window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_90348": {
"type": "attachments",
"id": "bayareabites_90348",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "90348",
"found": true
},
"parent": 90334,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/butter-medley.jpg",
"width": 1000,
"height": 224
}
},
"publishDate": 1416874038,
"modified": 1416874038,
"caption": "Three variations on compound butter that will all make great additions to the Thanksgiving table. Photos: Kate Williams",
"description": null,
"title": "butter-medley",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89944": {
"type": "attachments",
"id": "bayareabites_89944",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89944",
"found": true
},
"parent": 89937,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/plated-caramels-1.jpg",
"width": 1000,
"height": 618
}
},
"publishDate": 1415686707,
"modified": 1415686707,
"caption": "Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams",
"description": null,
"title": "plated caramels 1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_103682": {
"type": "attachments",
"id": "bayareabites_103682",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "103682",
"found": true
},
"parent": 89624,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000.jpg",
"width": 1000,
"height": 563
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/thanksgiving1000-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1447204942,
"modified": 1447204962,
"caption": "Thanksgiving",
"description": "Thanksgiving",
"title": "Thanksgiving",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89816": {
"type": "attachments",
"id": "bayareabites_89816",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89816",
"found": true
},
"parent": 89643,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/tart-final1000.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1415577631,
"modified": 1415577631,
"caption": "Pear Almond Custard Tart",
"description": null,
"title": "tart-final1000",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89636": {
"type": "attachments",
"id": "bayareabites_89636",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89636",
"found": true
},
"parent": 89627,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg",
"width": 1000,
"height": 750
}
},
"publishDate": 1415399285,
"modified": 1415399285,
"caption": "Sweet Potato Roasties. Photo: Kim Laidlaw",
"description": null,
"title": "sweet-potato-roasties-final",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89836": {
"type": "attachments",
"id": "bayareabites_89836",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89836",
"found": true
},
"parent": 89594,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1415583603,
"modified": 1543965532,
"caption": "Gluten-Free Cornbread and Red Pepper Stuffing.",
"description": "Gluten-Free Cornbread and Red Pepper Stuffing.",
"title": "Gluten-Free Cornbread and Red Pepper Stuffing.",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89984": {
"type": "attachments",
"id": "bayareabites_89984",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89984",
"found": true
},
"parent": 89574,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/final-cornbread-new1.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1415743690,
"modified": 1415743690,
"caption": "Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing",
"description": null,
"title": "final-cornbread-new1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89765": {
"type": "attachments",
"id": "bayareabites_89765",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89765",
"found": true
},
"parent": 89606,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1415570327,
"modified": 1415570327,
"caption": "Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.",
"description": null,
"title": "shaved-salad-finish-cheese",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89728": {
"type": "attachments",
"id": "bayareabites_89728",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89728",
"found": true
},
"parent": 89601,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1415492256,
"modified": 1415492256,
"caption": "Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest",
"description": null,
"title": "brussels-sprouts-final1",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89716": {
"type": "attachments",
"id": "bayareabites_89716",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89716",
"found": true
},
"parent": 89588,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/cranberry-finish1.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1415489018,
"modified": 1415489018,
"caption": null,
"description": null,
"title": "cranberry-finish",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89652": {
"type": "attachments",
"id": "bayareabites_89652",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89652",
"found": true
},
"parent": 89566,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/11/turkey-grill-finish-temp.jpg",
"width": 1000,
"height": 667
}
},
"publishDate": 1415423724,
"modified": 1415423724,
"caption": "Cook the turkey until the internal thigh temperature registers 160F, about 3 to 3 1/2 hours.",
"description": null,
"title": "turkey-grill-finish-temp",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_89231": {
"type": "attachments",
"id": "bayareabites_89231",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "89231",
"found": true
},
"parent": 88707,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/10/640x360-halloween.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1414036146,
"modified": 1414036146,
"caption": null,
"description": null,
"title": "640x360-halloween",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"kim-laidlaw": {
"type": "authors",
"id": "5015",
"meta": {
"index": "authors_1716337520",
"id": "5015",
"found": true
},
"name": "Kim Laidlaw",
"firstName": "Kim",
"lastName": "Laidlaw",
"slug": "kim-laidlaw",
"email": "kim_laidlaw@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twitter": null,
"facebook": "kimilaw",
"instagram": null,
"linkedin": "kimlaidlaw",
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kim Laidlaw | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kim-laidlaw"
},
"katewilliams": {
"type": "authors",
"id": "5485",
"meta": {
"index": "authors_1716337520",
"id": "5485",
"found": true
},
"name": "Kate Williams",
"firstName": "Kate",
"lastName": "Williams",
"slug": "katewilliams",
"email": "williaka@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.",
"avatar": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twitter": "KateHWilliams",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Kate Williams | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/katewilliams"
}
},
"pagesReducer": {
"bayareabites_category_holiday-recipes": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"score": 13.896352
},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"title": "holiday recipes",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 17
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=holiday-recipes",
"seeMore": false,
"paginated": true,
"page": 17
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_90334": {
"type": "posts",
"id": "bayareabites_90334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "90334",
"score": null,
"sort": [
1416879654000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1416879654,
"format": "aside",
"disqusTitle": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>[contextly_sidebar id=\"4JXRTBxVUiWid9z3qMF8uwsT7wyGmDmx\"]\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "90334 http://blogs.kqed.org/bayareabites/?p=90334",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/24/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1559,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1571963091,
"excerpt": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. Kate Williams will show you how.",
"title": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Cultured Compound Butter is a Festive Addition to the Thanksgiving Table",
"datePublished": "2014-11-24T17:40:54-08:00",
"dateModified": "2019-10-24T17:24:51-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table",
"status": "publish",
"path": "/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90348\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\">\u003cimg class=\"size-full wp-image-90348\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-medley.jpg\" alt=\"Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\" width=\"1000\" height=\"224\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three variations of compound butter that will make great additions to the Thanksgiving table. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Homemade butter is shockingly easy to make, but the uncultured spread is only as good as the cream you're using. By culturing the cream before churning, you can add enormous depth of flavor to even the least fancy bottles of cream. It adds only a couple of extra days to the planning time and absolutely no extra work.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>What is a little extra work is to take your butter up another notch by adding in chopped herbs and spices — even homemade pumpkin pie spice — for a festive addition to the Thanksgiving table. But this final step takes only a few minutes, and it is easy to add just about anything you’d like to the freshly churned butter.\u003c/p>\n\u003cp>Now I know I just said that you can use un-fancy cream to make homemade butter, but I still like to start with a good, robust cream. The only caveat to keep in mind when choosing the cream is that you want to pick a product that has been “pasteurized,” not “ultra-pasteurized.” Pasteurized dairy has only been heated up to 161 degrees, whereas ultra-pasteurized dairy gets blasted with 280 degrees of heat. Those extra degrees can make a huge difference when trying to culture the cream, so it’s worth it to look for the pasteurized label.\u003c/p>\n\u003cfigure id=\"attachment_90337\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\">\u003cimg class=\"size-full wp-image-90337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-ingredients.jpg\" alt=\"All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">All you need to make cultured butter is cream, yogurt, and a bit of time. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Combine one quart of cream with about 1/3 cup of plain yogurt. Make sure you’re buying yogurt with live cultures (and nothing else) added. It’s these cultures that will give your butter its pleasant tang. Put the cream-yogurt mixture in a large glass canning jar and cover the top with a clean dish towel. Secure with a rubber band and place the jar in a warm-ish place for 1 to 2 days. Since the temperatures are (finally) dropping, you may need to let the cream sit for an extra 12 hours or so.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll know the cream is ready to churn once it has thickened and takes on a tangy flavor. Depending on the cream and the yogurt you’ve used, the cream may be as thick as sour cream, or it may be runnier, like European-style yogurt. Either way, you’re looking for a subtle cultured tang. At that point, cover the jar with a lid and transfer it to the fridge for a few hours to chill. You can leave it in the fridge overnight if you’d like.\u003c/p>\n\u003cp>Once the cream is cold, transfer it to the bowl of a stand mixer fitted with a whisk attachment. (It is possible to make butter with a whisk or a hand mixer, but it will be far more work and you will likely splatter buttermilk all over your counter.) Drape a kitchen towel over the mixer to cover the space above the mixer bowl. Turn the mixer on high and let it run.\u003c/p>\n\u003cp>The mixer will take the cream through soft peaks:\u003c/p>\n\u003cfigure id=\"attachment_90342\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90342\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/soft-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to soft peaks. Photo: Kate Williams\" width=\"1000\" height=\"659\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to soft peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>And stiff peaks:\u003c/p>\n\u003cfigure id=\"attachment_90344\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\">\u003cimg class=\"size-full wp-image-90344\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/stiff-peaks-on-whisk.jpg\" alt=\"Cultured cream whipped to stiff peaks. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream whipped to stiff peaks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Before the butterfat separates from the buttermilk. You’ll know the cream has separated when you hear the buttermilk splatter against the bowl and the towel starts to get wet. Turn the mixer off and take a look at the contents of the bowl. You should clearly see yellow butter clumped on the whisk and white buttermilk in the bowl, like this:\u003c/p>\n\u003cfigure id=\"attachment_90341\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\">\u003cimg class=\"size-full wp-image-90341\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/separated-butter-in-bowl.jpg\" alt=\"Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cultured cream fully separated into butter and buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If the cream isn’t fully separated, let it run (re-cover the mixer with the towel) for another 30 seconds or so. Next, strain out the butter by pouring the butter and buttermilk through a fine mesh strainer lined with a clean kitchen towel or triple layer of cheesecloth. Place the strainer over a bowl to collect the buttermilk. It is delicious, and you should keep it for baking or drinking straight up. Once most of the visible buttermilk has drained off, gather the edges of the kitchen towel together and squeeze the butter to drain off more buttermilk.\u003c/p>\n\u003cfigure id=\"attachment_90345\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\">\u003cimg class=\"size-full wp-image-90345\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/straining-butter-1.jpg\" alt=\"Let the butter drain through a clean dish towel first. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the butter drain through a clean dish towel first. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_90343\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\">\u003cimg class=\"size-full wp-image-90343\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/squeezed-butter.jpg\" alt=\"Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"643\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Next, gather the edges of the towel, twist, and squeeze on the butter to release more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The butter may now look completely dry, but there’s still another step to take to remove hidden buttermilk: washing. Transfer the butter to a large bowl and cover it with about a half a cup of super cold ice water. Reach into the bowl and gently knead and fold the butter. You’ll see the water turn cloudy — that’s the buttermilk. Pour off the cloudy water and repeat the washing process until the water stays clear. Continue to knead the butter (without water) to expel any drops of water remaining.\u003c/p>\n\u003cfigure id=\"attachment_90346\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\">\u003cimg class=\"size-full wp-image-90346\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/washing-butter.jpg\" alt=\"Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\" width=\"1000\" height=\"648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Knead the butter in cold water to expel even more buttermilk. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now you’ve got butter! You can keep it totally plain, add a little salt, or go crazy with different flavorings. Flavored butter is also known as “compound” butter.\u003c/p>\n\u003cp>I’ve provided three variations on compound butter that will all make great additions to the Thanksgiving table. Each is scaled to be made with 4 tablespoons of butter, or 2 ounces if you’re using a scale to measure. You can make all three with this batch of butter, and still have some plain leftover for everyday use.\u003c/p>\n\u003cp>Chili-honey butter adds surprising heat to sautéed vegetables.\u003c/p>\n\u003cfigure id=\"attachment_90339\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\">\u003cimg class=\"size-full wp-image-90339\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/honey-chili-final.jpg\" alt=\"Homemade cultured butter with honey and chiles. Photo: Kate Williams\" width=\"1000\" height=\"690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade cultured butter with honey and chiles. