Pamela Mazzola
Crudités with Green Goddess Dip
This dip is similar to the original green goddess dressing, which was created in the 1920s at San Franciscos Palace Hotel. Here, sour cream stands in for mayo.
Pear Cobbler with Dried Blueberries and Stone-Ground Corn Biscuits
Apple juice and dried blueberries bring subtle sweetness to the filling. Like your desserts sweeter? Add one or two tablespoons of sugar.
Roast Heritage Turkey with Bacon-Herb and Cider Gravy
A bacon-herb butter goes under the skin before roasting, which infuses the turkey with flavor. Be sure to get started at least one day ahead.
Dungeness Crab and Heirloom Bean Brandade
Brandadeis a salt cod puree from Provence. In this all-American take on the dish, an heirloom bean puree is mixed with Dungeness crab and two kinds of cheese.