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Radicchio and Roasted Sweet Potato Salad with Persimmons and Tangerines: So much color and flavor in an achingly beautiful salad that holds up well on a buffet table and will take you all the way through the holiday season in health!
Thanksgiving, as perhaps the most important dinner of the year, can put unbearable pressure on the cooks, can’t it? You feel like you need to muster the best meal of your life, with no missteps. Except you haven’t been trained in how to be a restaurateur or caterer, how to put a delightful meal on the table for the 12, 16 or 32 of you that expect it. And you only do it once a year, so it’s not like you remember whatever tricks you learned last year.
Sigh. Take a breath.
So I said a fast YES when OXO asked me to write about an easy salad recipe in the new cookbook “Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers,” by Julia Turshen. They also want to highlight Julia’s favorite kitchen items that make it easy to get any recipe done. I’m happy to do it because OXO makes superior products for the kitchen, and this cookbook is very cheerfully, do-ably practical. It presents 150 recipes, some main-idea, and some mini-recipes that transform any leftovers into whole new dishes. I am all in!
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Welcome to my kitchen, where the oven is always on, and the fridge is packed with delectables! 