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Maple-spice butter will satisfy all of the pumpkin pie spice lovers at the table.\u003c/p>\n\u003cfigure id=\"attachment_90340\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\">\u003cimg class=\"size-full wp-image-90340\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/maple-spice-final.jpg\" alt=\"Maple-spice butter. Photo: Kate Williams\" width=\"1000\" height=\"672\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-spice butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Savory garlic-herb butter is as fantastic smeared on a dinner roll as it is stuffed underneath turkey skin.\u003c/p>\n\u003cfigure id=\"attachment_90338\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\">\u003cimg class=\"size-full wp-image-90338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/herb-garlic-final-2.jpg\" alt=\"Garlic-herb butter. Photo: Kate Williams\" width=\"1000\" height=\"725\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Garlic-herb butter. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cultured Compound Butter\u003c/h3>\n\u003cp>\u003cem>Makes 10-12 ounces of butter and 2 cups of buttermilk\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> Each add-in is scaled for 2 ounces (4 tablespoon) of butter. If you would like to make more of any flavor, increase the amount of butter used appropriately.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>Butter\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 quart pasteurized heavy whipping cream (not ultra-pasteurized)\u003c/li>\n\u003cli>1/3 cup plain yogurt with active cultures\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt, optional (if not making compound butter)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Add-ins\u003c/strong>\u003cbr>\n\u003cstrong>Chili-Honey\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon honey\u003c/li>\n\u003cli>1/2 teaspoon crushed red pepper flakes\u003c/li>\n\u003cli>1/2 teaspoon lemon zest\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Maple-Spice\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 teaspoon maple syrup\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>1/8 teaspoon ground cloves\u003cbr>\n1/8 teaspoon allspice\u003c/p>\n\u003cp>\u003cstrong>Garlic-Herb\u003c/strong>\u003c/p>\n\u003cul>(for 2 ounces of butter)\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 teaspoon chopped fresh parsley\u003c/li>\n\u003cli>1 teaspoon chopped fresh sage\u003c/li>\n\u003cli>1 teaspoon chopped fresh rosemary\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Combine the cream and yogurt in large glass jar and stir to combine. Cover the jar with a clean kitchen towel and place jar in a warm area until the cream has thickened and become tangy, 24 to 48 hours.\u003c/li>\n\u003cli>Once the cream has thickened, remove the kitchen towel, cover container with lid, and refrigerate overnight.\u003c/li>\n\u003cli>To make the butter: Pour the chilled cultured cream into the bowl of a stand mixer fitted with whisk attachment. Drape a kitchen towel over the mixer to prevent splatter. Whip the cream on high until it separates into buttermilk and clumps of small, yellow beads of butter. This will take anywhere from 2 to 5 minutes.\u003c/li>\n\u003cli>Strain the butter through a clean kitchen towel-lined strainer. Gather the edges of the towel and twist to squeeze out more buttermilk from the butter. Transfer the butter to a clean large bowl and reserve the buttermilk for another use.\u003c/li>\n\u003cli>Prepare about 4 cups of ice water in a large measuring cup. Pour about 1/2 cup of ice water over the butter. With the butter resting in the water, gently fold and knead butter to expel remaining buttermilk. Discard the milky liquid and repeat washing and kneading process until the water is clear. This should take 4 to 6 washes.\u003c/li>\n\u003cli>After the final wash, discard any remaining water and continue to knead and fold the butter to squeeze out any remaining liquid. Discard any liquid remaining in the bowl.\u003c/li>\n\u003cli>To flavor the butter, measure out 2 ounces (4 tablespoons of butter) into a medium bowl. Choose your desired add-ins, and add them to the bowl with the butter. Use a fork to thoroughly whisk add-ins into the butter. Place in a small airtight container and refrigerate.\u003c/li>\n\u003cli>If you’d like to make plain salted butter, add flaky sea salt to washed butter. Season with additional salt to taste. Place in a small airtight container or roll into a log shape and wrap in parchment paper. Refrigerate for up to 1 month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/90334/homemade-cultured-compound-butter-is-a-festive-addition-to-the-thanksgiving-table",
"authors": [
"5485"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_2638",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_1288",
"bayareabites_13949",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_90348",
"label": "bayareabites_15012"
},
"bayareabites_89937": {
"type": "posts",
"id": "bayareabites_89937",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89937",
"score": null,
"sort": [
1416773150000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1416773150,
"format": "aside",
"disqusTitle": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "89937 http://blogs.kqed.org/bayareabites/?p=89937",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/23/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1330,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1571963107,
"excerpt": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. Kate Williams will show you how to make them at home.",
"title": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Homemade Pumpkin Caramels Make a Great Thanksgiving Party Favor",
"datePublished": "2014-11-23T12:05:50-08:00",
"dateModified": "2019-10-24T17:25:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor",
"status": "publish",
"path": "/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89939\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cut-caramels-1.jpg\" alt=\"Homemade pumpkin caramels. Photo: Kate Williams\" width=\"1000\" height=\"623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade pumpkin caramels. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>After Thanksgiving dinner is over, it is nice to send guests home with a little treat that’s not leftover turkey or a mason jar of mushroom gravy. Homemade pumpkin caramels make great bite-sized party favors that truly shine with the flavors of fall. They may sound like a lot of work, but these miniature candies are not terribly difficult once you get the hang of boiling sugar. Plus their layers of rich pumpkin and sweet maple flavor means that a little treat goes a long way.\u003c/p>\n\u003cfigure id=\"attachment_89942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\">\u003cimg class=\"size-full wp-image-89942\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/buttered-pan.jpg\" alt=\"Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\" width=\"1000\" height=\"752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Line a square baking dish with greased parchment paper for easy caramel removal. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing to do before even stepping near the stove is to prepare your pan. Once your caramel mixture has reached the optimal temperature, you’ll want to dump it straight into the pan, so you need to be ready. Line an 8-inch square baking pan with two overlapping piece of parchment paper (or aluminum foil). Make sure the paper sticks up over the top of the pan; you’ll use the excess as handles for pulling out the set caramels. Lightly grease the parchment with softened butter for extra non-stick insurance.\u003c/p>\n\u003cfigure id=\"attachment_89943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\">\u003cimg class=\"size-full wp-image-89943\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cream-mixture-in-pot.jpg\" alt=\"A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A big scoop of pumpkin puree along with homemade pumpkin pie spice gives these caramels a hefty dose of fall flavor. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Next, prepare the pumpkin mixture. Caramels get their soft texture from a substantial amount of cream and butter. In these caramels, I’ve cut back a bit on the cream and replaced it with canned pumpkin puree. (You can use puree made from fresh pumpkins, but you’ll need to cook it down to evaporate much of its water content.) Along with the cream, butter, and pumpkin, I add fall flavor with a homemade pumpkin spice mix: cinnamon, ginger, nutmeg, allspice, clove, and a hefty pinch of flaked sea salt. Combine all of these ingredients in a small saucepan and bring to a simmer to melt the butter. Stir gently to combine the cream and pumpkin. Once the butter is melted, remove the saucepan from the heat and cover it to keep the mixture warm.\u003c/p>\n\u003cfigure id=\"attachment_89941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89941\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/beginning-of-boiling.jpg\" alt=\"When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\" width=\"1000\" height=\"712\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When the sugar mixture first starts to boil, the bubbles will be tiny and wet. As the mixture continues to cook, the bubbles will increase in size and appear sticky. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now it’s sugar time. Traditionally, caramels are made with a mixture of corn syrup and granulated sugar. Here, I’ve replaced the corn syrup with earthy maple syrup, which complements the pumpkin. The biggest trick when melting the sugar is to keep it from crystallizing on the sides of the pot. To help prevent crystals from forming, pour the sugar into a tall mound in the middle of the liquid syrup. As the sugar melts, it will fall into the maple syrup, but once its dissolved, it will cause fewer problems. Heat the sugars over medium high heat and let the mixture come to a boil. Don’t stir yet! If it seems like the sugar needs a little encouragement in order to dissolve, swirl the pot gently to mix.\u003c/p>\n\u003cp>As you cook off the water from the sugars, you’ll notice the bubbles changing. At first they will be small and vigorous; over time, they will grow in width, but will appear stickier. Keep a watchful eye on the pot as the mixture will expand rapidly and may overflow out of the saucepan. Use the tallest pot you’ve got to prevent it. If the mixture still looks like it will boil over, carefully remove the pot from the heat and gently swirl the mixture until the bubbles subside.\u003c/p>\n\u003cfigure id=\"attachment_89940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\">\u003cimg class=\"size-full wp-image-89940\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/added-pumpkin-end-of-boiling.jpg\" alt=\"The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mixture will have darkened substantially and will become fairly thick when it has reached its optimal temperature. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>While the sugar mixture is boiling, keep an eye on its temperature. Once it reaches 248 degrees (a digital thermometer is very helpful), reduce the heat to medium low. Very, very carefully pour the cream mixture into the sugar mixture. Use a clean rubber spatula to stir as you pour in the cream. The sugar mixture may sputter and increase in volume; monitor the heat and turn it off if it looks like it will over flow. Continue to stir the caramel mixture as it boils over medium low heat. Once the caramel gets back to 240 degrees, it is done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pour the caramel into the prepared pan and gently tap the pan on the counter to remove any air bubbles. Now it’s waiting time. You’ll need to make sure that the caramels are completely cool before cutting or even touching them. Remember, 240-degree sugar is super hot. I actually prefer to chill the caramels before slicing them, but I let the caramels come to room temperature before placing them in the fridge. (Rapid chilling can lead to crystallization.)\u003c/p>\n\u003cp>Once they’re cooled, slice the caramels into small squares, about 1 inch all around, and wrap each in its own piece of parchment paper. You can get fancy and twist the paper together, or you can simply fold the paper around the candy. Either way, you’ve got a tasty treat on your hands, ready for any guests who walk through the door.\u003c/p>\n\u003cfigure id=\"attachment_89944\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\">\u003cimg class=\"size-full wp-image-89944\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/plated-caramels-1.jpg\" alt=\"Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\" width=\"1000\" height=\"618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wrap the sliced caramels in their own piece of parchment paper. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pumpkin Caramels\u003c/h3>\n\u003cp>\u003cem>Makes about 50 caramels\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 cup heavy cream\u003c/li>\n\u003cli>1/2 cup canned pumpkin puree (not pumpkin pie filling)\u003c/li>\n\u003cli>4 tablespoons unsalted butter, cut into large pieces, plus extra for greasing pan\u003c/li>\n\u003cli>3/4 teaspoon flaky sea salt\u003c/li>\n\u003cli>1/2 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/4 teaspoon ground ginger\u003c/li>\n\u003cli>1/8 teaspoon ground nutmeg\u003c/li>\n\u003cli>1/8 teaspoon ground allspice\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>1/2 cup maple syrup\u003c/li>\n\u003cli>1/4 cup water\u003c/li>\n\u003cli>1 1/2 cups granulated sugar\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Line an 8-inch square baking pan with parchment paper or aluminum foil so that the edges hang over the sides of the pan to form a sling. Grease parchment paper with butter. Set aside.\u003c/li>\n\u003cli>Combine cream, pumpkin, butter, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves in a small saucepan. Bring to a simmer over medium low heat and simmer until butter melts. Stir to incorporate pumpkin. Remove from heat and cover to keep warm.\u003c/li>\n\u003cli>Meanwhile, combine water and maple syrup in a large, high-sided saucepan. Carefully pour sugar into the center of the saucepan so that it doesn’t touch the sides of the saucepan.\u003c/li>\n\u003cli>Without stirring, bring sugar and syrup to a rapid boil over medium high heat. Let mixture boil, occasionally swirling the pan to melt the sugar, until it reads 248 degrees on an instant read thermometer. Reduce the heat to medium low.\u003c/li>\n\u003cli>Very carefully, pour the cream mixture into the boiling sugar. It will sputter and may look as though it will overflow out of the pan. If it is about to overflow, remove the pot from the heat to cool for 30 seconds. Using a clean rubber spatula, carefully stir the cream mixture into the sugar until it is well incorporated. Continue to cook the mixture over medium low heat until it returns to 240 degrees. Stir frequently to prevent the sugar mixture from burning.\u003c/li>\n\u003cli>Carefully pour the mixture into the prepared pan. Let cool to room temperature.\u003c/li>\n\u003cli>It is easiest to cut and wrap the caramels if they have been chilled in the refrigerator, so once the pan reaches room temperature, place in the fridge for at least 2 hours to chill. Using the parchment sling, remove the caramels from the pan and transfer to a cutting board. Slice into 1-inch squares. Wrap each square in its own piece of parchment paper and transfer to a storage container. The caramels will keep for up to 2 weeks in the refrigerator.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89937/homemade-pumpkin-caramels-make-a-great-thanksgiving-party-favor",
"authors": [
"5485"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_2638",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_416",
"bayareabites_13941",
"bayareabites_138",
"bayareabites_13942",
"bayareabites_1511",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_89944",
"label": "bayareabites_15012"
},
"bayareabites_89624": {
"type": "posts",
"id": "bayareabites_89624",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89624",
"score": null,
"sort": [
1416069018000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1416069018,
