Thanksgiving is hectic, true, but you can create a gracious gathering with minimal fuss with help from Sandra Lee, star of Semi-Homemade Cooking on the Food Network. Sandra’s Semi-Homemade shortcuts cut the kitchen time in half, leaving you lots of time to join in on the festivities. Below are Sandra’s quick-fix Thanksgiving recipes from her new book: Semi-Homemade Fast-Fix Family Favorites. This delicious holiday menu couldn’t be easier to prepare and her streamlined classic tastes so good that everyone – especially the cook – will give thanks. A kick-off cocktail spreads the warmth to all senses, so start things off with a Hot Apple Toddy. The combination of apple cider, rum and cinnamon schnapps add an amazing aroma to the kitchen. For a fancy little side dish, create Prosciutto-Tied Asparagus drizzled with olive oil and lemon juice. Turkey with Cornbread Stuffing, served with Pink Peppercorn Gravy or Lemon Chive Gravy, is a flavorful, classic main dish that your guests will love. For dessert, stir syrup, sugar, eggs, flour and vanilla together and you have a rich Maple Pecan Pie in under ten minutes. Finally, add family and friends and you’ve got the recipe for a thankful day.

Recipe excerpted from Sandra Lee Semi-Homemade Fast-Fix Family Favorites

* Prosciutto-Tied Asparagus

* Hot Apple Toddies

* Turkey with Cornbread Stuffing

* Pink Peppercorn Gravy

* Lemon Chive Gravy

* Maple Pecan Pie

Pink Peppercorn Gravy

Start to Finish 10 minutes Makes 2 1⁄2 cups

2 1⁄4 cups reduced-sodium chicken broth, Swanson®

1⁄4 cup cognac

1 packet (1.6-ounce) garlic and herb sauce mix, Knorr®

1 packet (0.87-ounce) turkey or brown gravy mix, McCormick®

2 tablespoons butter

2 teaspoons pink peppercorns, crushed, The Spice Hunter®

Crushed pink peppercorns and fresh thyme sprigs (optional)

In a medium saucepan, whisk together chicken broth, cognac, dry sauce mix, and dry gravy mix; stir in butter and peppercorns. Bring to a boil over medium heat, stirring constantly. Reduce heat. Simmer, uncovered, about 3 minutes or until thickened. Garnish with pink peppercorns and fresh thyme sprigs (optional).

Lemon-Chive Gravy

Start to Finish 10 minutes Makes 2 cups

1 jar (12-ounce) turkey, chicken, brown, or mushroom gravy, Heinz®

2 tablespoons butter

2 tablespoons lemon juice, Minute Maid®

1 tablespoon finely chopped fresh chives

1 tablespoon dry sherry, Christian Brothers®

Salt and black pepper

Fresh chives (optional)

In a medium saucepan, combine gravy, butter, lemon juice, chives, and sherry. Cook over medium heat just until simmering. Season to taste with salt and pepper. Garnish with fresh chives (optional).

Prosciutto-Tied Asparagus

Start to Finish 20 minutes Makes 18 bundles

1 package (3-ounce) prosciutto, Columbus®

1 pound thin asparagus, ends trimmed

2 tablespoons extra virgin olive oil

1 teaspoon lemon juice, ReaLemon®

Salt and ground black pepper

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Cut prosciutto slices lengthwise into two thin strips. Gather two to three asparagus spears and carefully tie prosciutto into a knot around asparagus bundle. Continue until all ingredients are used and place asparagus bundles on prepared baking sheet.

2. In a small bowl, whisk together the olive oil and lemon juice. Drizzle over asparagus. Season to taste with salt and pepper. Roast for 8 to 10 minutes.

Hot Apple Toddies

Prep 5 minutes Cook 45 minutes Makes 4 drinks

3 cups apple cider, Martinelli’s®

1⁄2 cup spiced rum, Captain Morgan®

1⁄2 cup cinnamon schnapps, Goldschlager®

4 cinnamon sticks, McCormick®

Cinnamon sticks, McCormick®

1. In a medium saucepan, combine apple cider, rum, schnapps, and the 4 cinnamon sticks. Bring to a simmer over medium heat. Simmer for 45 to 60 minutes. (Or, use a 4-quart slow cooker.)

2. Serve warm in footed glasses. Garnish each with cinnamon stick swizzles. Note: If using bittersweet to garnish the cinnamon stick swizzles, make sure it is faux.

