Posted by Ed Levine, November 12, 2006 at 8:24 AM
A BY CITY GUIDE TO THANKSGIVING PIES
I once wrote a piece for the New York Observer advocating the nation skip the turkey, stuffing, and sweet potatoes, and opt for an all pie Thanksgiving meal. A meal consisting of, say, half a dozen pies would indeed be one that serious eaters would be thankful for.
To encourage serious eaters everywhere to take up my all pie Thanksgiving cause I am going to try to guide readers and users to the best pies available, both in New York and elsewhere.
First New York:
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Posted by Ed Levine, March 30, 2006 at 12:40 PM
I find most chicken and/or turkey sausage dry and tasteless. So when I discovered DiPaola's Turkey Sausage at my local greenmarket a couple of years ago, I was thrilled. DiPaola is a local poultry farm located in Trenton, NJ. Its sweet turkey sausage actually tastes like good Italian sausage. It has enough fat in it to keep the turkey meat moist and the right amount of fennel seeds. It tastes great formed into turkey sausage patties, crumbled into pasta sauces (I just brown the sausage and throw it into some Patsy's Marinara Sauce), or served alongside a couple of softly scrambled eggs in the morning.
DiPaola Turkeys, Trenton, NJ Ph: 609-587-9311
At 16 New York greenmarkets, including Union Square on Wednesdays and Fridays; Grand Army Plaza, Fort Greene, Borough Hall and Cortelyou in Brooklyn on Saturdays; Dag Hammarskjold Plaza on Wednesdays; West 97th Street on Fridays; St. George and Historic Richmond Town, Staten Island, on Saturdays; Columbia University on Sundays.
