Chef Mark Peel prepares Thanksgiving dinner at Campanile, while the Brass Sisters share their favorite memories of the holiday. Patrick Kwan celebrates a meatless Thanksgiving, Carol Meerschaert lets her kids decide what to be thankful for and pastry chef David Lebovitz dishes up warm spiced chocolate cake. Plus, Gayle Keck takes up a unique challenge to fight hunger, Amanda Hesser invites well-known writers to share their food-inspired memories and Laura Avery has a fresh Market Report.
Thanksgiving; Meatless Feasting; Hunger Challenge; Eat, Memory
From this Episode:
Grateful for Doritos
Dietician Carol Meerschaert creates new Thanksgiving traditions by letting her kids design the holiday menu. The children choose foods they are thankful for. Music...
Spiced Chocolate Cake
Paris-based pastry chef David Lebovitz serves up warm spiced chocolate cake. He was the former pastry chef at Chez Panisse and is the author of Perfect Scoop : Ice...
The Market Report
Laura Avery chats with Greg Nauta, who explains the difference between yams and sweet potatoes. He says there's no difference, and technically, they are all sweet potatoes....
Thanksgiving with the Brass Sisters
Marilynn and Sheila Brass, known as the Brass Sisters , share Thanksgiving memories and some recipes from their book, Heirloom Cooking With the Brass Sisters : Recipes You...
New Times food writer Amanda Hesser talks about memory and food associated with important moments in her book, Eat, Memory : Great Writers at the Table: A Collection of...
Gayle Keck fights hunger by taking the Hunger Challenge . The idea is to eat on a very limited food budget by spending only $1 per meal, per person. Gayle works for the...
Mark Peel's Thanksgiving
Mark Peel, chef-owner of Campanile restaurant, talks about his Thanksgiving menu. First, he brines the breast and legs separately. He then roasts the breast and braises...