Turkey with Cornbread Stuffing

Prep 45 minutes Bake 4 hours Stand 15 minutes Makes 8 to 10 servings

1 12-pound frozen turkey, thawed

1 box (8.5-ounce) cornbread mix, Jiffy®

1 cup chopped celery

1⁄2 cup chopped green onions,/p>

1 can (10.5-ounce) chicken with rice soup, Campbell’s®

2 tablespoons poultry seasoning, McCormick®

1 stick (1⁄2 cup) butter, softened

3 tablespoons vegetable oil

3 tablespoons all-purpose flour

Salt and ground black pepper

1. Rinse the turkey in clean water and pat dry with paper towels. Remove the gizzards and neck. Place gizzards and neck in a saucepan and cover with water. Bring to a simmer to create broth for gravy. Simmer for 30 to 45 minutes. Remove from heat, strain, and reserve.

2. Meanwhile, prepare cornbread according to package directions. Crumble cornbread into small pieces; place on a baking sheet to air dry. In a bowl, combine prepared cornbread, celery, and green onions. Add soup and poultry seasoning. Mix well; stuff inside turkey cavities.

3. Generously cover turkey with softened butter. Tent with aluminum foil and bake according to package instructions for bird’s weight. One hour before bird is done, remove foil and baste. The turkey is done when the internal temperature registers 170 degrees F deep in the thigh. The temperature of the stuffing should be 160 degrees F in the center.

4. Remove turkey from oven. Place on a serving platter; tent with foil. Let turkey stand for about 15 minutes until the temperature of the stuffing reaches 165 degrees F in the center and the temperature in the thigh rises to 180 degrees F.

5. While turkey stands, prepare gravy. In a large skillet, heat the oil over medium-low heat. Add flour; cook and stir until deep brown. Add turkey drippings and whisk until thickened. Add reserved gizzard broth and simmer. Season to taste with salt and pepper.

6. Remove stuffing from bird and place in a serving bowl. Carve turkey and arrange on a platter. Serve with stuffing and gravy.

Maple Pecan Pie

Prep 10 minutes Bake 50 minutes Cool 15 minutes Makes 8 servings

11⁄4 cups maple-flavored pancake syrup, Log Cabin Original Syrup®

1⁄3 cup packed golden brown sugar

3 eggs

1 egg yolk

2 teaspoons all-purpose flour

11⁄2 teaspoons pure vanilla extract, McCormick®

2 tablespoons butter, melted

11⁄2 cups pecan halves

1 9-inch frozen unbaked deep-dish pie shell, Marie Callender’s®

1. Preheat oven to 350 degrees F. In a large bowl, stir together syrup, sugar, eggs, egg yolk, flour, and vanilla. Whisk in melted butter. Stir in 1 cup of pecans. Place frozen pie shell on a baking sheet. Pour maple syrup mixture into shell. Arrange remaining 1⁄2 cup of pecans on syrup mixture, pressing into syrup mixture to coat.

2. Place baking sheet in center of oven. Bake pie for 50 minutes or until edges are golden and filling is just set in center. Cool pie on cooling rack for 15 minutes. Cut pie into wedges and serve warm.

What is the nature of the farmer’s market, the organic and the all-natural? I believe that it’s simplicity. If I may venture down the cliché alley, in my opinion it’s the simple things that make our lives worth living. The undemanding and the effortless welcome us in an array of circumstances and unanticipated probabilities; an unexpected smile, the laughter of a loved one or may be just a lazy Sunday walk at the Brooklyn Botanical Garden.

Personally, the memories of my favorite meals are not set in bold Soho establishments, but are a part of treasured slide show filled with family dinners, friend’s apartments and my great aunt’s loving touch. Back in the day when organic was the norm, the farmers market was just a market and dinner conversation was not just a clever dialogue on ones favorite sitcom, meals were born and past down to our generation. I believe that we need simple recipes for simple markets with simple produce. The simple is the organic and the true. Today, I am going to introduce a simple recipe with ingredients that can be found at any market and prepared by any one.

Sauce

2 medium onions

1 green pepper

1 head of garlic

1/3 bunch of celery

2 yellow squash

2 zucchini squash

7 small tomatoes

Molasses

26.5oz Pomi strained tomatoes

Preheat a large pot with a little olive oil. Chop the onions, celery, eggplant, peeled green pepper, garlic, yellow squash and zucchini squash. Brown the vegetables over high heat. Add fresh tomatoes and continue to sauté. When the vegetables are ready and you’ll know when they are add 26.5oz carton of Pomi strained tomatoes and just as much water. Bring to a boil, add three tablespoons of molasses and reduce to simmer. Season with salt, pepper and red pepper flakes to taste. Continue to cook the sauce until it thickens to the desired consistency and add more water if necessary. If you are a vegetarian then your pasta sauce is ready and if you are an omnivore like myself add meatballs 10 minutes before the sauce is finished.