"format": "standard",
"disqusTitle": "Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes",
"title": "Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "89624 http://blogs.kqed.org/bayareabites/?p=89624",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/15/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 470,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1571963123,
"excerpt": "This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!",
"title": "Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Thanksgiving Menu: 8 Scrumptious Holiday Recipes",
"datePublished": "2014-11-15T08:30:18-08:00",
"dateModified": "2019-10-24T17:25:23-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes",
"status": "publish",
"path": "/bayareabites/89624/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Photos by\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Brined BBQ Turkey\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003cbr>\nEven if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.\u003c/p>\n\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/\">\u003cstrong>Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>My Favorite Childhood Thanksgiving Cranberry Sauce\u003c/strong>\u003c/a>\u003cbr>\nForget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.\u003c/p>\n\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/\">\u003cstrong>Cranberry Compote\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nJust because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.\u003c/p>\n\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Gluten-Free Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003cbr>\nIf you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.\u003c/p>\n\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\">\u003cstrong>Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad\u003c/strong>\u003c/a>\u003cbr>\nCrunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/\">\u003cstrong>Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>British-Style Roasties: Sweet Potato Version\u003c/strong>\u003c/a>\u003cbr>\nBring on the rich, sweet, caramelized yams. It’s Thanksgiving season!\u003c/p>\n\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/\">\u003cstrong>Sweet Potato Roasties\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving\u003c/strong>\u003c/a>\u003cbr>\nThis is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!\u003c/p>\n\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/\">\u003cstrong>Pear Almond Custard Tart\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89624/bay-area-bites-thanksgiving-menu-8-scrumptious-holiday-recipes",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_12"
],
"tags": [
"bayareabites_9926",
"bayareabites_1587",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_103682",
"label": "bayareabites_15012"
},
"bayareabites_89643": {
"type": "posts",
"id": "bayareabites_89643",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89643",
"score": null,
"sort": [
1415982613000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1415982613,
"format": "aside",
"disqusTitle": "Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving",
"title": "Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89812,89825,89802,89803\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89788,89820,89800\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89808,89791,89807,89806,89811,89787,89792,89783,89782,89784\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89805,89813,89785,89798,89797,89801,89795\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the custard starts to puff up, about 10 minutes. Sprinkle the almonds and remaining sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89817,89781,89814\"]\u003c/p>\n\u003cfigure id=\"attachment_89821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\">\u003cimg class=\"size-full wp-image-89821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\" alt=\"Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "89643 http://blogs.kqed.org/bayareabites/?p=89643",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/14/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 865,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1571963143,
"excerpt": "This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "This is hands-down one of my favorite autumn desserts, and I make it as soon as fragrant pears arrive in the market. It’s a great addition to your Thanksgiving dessert buffet!",
"title": "Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Crunchy, Nutty, Fruity, Sweet: Pear Almond Custard Tart for Thanksgiving",
"datePublished": "2014-11-14T08:30:13-08:00",
"dateModified": "2019-10-24T17:25:43-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving",
"status": "publish",
"path": "/bayareabites/89643/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89816\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\">\u003cimg class=\"size-full wp-image-89816\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000.jpg\" alt=\"Pear Almond Custard Tart. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve been making this tart for many years in countless iterations. It all started way back when with Julia Child’s version of a red wine-poached pear tart filled with frangipane. A gorgeous masterpiece.\u003c/p>\n\u003cp>Over the years, I simplified my version significantly, although it does still take a bit of work for all the different components. The nice thing is is that you can make the tart dough ahead of time (up to 1 day in the fridge or 1 month in the freezer), line the tart pan with the dough and freeze it (for up to 1 month in advance, tightly wrapped with plastic wrap), and poach the pears up to 3 days in advance (just store them in an airtight container in the fridge).\u003c/p>\n\u003cp>I poach my pears in a simple syrup flavored with orange zest and vanilla bean. The fragrance is simply incredible and will fill your house with the smell of the holidays. The buttery crust is reminiscent of pie dough meets a crisp cookie, and the smooth custard holds it all together. Topped with a shower of toasted almonds and a sprinkle of sugar for crunch, this is a definite every year on my Thanksgiving table.\u003c/p>\n\u003cfigure id=\"attachment_89819\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\">\u003cimg class=\"size-full wp-image-89819\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-ingredients1.jpg\" alt=\"Pear Almond Custard Tart Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pear Almond Custard Tart Ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Pear Almond Custard Tart\u003c/h3>\n\u003cp>\u003cem>Serves 6–8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the tart dough:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg yolk\u003c/li>\n\u003cli>2 Tbsp milk\u003c/li>\n\u003cli>1/2 tsp vanilla extract\u003c/li>\n\u003cli>1 1/4 cups all-purpose flour\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup confectioners’ sugar, sifted\u003c/li>\n\u003cli>1/2 cup cold unsalted butter, cut into small pieces\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the poached pears:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>3 ripe but firm pears, preferably Bartlett, peeled, quartered, and cored\u003c/li>\n\u003cli>Zest of 1 orange, removed with a vegetable peeler\u003c/li>\n\u003cli>1/2 vanilla bean, split and seeds scraped\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the filling:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 large egg\u003c/li>\n\u003cli>1/4 cup sugar plus 2 tbsp\u003c/li>\n\u003cli>3 tbsp all-purpose flour\u003c/li>\n\u003cli>1/2 cup heavy cream\u003c/li>\n\u003cli>1 1/2 tsp vanilla extract\u003c/li>\n\u003cli>1/4 tsp kosher salt\u003c/li>\n\u003cli>1/3 cup sliced almonds, lightly toasted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the tart dough, in a bowl, whisk together the egg yolk, milk, and vanilla extract. In a food processor, combine the flour, salt, and confectioners’ sugar. Scatter the butter over the top and pulse until the butter is broken up into pieces about the size of small peas. Pour the egg mixture over the flour mixture, then process until the mixture comes together. Dump the dough into a large ziploc bag and press together into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using, or freeze for up to 1 month.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89812,89825,89802,89803",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To poach the pears, in a saucepan, bring 2 cups water and the sugar to a boil over high heat. Reduce the heat to medium and add the pears, orange peel, and vanilla bean pod and seeds. Adjust the heat so that the liquid simmers and poach the pears, turning occasionally, until just tender, about 15 minutes. Set aside to cool in the poaching liquid.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89788,89820,89800",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>On a floured work surface, roll out the dough to a circle about 13 inches in diameter. Transfer the dough to a 10-inch tart pan with a removable bottom and line the pan, pressing together any cracks and making sure the edges are nice and thick (I usually trim the pastry and then fold it over on itself to make it doubly thick). Line the tart shell with foil and fill with pie weights or dried beans. Freeze for 20 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89808,89791,89807,89806,89811,89787,89792,89783,89782,89784",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89786\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\">\u003cimg class=\"size-full wp-image-89786\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cooked-tart-shell.jpg\" alt=\"Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bake until the crust looks dry, about 20 minutes. Remove the foil and weights and set aside while you prepare the filling. Reduce the oven temperature to 350°F.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cut each pear quarter lengthwise into 4 slices, then lay the pear slices in the crust in an overlapping circle close to the rim. Use the remaining slices to fill the middle. In a bowl, beat together the egg and the 1/4 cup sugar until thick. Beat in the flour and then the cream, vanilla, and salt. Pour evenly over the pears.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89805,89813,89785,89798,89797,89801,89795",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Bake until the custard starts to puff up, about 10 minutes. Sprinkle the almonds and remaining sugar over the top of the tart. Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89817,89781,89814",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89821\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\">\u003cimg class=\"size-full wp-image-89821\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/tart-final1000a.jpg\" alt=\"Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Continue to bake until the custard is set and lightly browned, about 25 minutes. Let cool on a wire rack until warm or room temperature before slicing and serving.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89643/crunchy-nutty-fruity-sweet-pear-almond-custard-tart-for-thanksgiving",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1080",
"bayareabites_10299",
"bayareabites_1541",
"bayareabites_13924",
"bayareabites_1284",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_89816",
"label": "bayareabites_15012"
},
"bayareabites_89627": {
"type": "posts",
"id": "bayareabites_89627",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89627",
"score": null,
"sort": [
1415896231000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1415896231,
"format": "aside",
"disqusTitle": "British-Style Roasties: Sweet Potato Version",
"title": "British-Style Roasties: Sweet Potato Version",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Roasties. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>Last year I posted a recipe for my Scottish husband’s favorite potato dish (something that is near and dear to the hearts of nearly every Brit I know): \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">potato roasties\u003c/a>. This year, I thought I’d get a little crazy and make them using sweet potatoes.\u003c/p>\n\u003cp>While these aren’t as insanely crisp as the russets, the exterior gets beautifully caramelized and the interior becomes oh-so-tender and meltingly delicious. These beauties will definitely be a welcome addition to your Thanksgiving table. And a far better option than Aunt Bessie’s marshmallow-studded, syrup coated yam-in-a-can casserole.\u003c/p>\n\u003cp>Before you go shopping though, let’s get something clear. You may be confused as to why I call these “sweet potato roasties” yet call for yams in the ingredient list. Sweet potatoes and yams are technically not the same thing, but yams you buy in most U.S. grocery stores are really just soft varieties of sweet potatoes. They aren’t true yams. Check out this \u003ca href=\"http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176\" target=\"_blank\" rel=\"noopener\">The Kitchn article\u003c/a> or this \u003ca href=\"http://www.seriouseats.com/2010/11/the-best-roasted-sweet-potatoes-thanksgiving-sides-the-food-lab.html\" target=\"_blank\" rel=\"noopener\">Serious Eats article\u003c/a> if you want more info about the difference between yams and sweet potatoes.\u003c/p>\n\u003cp>And don’t just make these for Thanksgiving. These nuggets of delight are great with any hearty winter fare, and especially delicious alongside roasted pork or braised pork shoulder. Let’s get to roasting!\u003c/p>\n\u003ch3>Recipe: Sweet Potato Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lb red garnet or jewel yams\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Have ready a large rimmed baking sheet that will hold the yams in an even layer without touching.\u003c/li>\n\u003cli>Peel the yams and cut them into equal-sized chunks (I cut mine into pieces about 1 inch by 2 1/2 inches) so they are all about the same size. Place in a large saucepan and add enough cold water to cover them. Season with plenty of salt and turn on the heat to high.\u003c/li>\n\u003cli>Place the baking sheet in the oven to heat.\u003c/li>\n\u003cli>Bring the yams just to a boil over high heat, stirring occasionally. Add the oil to the baking sheet, keeping the baking sheet in the oven.\u003c/li>\n\u003cli>Once the yams just start to boil, using a lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the yams slightly. Remove the lid and set the pan aside, uncovered, for the yams to dry for a few minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[youtube //www.youtube.com/watch?v=B5ZhZn1apo0]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Carefully add the yams to the hot oil in a single layer so they are not touching and return the baking sheet to the oven. Roast, turning them once or twice during cooking, until they are golden brown, crisp, and tender throughout, about 40 minutes. Sprinkle with salt and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89640,89639,89637\"]\u003c/p>\n\u003cfigure id=\"attachment_89638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final-closeup.jpg\">\u003cimg class=\"size-full wp-image-89638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final-closeup.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"1333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Roasties. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "89627 http://blogs.kqed.org/bayareabites/?p=89627",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/13/british-style-roasties-sweet-potato-version/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 502,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1571963165,
"excerpt": "Bring on the rich, sweet, caramelized yams. It’s Thanksgiving season!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Bring on the rich, sweet, caramelized yams. It’s Thanksgiving season!",
"title": "British-Style Roasties: Sweet Potato Version | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "British-Style Roasties: Sweet Potato Version",
"datePublished": "2014-11-13T08:30:31-08:00",
"dateModified": "2019-10-24T17:26:05-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "british-style-roasties-sweet-potato-version",
"status": "publish",
