pressure off the host, ensures there is something you can eat, and illustrates with gustatory aids that being a veg is a culinary adventure.

If you’re the omnivorous host:

•  Ask about your guests’ dietary restrictions: Don’t be afraid to ask what your guest does or doesn’t eat. They’ll be touched and thrilled. Plus, it avoids dreaded mealtime surprises: Oh, you’re vegan. Yeah, there is milk in the mashed potatoes. Why yes, you do taste bacon in the green beans! 
• Ask them for help if necessary: Don’t be shy about asking your veg guest for suggestions, tips, or even to bring a favorite dish. Like I said before, they’ll be thrilled you asked. 
• Only serve fake meat if you want to: Not all vegetarian/vegans require a commercially processed meat replacement product at every meal. They can be expensive, often high in sodium, and boring/dry if not prepared properly. Day-to-day, I’d rather get my protein from whole-food sources. But faux turkey can be fun come holiday-time. My peeps like it. If you’re unsure how to approach faux turkey, check my Rx below. If you’d still rather avoid it, ask your veggie guest to go BYO on the FT. 
• Special Fake Meat Novelty Alert: Omnis are fascinated with fake meat, often surprised to find it’s not half bad in the hands of a cook who knows how to doctor it up. If you choose to serve fake meat, make sure you have enough for EVERYONE, not just your vegetarian guests. I have been to dinners where everyone “tried” the fake meat, taking full-sized portions, went back for seconds, and left little for the vegetarians.

If you’re the vegetarian/vegan host with omni guests:

• Ask about your guests’ dietary restrictions: Even people who eat meat have issues. Food allergies abound. Ask and be as accommodating as possible. The golden rule applies. 
• Don’t make a big deal about the veg thing: Except for meat entrées, most people eat vegetarian food all the time without thinking about it. If you don’t make a big deal about the food you serve being “vegetarian,” neither will your guests. 
• Ask your guests for help if necessary/Don’t worry about serving meat: If your omni guest(s) must have turkey for it to be Thanksgiving (or Arbor Day), ask them to bring it or any other meat-laden dish that will ensure their comfort at your table. Otherwise, let them know there will be plenty of delicious food for all.

Now that hosting is covered, let’s talk tofurkey and its main course alternatives.

Art by Flickr member Fuffer.

Leigh’s Store-bought Faux Turkey Rx
Commercially prepared faux turkey can be bland and boring if cooked as directed. But by following these not-at-all earth shattering steps, you, too, can have a tasty, noncardboard fake meat experience at your holiday gathering.

1) Defrost: Thaw your fake bird in the fridge overnight.

2) Marinate: Soak that sucker in some oil and spices, like the Scarborough Fair blend (parsley, sage, rosemary, thyme).

3) Roast: Put your faux turkey in the oven, with some carrots and potatoes if you want, and cover with foil.

4) Baste: Baste it regularly, approximately every 10–15 minutes or so.

5) Watch: Follow the cooking instructions on the package. Translation: don’t overcook it. You want your faux turkey to be moist (eww).

That’s it. Simple and delicious. Omnis and veggies at my Thanksgivings past have said so. But maybe you’d rather make a fake turkey from scratch. Seitan is easy to make, if a little time consuming. I use Isa Chandra Moskowitz’s recipe from the Post Punk Kitchen. Here are more links to get your mind whirling.

Meatesque Recipes from the InterWebs
The Kitchn’s Thanksgiving Tofu Loaf
Epicurious’ Thanksgiving Meatless Mains by Crescent Dragonwagon

Fat Free Vegan’s Quinoa and Red Lentil Cutlets

Or you could skip the fake meat altogether. A delicious squash and grain dish with seasonal vegetables would be a welcome alternative. Check out some of these links for inspiration.

Alternative Thanksgiving Main Dishes from the InterWebs
Serious Eats’ Meatless Main Dishes
NY Times’ Thanksgiving Vegetarian Entrees
Fat Free Vegan’s Mushroom, Lentil, and Wild Rice Timbales

Do you have a favorite vegetarian/vegan Thanksgiving entrée? Fool-proof hosting tips you’d like to impart? Please share in the comments.

