A few months ago, at the Dog Ear Book Barn in Vermont, I picked up a warn copy of Cooking with Love & Paprika. The title jumped off the shelf at me, and made me think of all of the paprika I'd brought home from trips to Hungary and hardly ever used. When asked what makes András feel most loved by me, I once heard him say "When she cooks me Hun {Hungarian} food," by which he means when I cook him anything with Paprika.
Paprika, and love, were the inspiration behind the Thanksgiving turkey I developed for the Food Network Magazine's Thanksgiving issue, which is about to go off new stands to make room for December (cookies!). I should have told you earlier about my elegant little bird, the paprika butter I stuffed under the skin and the glazed parsnips and chestnuts I served it with, because it may have had a better chance of making it onto your thanksgiving menu. But, if you haven't planned your menu yet, you can still get the recipe here. And, in case you missed it, I spent a morning on Good Morning America Health recently showing them healthy thanksgiving sides that deserve a place on even the most decadent holiday table. My favorite is the cranberry relish, hold the paprika, heavy on the love.
1 comment:
SUCH a great book, I found it at a local thrift store. It's now a staple in my kitchen.
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