We’ve all experienced it–the mid-holidays burnout. The traveling, cooking, and general stress of Thanksgiving can put your immune system in jeopardy right when the fun of December holidays is starting. Perk up with a quick cranberry treat. Warm or cold, take your pick and enjoy an antioxidant-laden beverage.

From the What Can I Bring? Cookbook by Anne Byrn:

Hot Spiced Apple and Cranberry Cider: (serves 20 – 24)

2 quarts apple cider
6 cups (1.5 quarts) cranberry juice
¼ packed cup light brown sugar
3 to 4 cinnamon sticks
1 teaspoon whole cloves
1 lemon, sliced

1. Place the apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices in a large pot and bring to a boil over medium-high heat. Reduce the heat to low and let simmer until the flavor develops, about 10 minutes, then turn off the heat and let steep in the pot for 30 minutes.

2. Pour the cider through a fine mesh strainer into a clean pot or a slow cooker. Discard the cinnamon sticks, cloves and lemon.

3. To serve, warm the cider over low heat on the stove or in the slow cooker. The spiced cider can be made a day ahead and refrigerated, covered. Reheat it before serving.

And for those that prefer something a little stronger around the holidays, here’s a recipe from Raising the Bar by Nick Mautone:

Scarlett O’Hara (makes two 5-ounce drinks)

4 ounces Southern Comfort
2 ounces fresh lime juice (from approximately 2 limes)
4 ounces cranberry juice
6 cranberries for garnish

Fill a cocktail shaker with ice and add all the ingredients except the cranberries. Shake vigorously until the outside of the shaker is beaded with sweat and frosty.

Strain into the cocktail glasses, garnish each glass with 3 cranberries, and serve.

Squash, another Thanksgiving staple is usually roasted, mashed and served up relatively unadorned, but Tracey Medeiros’ Dishing Up Vermont adds wild mushrooms, onion, sage – and yes, cranberries, to take the standard in a different direction.

Acorn Squash with Wild Mushroom Cranberry Stuffing: (serves 2)

1 (about 1.5 pounds) acorn squash halved lengthwise, seeded
Salt and freshly ground black pepper
¼ cup dried cranberries or currants
4 tablespoons unsalted butter
4 ounces fresh wild mushrooms such as shitake, stemmed and chopped
¼ cup chopped onion
1 teaspoon dried sage
¾ cup fresh whole-wheat breadcrumbs

1. Preheat the oven to 425˚ F. Place squash cut side down in an 8- by 8- by 2-inch glass baking dish. Cover dish tightly with plastic wrap. Microwave squash on high 10 to 15 minutes, until soft. With a sharp knife, very carefully cut plastic to let steam escape. Remove plastic wrap and discard. Using a pair of tongs, turn squash halves cut side up. Season cavities with salt and pepper to taste.

2. Place cranberries in a small bowl and add ¼ cup hot water; soak 15 to 20 minutes to soften the fruit. Drain and set aside.

3. Meanwhile, melt 3 tablespoons of the butter in a medium skillet over medium heat. Add mushrooms, onion and sage, and cook and stir until the vegetable mixture begins to soften, about 5 minutes. Add the breadcrumbs and continue to cook, stirring frequently, until the crumbs become lightly brown, about 3 minutes. Add the cranberries and soaking liquid, stirring well until well combined. Season with salt and pepper to taste.

4. Mound stuffing into the squash halves, and dot with the remaining 1 tablespoon of butter. Bake until heated through and crisp on top, about 10 minutes.

It may appear that our interns are all play and no work–but look closely and you’ll see they’re actually doing research for our next Bananagrams! book. (Okay, our work is kinda fun.)

Around here at the Workman offices, we  can’t get enough of Bananagrams–in fact, many of us are relying on Bananagrams! The Official Book to get us through the holiday travel hours. Our advice: Don’t forget to pack this little yellow book so you can be solving puzzles while your plane’s stuck at the gate or idling on the runway–it’s a  lot more fun than re-reading the safety manual in the seat pocket in front of you…again.