Next week…Part II—A vegetarian’s best friend: The Side Dish.

~~~

If you like this post, you’ll love:

• Mailbag: Mom Seeks Help with Teen Veg
• Pumpkin Orzo with Sage
  
• Make Your Own Meat

(Original photo and art by Flickr members Ameyfm [pie] and Fuffer [drawing].)

Veggie Might: Vegetarian Thanksgiving Tips, Part I—The Main Dish

Posted by admin

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

(Find Vegetarian Thanksgiving Tips, Part II: Sides here.)

The how-to-survive-holidays trope has become as traditional as pumpkin pie. But for so many vegetarians and vegans, it’s still a struggle to negotiate a group meal with family, and even friends, during holiday celebrations that revolve around the slaughter, roasting, and consumption of a once-cute bird or mammal.

Though attitudes are changing, as a recent episode of Top Chef revealed, even seasoned chefs still don’t know what to do with us.

Thanksgiving is especially challenging, since its entire focus is turkey, but it doesn’t have to be. Thanksgiving can be a fun, joyous—dare I say, gratitude-inspiring—experience for everyone. Here are a few tips to help the veggies, and the omnis who love them, enjoy that most meat-centric of American holidays.

If you’re the vegetarian/vegan guest:

• Find out what’s on the menu: Make a call; send an email. Know what’s being served, so you will be able to plan ahead. 
• Make your needs/restrictions clear: The degrees of vegetarianism are still confusing to people. If you are a gluten-free vegan, tell your host exactly what you cannot eat. Better yet, once you’ve heard the menu, say what you can eat. 
• Offer suggestions: If your host is not comfortable or used to cooking for vegetarians/vegans, recommend easy replacements, like vegetable broth for chicken broth, olive oil for butter, or leaving meat out of vegetable dishes. 
• Offer to bring a dish: Bringing your own dish, especially to a holiday meal, takes some of the pressure off the host, ensures there is something you can eat, and illustrates with gustatory aids that being a veg is a culinary adventure.

If you’re the omnivorous host:

•  Ask about your guests’ dietary restrictions: Don’t be afraid to ask what your guest does or doesn’t eat. They’ll be touched and thrilled. Plus, it avoids dreaded mealtime surprises: Oh, you’re vegan. Yeah, there is milk in the mashed potatoes. Why yes, you do taste bacon in the green beans! 
• Ask them for help if necessary: Don’t be shy about asking your veg guest for suggestions, tips, or even to bring a favorite dish. Like I said before, they’ll be thrilled you asked. 
• Only serve fake meat if you want to: Not all vegetarian/vegans require a commercially processed meat replacement product at every meal. They can be expensive, often high in sodium, and boring/dry if not prepared properly. Day-to-day, I’d rather get my protein from whole-food sources. But faux turkey can be fun come holiday-time. My peeps like it. If you’re unsure how to approach faux turkey, check my Rx below. If you’d still rather avoid it, ask your veggie guest to go BYO on the FT. 
• Special Fake Meat Novelty Alert: Omnis are fascinated with fake meat, often surprised to find it’s not half bad in the hands of a cook who knows how to doctor it up. If you choose to serve fake meat, make sure you have enough for EVERYONE, not just your vegetarian guests. I have been to dinners where everyone “tried” the fake meat, taking full-sized portions, went back for seconds, and left little for the vegetarians.

If you’re the vegetarian/vegan host with omni guests:

• Ask about your guests’ dietary restrictions: Even people who eat meat have issues. Food allergies abound. Ask and be as accommodating as possible. The golden rule applies. 
• Don’t make a big deal about the veg thing: Except for meat entrées, most people eat vegetarian food all the time without thinking about it. If you don’t make a big deal about the food you serve being “vegetarian,” neither will your guests. 
• Ask your guests for help if necessary/Don’t worry about serving meat: If your omni guest(s) must have turkey for it to be Thanksgiving (or Arbor Day), ask them to bring it or any other meat-laden dish that will ensure their comfort at your table. Otherwise, let them know there will be plenty of delicious food for all.

Now that hosting is covered, let’s talk tofurkey and its main course alternatives.

Art by Flickr member Fuffer.

Leigh’s Store-bought Faux Turkey Rx
Commercially prepared faux turkey can be bland and boring if cooked as directed. But by following these not-at-all earth shattering steps, you, too, can have a tasty, noncardboard fake meat experience at your holiday gathering.

1) Defrost: Thaw your fake bird in the fridge overnight.

2) Marinate: Soak that sucker in some oil and spices, like the Scarborough Fair blend (parsley, sage, rosemary, thyme).

3) Roast: Put your faux turkey in the oven, with some carrots and potatoes if you want, and cover with foil.

4) Baste: Baste it regularly, approximately every 10–15 minutes or so.

5) Watch: Follow the cooking instructions on the package. Translation: don’t overcook it. You want your faux turkey to be moist (eww).

That’s it. Simple and delicious. Omnis and veggies at my Thanksgivings past have said so. But maybe you’d rather make a fake turkey from scratch. Seitan is easy to make, if a little time consuming. I use Isa Chandra Moskowitz’s recipe from the Post Punk Kitchen. Here are more links to get your mind whirling.

Meatesque Recipes from the InterWebs
The Kitchn’s Thanksgiving Tofu Loaf
Epicurious’ Thanksgiving Meatless Mains by Crescent Dragonwagon

Fat Free Vegan’s Quinoa and Red Lentil Cutlets

Or you could skip the fake meat altogether. A delicious squash and grain dish with seasonal vegetables would be a welcome alternative. Check out some of these links for inspiration.

Alternative Thanksgiving Main Dishes from the InterWebs
Serious Eats’ Meatless Main Dishes
NY Times’ Thanksgiving Vegetarian Entrees
Fat Free Vegan’s Mushroom, Lentil, and Wild Rice Timbales

Do you have a favorite vegetarian/vegan Thanksgiving entrée? Fool-proof hosting tips you’d like to impart? Please share in the comments.

Next week…Part II—A vegetarian’s best friend: The Side Dish.

~~~

If you like this post, you’ll love:

• Mailbag: Mom Seeks Help with Teen Veg
• Pumpkin Orzo with Sage
  
• Make Your Own Meat

(Original photo and art by Flickr members Ameyfm [pie] and Fuffer [drawing].)

Dietary Restrictions 101, Part II: Locavorism, Macrobiotics, and More

For the first half of our quick guide to dietary restrictions, head to Dietary Restrictions 101, Part I: Allergies, Diabetes, and Beyond.

Being a LOCAVORE is an old concept with newfound popularity. It involves buying chow either grown or raised close to your geographic location. (A 100-mile radius is the most common parameter used.) Locavorism is better for the both the environment and your health, so you really can’t go wrong here. Call your CSA, man!
For more on locavorism, try: La Vida Locavore (Really, the title alone deserves a click.)

Do you know somebody on Atkins? Or Zone? Or, to a somewhat lesser extent, South Beach? Then you’ve encountered some of Earth’s most popular LOW-CARB diets. Folks on LCDs swap carbohydrates (breads, pasta, grains) out of their regimens, frequently for weight loss and/or health reasons. Some plans avoid carbs almost entirely. Others, like South Beach, are actually more like low-glycemic diets, meaning good carbs can be consumed in moderation.
For more on low-carb diets, try: About.com
Fun fact: I tried Atkins once. I lasted exactly five days. They were the best and worst five days of my life in that I ate a lot of bacon, but learned I could not subsist on bacon alone.

In recent years (decades, even), LOW-FAT plans have become pretty popular with dieters, since they’re a decent way to drop weight when followed correctly. They’ve been known to help gallbladder disease, gastroparesis, and fatty livers, as well. Fruit, veggies, legumes, whole grains, and lean meats are good options in low-fat diets, but beware of cutting too far back; fat is very necessary for maintaining good health.
For more on low-fat diets, try: Jackson Siegelmbaum Gastroenterology

A MACROBIOTIC diet actually sounds like a pretty good one: few processed foods, limited meat, not much fat, lots of produce, and a big emphasis on whole grains. Followers are supposed to chew slowly, eat only when hungry, and keep cooking areas clean. In a stunning twist, there’s a spiritual element to the macrobiotic diet, and adhering to the menu is apparently good for warding off disease, though some consider it a tad too restrictive.
For more on macrobiotic diets, try: Macrobiotic Guide
Fun fact: Madonna is a macrobiotic eater. Supposedly, it’s great for vogueing.