Meatballs

3 lbs ground pork

1½ lbs ground beef

1½ lbs ground lamb

1 cup parmesan cheese

1 cup Italian style breadcrumbs

1 extra large egg

1 onion

3 garlic cloves

½ cup of water

½ cup of chopped cilantro and parsley

Mix everything in a large bowl and season with salt and pepper to taste. Shape the meatballs to your desired shape and size and place into an oiled aluminum pan. Preheat the over to 500º F and brown the meatballs. Add the meatballs to your sauce 10 minutes prior to completion.

Cooking does not have to be complicated and ingredients do not have to be expansive in order to prepare a delicious meal. All you need is the knowledge of a couple simple cooking techniques and the courage to use any ingredients that you think will work for you. And trust me, a couple of good friends and plenty of wine alongside your newly found love for the homemade is that one perfect and necessary garnish for any meal.

The answer is: maybe. It depends on your expectations and your previous experiences with authentic Vietnamese cuisine. Personally, I love Vietnamese food, but I am a sucker for the authentic and the untainted. There is a lot to be said for the art of passing down recipes from one generation to the next and the genuine love of cooking for one’s family and friends. Just as we emerged from the sea and evolved, our recipes have followed suit and developed along with our DNA. Just as Michael Phelps feels at ease and excels in the pool, certain chefs possess the same qualities in the kitchen. They attempt to preserve the genuine nature of their family’s recipes while enhancing their flavor’s DNA through classic training and imagination.

If you are one to look for the authentic and you dare to venture away from this city’s culinary epicenter, then your final destination for Vietnamese cuisine should undoubtedly land you in Eden Center, VA. For two years I lived in Arlington, VA and had the pleasure of experiencing Vietnamese cooking the way it is presumably prepared in its country of origin. Infused with some traditional French culinary techniques, Vietnamese cuisine takes on a life of the fresh, the untamed and the honest. Spring rolls wrapped in rice paper, Pho and grilled whole fish are the foundation of this most delicious world.
So, what does this city have to offer as the option for mid-priced Vietnamese cuisine? After hours of research and countless reconsideration, my girlfriend and I decided to visit Nam in Tribeca. The restaurant is easily identified by bamboo like greenery surrounding the entry way and you are quickly welcomed by a warm feeling and extremely high ceilings, which are common in this part of the city. The restaurant has anywhere from 15 to 20 tables, which are generously spaced and comfortably positioned throughout the space. The walls are accented with circular photographs of past generations, which presumably lead to the culinary evolution of its menu. The rear left corner of the restaurant features the best two person table and is decorated with bamboo and illuminated with soft yellow lighting. The restaurant lacks bar seating, but if you arrive too early for your reservation, you can always catch a pint at the pub right across the street.

Be prepared for a limited wine list and a menu stripped down to the interpretive staples of Vietnamese cooking. We started with grilled prawn wrapped in rice paper with cucumber, basil, peanut sauce, grilled calamari over cucumber, tomato, mixed lettuce, tamarind vinaigrette and shrimp dumplings wrapped in banana leaves. The prawns and calamari were grilled with an amazing smoky flavor and the salad had just enough heat to complete the dish. The shrimp dumplings on the other hand, although a highly successful and satisfying dish lacked the necessary heat and left your brain searching for that missing ingredient. For an entre, I ordered the crispy red snapper in chili lime sauce and my girlfriend had the steamed sea bass. Let’s start with the good first, the steamed bass was absolutely delicious and without a doubt a must to try if dining at the Nam. The fish was not mushy, flaky and the accompanying sauce was a success on every level. The crispy red snapper on the hand brings me back to my original point of “the authentic” in modern cuisine. The Nam’s interpretation of the crispy red snapper, although with admittedly decent taste qualities should make all of chefs in the black and white photographs previously mentioned close their eyes and turn the other way. The chili sauce was too sweet and didn’t offer even a hint to chilies or any heat for that matter. The red snapped was deboned, de-headed and de-finned, in other words it might as well have been a filet. To serve a filet as the centerpiece of this classic dish is criminal. The flavor was discarded as common trash, this dish’s DNA was eradicated and the memories of the genuine and the true forgotten.

In conclusion, I would like to say that Nam is a great place to dine if you’re looking for good food, but not for the authentic and the genuine. In my opinion, chefs who were so cleverly presented on the walls of this cozy restaurant would not recognize the menu or the techniques that that were used to prepare it. This restaurant is without a doubt a pleasure to visit, but it’s not the place that it attempts to be.