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on our NYC FOODAPOLOOZA , one of our stops was dumont burger , where we went specifically for the mac & cheese. this little brooklyn joint had one of the best offerings of mac & cheese i'd ever had (the best still belongs to home ). so, what does that lead me to do? search online for a recipe worthy of thanksgiving. i looked up "dumont burger macaroni & cheese recipe" and was directed to a food blog that attempted to recreate this signature dish. so, how'd it measure up? we all agreed that it was good, but i knew it wasn't quite dumont-approved. but, give it a go...it's still delicious! BAKED MACARONI & CHEESE posted on grace notes nyc by grace g. yang on november 20, 2009 16oz elbow macaroni (i used rotini, i've always liked how it holds the cheese) 4c small curd cottage cheese (two 16oz tubs) 2c sour cream 16oz block sharp cheddar cheese 1 handful of trader joe's quattro formaggio (blend of asiago, provolone, & parmesan...

this was the appetizer offering i decided to go with for thanksgiving. i LOVE mushrooms and when there's cheese involved...that is serious love! i really liked this recipe because it was simple and tasty, which is what matters most. when hosting a party, i am a huge believer in finger foods and this one does not let down. STUFFED MUSHROOM WITH SPINACH posted in real simple by sarah quessenberry on november 2010 24 medium mushrooms, about 1 1/2 lbs 2T olive oil, plus extra for the baking sheet 2 cloves of garlic, finely chopped 1 5oz pkg baby spinach, chopped kosher salt & black pepper 3/4c panko bread crumbs 1/2c gruyere cheese, about 2oz heat oven to 375°F. remove the stems from the mushrooms; finely chop the stems and reserve. coat a baking sheet with oil. bake the mushroom caps, stem-side down, until just tender, 10-12 mins. meanwhile, heat the oil in a medium skillet over medium heat. add the garlic and chopped mushroom stems and cook, stirring, until tender, ...

this was one of my favorite results from thanksgiving. the biscuits had a nice, subtle sweetness from the pumpkin ad spices and the orange-honey butter pulled it all together. i would make this for any fall get-together. they're easy to make, but are impressive. PUMPKIN BISCUITS posted on dine & dish by kristen on october 21, 2010 2c all-purpose flour 3T sugar 2t baking powder 1t ground cinnamon 1/2t baking soda 1/2t salt 1/4t ground nutmeg 1/4c chilled butter, cut into small pieces 3/4c fat-free buttermilk 1/2c canned pumpkin cooking spray preheat oven to 450°F. lightly spoon flour into dry measuring cup and level with knife. combine all dry ingredients. cut in chilled butter with pastry blender until mixture resembles coarse meal. in separate bowl, combine buttermilk and pumpkin. add to flour mixture, stir until just moist. turn the dough out onto lightly floured surface; knead lightly 5 times. roll dough about 1/2 inch thick. cut into 12 biscuits with a 2 ...

this was the first year we didn't have any family obligations for christmas eve, which was kind of nice. of course, the next day and the day after were going to be filled with family love, but having one night to celebrate the holidays with just us two (and the furry kids) was very special. so, how do we celebrate? with a feast! i fully enjoyed the ambition menu for thanksgiving and wanted to do a slightly smaller menu for christmas eve...and, it all began with a mail order from the honeybaked ham store. the rest of the menu planning was really for decoration, but i enjoyed it very much. in addition to classic garlic mashed potatoes , our feast included: GREEN BEANS WITH BACON VINAIGRETTE i remember finding this recipe and thinking, "everything truly is better with bacon". i really do love green beans, even if they're jus steamed, but the idea of turning bacon into a vinaigrette sounded amazing...and it was! posted on real simple by kate merker & sarah q...