To be totally honest, I didn’t know MORMONS even had dietary restrictions until I began researching this article. But as it turns out, LDS don’t do coffee, tea, or alcohol. The Word of Wisdom also encourages grains and produce and moderation when it comes to meat. Individual adherence, as with every diet, varies.
For more on LDS diets, try: Mormon.org

MUSLIMS are forbidden from consuming pork, gelatin, booze, and blood. After that, many of the dietary restrictions relating to slaughter and certification vary on a person-by-person or region-by-region basis. The term Halaal is often associated with the Islamic diet, and simply means “lawful according to the Qur’an,” or “yes, this is okay to eat.”
For more on Muslim diets, try: The Islamic Food and Nutrition Council of America (INFANCA)
Fun fact: I live near a Halaal Chinese food place. It is, without exaggeration, the cleanest Chinese joint I've ever seen. By a country mile.

Eating ORGANIC is tricky. Organic food can be pricey, tough to find, and there’s a ton of ambiguity in the term itself. Still, there are lots of apparent benefits to whole foods grown without pesticides or the specter of genetic modification. One is less poison. Another is tastier produce. A third is supporting local farms, where lots of organic produce still comes from. The list goes on.
For more on organic food, try: Organic.com
Fun fact: I (unintentionally) misspell “organic” as “orgasmic” every now and then. Good times, especially when you’re writing about eggplant.

PHENYLKETONURICS have phenylketonuria (PKY), meaning they can’t break down the amino acid phenylalanine. It’s genetic, and U.S. babies are screened for it a few days after being born. Untreated and/or ignored, it can have some pretty serious consequences (like mental retardation), but most folks keep it under control with a low-protein, lots-o-produce diet.
For more on Phenylketonuria, try: The National Institute of Child Health and Human Development
Fun fact: Now you know what "PHENYLKETONURICS: Contains phenylalanine" means on the side of soda cans.

If you’re attempting a RAW diet, I applaud you. (Go Dan!) Because avoiding foods heated over 116°F is hard. If you’re not, here’s the lowdown: believers in the raw movement feel that cooking kills important enzymes and reduces the quantities of vitamins and minerals in food. Subsequently, the majority of raw foodies are vegetarians. They tend to prefer organic produce, and believe their regimen will ward off disease, promote health, and increase energy.
Never, ever: take away a raw foodie’s blender. He will shiv you (with a carrot).
For more on raw diets, try: Living and Raw Foods

We all need salt, but too much of it can be bad news for people with hypertension and heart disease (and slugs). RESTRICTED SODIUM (or low-salt) diets help to lessen fluid retention and maintain a decent blood pressure. This means forgoing cured meats, salty cheeses, pickled veggies, and many, many processed foods in favor of fresher edibles. Fortunately, peeps can still season the crap out of food with a variety of herbs and spices.
For more on restricted sodium diets, try: Saltwatcher
Fun fact: My friend H used to carry a salt shaker everywhere she went. If she ever called something too salty, I'd drop dead on the spot

The SLOW FOOD movement was founded in direct response to the wham-bam-thank-you-ma’amness of fast food, to further the emotional, intellectual, and physical investment of individuals in what they eat. Pretty cool, yet vague, right? Well, Slow Food USA has more details on the agricultural, cooking, and cultural aspects of the movement. Ten bucks you’ll see Alice Waters’ name come up at least twice.
For more on slow food, try: Slow Food USA

There’s a subtle, but all-important difference between vegetarians and VEGANS. While the former is free to eat dairy and eggs, the latter doesn’t consume any animal product whatsoever. Some folks go vegan for health or ethical reasons, and the benefits are said to be wondrous.
Never, ever: fear vegan food. It can be quite delicious. QUITE.
For more on veganism, try: VeganYumYum, FatFree Vegan Kitchen, and any blog or cookbook involving Isa Chandra Moskowitz
Fun fact: Famous vegans include Ellen DeGeneres, Portia DeRossi, Alice Walker, Natalie Portman, Zooey Deschanel, and a lot of guys in indie bands from Williamsburg.

Odds are you know at least one VEGETARIAN, if not several dozen. While there are many kinds of veg-heads (lacto-ovo vegetarian, pescetarian, etc.), most agree that eating meat is a no-no.
Never, ever: argue that vegetarians are missing out/unhealthy/dirty hippies. It’s largely untrue, and seriously starting to sound a little cliché. (With apologies to Tony Bourdain.)
For more on vegetarianism, try: Whoa, boy. Where don’t you try? I know CHG's own Leigh is a big fan of Vegetarian Times magazine, though, so it couldn’t hurt start there.