"path": "/bayareabites/89627/british-style-roasties-sweet-potato-version",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\">\u003cimg class=\"size-full wp-image-89636\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Roasties. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\u003cp>Last year I posted a recipe for my Scottish husband’s favorite potato dish (something that is near and dear to the hearts of nearly every Brit I know): \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/21/british-style-roasties-a-whole-new-potato/\">potato roasties\u003c/a>. This year, I thought I’d get a little crazy and make them using sweet potatoes.\u003c/p>\n\u003cp>While these aren’t as insanely crisp as the russets, the exterior gets beautifully caramelized and the interior becomes oh-so-tender and meltingly delicious. These beauties will definitely be a welcome addition to your Thanksgiving table. And a far better option than Aunt Bessie’s marshmallow-studded, syrup coated yam-in-a-can casserole.\u003c/p>\n\u003cp>Before you go shopping though, let’s get something clear. You may be confused as to why I call these “sweet potato roasties” yet call for yams in the ingredient list. Sweet potatoes and yams are technically not the same thing, but yams you buy in most U.S. grocery stores are really just soft varieties of sweet potatoes. They aren’t true yams. Check out this \u003ca href=\"http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176\" target=\"_blank\" rel=\"noopener\">The Kitchn article\u003c/a> or this \u003ca href=\"http://www.seriouseats.com/2010/11/the-best-roasted-sweet-potatoes-thanksgiving-sides-the-food-lab.html\" target=\"_blank\" rel=\"noopener\">Serious Eats article\u003c/a> if you want more info about the difference between yams and sweet potatoes.\u003c/p>\n\u003cp>And don’t just make these for Thanksgiving. These nuggets of delight are great with any hearty winter fare, and especially delicious alongside roasted pork or braised pork shoulder. Let’s get to roasting!\u003c/p>\n\u003ch3>Recipe: Sweet Potato Roasties\u003c/h3>\n\u003cp>\u003cem>Serves 6\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 lb red garnet or jewel yams\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/3 cup canola oil\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 425F. Have ready a large rimmed baking sheet that will hold the yams in an even layer without touching.\u003c/li>\n\u003cli>Peel the yams and cut them into equal-sized chunks (I cut mine into pieces about 1 inch by 2 1/2 inches) so they are all about the same size. Place in a large saucepan and add enough cold water to cover them. Season with plenty of salt and turn on the heat to high.\u003c/li>\n\u003cli>Place the baking sheet in the oven to heat.\u003c/li>\n\u003cli>Bring the yams just to a boil over high heat, stirring occasionally. Add the oil to the baking sheet, keeping the baking sheet in the oven.\u003c/li>\n\u003cli>Once the yams just start to boil, using a lid, carefully drain the water from the pan. Cover the pan and give it a good shake to bash up the yams slightly. Remove the lid and set the pan aside, uncovered, for the yams to dry for a few minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/B5ZhZn1apo0'\n title='//www.youtube.com/embed/B5ZhZn1apo0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Carefully add the yams to the hot oil in a single layer so they are not touching and return the baking sheet to the oven. Roast, turning them once or twice during cooking, until they are golden brown, crisp, and tender throughout, about 40 minutes. Sprinkle with salt and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89640,89639,89637",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89638\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final-closeup.jpg\">\u003cimg class=\"size-full wp-image-89638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/sweet-potato-roasties-final-closeup.jpg\" alt=\"Sweet Potato Roasties. Photo: Kim Laidlaw\" width=\"1000\" height=\"1333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet Potato Roasties. Photo: Kim Laidlaw\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89627/british-style-roasties-sweet-potato-version",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_138",
"bayareabites_300",
"bayareabites_12813",
"bayareabites_13923",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_545"
],
"featImg": "bayareabites_89636",
"label": "bayareabites_15012"
},
"bayareabites_89594": {
"type": "posts",
"id": "bayareabites_89594",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89594",
"score": null,
"sort": [
1415808952000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1415808952,
"format": "aside",
"disqusTitle": "Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing",
"title": "Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I made this and a similar \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\" target=\"_blank\" rel=\"noopener\">cornbread stuffing\u003c/a> (which contained wheat flour), placed them side by side, and invited folks to compare, no one could tell the difference! Rich and moist, crisp-crunchy on the outside, and full of flavor, this stuffing will probably cause you to you hoard your leftovers.\u003c/p>\n\u003cp>I highly recommend making your own cornbread for this stuffing, as there are plenty of not-so-great boxed gluten-free mixes out there, so it’s hard to know what you are going to end up with. And even better, now you have a great go-to cornbread recipe next time you cook up a big pot of chili. Yum!\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups fine cornmeal (gluten-free)\u003c/li>\n\u003cli>3/4 cup brown or white rice flour\u003c/li>\n\u003cli>1/4 cup plus 2 tbsp tapioca starch\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed gluten-free cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, rice flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89868,89875,89885\"]\u003c/p>\n\u003cfigure id=\"attachment_89874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\">\u003cimg class=\"size-full wp-image-89874\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\" alt=\"Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\">\u003cimg class=\"size-full wp-image-89878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\" alt=\"When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile, in a large sauté pan, melt 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89873,89870,89871\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89869,89867,89883\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89881\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\">\u003cimg class=\"size-full wp-image-89881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\" alt=\"The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "89594 http://blogs.kqed.org/bayareabites/?p=89594",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/12/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 721,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1571963189,
"excerpt": "Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.",
"title": "Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing",
"datePublished": "2014-11-12T08:15:52-08:00",
"dateModified": "2019-10-24T17:26:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing",
"status": "publish",
"path": "/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\">\u003cimg class=\"size-full wp-image-89836\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/gluten-free-cornbreadstuff1000.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>When I made this and a similar \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/\" target=\"_blank\" rel=\"noopener\">cornbread stuffing\u003c/a> (which contained wheat flour), placed them side by side, and invited folks to compare, no one could tell the difference! Rich and moist, crisp-crunchy on the outside, and full of flavor, this stuffing will probably cause you to you hoard your leftovers.\u003c/p>\n\u003cp>I highly recommend making your own cornbread for this stuffing, as there are plenty of not-so-great boxed gluten-free mixes out there, so it’s hard to know what you are going to end up with. And even better, now you have a great go-to cornbread recipe next time you cook up a big pot of chili. Yum!\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-Free Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Gluten-Free Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups fine cornmeal (gluten-free)\u003c/li>\n\u003cli>3/4 cup brown or white rice flour\u003c/li>\n\u003cli>1/4 cup plus 2 tbsp tapioca starch\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed gluten-free cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter, plus more for greasing\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, rice flour, tapioca starch, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89868,89875,89885",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89874\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\">\u003cimg class=\"size-full wp-image-89874\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-baked.jpg\" alt=\"Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89878\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\">\u003cimg class=\"size-full wp-image-89878\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cubed-cornbread1.jpg\" alt=\"When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">When ready to make the stuffing, cut the cornbread into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003cli>Meanwhile, in a large sauté pan, melt 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89873,89870,89871",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89869,89867,89883",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89881\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\">\u003cimg class=\"size-full wp-image-89881\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/glutenfree-cornbread-final.jpg\" alt=\"The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The finished Decadent Gluten-Free Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89594/decadent-gluten-free-thanksgiving-cornbread-and-red-pepper-stuffing",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_1245",
"bayareabites_12550",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_3059",
"bayareabites_138",
"bayareabites_1587",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_89836",
"label": "bayareabites_15012"
},
"bayareabites_89574": {
"type": "posts",
"id": "bayareabites_89574",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89574",
"score": null,
"sort": [
1415808035000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1415808035,
"format": "aside",
"disqusTitle": "Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing",
"title": "Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a traditionalist when it comes to Thanksgiving. I live for the classic dishes: turkey, gravy, cranberry sauce, and stuffing/dressing. Without those 4 dishes, it’s simply not Thanksgiving. I tend to make the same dishes year in and year out, but every so often I like to switch it up. I generally opt for the standard \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">bread-onion-celery-sage stuffing\u003c/a>, pimped up with some roasted chestnuts and maybe sautéed leeks. But this year, since I decided to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">BBQ my turkey\u003c/a>, I thought I’d find a more Southern-style, yet classic stuffing.\u003c/p>\n\u003cp>Sweet and salty, this cornbread stuffing is a colorful addition to your Thanksgiving table. Long ago I stopped stuffing my bird, and I don’t recommend it (mainly because you would have to greatly overcook the bird to get the stuffing to a safe temperature to avoid food poisoning). I prefer to bake my stuffing (in which case it’s really called “dressing” but I still call it stuffing) in a generously buttered baking dish so that the edges and top get browned and crisp, and the interior stays moist and succulent.\u003c/p>\n\u003cp>The amount of sweetness truly depends on the cornbread you use for this, so if you prefer a more salty-savory stuffing, by all means make (or buy) a less sweet cornbread.\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups fine cornmeal\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89868,89875,89900,89885\"]\u003c/p>\n\u003cfigure id=\"attachment_89884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\">\u003cimg class=\"size-full wp-image-89884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\" alt=\" Remove the cornbread from the oven and let it cool in the pan on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the cornbread from the oven and let it cool in the pan on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\">\u003cimg class=\"size-full wp-image-89902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\" alt=\"Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large sauté pan, melt the 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89904,89903\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89898,89978,89895\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\">\u003cimg class=\"size-full wp-image-89980\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\" alt=\"Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "89574 http://blogs.kqed.org/bayareabites/?p=89574",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/12/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 809,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 14
},
"modified": 1571963205,
"excerpt": "If you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.",
"title": "Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing",
"datePublished": "2014-11-12T08:00:35-08:00",
"dateModified": "2019-10-24T17:26:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing",
"status": "publish",
"path": "/bayareabites/89574/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\">\u003cimg class=\"size-full wp-image-89984\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/final-cornbread-new1.jpg\" alt=\"Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sweet and Savory Thanksgiving Cornbread and Red Pepper Stuffing\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>I’m a traditionalist when it comes to Thanksgiving. I live for the classic dishes: turkey, gravy, cranberry sauce, and stuffing/dressing. Without those 4 dishes, it’s simply not Thanksgiving. I tend to make the same dishes year in and year out, but every so often I like to switch it up. I generally opt for the standard \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/11/23/thanksgiving-recipe-an-elevated-version-of-classic-sage-and-chestnut-stuffing/\">bread-onion-celery-sage stuffing\u003c/a>, pimped up with some roasted chestnuts and maybe sautéed leeks. But this year, since I decided to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">BBQ my turkey\u003c/a>, I thought I’d find a more Southern-style, yet classic stuffing.\u003c/p>\n\u003cp>Sweet and salty, this cornbread stuffing is a colorful addition to your Thanksgiving table. Long ago I stopped stuffing my bird, and I don’t recommend it (mainly because you would have to greatly overcook the bird to get the stuffing to a safe temperature to avoid food poisoning). I prefer to bake my stuffing (in which case it’s really called “dressing” but I still call it stuffing) in a generously buttered baking dish so that the edges and top get browned and crisp, and the interior stays moist and succulent.\u003c/p>\n\u003cp>The amount of sweetness truly depends on the cornbread you use for this, so if you prefer a more salty-savory stuffing, by all means make (or buy) a less sweet cornbread.\u003c/p>\n\u003cfigure id=\"attachment_89886\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\">\u003cimg class=\"size-full wp-image-89886\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/ingredients.jpg\" alt=\"Gluten-Free Cornbread and Red Pepper Stuffing ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cornbread and Red Pepper Stuffing ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cornbread and Red Pepper Stuffing\u003c/h3>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the cornbread (if making your own):\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cups fine cornmeal\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>3 tsp baking powder\u003c/li>\n\u003cli>3/4 tsp baking soda\u003c/li>\n\u003cli>3/4 tsp kosher salt\u003c/li>\n\u003cli>3 large eggs\u003c/li>\n\u003cli>1⁄4 cup brown sugar\u003c/li>\n\u003cli>2 cups buttermilk\u003c/li>\n\u003cli>5 tbsp unsalted butter, melted\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For the stuffing:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>About 8 heaping cups cubed cornbread, homemade (see recipe) or purchased\u003c/li>\n\u003cli>1/2 cup unsalted butter\u003c/li>\n\u003cli>1 large yellow onion, finely chopped\u003c/li>\n\u003cli>3 celery stalks, finely chopped\u003c/li>\n\u003cli>1 large red bell pepper\u003c/li>\n\u003cli>1 tbsp fresh thyme leaves, chopped\u003c/li>\n\u003cli>1/4 cup chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>Kosher salt, as needed\u003c/li>\n\u003cli>2 eggs\u003c/li>\n\u003cli>3/4 cup chicken stock, plus more as needed\u003c/li>\n\u003cli>1/4 cup heavy cream\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If making the cornbread, position a rack in the middle of the oven and preheat to 400°F. Generously grease a 9-by-13-inch baking dish (I use cooking spray). In a bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, brown sugar, buttermilk, and melted butter and whisk until blended. Add the dry ingredients and stir until evenly moistened. