Thought this wild rice w/ chestnuts & cranberries dish looked pretty & tasty. Just noticed that it's called "dressing"--was just planning to serve it as one of the sides at my T'giving buffet.

http://find.myrecipes.com/recipes/rec...

Is there a difference? I'm looking for the type used in the Danish bread rugbrød. If anyone has a rugbrød recipe, that would be great too! Thanks

I would love this recipe as well!

Thanks, you guys are great!
Here is the recipe btw--I tweaked it because I'm not serving the quinoa in the squash. Enjoy Thanksgiving!
http://www.wholefoodsmarket.com/recip...

My little cooking assistant added a little too much liquid, and I now have kind of soupy (rather than fluffy) quinoa. I wouldn't care so much (it tastes pretty good), except that at the cooking liquid for this recipe was apple cider, and the brown, soupy quinoa looks a little scary. This is to be topped w/ roasted squash, dried cranberries and toasted nuts tomorrow. Any tips appreciated!

Just tried one by New England Cranberry Company that is great. Found it at Whole Foods

A blueberry muffin or cranberry corncake (or any of the baked goods, actually!) and the super-good coffee at A&J King in Salem

Dinner is for me, hub, and our boys ages 6 & 9. We will feast on rigatoni, meatballs and sausages which is a treat after all of the pasta w/ garbanzo beans, broccoli and olive oil they usually get! For dessert, I'm going to make this "devil dog" cake from epi :http://www.epicurious.com/recipes/foo...

Wow! This is it! (The Boston Globe must have printed a variation on this recipe.) Thank you so much--I really appreciate it. Merry Christmas!

Thanks, Jazzy. This recipe is similar to the one I'm looking for, except for the whole using melted butter instead of creaming it thing. The melted butter seemed to give the cookie a finer texture. Do you think it's ok to just go ahead and use melted butter?

I've been happily using the Silver Palate Butterball cookie recipe for years, but I really liked (and now can't find) a variation The Boston Globe printed last December. It called for melted butter, and perhaps there was confectioner's sugar in the dough (as well as on the outside of the cookie). Does anyone have a similar recipe, or do you think it's ok to use the same amount of (melted instead of softened) butter? TIA!

Hi -- I don't want to double-post, but I have not seen the new topic I submitted an hour ago to the Homecooking board. Does it take some time for a new topic to show up? Thanks.