And that’s it. Sweet readers, what did I forget that you’d like to see? Is there anything I might have skewed a bit? Fire away in the comments section.

~~~

If you liked this article, you might also like:

• COOL (Country of Origin Labeling) for You and Me
• The FDA and USDA, Explained to the Best of My Ability: A Semi-Coherent Guide to the Government Agencies Regulating Food
• Veggie Might: Reaching into the Mailbag—Mom Seeks Help with Teen Veg

Dietary Restrictions 101, Part II: Locavorism, Macrobiotics, and More

Posted by admin

For the first half of our quick guide to dietary restrictions, head to Dietary Restrictions 101, Part I: Allergies, Diabetes, and Beyond.

Being a LOCAVORE is an old concept with newfound popularity. It involves buying chow either grown or raised close to your geographic location. (A 100-mile radius is the most common parameter used.) Locavorism is better for the both the environment and your health, so you really can’t go wrong here. Call your CSA, man!
For more on locavorism, try: La Vida Locavore (Really, the title alone deserves a click.)

Do you know somebody on Atkins? Or Zone? Or, to a somewhat lesser extent, South Beach? Then you’ve encountered some of Earth’s most popular LOW-CARB diets. Folks on LCDs swap carbohydrates (breads, pasta, grains) out of their regimens, frequently for weight loss and/or health reasons. Some plans avoid carbs almost entirely. Others, like South Beach, are actually more like low-glycemic diets, meaning good carbs can be consumed in moderation.
For more on low-carb diets, try: About.com
Fun fact: I tried Atkins once. I lasted exactly five days. They were the best and worst five days of my life in that I ate a lot of bacon, but learned I could not subsist on bacon alone.

In recent years (decades, even), LOW-FAT plans have become pretty popular with dieters, since they’re a decent way to drop weight when followed correctly. They’ve been known to help gallbladder disease, gastroparesis, and fatty livers, as well. Fruit, veggies, legumes, whole grains, and lean meats are good options in low-fat diets, but beware of cutting too far back; fat is very necessary for maintaining good health.
For more on low-fat diets, try: Jackson Siegelmbaum Gastroenterology

A MACROBIOTIC diet actually sounds like a pretty good one: few processed foods, limited meat, not much fat, lots of produce, and a big emphasis on whole grains. Followers are supposed to chew slowly, eat only when hungry, and keep cooking areas clean. In a stunning twist, there’s a spiritual element to the macrobiotic diet, and adhering to the menu is apparently good for warding off disease, though some consider it a tad too restrictive.
For more on macrobiotic diets, try: Macrobiotic Guide
Fun fact: Madonna is a macrobiotic eater. Supposedly, it’s great for vogueing.

To be totally honest, I didn’t know MORMONS even had dietary restrictions until I began researching this article. But as it turns out, LDS don’t do coffee, tea, or alcohol. The Word of Wisdom also encourages grains and produce and moderation when it comes to meat. Individual adherence, as with every diet, varies.
For more on LDS diets, try: Mormon.org

MUSLIMS are forbidden from consuming pork, gelatin, booze, and blood. After that, many of the dietary restrictions relating to slaughter and certification vary on a person-by-person or region-by-region basis. The term Halaal is often associated with the Islamic diet, and simply means “lawful according to the Qur’an,” or “yes, this is okay to eat.”
For more on Muslim diets, try: The Islamic Food and Nutrition Council of America (INFANCA)
Fun fact: I live near a Halaal Chinese food place. It is, without exaggeration, the cleanest Chinese joint I've ever seen. By a country mile.

Eating ORGANIC is tricky. Organic food can be pricey, tough to find, and there’s a ton of ambiguity in the term itself. Still, there are lots of apparent benefits to whole foods grown without pesticides or the specter of genetic modification. One is less poison. Another is tastier produce. A third is supporting local farms, where lots of organic produce still comes from. The list goes on.
For more on organic food, try: Organic.com
Fun fact: I (unintentionally) misspell “organic” as “orgasmic” every now and then. Good times, especially when you’re writing about eggplant.

PHENYLKETONURICS have phenylketonuria (PKY), meaning they can’t break down the amino acid phenylalanine. It’s genetic, and U.S. babies are screened for it a few days after being born. Untreated and/or ignored, it can have some pretty serious consequences (like mental retardation), but most folks keep it under control with a low-protein, lots-o-produce diet.
For more on Phenylketonuria, try: The National Institute of Child Health and Human Development
Fun fact: Now you know what "PHENYLKETONURICS: Contains phenylalanine" means on the side of soda cans.

If you’re attempting a RAW diet, I applaud you. (Go Dan!) Because avoiding foods heated over 116°F is hard. If you’re not, here’s the lowdown: believers in the raw movement feel that cooking kills important enzymes and reduces the quantities of vitamins and minerals in food. Subsequently, the majority of raw foodies are vegetarians. They tend to prefer organic produce, and believe their regimen will ward off disease, promote health, and increase energy.
Never, ever: take away a raw foodie’s blender. He will shiv you (with a carrot).
For more on raw diets, try: Living and Raw Foods

We all need salt, but too much of it can be bad news for people with hypertension and heart disease (and slugs). RESTRICTED SODIUM (or low-salt) diets help to lessen fluid retention and maintain a decent blood pressure. This means forgoing cured meats, salty cheeses, pickled veggies, and many, many processed foods in favor of fresher edibles. Fortunately, peeps can still season the crap out of food with a variety of herbs and spices.
For more on restricted sodium diets, try: Saltwatcher
Fun fact: My friend H used to carry a salt shaker everywhere she went. If she ever called something too salty, I'd drop dead on the spot

The SLOW FOOD movement was founded in direct response to the wham-bam-thank-you-ma’amness of fast food, to further the emotional, intellectual, and physical investment of individuals in what they eat. Pretty cool, yet vague, right? Well, Slow Food USA has more details on the agricultural, cooking, and cultural aspects of the movement. Ten bucks you’ll see Alice Waters’ name come up at least twice.
For more on slow food, try: Slow Food USA

There’s a subtle, but all-important difference between vegetarians and VEGANS. While the former is free to eat dairy and eggs, the latter doesn’t consume any animal product whatsoever. Some folks go vegan for health or ethical reasons, and the benefits are said to be wondrous.
Never, ever: fear vegan food. It can be quite delicious. QUITE.
For more on veganism, try: VeganYumYum, FatFree Vegan Kitchen, and any blog or cookbook involving Isa Chandra Moskowitz
Fun fact: Famous vegans include Ellen DeGeneres, Portia DeRossi, Alice Walker, Natalie Portman, Zooey Deschanel, and a lot of guys in indie bands from Williamsburg.

Odds are you know at least one VEGETARIAN, if not several dozen. While there are many kinds of veg-heads (lacto-ovo vegetarian, pescetarian, etc.), most agree that eating meat is a no-no.
Never, ever: argue that vegetarians are missing out/unhealthy/dirty hippies. It’s largely untrue, and seriously starting to sound a little cliché. (With apologies to Tony Bourdain.)
For more on vegetarianism, try: Whoa, boy. Where don’t you try? I know CHG's own Leigh is a big fan of Vegetarian Times magazine, though, so it couldn’t hurt start there.

And that’s it. Sweet readers, what did I forget that you’d like to see? Is there anything I might have skewed a bit? Fire away in the comments section.

~~~

If you liked this article, you might also like:

• COOL (Country of Origin Labeling) for You and Me
• The FDA and USDA, Explained to the Best of My Ability: A Semi-Coherent Guide to the Government Agencies Regulating Food
• Veggie Might: Reaching into the Mailbag—Mom Seeks Help with Teen Veg

Dietary Restrictions 101, Part I: Allergies, Diabetes, and Beyond

For the second half of our quick guide to dietary restrictions, head to Dietary Restrictions 101, Part I: Locavorism, Macrobiotics, and More.

Maybe you’ve prepared a lovely pot roast dinner, only to discover one of your guests is a lifelong vegan. Perhaps you accidentally ordered chicken parmesan for a lactose-intolerant friend with poultry allergies. Or mayhaps your 13-year-old just announced she’s now a Slow Food-oriented locavore with dreams of going completely raw by sophomore year.

At one point or another, we’ve all been confronted by dietary restrictions. Some, like vegetarianism, are commonplace enough that they don’t pose much of an obstacle anymore. But what do you feed someone on an elimination diet? Or a diabetic Mormon? Or a Muslim with Celiac Disease? What do these words even mean?

Whether they’re ethical, cultural, or medical, dietary restrictions pose certain hurdles. When confronted by one, you have three options: 1) order takeout, 2) get informed, or 3) ignore them and face the terrible consequences.