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let the bread cool in the pan on a wire rack. You can make the bread up to 3 days in advance. When cool, remove it from the pan and wrap tightly in plastic wrap. Store in a cool place at room temperature or in the refrigerator.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89868,89875,89900,89885",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_89884\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\">\u003cimg class=\"size-full wp-image-89884\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/out-of-the-oven-cornbread.jpg\" alt=\" Remove the cornbread from the oven and let it cool in the pan on a wire rack. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the cornbread from the oven and let it cool in the pan on a wire rack.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>When ready to make the stuffing, remove the cornbread from the plastic wrap (if stored), and cut into bite-sized chunks. Spread on two large rimmed baking sheets and set aside.\u003c/li>\n\u003cli>Preheat the oven to 375F. Generously butter or spray a 9-by-13-inch baking dish.\u003c/li>\n\u003cli>Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89902\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\">\u003cimg class=\"size-full wp-image-89902\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-cubes1.jpg\" alt=\"Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Toast the cornbread cubes in the oven until lightly browned, turning occasionally, about 15 minutes.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Meanwhile, in a large sauté pan, melt the 1/2 cup butter over medium-high heat. Add the onion, celery, bell pepper, and thyme and sauté until the vegetables are tender and starting to brown, about 10 minutes. Scrape into a large bowl and stir in the parsley.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89904,89903",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the toasted cornbread cubes and toss to combine. Taste for seasoning and add a sprinkle of salt as needed. In a bowl, whisk together the eggs, chicken stock, and cream. Douse the stuffing and stir to combine. If the stuffing feels a bit dry, add up to 1/4 cup more chicken stock.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89898,89978,89895",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Scrape into the baking dish and spread into a thick, even layer. Cover with foil and bake for 30 minutes. Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89980\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\">\u003cimg class=\"size-full wp-image-89980\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cornbread-final-new.jpg\" alt=\"Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Remove the foil and bake until browned and crisp on the top and edges, 20-30 minutes longer.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89574/sweet-and-savory-thanksgiving-cornbread-and-red-pepper-stuffing",
"authors": [
"5015",
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_13917",
"bayareabites_13918",
"bayareabites_3059",
"bayareabites_1587",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_89984",
"label": "bayareabites"
},
"bayareabites_89606": {
"type": "posts",
"id": "bayareabites_89606",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89606",
"score": null,
"sort": [
1415727116000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1415727116,
"format": "aside",
"disqusTitle": "Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad",
"title": "Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>You really need a \u003ca href=\"http://en.wikipedia.org/wiki/Mandoline\" target=\"_blank\" rel=\"noopener\">mandoline\u003c/a> or V-slicer in order to make this salad; otherwise it’s difficult to get the veggies paper-thin. What you are rewarded with is a fresh, crunchy, and very colorful salad that is perfect for the season. It’s an ideal counterpoint to all the rich, hearty fare common this time of year (as much as I adore the comforting, starch-heavy classic dishes always present on the Thanksgiving table).\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any holiday table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some rotisserie chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cp>Feel free to mix it up by adding or swapping out different winter veggies like butternut squash, fennel, or turnips. Leave out the cheese for a vegan version. Or double it for a crowd! Crunch crunch crunch!\u003c/p>\n\u003cfigure id=\"attachment_89772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\" alt=\"Shaved Winter Vegetable Salad Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Winter Vegetable Salad Ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp fresh lemon juice\u003c/li>\n\u003cli>4 tbsp light olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 small celery root, peeled and halved lengthwise\u003c/li>\n\u003cli>1 carrot, peeled\u003c/li>\n\u003cli>2 radishes, trimmed\u003c/li>\n\u003cli>1–2 medium golden beets, peeled\u003c/li>\n\u003cli>3 small baby red beets (or 1 medium-large), peeled\u003c/li>\n\u003cli>1/4 cup (loosely packed) fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1/4 cup pistachios or sliced, toasted almonds or pepitas (optional)\u003c/li>\n\u003cli>Ricotta salata, parmesan, or pecorino for shaving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\">\u003cimg class=\"size-full wp-image-89776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\" alt=\"Make the vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make the vinaigrette.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\">\u003cimg class=\"size-full wp-image-89773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\" alt=\"Using a mandoline, thinly slice the root vegetables. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a mandoline, thinly slice the root vegetables.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\">\u003cimg class=\"size-full wp-image-89774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\" alt=\"Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\">\u003cimg class=\"size-full wp-image-89766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the nuts and cheese shavings, if using, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\">\u003cimg class=\"size-full wp-image-89765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "89606 http://blogs.kqed.org/bayareabites/?p=89606",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/11/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 480,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571963222,
"excerpt": "Crunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Crunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.",
"title": "Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Adding Freshness to Thanksgiving: Shaved Winter Vegetable Salad",
"datePublished": "2014-11-11T09:31:56-08:00",
"dateModified": "2019-10-24T17:27:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad",
"status": "publish",
"path": "/bayareabites/89606/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89764\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\">\u003cimg class=\"size-full wp-image-89764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/root-salad-finish1000.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>You really need a \u003ca href=\"http://en.wikipedia.org/wiki/Mandoline\" target=\"_blank\" rel=\"noopener\">mandoline\u003c/a> or V-slicer in order to make this salad; otherwise it’s difficult to get the veggies paper-thin. What you are rewarded with is a fresh, crunchy, and very colorful salad that is perfect for the season. It’s an ideal counterpoint to all the rich, hearty fare common this time of year (as much as I adore the comforting, starch-heavy classic dishes always present on the Thanksgiving table).\u003c/p>\n\u003cp>With a citrusy dressing and a sprinkle of toasted nuts and salty cheese, this salad is a lovely addition to any holiday table, either as a first course or even as a last course after the main meal and prior to dessert. It also makes a great lunch, especially when served alongside some rotisserie chicken or topped with cheese or a poached egg.\u003c/p>\n\u003cp>Feel free to mix it up by adding or swapping out different winter veggies like butternut squash, fennel, or turnips. Leave out the cheese for a vegan version. Or double it for a crowd! Crunch crunch crunch!\u003c/p>\n\u003cfigure id=\"attachment_89772\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89772\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-ingredients.jpg\" alt=\"Shaved Winter Vegetable Salad Ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Winter Vegetable Salad Ingredients.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata\u003c/h3>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup orange juice\u003c/li>\n\u003cli>2 tbsp fresh lemon juice\u003c/li>\n\u003cli>4 tbsp light olive oil\u003c/li>\n\u003cli>Kosher salt and freshly ground pepper\u003c/li>\n\u003cli>1 small celery root, peeled and halved lengthwise\u003c/li>\n\u003cli>1 carrot, peeled\u003c/li>\n\u003cli>2 radishes, trimmed\u003c/li>\n\u003cli>1–2 medium golden beets, peeled\u003c/li>\n\u003cli>3 small baby red beets (or 1 medium-large), peeled\u003c/li>\n\u003cli>1/4 cup (loosely packed) fresh flat-leaf Italian parsley\u003c/li>\n\u003cli>1/4 cup pistachios or sliced, toasted almonds or pepitas (optional)\u003c/li>\n\u003cli>Ricotta salata, parmesan, or pecorino for shaving (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a bowl, whisk together the orange and lemon juices with a pinch of salt and a few grinds of pepper. Add the oil and whisk to combine. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89776\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\">\u003cimg class=\"size-full wp-image-89776\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/dressing.jpg\" alt=\"Make the vinaigrette. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make the vinaigrette.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Using a mandoline or V-slicer, slice the celery root, carrot, radishes, and beets very thinly. Place all the veggies except the red beets into a large bowl. Put the red beets in a small separate bowl.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89773\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\">\u003cimg class=\"size-full wp-image-89773\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/slice-mandoline.jpg\" alt=\"Using a mandoline, thinly slice the root vegetables. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Using a mandoline, thinly slice the root vegetables.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\">\u003cimg class=\"size-full wp-image-89774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/toss-salad.jpg\" alt=\"Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sprinkle the veggies in the large bowl with the parsley, then drizzle with a few tablespoons of vinaigrette and toss to combine.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Drizzle the red beets with a little vinaigrette and toss. Arrange the red beets on a platter and top with the remaining veggies.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89766\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\">\u003cimg class=\"size-full wp-image-89766\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and no cheese.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Sprinkle with the nuts and cheese shavings, if using, and serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\">\u003cimg class=\"size-full wp-image-89765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/shaved-salad-finish-cheese.jpg\" alt=\"Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shaved Carrot, Beet, and Celery Root Salad with Pistachios and Ricotta Salata.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89606/adding-freshness-to-thanksgiving-shaved-winter-vegetable-salad",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_12869",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_310",
"bayareabites_14738",
"bayareabites_13920",
"bayareabites_1815",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_108",
"bayareabites_16284"
],
"featImg": "bayareabites_89765",
"label": "bayareabites_15012"
},
"bayareabites_89601": {
"type": "posts",
"id": "bayareabites_89601",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89601",
"score": null,
"sort": [
1415641169000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1415641169,
"format": "aside",
"disqusTitle": "Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving",
"title": "Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003cbr>\n[aside postID='bayareabites_102926,bayareabites_122513' label='More Thanksgiving Recipes']\u003cbr>\nI’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). \u003c/p>\n\u003cp>And unfortunately, it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).\u003c/p>\n\u003cp>But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.\u003c/p>\n\u003cfigure id=\"attachment_89725\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\" alt=\"Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dried cranberries\u003c/li>\n\u003cli>1/3 cup lightly toasted, peeled, chopped hazelnuts\u003c/li>\n\u003cli>Zest of 1 orange\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89732,89736,89735,89733\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89734,89731,89730\"]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89723,89724,89729\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving bowl and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89727\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\">\u003cimg class=\"size-full wp-image-89727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\" alt=\"Transfer to a serving bowl and serve right away. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving bowl and serve right away.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "89601 http://blogs.kqed.org/bayareabites/?p=89601",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/10/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 413,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1573838247,
"excerpt": "Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Even if you think you don’t like Brussels sprouts, give this dish a try. It has a bit of everything: tangy, sweet, salty, bitter, and savory. You are welcome.",
"title": "Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest for Thanksgiving",
"datePublished": "2014-11-10T09:39:29-08:00",
"dateModified": "2019-11-15T09:17:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest",
"status": "publish",
"path": "/bayareabites/89601/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89728\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\">\u003cimg class=\"size-full wp-image-89728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final1.jpg\" alt=\"Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003cbr>\n\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "aside",
"attributes": {
"named": {
"postid": "bayareabites_102926,bayareabites_122513",
"label": "More Thanksgiving Recipes "
