Planning a Happy Thanksgiving 2018 – 3 Weeks and Counting!

thanksgiving decor ideas | pamela salzman

This post has been edited from the one originally published on Thursday, November 3, 2011.

If you followed the advice in my post last Thursday, perhaps you now have a general idea of how many guests you will be hosting on Thanksgiving. If not, it’s time to get on the phone and do some inviting! Do you have a good, balanced menu and have you taken guests up on their offers to bring something?  Coincidentally, I taped a Thanksgiving segment with Rachael Ray that will air on her show this Friday, November 2nd.  It was a very fun segment to do and I shared some of my favorite things to get done three weeks before Thanksgiving.  I actually did 90% of my grocery shopping!  Another exciting announcement is that my Thanksgiving ebook is now available!  For $15, you will get all my Thanksgiving recipes, tips and tricks, do-ahead strategies and more!  You will have everything you need to plan and execute your best Thanksgiving ever.  Click here to access the Thanksgiving ebook.

This week we have a few more tasks that we can check off the list.

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Creamy Corn Pudding Recipe

This creamy corn pudding is the LAST recipe I ever thought I would fall for.   Whenever I load up my plate on Thanksgiving (or any meal for that matter), I go for color, freshness, non-starchy vegetables.  If I eat something creamy, it’s likely risotto, or a cashew-based dressing, or ice cream LOL.  But I can’t teach salads and vegetables every Thanksgiving because that’s not what my peeps want.  I know most of you are looking for comfort food, traditional ingredients, and starch.  Yes, starch.Continue reading

Dinner Planner – Week of October 29th, 2018

This was a great week!  I was in NY for a few days and spent some time with my family.  I also cooked the chipotle turkey chili from my cookbook in an Instagram Live at The Feed Feed.  You can find that footage here if you missed it. And, I taped a fantastic segment with one of my faves, Rachael Ray, on what you can do to get ahead of the game three weeks before Thanksgiving!  That episode airs Friday, November 2nd.  Check your local listings for channel and time.  My girls are home for the weekend because we are celebrating the 50th anniversary of my husband’s parents.  I am beyond excited to spend time with them!!

For my online cooking class subscribers, join me for our monthly private Facebook LIVE on Saturday, October 27 at 8:45 am PST/11:45 am EST!

Here’s your dinner planner for the week:

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Planning a Happy Thanksgiving 2018 – 4 Weeks and Counting!

This post has been edited from the original, which was published on October 27, 2011.

Can you believe what today is?  It is the beginning of the countdown!!  Thanksgiving is 4 weeks from today!  No need to panic, friends.  We’re going to have some fun over the next month!  Thanksgiving is my favorite holiday. I love the traditions, the food, the Macy’s parade on television while I am making my pies, the football games. I love moving the family room furniture after the last football game is over to extend the dining room table. I love hearing everyone share why he or she is grateful. I have cooked every Thanksgiving for the last 23 years, as well as over 100 Thanksgiving-themed cooking classes. I have made lots of mistakes and in the process learned a thing or two about how to execute and enjoy a very happy Thanksgiving. The key is being organized. Every Thursday from today until the big day, I will share my best tips, strategies and a few good recipes to set you up for a successful holiday.  This week I taped a great episode on The Rachael Ray Show about what you can do several weeks before Thanksgiving.  I believe that will air on November 5th, but I’ll let you know for sure.

My Thanksgiving ebook is now available!  This PDF contains all my Thanksgiving recipes, tips and tricks, in one document!  You will have everything you need to plan and execute your best Thanksgiving ever.  Click here to access the Thanksgiving ebook.  Also, if you take my online cooking classes, the recipes will be the ones I am also teaching in my in-person cooking classes and those recipes will not be in the ebook.  The online class will be taped next week and be available the week of November 5th – plenty of time for you to decide what you might include on your menu!

Let’s get started!