Happy Thanksgiving and safe travels!

Maybe you don’t cook with cranberries on a regular basis, maybe you don’t even really like cranberries, but their holiday to shine is upon us…Thanksgiving. No matter where your personal feelings lie, you’ll find yourself scooping up a bag of the berries at the supermarket in the next week or so, or purchasing a can of that sort of scary (no offense) jellied sauce.

Cranberries, originally referred to by the Pilgrims as a “craneberry,” possibly because of the fruit’s small blossoms that resemble the head and bill of a crane, go hand-in-hand with Thanksgiving, but why not give them a new spin? Try them out in a side dish, or in a jazzed-up version of apple cider or in a pre-dinner cocktail. If you understandably don’t want to deviate from the tried and true cranberry sauce, make your own with this recipe from Blue Ribbon Recipes by Barbara Greenman.  This award-winning sauce hails from Wisconsin, and they know a thing or two about cranberries.

Cooked Cranberry Sauce (makes 4 -5 cups)

2 pounds cranberries, fresh or frozen
2 fresh pears, cored and diced
2 fresh apples, cored and diced
2 cups sugar
1 cup orange juice
2 teaspoons cinnamon
1/3 teaspoon nutmeg
1/3 cup brandy or wine (optional)

Combine cranberries, pears, apples, sugar, orange juice, cinnamon, and nutmeg in a large saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until cranberries pop and pears and apples soften, 12 minutes. Add brandy or wine, if using.

Thanksgiving is the ultimate potluck dinner for my family. My aunt and uncle host three generations for the long weekend, and the number gathered around the table varies from 12 to around 20 over the course of three or four days. My clever Aunt Joan has figured out a good system for feeding this crowd for several days running: she makes a casserole for Wednesday-night dinner and she takes care of the Thanksgiving turkey; all other cooking tasks are delegated to the houseguests.

Her hosting example has taught us all how to be a Good Houseguest. The rules are easy: make your bed, take yourself out for a walk now and then (even better, take a few of the assembled small children with you), don’t wait to be waited on – whether for breakfast or cocktails –  and do not forget to ask “what can I bring?”

Here’s what I bring: Anne Byrn’s Cranberry Tart from (the aptly named) What Can I Bring? Cookbook. And here’s why:

• It can be made a few days ahead. There’s no crust, so nothing gets soggy. This makes for ideal leftovers, too – though there rarely are many to spare.
• It’s portable. The filling firms up as it bakes, so nothing sloshes around in the back of the car while we battle holiday traffic.
• It’s seasonal. Fresh cranberries just shout “Thanksgiving.”
• It looks so pretty. Those bright red cranberries liven up one’s dessert plate next to pumpkin, pecan and apple pies. (My other aunt’s and cousins’ pies are all delicious, but let’s face it – rather brown.)
• It’s simple. Did I mention no crust? Did you understand this means no rolling, and no lattice-making? And other than the cranberries (which I usually grab when they first appear at the grocery store, and stow in my freezer til baking day), the other ingredients are already in my fridge or pantry.
• It’s requested. Last year’s Cranberry Tart was so delicious, everyone asked me to bring it again this year!

Anne Byrn is known around here as “The Cake Mix Doctor” – and her newest book, The Cake Mix Doctor Returns, is a current New York Times bestseller. She’s a wizard with a box of cake mix – a pinch of that, a bit of this, and it becomes an extraordinary and truly homemade dessert. But she’s just as brilliant at cooking and baking from scratch; her food is exactly what I like to eat – fresh, homey and delicious – and the recipes in What Can I Bring? are all smartly designed to be toted with you.

Even if you haven’t been asked to bring dessert for Thanksgiving (in which case your host or hostess should learn a few tricks from Aunt Joan), these recipes will enliven any potluck you attend this season.

