recipes

The Age of Asparagus dawned in Roman times, but the time to eat it is now

Asparagus may be associated with spring, but there’s nothing new about it. It’s been gracing tables — to the joy of some diners and the horror of others — for at least two thousand years. In the earliest known cookbook, De Re Culinaria (circa A.D. 100), proto-foodie Marcus Apicius recommends pounding asparagus tips with black […]

How the Monterey Bay Aquarium makes its safe-seafood list

When it comes to safe seafood, the list-makers don’t horse around. Photo: SqueakyMarmot Back in the late 1990s, I happened to attend an exhibit at the Monterey Bay Aquarium in California called “Fishing for Solutions.” The experience profoundly changed my attitude toward seafood and the supposedly limitless abundance of the sea. The exhibit focused not […]

Warm up over a bowl of chili — while planning your spring vegetable patch

Editor’s note: Welcome to the first installment of Chef’s Diary, a new biweekly recipe column by Iowa-based chef Kurt Michael Friese. Follow the seasons with a professional chef — and get tips for cooking at home. Seeds of our content. Photo: run dorkas run As the last of last fall’s bounty comes out of the […]

Building an eco-home from a favorite holiday sweet

When my friend Deanna told me that she wanted to make a gingerbread house this year — and, in particular, to do so on Black Friday, aka Buy Nothing Day — I immediately asked if we could make an environmentally sound house. The chances of my ever being able to afford the real-life eco-house of […]

Readers share instructions for tasty Thanksgiving treats

Try your hand at reader recipes. Photos: iStockphoto A couple of weeks ago, we asked you, dear readers, to send in your favorite Thanksgiving recipes. We got a smorgasbord of replies, from Dilly Dip to The Best Pressed Pie Crust In the World — and nary a hint of tryptophan in sight. We’ve collected your […]

A recipe for no-boil pumpkin lasagna

For most of my adult life I’ve been anti-lasagna. It’s not that I refuse to eat it. Quite the reverse! I love to eat lasagna. I just refused to make it. The idea of boiling giant, unwieldy sheets of pasta always got on my nerves. It didn’t seem worth it, no matter how delicious the […]

Cranberries? Tofurky? We’ll eat it all up

It's that time of year again. In between taking down Halloween decorations, excavating coats, hats, and mittens from last year's pile of never-quite-got-washed-or-put-away outerwear, and putting up holiday lights, Thanksgiving sneaks up on us. Once I smell the smoke from my neighbor's woodstoves and hear the crunch of leaves under my feet, I know that the time to savor pumpkin, squash, and sage is just around the corner.

This year we're asking readers to send us your own recipes, suitable for a Thanksgiving dinner. We are looking for recipes in three categories in particular: vegetarian entrées, vegan entrées, and side dishes.

If you have a Thanksgiving recipe that you'd like to share with other readers, please send it to me by November 12 at tistheseason@grist.org. Feel free to note any special memory or ritual that you associate with it. And please be sure to note the original source.

Here are a few other things to keep in mind as you write up your recipe:

An unseasonably warm night and a doomed-to-melt dessert

November is the new September. — Aladdin Ossorio I’ve been itching to make a Baked Alaska. In 1989, the year the Exxon Valdez spilled oil all over Prince William Sound, my friends and I had several Baked Alaska parties featuring a whiskey-laced “Exxon Valdez Fudge Sauce” that I concocted to recreate the oil slick — […]

On accepting invitations from strangers, and a harvest festival

A few years ago, I heard an actor say on a talk show that he had decided if someone invited him to a party, he was going to attend, whether he knew the person or not. When I repeated that to my friend Pagan Kennedy a few days later, she responded, “That’s great! That should […]