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Dinner Planner – Week of October 22nd, 2018

Happy weekend!  I have a busy schedule in the next week.  If you are in the El Segundo area on Saturday (Oct 20th), please come say hello while I do a cooking demo and sign books at the annual El Segundo Public Library Author Fair.  I’m up at 2:00 pm.  I’ll be in NYC for most of next week.  Tune into my Instagram feed on Monday at 9:00 am PST/12:00 pm EST while I do some fall cooking at The Feed Feed.  I am also taping a TV segment on Wednesday at one of my favorite shows!  Check my stories on Wednesday to find out which one!Continue reading

Pumpkin Cashew Truffles Recipe

Something that gives me a strangely satisfying feeling is when I am efficient with my food.  I looooove finishing a bag of something or avoiding throwing something away because I was able to use it creatively.  I came up with this recipe last year to use up a small amount of pumpkin puree that was languishing in the fridge.  I usually use up small bits of pumpkin in smoothies, oatmeal, or pancakes or waffles.  But I am pretty obsessed with Bliss Balls (aka energy balls) and I knew I could probably make a pumpkin version.Continue reading

Dinner Planner – Week of October 16th, 2018

As many of you know, my husband adopted a plant-based diet a year ago.  He was the biggest carnivore, cheese and ice cream eater who I never thought in a MILLION years would give up animal products.  He happened to watch a documentary about people going plant-based and weaning off their medications, reducing inflammation, and reversing certain chronic diseases and decided he had nothing to lose (except weight, inflammation, and cholesterol) by going plant-based for a month.  To be clear, vegan and the new term, whole food-plant-based (sometimes referred to as WFPB), are different.  Vegan just means the food or product (shoes or clothing) contains no animal products – no beef, pork, poultry, fish, etc.; no dairy; no eggs; no honey.  A vegan diet could be potato chips, processed soy hot dogs, Oreos, Coca-Cola, you get the idea.  Whole food-plant-based means minimizing or eliminating animal-based products, including meat, dairy, and eggs. But unlike the vegan diet, processed foods, including refined oil, white flour, and refined sugar are minimized or avoided. The diet focuses on unprocessed or minimally processed fruit and vegetables, whole grains, legumes, nuts, and seeds.

I have updated my students and social media followers on his progress and I am happy to say he is still committed to this way of eating.  He has significantly reduced his inflammation, aches and pains, lowered his cholesterol by 150 points, and lost 20 pounds.  Plus, he seems lighter on his feet and generally happier.  I am personally not vegan since I do eat a little fish, and the occasional egg or dairy.  And I am not trying to convert anyone to this way of eating.  BUT, I do not think factory-farmed animals are healthful for us or worth eating, and I can make an argument that speaks to factory-farmed animals having a negative impact on the environment as well.  I also do not think non-organic dairy is good for our bodies.  I am going to do an Instagram Live on Monday, October 15th at 5:00 pm PST/8:00 pm EST to discuss the pros and cons of a plant-based diet and how to change recipes which include animal products to be plant-based. You should absolutely join the discussion and bring your questions or just listen while I chat and answer what other people bring up.  

This week I am proposing a plant-based dinner planner if you’re interested in trying a few non-animal protein meals on your family.  Hit me with any questions below and I will happily answer as soon as I can!Continue reading

Everyday Turmeric Chicken

Photography by Devon Francis

I grew up with very limited exposure to flavor profiles outside of Italian food and “American” food, e.g. burgers and hot dogs.  I was very interested in learning more, but we didn’t eat out much and I didn’t have too many resources for recipes.  We had a lot of variety in pasta shapes and diversity in pasta sauces though!  I don’t know when I was exposed to Persian food, but I think it was well after I had moved to LA in my early 20’s.  It quickly became one of my favorite cuisines.  I just love the herbs, spices, the color and beauty of the dishes.  And I am crazy for rice!  Once, a Persian friend invited us over for dinner and she made at least two rice dishes, but with enough for 4 times as many people and so, so delicious.  I’ve always wanted someone to teach me how to make Persian food, and finally my prayers were answered.Continue reading