Today’s post is all about Option #2 (because #3 could get messy). It’s a quick rundown of the rules surrounding 25 common diets, coupled with resources for further investigation. Some you’ve probably heard of. Some will be totally new. Some are like, “Duh, of course a baby shouldn’t drink Bud Light.” But all should give you a basic understanding of eating Kosher, Ayurvedic, and more.

Obligatory yet exciting disclaimer: as always, I’m not a doctor, and nothing here should be interpreted as expert advice and/or the authority on the subject. If you’re concerned about feeding someone with a dietary restriction, the easiest way to gather information is to ask direct questions.

THE DIETS

If a woman is ALLERGIC to a particular food, it means her immune system goes haywire when she ingests said edible. Reactions can be relatively minor, like a scratchy throat, or comparatively major, like anaphlyaxis and death. About 12 million Americans are allergic to some type of food, most commonly nuts, fish, eggs, soy, dairy, and wheat. Never, ever give an off-limits food to someone with an allergy.
For more on food allergies, try: The Food Allergy & Anaphylaxis Network
Fun fact: I am allergic to Entenmann’s donut holes, yet not the donuts themselves. I call it the Crumb Topped Paradox.

Originating in India, the AYURVEDIC diet revolves around an individual’s dosha, or constitution, which is comprised of three components: Vata (wind), Pitta (fire), and Kapha (water and earth). (It’s kind of spiritual, if you didn’t get that gist.) Menus tend to be produce-oriented, extremely focused on balance and moderation, and tailored to the individual. If you know someone practicing Ayurveda, they’re probably mind-bendingly healthy.
For more on Ayurvedic diets, try: The World’s Healthiest Foods

Are you a BABY? No? Well, you were once, and there were a gazillion schools of thought about how to feed you. The same holds true today, though there are some generally accepted no-nos like honey, nuts, fish, cow’s milk, egg whites, soft cheeses, soda pop, strawberries, and foods small enough to choke on, like grapes. Beyond that, it’s largely up to parents and doctors.
For more on baby diets, try: Parents
Fun fact: Once, I ate a screw and told my parents it was a nail. Apparently, toddlers should not eat either.

People with CELIAC DISEASE are sensitive to gluten, which very negatively affects their ability to digest. They must follow a gluten-free diet, meaning they shouldn’t eat barley, rye, triticale, and wheat (“including durum, semolina, spelt, kamut, einkorn and faro”). An autoimmune disease, anyone can develop CD at any time, and the symptoms vary in severity and discomfort. Always check ingredient lists if you’re buying food for someone with Celiac.
For more on Celiac Disease diets, try: Celiac Disease Foundation

CROHN'S DISEASE is a chronic and incurable inflammation of the digestive tract resulting in diarrhea, cramping, and occasionally, malnutrition. Nobody quite knows what causes it, but it can be treated with drugs, surgery, and lifestyle changes, including a diet overhaul. Folks with Crohn’s might avoid dairy, alcohol, raw fruits, raw veggies, or gassy foods.
For more on Crohn’s Disease diets, try: the Mayo Clinic
Fun fact: I tried to write a fun fact here. It didn’t work that well.

Vegans, the lactose intolerant, and those with dairy allergies follow DAIRY-FREE diets. That means eggs are usually okay (except for vegans), but cheese, butter, yogurt, milk, milk solids, milk proteins, and milk sugars aren’t. Fortunately, the number of decent dairy substitutes (soy, rice, etc.) is growing everyday, so going sans milk isn’t quite the struggle it once was.
For more on dairy-free diets, try: Go Dairy Free

DIABETES is nothing to joke about, especially as U.S. obesity rates soar. Caused by an inability to regulate blood sugars, the most common forms of diabetes are Type 1 (juvenile diabetes), Type 2 (often related to obesity), and Gestational (found in pregnant women). Though serious consequences can arise when the disease is ignored, it can be mostly controlled with meds, constant vigilance, and the careful regulation of one’s culinary intake. Individual diabetic diets vary, so if you’re cooking for one, ask about her restrictions in advance.
For more on diabetes, try: the American Diabetes Association for information, the Mayo Clinic for recipes.

Doctors stick people on ELIMINATION DIETS to isolate foods that cause allergic reactions. Different edibles are phased out and reintroduced in hopes of finding the culprit, observing symptoms, and devising a plan of attack.
For more on elimination diets, try: WebMD

You have to go GLUTEN-FREE if you have Celiac Disease, but you don’t have to have Celiac Disease to go gluten-free. You could have Lyme Disease, dermatitis herpetiformis (a vicious skin rash), or a plain ol’ allergy to wheat, among other things. To re-iterate from a few blurbs ago, being gluten-free means eschewing wheat, rye, barley, triticale, and host of other grains on this list.
For more on gluten-free diets, try: Karina’s Kitchen or the Mayo Clinic

Spirituality plays a big role in HINDU diets. Hindus consider cows sacred and as such, don’t eat hamburgers, hot dogs, steak, or any other beef product. Many are practicing vegetarians, having been taught both nonviolence and respect for other forms of life.
For more on Hindu diets, try: Indian Foods Company
Fun fact: Annapurna is the Hindu goddess of cooking. If Indian cuisine is any indication, she totally knows what she’s doing.

There’s one gigantic difference between food allergies and food INTOLERANCE: the first affects the immune system, while the latter goes to town on your GI tract. For example, folks with lactose intolerance have a tough time breaking down and digesting milk products. Drinking a glass won’t cause anaphylaxis (a serious allergic reaction), but will be damn uncomfortable (nausea, cramps, diarrhea, etc.).
For more on food intolerance, try: WebMD. (See? It’s good for something besides diagnosing yourself with Ebola.)

Whether or not you’re Jewish, odds are you’ve eaten KOSHER food at some point, maybe in the form of a hot dog or matzoh ball. And while Kosher groceries are fairly straightforward (Go to supermarket. Look for indicative symbol. Buy mustard.), the dietary laws (or “Kashrut”) are pretty complicated. However, the big rules can be summed up as such: only consume meat that’s been properly slaughtered, always separate dairy and meat (meaning: bacon cheeseburgers are out), avoid pork and shellfish, and never cook a baby goat in its mother’s milk (perhaps not a problem for most of us). L’chaim!
For more on Kosher diets, try: Judaism 101
Fun fact: Kosher food isn’t blessed by rabbis. They are known to watch its production, however.
Funner fact: “There is no such thing as ‘kosher-style’ food. Kosher is not a style of cooking.”
Funnest fact: My grandmother never drank alcohol, except for Manischewitz. She thought it was tasty.

