It started simply enough: the other half felt the need to bake. For me, well, I’m no baker and the urge to do so is akin to washing my car or preparing receipts for tax purposes. I’ll do it but only begrudgingly. But like many things I’m fully prepared to participate in the end result, and in this case it was a pie of monstrous proportions.
I’m not quite sure of his thought process as I wasn’t in the kitchen when he found the recipe, but I know it involved tons of pecans, a spring form pan and the new oven. I was a bit relieved that I wasn’t around as anyone knows to mess with a Texan’s Pecan Pie is clearly not the smartest thing to do (even if said Texan lives in California.) It’s not quite sacrilege — but it’s pretty damn close.
"So this pie I’m baking, I found a recipe online and I’m not sure how it’s going to come out," my big red-headed angel tells me.
"You’re a baker, I’m sure it’ll be just fine," I respond.
"I don’t know about that, it’s kind of a different sort of Pecan Pie."
Different sort of pecan pie. Different sort of pecan pie. DIFFERENT SORT OF PECAN PIE. DIFFERENT SORT OF PECAN PIE! Are you getting that, folks? As those words floated around the kitchen they took their sweet little time worming their way into my brain. A what type of what pie? Did I really hear you correctly? Would you like to grab an enchilada while you’re at it and poke me in the eye? How about hitting me over the head with a rib bone from Tyler, Texas? Come on, I’m all yours, just do it! You already started.
This recipe is a combination of technique and ingredients from Cook’s Illustrated and Joy of Cooking, which I suppose now makes it my own. There are tons of recipes with exotic flavors and ingredients, but if you’re looking for that classic Thanksgiving stuffing, this is the recipe to use. Drying the bread before making the stuffing is an important step for texture and flavor.
Here's the deal about Thanksgiving dinner at our house: it's the same every year, except for one thing. Every year one thing changes. 
My grandfather and several of my great uncles had a fur store in N.Y. It was called Windsor Furs (to indicate, one can only guess, a regal presence previously unknown to 14th Street and 7th Avenue). Uncle Simon and Uncle Harry kept Windsor Furs well into their 90’s. And I would like to tell you all the funny, memorable stories I know about them and the shop. But the thing that springs to mind at this moment is their business card. 
Choosing a wine for the Thanksgiving table does not have to be as difficult as many make it seem. With the variety of competing flavors of Thanksgiving, it may seem difficult to find the perfect pairing. Finding a wine that goes with everything is key. And there are plenty of wines available in the market that accomplish the task. But you definitely don't want an overpowering wine or a lightweight wine that doesn't stand up to the many different dishes. Look for a fruity medium-bodied wine with good tartness or crispness. It has to cut through the rich autumnal flavors as well as complement the roast turkey. Pinot Noir and Chardonnay are among the best wines for Thanksgiving, but a few other, more unique choices are available too. The following wines are all fruit-forward, food-friendly, and suitable for a whole range of tastes. Surprise your guests with one or more of these picks.