tom hudgens

author of The Commonsense Kitchen and the WHOLE HOG blog

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Camino Restaurant Menu
Here is the poetic, inspiring, daily-changing menu of one of my new favorite restaurants, where most of the seasonal fare is cooked with live fire.
Culinate
This terrific website has featured an excerpt from The Commonsense Kitchen!
Cool House
Check out my Slovene friends' cool gourmet food store in Ljubljana (I am a guest blogger on their site, too, if you'd like to see my recipes translated into Slovene).
Bookpod.org
A weekly podcast of thoughtful "audio essays" by novelists, memoirists, playwrights and non-fiction writers of lasting value. Tom's interview is entitled "Cooking with Commonsense."
The Shiksa in the Kitchen
A wonderful guide to Jewish comfort food!
Smitten Kitchen
One of the most popular independent cooking blogs in America today.
Saving the Season
A fine, sumptuous blog about home canning and preserving.
the weekly menus at Chez Panisse
I love to read these menus each week--an excellent resource for cooking and "thinking" seasonally.
Deep Springs College
Find out all about the renowned college-in-the-desert where the cookbook was "born!"

cookbook

Visit this page for more about the cookbook....

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A Commonsense Thanksgiving

November 14, 2011

Tags: Thanksgiving, Oysters, Absinthe, Beets, Soups, Winter Squash, Brussels Sprouts, Chestnuts, Pumpkin Seeds, Panna Cotta, Pears, Persimmons, Almonds, Desserts

(Fuyu persimmon from K&J Orchards in Winters, California; photo courtesy of the blog "In Praise of Sardines")
With Thanksgiving just around the corner, here are some fresh ideas for you! It's many cooks' favorite season--fall. We love all the hard squash, all the greens unfurling, the herbs, and especially the fruit--quinces, persimmons, pears.... Here is a menu, with several more-or-less original recipes, of dishes that would walk quite well with all your standard Thanksgiving favorites (turkey and stuffing and cranberry and pie, for all of which The Commonsense Kitchen has great recipes), or that could be served as a special, festive harvest-time meal on their own.
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(tangerines and dates; winter Cooking Class, 2011)

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(hog at the trough, Deep Springs, Summer 2007)

(chard in the Deep Springs garden, Fall 2006)

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