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI’ll be honest. I’ve not really been a fan of Brussels sprouts for about 4 years. I used to like them ok, as long as they weren’t boiled (blech). But then one day in the middle of winter (aka Brussels sprouts season) I got pregnant. I was instantly repelled by all cruciferous vegetables (and greens – sigh). \u003c/p>\n\u003cp>And unfortunately, it lasted for quite some time post-pregnancy. It was only through sheer determination that I clawed my way back to truly enjoying kale (with bacon, in a salad); red cabbage (braised with balsamic vinegar); and broccoli (roasted).\u003c/p>\n\u003cp>But I still hadn’t managed to reunite with Brussels sprouts. Until now. Roasted until caramelized with a crisp golden-brown exterior, these little cabbages are then tossed with sweet-tart cranberries, toasty hazelnuts, and just enough orange zest to add a bit of zing. You might say that I’m covering up the slightly bitter, pungent flavor of the Brussels sprouts. But I’m ok with that. Because now I like them again.\u003c/p>\n\u003cfigure id=\"attachment_89725\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-ingredients.jpg\" alt=\"Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest\u003c/h3>\n\u003cp>\u003cem>Makes 4 to 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>1/4 cup dried cranberries\u003c/li>\n\u003cli>1/3 cup lightly toasted, peeled, chopped hazelnuts\u003c/li>\n\u003cli>Zest of 1 orange\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89732,89736,89735,89733",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89734,89731,89730",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89723,89724,89729",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer to a serving bowl and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89727\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\">\u003cimg class=\"size-full wp-image-89727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/brussels-sprouts-final.jpg\" alt=\"Transfer to a serving bowl and serve right away. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Transfer to a serving bowl and serve right away.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89601/roasted-brussels-sprouts-with-dried-cranberries-toasted-hazelnuts-and-orange-zest",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_2898",
"bayareabites_9893",
"bayareabites_11449",
"bayareabites_530",
"bayareabites_2962"
],
"featImg": "bayareabites_89728",
"label": "bayareabites_15012"
},
"bayareabites_89588": {
"type": "posts",
"id": "bayareabites_89588",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89588",
"score": null,
"sort": [
1415568515000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1415568515,
"format": "aside",
"disqusTitle": "My Favorite Childhood Thanksgiving Cranberry Sauce",
"title": "My Favorite Childhood Thanksgiving Cranberry Sauce",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Even though I grew up in the 70s, and the can-shaped cranberry “sauce” (gel) graced our Thanksgiving table for as long as I can remember, there was always at least one or two other cranberry options up for grabs. This is the version that fell in love with as a child (which is not to say I didn’t eat my fair share of the canned version). Tangy-sweet, with bits of fresh cranberry, I love the hint of orange. For me, Thanksgiving just isn’t right without it.\u003c/p>\n\u003cp>\u003cstrong>If you like, personalize your sauce with one of these yummy additions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 teaspoon ground ginger\u003c/li>\n\u003cli>1 teaspoon freshly grated ginger\u003c/li>\n\u003cli>A pinch (or more) of hot pepper flakes\u003c/li>\n\u003cli>Spice it up with 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves\u003c/li>\n\u003cli>1 to 2 tablespoons balsamic vinegar\u003c/li>\n\u003cli>Chopped, sautéed apples (about 1 to 2 apples)\u003c/li>\n\u003cli>Chopped, seedless peeled tangerine segments (about 2 tangerines)\u003c/li>\n\u003cli>1/4 cup chopped toasted pecans\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89708\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89708\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\" alt=\"Cranberry Compote ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cranberry Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>14 oz (about 4 cups) fresh cranberries\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 cup fresh orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the cranberries, sugar, and orange juice in a saucepan. Stir to combine, then place over medium heat and simmer, stirring occasionally, until the cranberries soften and pop and the mixture thickens, about 10 minutes. Set aside to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89712,89713,89711,89715,89714,89719\"]\u003c/p>\n\u003col>\n\u003cli>The compote can be made up to 1 week in advance. Store in an airtight container in the fridge.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "89588 http://blogs.kqed.org/bayareabites/?p=89588",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/09/my-favorite-childhood-thanksgiving-cranberry-sauce/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 279,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 9
},
"modified": 1571963251,
"excerpt": "Forget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Forget about the canned-shaped cranberry gel that graced your childhood table, this tart-sweet compote is not only amazingly delicious, it’s amazingly simple to throw together at the last minute.",
"title": "My Favorite Childhood Thanksgiving Cranberry Sauce | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "My Favorite Childhood Thanksgiving Cranberry Sauce",
"datePublished": "2014-11-09T13:28:35-08:00",
"dateModified": "2019-10-24T17:27:31-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "my-favorite-childhood-thanksgiving-cranberry-sauce",
"status": "publish",
"path": "/bayareabites/89588/my-favorite-childhood-thanksgiving-cranberry-sauce",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89707\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\">\u003cimg class=\"size-full wp-image-89707\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-finish.jpg\" alt=\"Cranberry Compote. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Even though I grew up in the 70s, and the can-shaped cranberry “sauce” (gel) graced our Thanksgiving table for as long as I can remember, there was always at least one or two other cranberry options up for grabs. This is the version that fell in love with as a child (which is not to say I didn’t eat my fair share of the canned version). Tangy-sweet, with bits of fresh cranberry, I love the hint of orange. For me, Thanksgiving just isn’t right without it.\u003c/p>\n\u003cp>\u003cstrong>If you like, personalize your sauce with one of these yummy additions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/2 teaspoon ground ginger\u003c/li>\n\u003cli>1 teaspoon freshly grated ginger\u003c/li>\n\u003cli>A pinch (or more) of hot pepper flakes\u003c/li>\n\u003cli>Spice it up with 1/2 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp ground cloves\u003c/li>\n\u003cli>1 to 2 tablespoons balsamic vinegar\u003c/li>\n\u003cli>Chopped, sautéed apples (about 1 to 2 apples)\u003c/li>\n\u003cli>Chopped, seedless peeled tangerine segments (about 2 tangerines)\u003c/li>\n\u003cli>1/4 cup chopped toasted pecans\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89708\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89708\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/cranberry-ingredients.jpg\" alt=\"Cranberry Compote ingredients. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cranberry Compote ingredients\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Cranberry Compote\u003c/h3>\n\u003cp>\u003cem>Makes about 2 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>14 oz (about 4 cups) fresh cranberries\u003c/li>\n\u003cli>1 cup granulated sugar\u003c/li>\n\u003cli>1 cup fresh orange juice\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the cranberries, sugar, and orange juice in a saucepan. Stir to combine, then place over medium heat and simmer, stirring occasionally, until the cranberries soften and pop and the mixture thickens, about 10 minutes. Set aside to cool completely.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89712,89713,89711,89715,89714,89719",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>The compote can be made up to 1 week in advance. Store in an airtight container in the fridge.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89588/my-favorite-childhood-thanksgiving-cranberry-sauce",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_9926",
"bayareabites_9904",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_89716",
"label": "bayareabites_15012"
},
"bayareabites_89566": {
"type": "posts",
"id": "bayareabites_89566",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "89566",
"score": null,
"sort": [
1415466801000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 15012
},
"blocks": [],
"publishDate": 1415466801,
"format": "aside",
"disqusTitle": "Throw Your Turkey On The Grill This Thanksgiving!",
"title": "Throw Your Turkey On The Grill This Thanksgiving!",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Off and on for many years I’ve cooked my Thanksgiving turkey on my trusty \u003ca href=\"http://www.weber.com/grills/category/charcoal\" target=\"_blank\" rel=\"noopener\">Weber grill\u003c/a>. For some of my family and friends, it makes perfect sense. “Of course you can grill your turkey!” For others, I’ve been met with surprise (“Wow! Wait. What? You grill your turkey?”) to confusion (“I don’t understand this concept of grilling a whole turkey.”). Generally, the folks that understand it live in a more temperate climate, aka California. The Scottish half of the family, not so much.\u003c/p>\n\u003cp>It all started years and years ago when I spent the first of many Thanksgivings with dear friends up in Inverness (California, not Scotland). They had a tiny oven, and one half of the couple – the one who happened to be the cook of the family - was a vegetarian. So me, and my organic, pasture-raised turkey, got the boot. Don’t worry, it was a nice boot.\u003c/p>\n\u003cp>I decided to brine the bird (in a cooler using a wet brine) and throw that sucker on the grill. My bird was on the heftier side, ideal for the large gathering, so we had to make do by wrapping the edges of the Weber grill with aluminum foil to completely enclose it. But what emerged was a mahogany-colored, smoky-flavored, moist and scrumptious fowl.\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>I learned a lot that Thanksgiving, and continued to perfect my West Coast grilled turkey.\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s what I’ve learned along the way:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Grilling your turkey frees up your oven, and your kitchen, significantly.\u003c/li>\n\u003cli>There is very little hand-on work involved, just occasional basting and rotating.\u003c/li>\n\u003cli>Purchase a smaller turkey; I usually try to get a 12- to 14-pounder. It’s easier to manage on your grill.\u003c/li>\n\u003cli>Brine your turkey 1 to 2 days ahead for better flavor, and to keep the meat moist.\u003c/li>\n\u003cli>Ideally, use a charcoal grill. You’ll have much better flavor and color, and it’s really not hard to deal with. Honestly, I’ve never done this on a gas grill, but I’m sure you can do it; just turn on the left and right burners on to medium and leave the center burner off. If your grill has a way to use wood chips for smoking, I recommend going that route.\u003c/li>\n\u003cli>One slight downside is that you don’t really get great drippings to use for gravy with this method, so roast a chicken up to 1 month before Thanksgiving and freeze the drippings from that. Then you have the advantage of making your gravy up to 2 days in advance.\u003c/li>\n\u003cli>Get off on your bad self: you grilled a freaking turkey! (Besides tasting great, it really does look impressive to your guests.)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89656\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\" alt=\"Ingredients for Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Brined BBQ Turkey.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Brined BBQ Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 10 to 12 people\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12- to 14-lb turkey, ideally organic and pasture-raised (defrosted if frozen)\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>One to two days ahead:\u003c/strong>\u003cbr>\nDry-brine the turkey by rubbing the kosher salt all over, under the skin and over the skin and in the cavities. Place it in a small roasting pan or other baking dish that will hold the turkey and fit in your refrigerator. Cover securely with plastic wrap and refrigerate until the day you plan to cook it.\u003c/li>\n\u003cli>\u003cstrong>On the day you plan to serve:\u003c/strong>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before grilling. Rinse and dry the turkey well. Rub the softened butter all over the skin.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89658\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\">\u003cimg class=\"size-full wp-image-89658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\" alt=\"Rub the softened butter all over the skin. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rub the softened butter all over the skin.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you want a smokier flavor for your turkey, now is the time to soak about 2 cups of applewood chips in cold water for 30 minutes prior to grilling; wrap the drained, soaked chips in foil and punch a few holes in the package.\u003c/li>\n\u003cli>Prepare a covered charcoal grill with a medium charcoal fire. On the lower rack of the grill, place an aluminum foil or metal drip pan in the center and arrange the coals on either side. (I find it’s best to prepare the coals using a chimney starter, and once they get going, to start a second batch to add to the first.) Add water, stock or wine to the drip pan, about halfway full, to create steam during grilling.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89657,89653,89654,89655,89673\"]\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan. Cover the grill and partially close the air vents. Cook the turkey until the internal thigh temperature registers 160F, about 3 to 3 1/2 hours. Every 30 minutes, check the grill temperature (it should be between 275 and 325F); you can regulate it by adding more coals, adding more liquid to the drip pan, or opening or closing the vents. Also, each time you check, baste the turkey with some stock, and rotate the turkey as needed. Cover the turkey with aluminum foil if it begins to overbrown.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89662,89652\"]\u003c/p>\n\u003col>\n\u003cli>When the turkey is done, transfer it to a large cutting board or platter and let it rest at least 20 minutes before carving. Enjoy!\u003c/li>\n\u003c/ol>\n\n",
"disqusIdentifier": "89566 http://blogs.kqed.org/bayareabites/?p=89566",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 909,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1571963314,
"excerpt": "There is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.",
"title": "Throw Your Turkey On The Grill This Thanksgiving! | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Throw Your Turkey On The Grill This Thanksgiving!",
"datePublished": "2014-11-08T09:13:21-08:00",
"dateModified": "2019-10-24T17:28:34-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "throw-your-turkey-on-the-grill-this-thanksgiving",
"status": "publish",
