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Thanksgiving 101 with Melissa Clark; Vegetarian Mollie Katzen; Schmaltz; Surviving the Holidays

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Friday, November 22, 2013

This Food Fridays is dedicated to Thanksgiving! First, Melissa Clark explains the ins and outs of preparing Thanksgiving dinner.  Mollie Katzen talks about her newest vegetarian cookbook and shares tips for a meatless holiday. Then, as Hannukah approaches, Michael Ruhlman praises schmaltz—rendered chicken fat that's an important ingredient in Jewish cooking. And etiquette expert Philip Galanes answers questions and gives advice for surviving the holidays.

Thanksgiving 101

No need to freak out about Thanksgiving! Melissa Clark, dining columnist at the New York Times, is here to share tips for making lumpless gravy, flaky pie crusts, using turkey leftovers, creating a schedule for the day, and answering all of your panicked questions.

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Mollie Katzen's Vegetarian Recipes for a New Generation

Vegetarian cookbook pioneer and illustrator Mollie Katzen talks about her new cookbook, The Heart of the Plate: Vegetarian Recipes for a New Generation. With The Moosewood Cookbook, Katzen brought vegetarian cuisine into the mainstream. In this new book, she  reinvents the vegetarian repertoire, introducing her “absolutely most loved” dishes.

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The Book of Schmaltz

Michael Ruhlman sings the praises of schmaltz (or rendered chicken fat), a staple ingredient in traditional Jewish cuisine. But schmaltz is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient. The Book of Schmaltz: Love Song to a Forgotten Fat takes a fresh look at traditional dishes like kugel, kishke, and kreplach, and also ventures into contemporary recipes that take advantage of the versatility of this marvelous fat.

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Please Explain: How to Survive the Holidays

For this week’s Please Explain, New York Times Social Q’s columnist Philip Galanes gives advice on how to survive the holidays! He’ll answer listener questions on social conundrums such as awkward holiday office parties, hosting guests, gift-giving, and all kinds of difficult family dynamics. He's the New York Times Social Q’s columnist and author of Social Q's: How to Survive the Quirks, Quandaries and Quagmires of Today.

Do you have a question about how to survive the holidays? Ask it! Leave a comment, below!

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Thanksgiving Timeline and Tips from NY Times Dining Section Columnist Melissa Clark

New York Times Dining columnist Melissa Clark gets us organized for Thanksgiving

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Recipe: Melissa Clark's Sticky Cranberry Gingerbread

Sweet gingerbread made with tart cranberries.

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Recipe: Melissa Clark's Roasted Acorn Squash, Honey, Smoked Paprika, and Sage Salt

Melissa Clark's recipe for roasted acorn squash—for Thanksgiving or any time this winter.

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Recipe: Mollie Katzen's Spinach-Mushroom Mac and Cheese

Mushrooms, spinach, and pasta bathed in a beer-cheese sauce.

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Recipe: Mollie Katzen's Citrusy Beets

A bright beet salad with grapefruit and oranges.

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Video: How to Poach an Egg

Tragically, Leonard Lopate cannot poach an egg. Lucky for him (and us) the Culinary Institute of America's Cynthia Keller is on hand to show us all how it's done.

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Potato Kugel.

Recipe: Potato Kugel

Crispy potato kugel made extra delicious with schmaltz.

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Recipe: Mollie Katzen's Brussels Sprout Gratin with Potatoes and Spinach

Mollie Katzen makes a meal of Brussels sprouts cooked with potatoes, onion, garlic, and spinach and baked under a layer of grated cheese and coarse bread crumbs.

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