Damon Lee Fowler

In her memoire, Amarcord, the late Italian cooking maven Marcella Hazan humorously related her first encounter with one of our country's most enduring Thanksgiving traditions, that of accompanying the turkey with a tart-sweet condiment made from cranberries.

Thinking the sauce that her host had solicitously spooned over her turkey was akin to peperonata (a savory sauce of red peppers and caramelized onions), her first bite was such a shock that it took all her self-control to keep from spitting it out.

Eventually, Signora Hazan was able to embrace the sweet tomato ketchup that was persistently slathered on her hamburgers, but never made her peace with cranberry sauce. I couldn't blame her: Read More 

If you’re getting down to the wire with Thanksgiving and don’t have time to make cranberry sauce, but still don’t want to open a can, here’s a quick and simple classic that requires no cooking. If you have a food processor handy, it comes together in five minutes flat—and will keep until Christmas if you keep it well-covered and refrigerated, and use only a clean silver or stainless steel spoon to dip into it. Read More