"path": "/bayareabites/89566/throw-your-turkey-on-the-grill-this-thanksgiving",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89664\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\">\u003cimg class=\"size-full wp-image-89664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-grill-finish.jpg\" alt=\"Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>All Photos:\u003c/em> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cem>Wendy Goodfriend\u003c/em>\u003c/a>\u003c/p>\n\u003cp>Off and on for many years I’ve cooked my Thanksgiving turkey on my trusty \u003ca href=\"http://www.weber.com/grills/category/charcoal\" target=\"_blank\" rel=\"noopener\">Weber grill\u003c/a>. For some of my family and friends, it makes perfect sense. “Of course you can grill your turkey!” For others, I’ve been met with surprise (“Wow! Wait. What? You grill your turkey?”) to confusion (“I don’t understand this concept of grilling a whole turkey.”). Generally, the folks that understand it live in a more temperate climate, aka California. The Scottish half of the family, not so much.\u003c/p>\n\u003cp>It all started years and years ago when I spent the first of many Thanksgivings with dear friends up in Inverness (California, not Scotland). They had a tiny oven, and one half of the couple – the one who happened to be the cook of the family - was a vegetarian. So me, and my organic, pasture-raised turkey, got the boot. Don’t worry, it was a nice boot.\u003c/p>\n\u003cp>I decided to brine the bird (in a cooler using a wet brine) and throw that sucker on the grill. My bird was on the heftier side, ideal for the large gathering, so we had to make do by wrapping the edges of the Weber grill with aluminum foil to completely enclose it. But what emerged was a mahogany-colored, smoky-flavored, moist and scrumptious fowl.\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>I learned a lot that Thanksgiving, and continued to perfect my West Coast grilled turkey.\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Here’s what I’ve learned along the way:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Grilling your turkey frees up your oven, and your kitchen, significantly.\u003c/li>\n\u003cli>There is very little hand-on work involved, just occasional basting and rotating.\u003c/li>\n\u003cli>Purchase a smaller turkey; I usually try to get a 12- to 14-pounder. It’s easier to manage on your grill.\u003c/li>\n\u003cli>Brine your turkey 1 to 2 days ahead for better flavor, and to keep the meat moist.\u003c/li>\n\u003cli>Ideally, use a charcoal grill. You’ll have much better flavor and color, and it’s really not hard to deal with. Honestly, I’ve never done this on a gas grill, but I’m sure you can do it; just turn on the left and right burners on to medium and leave the center burner off. If your grill has a way to use wood chips for smoking, I recommend going that route.\u003c/li>\n\u003cli>One slight downside is that you don’t really get great drippings to use for gravy with this method, so roast a chicken up to 1 month before Thanksgiving and freeze the drippings from that. Then you have the advantage of making your gravy up to 2 days in advance.\u003c/li>\n\u003cli>Get off on your bad self: you grilled a freaking turkey! (Besides tasting great, it really does look impressive to your guests.)\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_89656\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\">\u003cimg class=\"size-full wp-image-89656\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/turkey-ingredients.jpg\" alt=\"Ingredients for Brined BBQ Turkey. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Brined BBQ Turkey.\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Brined BBQ Turkey\u003c/h3>\n\u003cp>\u003cem>Serves 10 to 12 people\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12- to 14-lb turkey, ideally organic and pasture-raised (defrosted if frozen)\u003c/li>\n\u003cli>About 1/4 cup kosher salt\u003c/li>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>\u003cstrong>One to two days ahead:\u003c/strong>\u003cbr>\nDry-brine the turkey by rubbing the kosher salt all over, under the skin and over the skin and in the cavities. Place it in a small roasting pan or other baking dish that will hold the turkey and fit in your refrigerator. Cover securely with plastic wrap and refrigerate until the day you plan to cook it.\u003c/li>\n\u003cli>\u003cstrong>On the day you plan to serve:\u003c/strong>\u003cbr>\nRemove the turkey from the refrigerator about 1 hour before grilling. Rinse and dry the turkey well. Rub the softened butter all over the skin.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_89658\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\">\u003cimg class=\"size-full wp-image-89658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/butter-turkey.jpg\" alt=\"Rub the softened butter all over the skin. Photo: Wendy Goodfriend\" width=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rub the softened butter all over the skin.\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>If you want a smokier flavor for your turkey, now is the time to soak about 2 cups of applewood chips in cold water for 30 minutes prior to grilling; wrap the drained, soaked chips in foil and punch a few holes in the package.\u003c/li>\n\u003cli>Prepare a covered charcoal grill with a medium charcoal fire. On the lower rack of the grill, place an aluminum foil or metal drip pan in the center and arrange the coals on either side. (I find it’s best to prepare the coals using a chimney starter, and once they get going, to start a second batch to add to the first.) Add water, stock or wine to the drip pan, about halfway full, to create steam during grilling.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89657,89653,89654,89655,89673",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Put the upper rack of the grill in place and center the turkey, breast side up, on the rack over the drip pan. Cover the grill and partially close the air vents. Cook the turkey until the internal thigh temperature registers 160F, about 3 to 3 1/2 hours. Every 30 minutes, check the grill temperature (it should be between 275 and 325F); you can regulate it by adding more coals, adding more liquid to the drip pan, or opening or closing the vents. Also, each time you check, baste the turkey with some stock, and rotate the turkey as needed. Cover the turkey with aluminum foil if it begins to overbrown.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "89662,89652",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>When the turkey is done, transfer it to a large cutting board or platter and let it rest at least 20 minutes before carving. Enjoy!\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/89566/throw-your-turkey-on-the-grill-this-thanksgiving",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_15012"
],
"categories": [
"bayareabites_752",
"bayareabites_2695",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_1289",
"bayareabites_2550",
"bayareabites_530",
"bayareabites_2962",
"bayareabites_543"
],
"featImg": "bayareabites_89652",
"label": "bayareabites_15012"
},
"bayareabites_88707": {
"type": "posts",
"id": "bayareabites_88707",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "88707",
"score": null,
"sort": [
1414167167000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites",
"term": 14959
},
"blocks": [],
"publishDate": 1414167167,
"format": "aside",
"disqusTitle": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats",
"title": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats",
"headTitle": "Halloween Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\">\u003cimg class=\"aligncenter size-full wp-image-89231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\" alt=\"Photos by Wendy Goodfriend\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!\u003c/p>\n\u003cp>\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Halloween Savory Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a>\u003cbr>\nTurn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.\u003c/p>\n\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard with Tortilla Gravestones and Ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Halloween Savory Treat: A Pile of Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003cbr>\nWant to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Halloween Sweet Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003cbr>\nDecadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!\u003c/p>\n\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Halloween Sweet Treat: Boo! Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\u003c/p>\n\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Halloween Savory Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003cbr>\nScrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself.\u003c/p>\n\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Halloween Savory Treat: Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003cbr>\nWant to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.\u003c/p>\n\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg class=\"size-full wp-image-89026\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "88707 http://blogs.kqed.org/bayareabites/?p=88707",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/10/24/bay-area-bites-halloween-menu-sweet-savory-devilishly-ghoulish-treats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 352,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1570571788,
"excerpt": "Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with "dirt" and "slimy" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick "bones," deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!",
"title": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Halloween Menu: Sweet & Savory Devilishly Ghoulish Treats",
"datePublished": "2014-10-24T09:12:47-07:00",
"dateModified": "2019-10-08T14:56:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-halloween-menu-sweet-savory-devilishly-ghoulish-treats",
"status": "publish",
"path": "/bayareabites/88707/bay-area-bites-halloween-menu-sweet-savory-devilishly-ghoulish-treats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\">\u003cimg class=\"aligncenter size-full wp-image-89231\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/640x360-halloween.jpg\" alt=\"Photos by Wendy Goodfriend\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Step up your game for Halloween this year with an array of eerie, menacing treats! Ghastly (but adorable) meringue ghosts and rich chocolate cupcakes slathered with \"dirt\" and \"slimy\" (chewy, sweet) worms will appease everyones sweet-tooth. And savory, devilish delights like butternut mummy tarts, cheesy breadstick \"bones,\" deviled egg eyeballs and black spiders, and a vat of ghoulish guacamole will keep the party going long after the sun goes down. Bwah hahaha!\u003c/p>\n\u003cp>\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Halloween Savory Treat: Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a>\u003cbr>\nTurn creamy, lime-kissed guacamole into a ghoulish graveyard scene for your upcoming Halloween party. It also makes a great potluck addition to any creepy get-together.\u003c/p>\n\u003cfigure id=\"attachment_88465\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\">\u003cimg class=\"size-full wp-image-88465\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/guac-graveyard-chips1000.jpg\" alt=\"Guacamole Graveyard with Tortilla Gravestones and Ghosts. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/07/halloween-treat-guacamole-graveyard-with-tortilla-gravestones-and-ghosts/\">\u003cstrong>Guacamole Graveyard with Tortilla Gravestones and Ghosts\u003c/strong>\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Halloween Savory Treat: A Pile of Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003cbr>\nWant to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_88518\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\">\u003cimg class=\"size-full wp-image-88518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bones-finish-pile1.jpg\" alt=\"Cheesy Breadstick Bones. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/09/halloween-treat-a-pile-of-cheesy-breadstick-bones/\">\u003cstrong>Cheesy Breadstick 'Bones'\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Halloween Sweet Treat: Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003cbr>\nDecadent and rich, these chocolate cupcakes get grossed-up for Halloween with a layer of cookie “dirt” and colorful chewy worms. They are disgustingly delicious!\u003c/p>\n\u003cfigure id=\"attachment_89037\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\">\u003cimg class=\"size-full wp-image-89037\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cupcakes-final.jpg\" alt=\"Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/21/halloween-treat-devils-food-chocolate-dirt-cupcakes-with-gummy-worms/\">\u003cstrong>Devil’s Food Chocolate “Dirt” Cupcakes with Gummy Worms\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Halloween Sweet Treat: Boo! Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003cbr>\nThese lighter-than-air ghosts might be no more creepy than a kitten, but they are still perfect for Halloween and they will delight – not fright – the kiddos.\u003c/p>\n\u003cfigure id=\"attachment_89100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\">\u003cimg class=\"size-full wp-image-89100\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/ghosts-final.jpg\" alt=\"Cute (and gluten-free) Ghost Meringue Cookies. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/22/boo-cute-and-gluten-free-ghost-meringue-cookies-for-halloween/\">\u003cstrong>Cute (and gluten-free) Ghost Meringue Cookies\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Halloween Savory Treat: Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003cbr>\nScrumptiously delicious, and stuffed with sweet butternut squash and salty goat cheese, you might not want to share these ominous little mummified pastries with anyone but yourself.\u003c/p>\n\u003cfigure id=\"attachment_88774\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\">\u003cimg class=\"size-full wp-image-88774\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/mummy-heads.jpg\" alt=\"Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets. Photo: Wendy Goodfriend \" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/17/halloween-treat-fiendish-roasted-butternut-and-goat-cheese-mummy-tartlets/\">\u003cstrong>Fiendish Roasted Butternut and Goat Cheese Mummy Tartlets\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Halloween Savory Treat: Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003cbr>\nWant to turn humdrum deviled eggs into a devilish treat for your next Halloween? Find out how to make them into deliciously icky eyeballs and menacing spiders.\u003c/p>\n\u003cfigure id=\"attachment_89026\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\">\u003cimg class=\"size-full wp-image-89026\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/eggs-finished.jpg\" alt=\"Devilish Egg Eyeballs & Spiders. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/20/halloween-savory-treat-devilish-egg-eyeballs-spiders/\">\u003cstrong>Devilish Egg Eyeballs & Spiders\u003c/strong>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/88707/bay-area-bites-halloween-menu-sweet-savory-devilishly-ghoulish-treats",
"authors": [
"5015",
"5014"
],
"series": [
"bayareabites_14959"
],
"categories": [
"bayareabites_752",
"bayareabites_1653",
"bayareabites_12550",
"bayareabites_1763",
"bayareabites_334",
"bayareabites_1246",
"bayareabites_12"
],
"tags": [
"bayareabites_13869",
"bayareabites_13886",
"bayareabites_13881",
"bayareabites_41",
"bayareabites_14738"
],
"featImg": "bayareabites_89231",
"label": "bayareabites_14959"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"racesGenElection2026PresidentialReducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=holiday-recipes": {
"isFetching": false,
"latestQuery": {
"from": 192,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 284,
"relation": "eq"
},
"items": [
"bayareabites_90334",
"bayareabites_89937",
"bayareabites_89624",
"bayareabites_89643",
"bayareabites_89627",
"bayareabites_89594",
"bayareabites_89574",
"bayareabites_89606",
"bayareabites_89601",
"bayareabites_89588",
"bayareabites_89566",
"bayareabites_88707"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_holiday-recipes": {
"isLoading": true
},
"bayareabites_12550": {
"type": "terms",
"id": "bayareabites_12550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holiday recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holiday recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7013,
"slug": "holiday-recipes",
"isLoading": false,
"link": "/bayareabites/category/holiday-recipes"
},
"bayareabites_15012": {
"type": "terms",
"id": "bayareabites_15012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Thanksgiving Recipes",
"description": "\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/THANKSGIVING-centerpiece1000-1.jpg\" alt=\"THANKSGIVING-centerpiece1000 (1)\" width=\"1000\" height=\"666\" class=\"aligncenter size-full wp-image-103674\" />\r\n\r\nEntrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "Entrees, sides, desserts, vegan and gluten-free -- our special collection of autumn-themed recipes will help you create a sumptuous Thanksgiving feast for any of your holiday guests.",
"title": "Thanksgiving Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99342,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/series/thanksgiving-recipes"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_1288": {
"type": "terms",
"id": "bayareabites_1288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1127,
"slug": "butter",
"isLoading": false,
"link": "/bayareabites/tag/butter"
