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The Cookstr Weekly: Thanksgiving Countdown: Starters and Sides

November 17, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

 

Green Bean and Lemon Casserole by Nigella Lawson 

Thanksgiving is arguably the biggest event of the year for meal planning and entertaining, and it’s made vastly more enjoyable and stress-free by a well-organized approach. As you begin planning your Thanksgiving menu, it’s often the staples like turkey and pumpkin pie that get most of the attention, while you may be left scrambling at the last minute to put together a cheese plate or scouring the grocery store for the last bag of Brussels sprouts. Planning your vegetables and appetizers well in advance lets you get some of the shopping and prepping out of the way early, so there’s less to do during the buildup to the big day. And if you’re a guest at someone else’s Thanksgiving feast, a well-thought-out starter or make-ahead side is often a welcome addition to a sea of potluck pies. This simple Green Bean and Lemon Casserole by Nigella Lawson adds a fresh, tart note and plenty of crunch to your Thanksgiving plate.

More Thanksgiving Starters & Sides from Cookstr 

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“These cookies have a thin, crispy base topped with mounds of ground hazelnuts bound together with beaten eggs and sugar. The topping is moist and chewy when fresh and becomes dry and crunchy after storage–good either way. The cookies keep well for months and are good for shipping. Gertrude Lackschewitz, who immigrated to the United States from Germany in the 1950s, learned how to make them from her mother, who came from Zell, a small town on the Mosel River. Gertrude says, “I believe these are a very local cookie, a specialty of my mother’s hometown. I have not seen them in other parts of Germany. In our family, it wouldn’t be Christmas without them.” Gertrude, now in her eighties, has bee n making the cookies for more than fifty years.

One caveat: Go easy on the lemon zest–don’t be tempted to add more or the flavor balance will be off. And start these the day before you want to bake, because both the dough and the filling need an overnight stint in the refrigerator.” – Greg Patent

 

This week, Cookstr reached 10,000 Facebook fans – that’s a lot! Our 10,000th fan received a box of goodies from Earnest Eats, maker of sustainable, nutritious and yummy granola bars and planks. Make sure to like Cookstr on Facebook and follow Cookstr on Twitter for special announcements, exclusive offers and daily updates!

Our 10,000th fan, Jonathan Marc Sigler, says, “I love using Cookstr because it’s one-stop shopping for a huge collection of recipes with highly saturated pictures that make everything look delicious. I especially like the One-Pot Wonders section because it caters to both my laziness and love of curry.” He recommends you check out this Roast Squash with Ginger recipe this Thanksgiving.

 Bobby Flay’s Bar Americain Cookbook by Bobby Flay

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