Pears, Pierre Gagnaire and Losing the Pie Crust - The New York Times in 60 Seconds

by Sarah LeTrent, Posted Nov 18th 2009 @ 12:00PM

Make sure the Thanksgiving preparations don't turn into an episode of "Hell's Kitchen" by following Mark Bittman's guide of 101 things to prepare in advance.
Lose the rolling pin with these homemade dessert suggestions. No fussy pie crust required.
"If it ain't broke, don't fix it" -- Melissa Clark challenges her family's traditional chestnut stuffing by cooking up three new stuffing possibilities to see if they can compete.
The Pour Blog admits "books about wine are no substitute for drinking wine." But these six book suggestions about wine can help readers better appreciate what they're drinking.
'Tis the season to cook and bake pears.
Legendary French chef Pierre Gagnaire is the latest three Michelin-starred to infiltrate the Vegas strip with his first restaurant endeavor in the U.S.

Filed under: Newspapers, In Sixty Seconds, Holidays, Chefs & Restaurants, Restaurants
Tags: in sixty seconds, pierre gagnaire, stuffing recipes, thanksgiving, thanksgiving dinner, the new york times

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