},
"bayareabites_13949": {
"type": "terms",
"id": "bayareabites_13949",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13949",
"found": true
},
"relationships": {},
"featImg": null,
"name": "compound butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "compound butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8423,
"slug": "compound-butter",
"isLoading": false,
"link": "/bayareabites/tag/compound-butter"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_2962": {
"type": "terms",
"id": "bayareabites_2962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2067,
"slug": "thanksgiving-recipes",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving-recipes"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_1873": {
"type": "terms",
"id": "bayareabites_1873",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1873",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian and vegan",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian and vegan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1451,
"slug": "vegetarian-and-vegan",
"isLoading": false,
"link": "/bayareabites/category/vegetarian-and-vegan"
},
"bayareabites_416": {
"type": "terms",
"id": "bayareabites_416",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "416",
"found": true
},
"relationships": {},
"featImg": null,
"name": "candy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "candy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 381,
"slug": "candy",
"isLoading": false,
"link": "/bayareabites/tag/candy"
},
"bayareabites_13941": {
"type": "terms",
"id": "bayareabites_13941",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13941",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caramels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caramels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8415,
"slug": "caramels",
"isLoading": false,
"link": "/bayareabites/tag/caramels"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_13942": {
"type": "terms",
"id": "bayareabites_13942",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13942",
"found": true
},
"relationships": {},
"featImg": null,
"name": "party favors",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "party favors Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8416,
"slug": "party-favors",
"isLoading": false,
"link": "/bayareabites/tag/party-favors"
},
"bayareabites_1511": {
"type": "terms",
"id": "bayareabites_1511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pumpkin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pumpkin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1251,
"slug": "pumpkin",
"isLoading": false,
"link": "/bayareabites/tag/pumpkin"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_9926": {
"type": "terms",
"id": "bayareabites_9926",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9926",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cranberry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cranberry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4380,
"slug": "cranberry",
"isLoading": false,
"link": "/bayareabites/tag/cranberry"
},
"bayareabites_1587": {
"type": "terms",
"id": "bayareabites_1587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "stuffing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "stuffing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1289,
"slug": "stuffing",
"isLoading": false,
"link": "/bayareabites/tag/stuffing"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_1080": {
"type": "terms",
"id": "bayareabites_1080",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1080",
"found": true
},
"relationships": {},
"featImg": null,
"name": "almond",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "almond Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 970,
"slug": "almond",
"isLoading": false,
"link": "/bayareabites/tag/almond"
},
"bayareabites_10299": {
"type": "terms",
"id": "bayareabites_10299",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10299",
"found": true
},
"relationships": {},
"featImg": null,
"name": "custard",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "custard Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4753,
"slug": "custard",
"isLoading": false,
"link": "/bayareabites/tag/custard"
},
"bayareabites_1541": {
"type": "terms",
"id": "bayareabites_1541",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1541",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pear",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pear Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1263,
"slug": "pear",
"isLoading": false,
"link": "/bayareabites/tag/pear"
},
"bayareabites_13924": {
"type": "terms",
"id": "bayareabites_13924",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13924",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pear almond custard tart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pear almond custard tart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8398,
"slug": "pear-almond-custard-tart",
"isLoading": false,
"link": "/bayareabites/tag/pear-almond-custard-tart"
},
"bayareabites_1284": {
"type": "terms",
"id": "bayareabites_1284",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1284",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tart",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tart Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1123,
"slug": "tart",
"isLoading": false,
"link": "/bayareabites/tag/tart"
},
"bayareabites_300": {
"type": "terms",
"id": "bayareabites_300",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "300",
"found": true
},
"relationships": {},
"featImg": null,
"name": "potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 265,
"slug": "potatoes",
"isLoading": false,
"link": "/bayareabites/tag/potatoes"
},
"bayareabites_12813": {
"type": "terms",
"id": "bayareabites_12813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "roasties",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "roasties Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7276,
"slug": "roasties",
"isLoading": false,
"link": "/bayareabites/tag/roasties"
},
"bayareabites_13923": {
"type": "terms",
"id": "bayareabites_13923",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13923",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sweet potatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sweet potatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8397,
"slug": "sweet-potatoes",
"isLoading": false,
"link": "/bayareabites/tag/sweet-potatoes"
},
"bayareabites_545": {
"type": "terms",
"id": "bayareabites_545",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "545",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yams",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yams Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 510,
"slug": "yams",
"isLoading": false,
"link": "/bayareabites/tag/yams"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_3059": {
"type": "terms",
"id": "bayareabites_3059",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3059",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dressing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dressing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2126,
"slug": "dressing",
"isLoading": false,
"link": "/bayareabites/tag/dressing"
},
"bayareabites_13917": {
"type": "terms",
"id": "bayareabites_13917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cornbread",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cornbread Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8391,
"slug": "cornbread",
"isLoading": false,
"link": "/bayareabites/tag/cornbread"
},
"bayareabites_13918": {
"type": "terms",
"id": "bayareabites_13918",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13918",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cornbread stuffing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cornbread stuffing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8392,
"slug": "cornbread-stuffing",
"isLoading": false,
"link": "/bayareabites/tag/cornbread-stuffing"
},
"bayareabites_12869": {
"type": "terms",
"id": "bayareabites_12869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy recipes and guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy recipes and guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7332,
"slug": "healthy-recipes",
"isLoading": false,
"link": "/bayareabites/category/healthy-recipes"
},
"bayareabites_310": {
"type": "terms",
"id": "bayareabites_310",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "310",
"found": true
},
"relationships": {},
"featImg": null,
"name": "healthy eating",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "healthy eating Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 275,
"slug": "healthy-eating",
"isLoading": false,
"link": "/bayareabites/tag/healthy-eating"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_13920": {
"type": "terms",
"id": "bayareabites_13920",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13920",
"found": true
},
"relationships": {},
"featImg": null,
"name": "root vegetables",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "root vegetables Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8394,
"slug": "root-vegetables",
"isLoading": false,
"link": "/bayareabites/tag/root-vegetables"
},
"bayareabites_1815": {
"type": "terms",
"id": "bayareabites_1815",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1815",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salad",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salad Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1418,
"slug": "salad",
"isLoading": false,
"link": "/bayareabites/tag/salad"
},
"bayareabites_108": {
"type": "terms",
"id": "bayareabites_108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "vegetarian",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "vegetarian Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 72,
"slug": "vegetarian",
"isLoading": false,
"link": "/bayareabites/tag/vegetarian"
},
"bayareabites_16284": {
"type": "terms",
"id": "bayareabites_16284",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16284",
"found": true
},
"relationships": {},
"featImg": null,
"name": "winter recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "winter recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100614,
"slug": "winter-recipes",
"isLoading": false,
"link": "/bayareabites/tag/winter-recipes"
},
"bayareabites_2898": {
"type": "terms",
"id": "bayareabites_2898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brussels sprouts",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brussels sprouts Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2028,
"slug": "brussels-sprouts",
"isLoading": false,
"link": "/bayareabites/tag/brussels-sprouts"
},
"bayareabites_9893": {
"type": "terms",
"id": "bayareabites_9893",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9893",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cranberries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cranberries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4347,
"slug": "cranberries",
"isLoading": false,
"link": "/bayareabites/tag/cranberries"
},
"bayareabites_11449": {
"type": "terms",
"id": "bayareabites_11449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "full-image",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "full-image Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5909,
"slug": "full-image",
"isLoading": false,
"link": "/bayareabites/tag/full-image"
},
"bayareabites_2695": {
"type": "terms",
"id": "bayareabites_2695",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2695",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cooking techniques and tips",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cooking techniques and tips Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1905,
"slug": "cooking-techniques-and-tips",
"isLoading": false,
"link": "/bayareabites/category/cooking-techniques-and-tips"
},
"bayareabites_9904": {
"type": "terms",
"id": "bayareabites_9904",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9904",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cranberry sauce",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cranberry sauce Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4358,
"slug": "cranberry-sauce",
"isLoading": false,
"link": "/bayareabites/tag/cranberry-sauce"
},
"bayareabites_1289": {
"type": "terms",
"id": "bayareabites_1289",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1289",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bbq",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bbq Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1128,
"slug": "bbq",
"isLoading": false,
"link": "/bayareabites/tag/bbq"
},
"bayareabites_2550": {
"type": "terms",
"id": "bayareabites_2550",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2550",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grilling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grilling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1838,
"slug": "grilling",
"isLoading": false,
"link": "/bayareabites/tag/grilling"
},
"bayareabites_14959": {
"type": "terms",
"id": "bayareabites_14959",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14959",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Halloween Recipes",
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"]\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/halloween-2015a.jpg\" alt=\"Happy Halloween!\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102598\" /> Happy Halloween![/caption]\r\n\r\nCreate a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes. ",
"taxonomy": "series",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "[caption id=\"attachment_102598\" align=\"aligncenter\" width=\"1920\"] Happy Halloween![/caption] Create a spooky feast for yourselves or thrill your guests with these hauntingly good party dishes.",
"title": "Halloween Recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99289,
"slug": "halloween-recipes",
"isLoading": false,
"link": "/bayareabites/series/halloween-recipes"
},
"bayareabites_334": {
"type": "terms",
"id": "bayareabites_334",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "334",
"found": true
},
"relationships": {},
"featImg": null,
"name": "humor",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "humor Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5913,
"slug": "humor",
"isLoading": false,
"link": "/bayareabites/category/humor"
},
"bayareabites_13869": {
"type": "terms",
"id": "bayareabites_13869",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13869",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bones",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bones Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8343,
"slug": "bones",
"isLoading": false,
"link": "/bayareabites/tag/bones"
},
"bayareabites_13886": {
"type": "terms",
"id": "bayareabites_13886",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13886",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dirt cupcakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dirt cupcakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8360,
"slug": "dirt-cupcakes",
"isLoading": false,
"link": "/bayareabites/tag/dirt-cupcakes"
},
"bayareabites_13881": {
"type": "terms",
"id": "bayareabites_13881",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13881",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gummy worms",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gummy worms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8355,
"slug": "gummy-worms",
"isLoading": false,
"link": "/bayareabites/tag/gummy-worms"
},
"bayareabites_41": {
"type": "terms",
"id": "bayareabites_41",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "41",
"found": true
},
"relationships": {},
"featImg": null,
"name": "halloween",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "halloween Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3,
"slug": "halloween",
"isLoading": false,
"link": "/bayareabites/tag/halloween"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
},
"requestOutcomesReducer": {
"notFound": []
},
"navPromosReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": true,
"promos": {
"news": {
"name": "2026 Voter Guide",
"link": "/voterguide",
"imageURL": "https://cdn.kqed.org/wp-content/uploads/2026/10/Nav-News-Nov2026ElectionCoverage@2x-7bd4aad4.png",
"description": "Get informed in minutes with our Voter Guide for California’s November 3 election."
},
"podcasts-radio": {},
"video-tv": {},
"events": {},
"support": {}
}
}
}