Try the Big Green Salad with Orange, Avocado and Red Wine Vinaigrette, which adds a little tropical fiesta to any mid-winter dinner, and is a perfect foil for the beef bourgignon or other hearty fare your host is likely serving. (The addition of parmesan cheese to the vinaigrette is brilliant and unexpected. And it’s now a trick I use all the time. Thank you, Anne!)

Or tell your weekend hostess you’ll bring a big pan of Chicken Enchiladas to serve for the Saturday-after-Thanksgiving lunch. Anne’s sauce is salsa- and broth-based, so it’s not too creamy (a nice break after holiday food indulgence) and the bright Mexican flavors are a welcome change of pace after a few days of turkey sandwiches and leftover mashed potatoes. Like most of the recipes in this very smart book, the Enchiladas can be made ahead and left in the fridge for a day, or the freezer for longer. This means you can do the work at home and just put the pan in your hostess’ oven before lunch – providing her with both a meal and a mess-free kitchen, gifts she will really appreciate after doing endless dishes for what feels like days on end.

Check out the chapter called “It’s a Gift” for thrifty and delicious food gifts– all of which are great choices to bring your holiday hostess. If you brought me a pretty jar of Vidalia Onion Marmalade, I’d pour it over cream cheese, open up some crackers, and skip fussing over appetizers on Friday night after the Big Feast. If you brought me a Sour Cream Cinnamon Streusel Loaf, I’d leave it out for my guests’ breakfast and sneak back to bed with my coffee (hey, the hostess deserves a holiday weekend too). If you brought me a tin of Anne’s Sweet and Spicy Pecans, I’d probably hide them in the cupboard so I could eat them all myself while watching “It’s a Wonderful Life” a couple weeks later… but I’d definitely invite you back for Thanksgiving next year.

Click here for the Cranberry Tart recipe

“A joy that’s shared is a joy made double.” -American Proverb

We’ve got five videos of Chef Thomas Keller sharing tips, tricks and inspiration from his newest book, Ad Hoc at Home, and we’ll be posting a new one every day.
Click here to view videos 1-4.

We’ve got five videos of Chef Thomas Keller sharing tips, tricks and inspiration from his newest book, Ad Hoc at Home, and we’ll be posting a new one every day. Check back tomorrow for the last video!

Click here to view videos 1-3.

Considering that a manicure generally lasts 6 or 7 days tops, the cost of nail maintenance can start adding up. And if you decide to save money by going the cut-rate nail salon route, you’re also increasing the likelihood of encountering questionable sanitary practices. So maybe try it on your own with help from Ji Baek’s Rescue Your Nails, which gives 9 steps to a professional polish. And while admittedly a self-polish is difficult at first, with a little practice, you can enjoy picture-perfect nails, and extra cash in your pocket. Nothing wrong with that.

So pick out your color and get started:

1. First make sure your hands are free of any nail polish. Soak a cotton pad in nail polish remover and firmly swipe away any polish or residue that may be lingering.

2. Repeat step one. The chemicals in the remover lift off any oils that remain on your nails. They should look dull and dry.

3. If you’re using a base prep coat, apply it now to each finger, avoiding the cuticle area.

4. Apply a thin layer of base coat to each finger, one hand at a time, and let it dry completely, which can take up to 3-5 minutes.

5. Once the base coat is dry, position your polish within easy reach, and as you remove the brush, bend it against the lip of the bottle to squeeze out any excess color. There shouldn’t be any visible drips.  Using wide, even strokes from base to tip, thinly coat your nails. Don’t worry if you get some color on your cuticles, you can fix it later. Once dry, repeat the process.

6.  When your color has dried completely, apply a layer of topcoat to each finger. Let it dry completely.

7. Dip the end of a cotton swab in nail polish remover and carefully get rid of any imperfections.

8. Wait. Don’t touch anything until your nails are completely dry – 20 minutes would be ideal.

9. Go ahead and admire your new shiny nails!

We’ve got five videos of Chef Thomas Keller sharing tips, tricks and inspiration from his newest book, Ad Hoc at Home, and we’ll be posting a new one every day. Check back tomorrow for the fourth video!