Melissa Clark’s Thanksgiving brioche chestnut stuffing from the New York Times is a real winner. The brioche and chestnuts make it luxurious, and the fennel and herbs bring it back down to earth. Serve with lavish amounts of turkey gravy. […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
