Many years ago, I gave up preparing creamed onions for Thanksgiving. In part because our Thanksgiving dinner began to grow and peeling pearl onions for 30 people just seemed like it would be too many tears to shed. I have always missed those creamed onions  though and this year, with just 3 people  to feed on Thanksgiving Eve, (we are heading to the wine cellar at Michael’s on East on Thursday for our “adopted family” holiday feast) I am going back to the Gourmet side of a Turkey dinner. A Harvest salad with roasted beets and candied fennel, followed by Turkey,  gingered-cranberry sauce with...

The Flavors Newsletter – From the Kitchen of Judi Gallagher Somehow, I feel as though Thanksgiving has already come and gone. Preparing for the holidays on television and magazines can mean taking out the butternut squash recipes and searching for fresh cranberries in August- thus the makings of a creative culinary scavenger hunt. So far, I have prepared five different turkeys with various stuffing, too many hams with glaze to ever fill a year’s worth of omelets and opened enough cans pumpkin pie filling to create a masterpiece metal sculpture at the Bay front. Yet I find creative inspirations...