Part II, coming soon!

Dietary Restrictions 101, Part I: Allergies, Diabetes, and Beyond

Posted by admin

For the second half of our quick guide to dietary restrictions, head to Dietary Restrictions 101, Part I: Locavorism, Macrobiotics, and More.

Maybe you’ve prepared a lovely pot roast dinner, only to discover one of your guests is a lifelong vegan. Perhaps you accidentally ordered chicken parmesan for a lactose-intolerant friend with poultry allergies. Or mayhaps your 13-year-old just announced she’s now a Slow Food-oriented locavore with dreams of going completely raw by sophomore year.

At one point or another, we’ve all been confronted by dietary restrictions. Some, like vegetarianism, are commonplace enough that they don’t pose much of an obstacle anymore. But what do you feed someone on an elimination diet? Or a diabetic Mormon? Or a Muslim with Celiac Disease? What do these words even mean?

Whether they’re ethical, cultural, or medical, dietary restrictions pose certain hurdles. When confronted by one, you have three options: 1) order takeout, 2) get informed, or 3) ignore them and face the terrible consequences.

Today’s post is all about Option #2 (because #3 could get messy). It’s a quick rundown of the rules surrounding 25 common diets, coupled with resources for further investigation. Some you’ve probably heard of. Some will be totally new. Some are like, “Duh, of course a baby shouldn’t drink Bud Light.” But all should give you a basic understanding of eating Kosher, Ayurvedic, and more.

Obligatory yet exciting disclaimer: as always, I’m not a doctor, and nothing here should be interpreted as expert advice and/or the authority on the subject. If you’re concerned about feeding someone with a dietary restriction, the easiest way to gather information is to ask direct questions.

THE DIETS

If a woman is ALLERGIC to a particular food, it means her immune system goes haywire when she ingests said edible. Reactions can be relatively minor, like a scratchy throat, or comparatively major, like anaphlyaxis and death. About 12 million Americans are allergic to some type of food, most commonly nuts, fish, eggs, soy, dairy, and wheat. Never, ever give an off-limits food to someone with an allergy.
For more on food allergies, try: The Food Allergy & Anaphylaxis Network
Fun fact: I am allergic to Entenmann’s donut holes, yet not the donuts themselves. I call it the Crumb Topped Paradox.

Originating in India, the AYURVEDIC diet revolves around an individual’s dosha, or constitution, which is comprised of three components: Vata (wind), Pitta (fire), and Kapha (water and earth). (It’s kind of spiritual, if you didn’t get that gist.) Menus tend to be produce-oriented, extremely focused on balance and moderation, and tailored to the individual. If you know someone practicing Ayurveda, they’re probably mind-bendingly healthy.
For more on Ayurvedic diets, try: The World’s Healthiest Foods

Are you a BABY? No? Well, you were once, and there were a gazillion schools of thought about how to feed you. The same holds true today, though there are some generally accepted no-nos like honey, nuts, fish, cow’s milk, egg whites, soft cheeses, soda pop, strawberries, and foods small enough to choke on, like grapes. Beyond that, it’s largely up to parents and doctors.
For more on baby diets, try: Parents
Fun fact: Once, I ate a screw and told my parents it was a nail. Apparently, toddlers should not eat either.

People with CELIAC DISEASE are sensitive to gluten, which very negatively affects their ability to digest. They must follow a gluten-free diet, meaning they shouldn’t eat barley, rye, triticale, and wheat (“including durum, semolina, spelt, kamut, einkorn and faro”). An autoimmune disease, anyone can develop CD at any time, and the symptoms vary in severity and discomfort. Always check ingredient lists if you’re buying food for someone with Celiac.
For more on Celiac Disease diets, try: Celiac Disease Foundation

CROHN'S DISEASE is a chronic and incurable inflammation of the digestive tract resulting in diarrhea, cramping, and occasionally, malnutrition. Nobody quite knows what causes it, but it can be treated with drugs, surgery, and lifestyle changes, including a diet overhaul. Folks with Crohn’s might avoid dairy, alcohol, raw fruits, raw veggies, or gassy foods.
For more on Crohn’s Disease diets, try: the Mayo Clinic
Fun fact: I tried to write a fun fact here. It didn’t work that well.

Vegans, the lactose intolerant, and those with dairy allergies follow DAIRY-FREE diets. That means eggs are usually okay (except for vegans), but cheese, butter, yogurt, milk, milk solids, milk proteins, and milk sugars aren’t. Fortunately, the number of decent dairy substitutes (soy, rice, etc.) is growing everyday, so going sans milk isn’t quite the struggle it once was.
For more on dairy-free diets, try: Go Dairy Free

DIABETES is nothing to joke about, especially as U.S. obesity rates soar. Caused by an inability to regulate blood sugars, the most common forms of diabetes are Type 1 (juvenile diabetes), Type 2 (often related to obesity), and Gestational (found in pregnant women). Though serious consequences can arise when the disease is ignored, it can be mostly controlled with meds, constant vigilance, and the careful regulation of one’s culinary intake. Individual diabetic diets vary, so if you’re cooking for one, ask about her restrictions in advance.
For more on diabetes, try: the American Diabetes Association for information, the Mayo Clinic for recipes.

Doctors stick people on ELIMINATION DIETS to isolate foods that cause allergic reactions. Different edibles are phased out and reintroduced in hopes of finding the culprit, observing symptoms, and devising a plan of attack.
For more on elimination diets, try: WebMD

You have to go GLUTEN-FREE if you have Celiac Disease, but you don’t have to have Celiac Disease to go gluten-free. You could have Lyme Disease, dermatitis herpetiformis (a vicious skin rash), or a plain ol’ allergy to wheat, among other things. To re-iterate from a few blurbs ago, being gluten-free means eschewing wheat, rye, barley, triticale, and host of other grains on this list.
For more on gluten-free diets, try: Karina’s Kitchen or the Mayo Clinic

Spirituality plays a big role in HINDU diets. Hindus consider cows sacred and as such, don’t eat hamburgers, hot dogs, steak, or any other beef product. Many are practicing vegetarians, having been taught both nonviolence and respect for other forms of life.
For more on Hindu diets, try: Indian Foods Company
Fun fact: Annapurna is the Hindu goddess of cooking. If Indian cuisine is any indication, she totally knows what she’s doing.

