At the small neighborhood market where I buy essentials for Mexican cooking, the meat counter has thick Mexican-style crema and slabs of moist queso fresco in bulk so I can buy just as much as I need. With Thanksgiving looming, I’ll need some of both for turkey chilaquiles. My husband and I are splitting a turkey with friends (I joked that I wanted the front half), but even so, we are sure to have plenty left over for one of my favorite cheese-topped Mexican dishes.
Read moreSouthern Comfort
I was thinking that some of those wavy Southern cheese straws would be a nice addition to my Thanksgiving relish tray, but I can’t find my cookie press. (Maybe I never had one?) However, I did find my autumn-leaf cookie cutters so that’s what I’m using instead. My favorite recipe for the cheese straws comes from an honest-to-goodness Southern belle and good friend who grew up eating them. I think you’ll enjoy making them for Thanksgiving or any holiday parties to come.
Read moreBefore the Turkey, A Little Cheese
Looking for an American cheese for Thanksgiving? Of course you are. You could set out a fine bandaged Cheddar, or maybe some fresh local goat cheese with olives, but if you want to put the most smiles on the most faces, serve pimento cheese. Or as we say in my home state of Texas: puh-menna cheese. It’s so retro, it’s in again.
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