Pie. That is all. Pie.


A Poem by Eddie

Pie. It is delicious. And I must eat all of it.

Apple, cherry, pecan….It’s all wonderful.

Here you can see some fun numbers about pie.

And you can be inspired to go eat it

I really love pie!





My favorite part of the meal – stuffing!  There’s many different ways to make it, but here’s a fun chart to get you started!


Aren’t these charts cool? See more here.

Brining 101

It’s a BIG decision – how are you going to cook your turkey this year?

If you want a delicious brine for the turkey, look no further than Chef Ann’s recipe!

You’ll need only 2 things – salt and time. Here’s why.

Salt naturally draws out moisture in proteins, but over time – the process reverses through the laws of diffusion and your turkey begins to absorb the moisture back in for a deliciously moist main dish. Salt also helps break down the muscle fibers, creating a more tender turkey – so this is a great idea for your larger birds.

You will also need:

  • A large space in your refrigerator. Or a lobster pot or large cooler or bringing bag. (I once brined a few turkeys in the bathtub, and  my guests were none the wiser.)
  • 2 days time
  • Salt and other various flavor enhancers – from bay leaves to apple cider, rum, sage, pepper, stock
  • Orange peels, dried allspice berries, brown sugar. You can really go flavor crazy, so have fun. You will rinse it away after 8 hours.

Click here for the entire recipe.

Check out this quick guide to figure out how much brine you’ll need.


Click here to see Buzzfeed’s original chart.

How long do I cook it?

Today’s tip comes to us from personalcreations.com!

Roast turkey is a must-have component of Thanksgiving menus across America. Whether you’re having Thanksgiving with family or hosting a “friendsgiving” dinner party, roast poultry is a delicious option for serving large crowds with ease. Since the bird will likely be the star of the show, you want to make sure you get it done right!

Start by choosing the right size based on the number guests. Once you know how many pounds of turkey you need, this handy reference chart simplifies the rest. Cooking time and oven temperature are important for food safety, as well as for keeping the poultry moist and flavorful. There are only a few variables in the equation for poultry perfection: weight, time and temperature. When it comes to roasting poultry, this chart will help you deliver juicy turkey, chicken or turducken every time.

Seen here is a sample of their perfect Poultry Roasting Chart.  Click here to see the full chart.


It’s the time of year that cranberries make their appearance in sauces, cookies, and more.

When choosing berries, look for dark red, plump berries.  Avoid berries that are shriveled or soft.

Since cranberries are often sold in bags you may not be able to pick over individual berries, so look for bags that have the highest number of healthy berries.

Cranberries keep in the refrigerator for up to one month, and in the freezer for up to one year, so stock up!

Cranberries are packed with nutrients, so eat up for a healthy snack, or use them in holiday recipes!

Are Pumpkins Fruits or Vegetables?

-Pumpkins are usually orange but can sometimes be yellow, white, green or red.
-As a food, pumpkin can be baked, roasted, steamed or boiled.
-Scientifically speaking, pumpkins are a fruit (they contain seeds) but when it comes to cooking, they are often referred to as vegetables.
-Pumpkin soup is popular, as are roasted pumpkin seeds.
-Pumpkin pie is a sweet dessert that originates in North America and is traditionally eaten during harvest time and holidays such as Thanksgiving and Christmas.

pumpkins_flickr_liz west

Is that pear ready to eat?


  • Leave firm, unripe pears at room temperature so that they can
  • Check the Neck for Ripeness daily, by applying gentle pressure to the neck, or stem end, of the pear
    with your thumb. If it yields to pressure, then it’s ripe and ready to eat!
  • Once the pear is ripe, it can be refrigerated to slow the ripening process and saved for use up to five.

We love tomatoes!

Whether grape, roma, beefsteak or early girl – nothing tastes like summer more than a backyard garden tomato.  If Bon Appetit ever asks – what is always in your kitchen – tomatoes are definitely the answer.  Their versatility is amazing and easy to use in many recipes. Check out our easy Pico de Gallo recipe for your next tortilla chip snack.

Pico de Gallo

Serves 10   You’ll need:  6 medium tomatoes – diced, 6 scallions, chopped, 1/2 cup chopped cilantro, 2 small red peppers, 2 limes, juiced.  Assemble all ingredients in a bowl and let sit for 15 minutes before eating. This is a super kid snack when they get to assist in cutting!Pico de Gallo