November 21st, 2012

McCormick & Me

It’s turkey time! The birds are being brined, the pâte brisée is being rolled out atop pie plates across the country–waiting to be filled with nutmeg and cinnamon spiced pumpkin, and the gravy boats are getting a fresh polish. I’m partial to a homemade giblet gravy that requires roasting bones, simmering stock and chopping liver, […]

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