There’s one gigantic difference between food allergies and food INTOLERANCE: the first affects the immune system, while the latter goes to town on your GI tract. For example, folks with lactose intolerance have a tough time breaking down and digesting milk products. Drinking a glass won’t cause anaphylaxis (a serious allergic reaction), but will be damn uncomfortable (nausea, cramps, diarrhea, etc.).
For more on food intolerance, try: WebMD. (See? It’s good for something besides diagnosing yourself with Ebola.)

Whether or not you’re Jewish, odds are you’ve eaten KOSHER food at some point, maybe in the form of a hot dog or matzoh ball. And while Kosher groceries are fairly straightforward (Go to supermarket. Look for indicative symbol. Buy mustard.), the dietary laws (or “Kashrut”) are pretty complicated. However, the big rules can be summed up as such: only consume meat that’s been properly slaughtered, always separate dairy and meat (meaning: bacon cheeseburgers are out), avoid pork and shellfish, and never cook a baby goat in its mother’s milk (perhaps not a problem for most of us). L’chaim!
For more on Kosher diets, try: Judaism 101
Fun fact: Kosher food isn’t blessed by rabbis. They are known to watch its production, however.
Funner fact: “There is no such thing as ‘kosher-style’ food. Kosher is not a style of cooking.”
Funnest fact: My grandmother never drank alcohol, except for Manischewitz. She thought it was tasty.

Part II, coming soon!

Sandra’s Money Saving Meals: A Review

Up until a few months ago, it seemed like TV cooking shows were ignoring the Great Recession. Hosts made few references to money, and most continued to use good cheeses, expensive fish, and upscale add-ons like truffle oil in their recipes. It was as if the programs existed in a vacuum, where no one was unemployed, and the economy was just fine.

Then, in May 2009, came Sandra’s Money Saving Meals.

Hosted by Food Network personality/flak magnet Sandra Lee, SMSM acknowledges the country’s financial issues; that joblessness and debt have restricted our budgets more than normal. Accordingly, it focuses on fast, fresh dishes designed to keep money in our pockets. Using simple cooking methods and seasonal, whole ingredients, Lee is doing her part to help – at least with dinner.

Writing “Sandra Lee” and “seasonal, whole ingredients” in the same paragraph may seem ludicrous, but stick with me here. Eat Me Daily reviewed the program’s debut, and gave out good-to-great marks. “We almost hate to say it,” they admitted reluctantly, “but the show is really well done.” Other reviewers have been less scathing than expected as well, given Lee’s reputation.

Now it’s November. Six months have passed since the debut of Sandra’s Money Saving Meals, which means it’s had plenty of time to hit a groove. The economy’s still toilet-bound, and the show’s subject matter pertains strongly enough to the CHG audience that I thought I’d review it here. Do the recipes look any good? Are the tips on point? Did it make me NOT want to strangle Aunt Sandy with a seashell window valance?

The thing is, evaluating SMSM is harder than it looks. Mostly because there are three ways to look at it.

WAY #1: SANDRA WHO?

The first way involves pretending you live in a world where you’ve never heard of Sandra Lee before. In this world, “Semi-Homemade” doesn’t exist, and Kwanzaa Cake is a blessed figment of your imagination. In this world, Andrew Cuomo dates a very nice brunette from Saugerties, and the idea of a tablescape is so foreign to you, it’s practically French.

In this world, Money Saving Meals is a fabulous piece of programming.

Set in a simple, clean kitchen and hosted by a good-looking, low-key blonde, the show is essentially Frugal Cuisine 101. Every episode includes step-by-step cooking instructions, along with frequent price breakdowns and helpful tips. Among its many other high points:

• There are no secret coupons or special sales involved, so the money numbers are largely true to life.
• Costs are given throughout the show, for both individual portions and grand totals.
• The tips and tricks are reiterated verbally as well as graphically.
• Though not adverse to canned goods, Sandra uses mostly fresh, whole foods.
• Lee substitutes consistently and to excellent effect. (Catfish for snapper, canola oil for butter, etc.)
• The recipes make enough for leftovers, which are then morphed into other dishes for variety.
• Drink recipes abound. As someone who enjoys alcohol, learning to quaff on a budget is appreciated.

Of course, if you’re an experienced saver in the kitchen, you’ve already heard many of Lee’s pointers. Still, it's an excellent show for beginners.

WAY #2: OH … THAAAAT SANDRA LEE

The second way to look at Money Saving Meals is by not suspending disbelief. You’re coming in with all the feelings and prejudices you might already harbor toward Lee. And yes, that includes knowledge of the time she made a cake using a cake.

In this case, the show isn’t as good. As for why:

• You question the cooking tips, since you know Sandra often cuts corners and isn’t an extremely experienced chef.
• The affectations (“faaaabulous,” etc.) are toned down, but they still pop up often enough to induce agita.
• Lee rings somewhat false as a budgeter, given the extravagant, tablescape-y tone of her other show. Granted, she had it rough growing up, but it’s tough taking financial advice from someone who redecorates her kitchen every two days.
• Previous knowledge of said scapery makes these kinds of statements hilarious: “I like to make the food the centerpiece of my table.”
• Eat Me Daily was right about the “intolerable cheesy” bed music. Michael Bolton would blush.
  
• Yes, Brycer is mentioned. He is the Cody Gifford of the new millennium.

Of course, if you can temper your antipathy towards Lee with appreciation for a solidly made, well-intentioned TV show, there’s a third, more zen way of looking at SMSM that reconciles the extreme views of the first two options.

WAY #3: MAKING PEACE WITH AUNT SANDY

A great man (er, Bill Pullman in Independence Day) once said, “You can tolerate a little compromise, if you're actually managing to get something accomplished.” And here, that applies like crazy.

Look at it this way: Money Saving Meals goes in with a great premise, executes it skillfully, and mostly manages to sidestep the drawbacks of its host. Sandra seems to know her stuff, and if the show succeeds, her focus on frugality could be taken more seriously by network execs. It’s enough to put your prejudices aside, or at least suppress them for 22 minutes every week.

Speaking of which, I thought these might make SMSM an even more appointment-worthy experience:

• Dedicate occasional shows to singles and couples, rather than families.
• Include more healthy recipes.
• Bring in guest experts, possibly from the interwebs. Money Saving Mom or Coupon Mom (or basically anyone with “Mom” in their name) could really be of use here.
• Have Lee give a guided tour of a grocery store, and spout off tips throughout.
• Emphasize the importance of menu planning, list making, and general preparedness.

