This past sunday morning was spent at the market gathering ingredients for my two contributions to the Thanksgiving table (potato soufflé and cranberry sauce), along with a jar of red pepper jelly to jazz up all those holiday platters of cheese and crackers. Have you ever noticed that at this time of the year complete strangers have a tendency to voluntarily confide in you the secrets of their holiday dishes? One woman, for example, leaned over to me and said that the key to her potatoes was the addition of puréed celeriac root. And a rather distinguished gentleman in a tweed jacket, with wicker shopping basket in hand, added that the only way to cook collard greens was in bacon fat. Oh, the camaraderie of cooks!
So, do spill ~ what's cookin' in your kitchen?