And that’s it. Readers, have any of you seen Money Saving Meals? What do you think? Have you tried the recipes? Does it ease your hostility toward Aunt Sandy? Would it ease Tony Bourdain’s hostility toward Aunt Sandy? Comment section! Open!

~~~

If you like this article, you might also dig:

• Defending the Doyenne: The Semi-Cheap, Kind-of-Healthy Goodness of Rachael Ray 
• Food, Money, Culture: Why Biggest Loser May Be the Most Important Show on TV 
• If You Like CHG, You’ll Love These: 18 Stellar Food Blogs

(Photos courtesy of Hulu.)

Sandra’s Money Saving Meals: A Review

Posted by admin

Up until a few months ago, it seemed like TV cooking shows were ignoring the Great Recession. Hosts made few references to money, and most continued to use good cheeses, expensive fish, and upscale add-ons like truffle oil in their recipes. It was as if the programs existed in a vacuum, where no one was unemployed, and the economy was just fine.

Then, in May 2009, came Sandra’s Money Saving Meals.

Hosted by Food Network personality/flak magnet Sandra Lee, SMSM acknowledges the country’s financial issues; that joblessness and debt have restricted our budgets more than normal. Accordingly, it focuses on fast, fresh dishes designed to keep money in our pockets. Using simple cooking methods and seasonal, whole ingredients, Lee is doing her part to help – at least with dinner.

Writing “Sandra Lee” and “seasonal, whole ingredients” in the same paragraph may seem ludicrous, but stick with me here. Eat Me Daily reviewed the program’s debut, and gave out good-to-great marks. “We almost hate to say it,” they admitted reluctantly, “but the show is really well done.” Other reviewers have been less scathing than expected as well, given Lee’s reputation.

Now it’s November. Six months have passed since the debut of Sandra’s Money Saving Meals, which means it’s had plenty of time to hit a groove. The economy’s still toilet-bound, and the show’s subject matter pertains strongly enough to the CHG audience that I thought I’d review it here. Do the recipes look any good? Are the tips on point? Did it make me NOT want to strangle Aunt Sandy with a seashell window valance?

The thing is, evaluating SMSM is harder than it looks. Mostly because there are three ways to look at it.

WAY #1: SANDRA WHO?

The first way involves pretending you live in a world where you’ve never heard of Sandra Lee before. In this world, “Semi-Homemade” doesn’t exist, and Kwanzaa Cake is a blessed figment of your imagination. In this world, Andrew Cuomo dates a very nice brunette from Saugerties, and the idea of a tablescape is so foreign to you, it’s practically French.

In this world, Money Saving Meals is a fabulous piece of programming.

Set in a simple, clean kitchen and hosted by a good-looking, low-key blonde, the show is essentially Frugal Cuisine 101. Every episode includes step-by-step cooking instructions, along with frequent price breakdowns and helpful tips. Among its many other high points:

• There are no secret coupons or special sales involved, so the money numbers are largely true to life.
• Costs are given throughout the show, for both individual portions and grand totals.
• The tips and tricks are reiterated verbally as well as graphically.
• Though not adverse to canned goods, Sandra uses mostly fresh, whole foods.
• Lee substitutes consistently and to excellent effect. (Catfish for snapper, canola oil for butter, etc.)
• The recipes make enough for leftovers, which are then morphed into other dishes for variety.
• Drink recipes abound. As someone who enjoys alcohol, learning to quaff on a budget is appreciated.

Of course, if you’re an experienced saver in the kitchen, you’ve already heard many of Lee’s pointers. Still, it's an excellent show for beginners.

WAY #2: OH … THAAAAT SANDRA LEE

The second way to look at Money Saving Meals is by not suspending disbelief. You’re coming in with all the feelings and prejudices you might already harbor toward Lee. And yes, that includes knowledge of the time she made a cake using a cake.

In this case, the show isn’t as good. As for why:

• You question the cooking tips, since you know Sandra often cuts corners and isn’t an extremely experienced chef.
• The affectations (“faaaabulous,” etc.) are toned down, but they still pop up often enough to induce agita.
• Lee rings somewhat false as a budgeter, given the extravagant, tablescape-y tone of her other show. Granted, she had it rough growing up, but it’s tough taking financial advice from someone who redecorates her kitchen every two days.
• Previous knowledge of said scapery makes these kinds of statements hilarious: “I like to make the food the centerpiece of my table.”
• Eat Me Daily was right about the “intolerable cheesy” bed music. Michael Bolton would blush.
  
• Yes, Brycer is mentioned. He is the Cody Gifford of the new millennium.

Of course, if you can temper your antipathy towards Lee with appreciation for a solidly made, well-intentioned TV show, there’s a third, more zen way of looking at SMSM that reconciles the extreme views of the first two options.

WAY #3: MAKING PEACE WITH AUNT SANDY

A great man (er, Bill Pullman in Independence Day) once said, “You can tolerate a little compromise, if you're actually managing to get something accomplished.” And here, that applies like crazy.

Look at it this way: Money Saving Meals goes in with a great premise, executes it skillfully, and mostly manages to sidestep the drawbacks of its host. Sandra seems to know her stuff, and if the show succeeds, her focus on frugality could be taken more seriously by network execs. It’s enough to put your prejudices aside, or at least suppress them for 22 minutes every week.

Speaking of which, I thought these might make SMSM an even more appointment-worthy experience:

• Dedicate occasional shows to singles and couples, rather than families.
• Include more healthy recipes.
• Bring in guest experts, possibly from the interwebs. Money Saving Mom or Coupon Mom (or basically anyone with “Mom” in their name) could really be of use here.
• Have Lee give a guided tour of a grocery store, and spout off tips throughout.
• Emphasize the importance of menu planning, list making, and general preparedness.

And that’s it. Readers, have any of you seen Money Saving Meals? What do you think? Have you tried the recipes? Does it ease your hostility toward Aunt Sandy? Would it ease Tony Bourdain’s hostility toward Aunt Sandy? Comment section! Open!

~~~

If you like this article, you might also dig:

• Defending the Doyenne: The Semi-Cheap, Kind-of-Healthy Goodness of Rachael Ray 
• Food, Money, Culture: Why Biggest Loser May Be the Most Important Show on TV 
• If You Like CHG, You’ll Love These: 18 Stellar Food Blogs

(Photos courtesy of Hulu.)