On the Menu: November 21 through November 27

Guests enjoy dinner at the Beard House. Here’s what’s happening at the Beard House and around the country next week: Sunday, November 21, 10:30 P.M. Indian Street Food Workshop Anyone who has ever walked the streets of Delhi or Mumbai knows that no stroll is complete without a stop at one of the many food vendors hawking tempting plates of savory, spicy snacks smothered in tangy chutneys and cooling yogurt. Learn how to re-create those mouthwatering delicacies under the tutelage of culinary instructor and Indian street-food expert Rati Lohtia. Monday, November 22, 7:00 P.M. Old World Meets New World Set in a lovely small town, Uproot is proof that avant-garde elegance can succeed outside of major cities. With an AAA Four-Diamond award to his name, chef Anthony

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Test Your Eat-Q: Thanksgiving

Thanksgiving trivia Every year on Thanksgiving, Americans throughout the country sit down to a feast of traditional dishes, continuing a harvest ritual begun almost four hundred years ago. But how much do you really know about the history of those tried-and-true Thanksgiving foods? Try this question: Which of these sea creatures was served at early Thanksgiving celebrations?
A. Shrimp B. Lobster C. Abalone D. Shark
Click through for the answer and more Thanksgiving trivia questions.

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Quick Bites: Thanksgiving Leftovers

turkey sandwich

Turkey making you too tired to cook? Here are some easy day-after ideas for using up Thanksgiving leftovers.

Mashed Potato Pancakes
Mix leftover mashed potatoes with finely diced ham, shredded Parmesan, and one egg. Chill mixture and then mold into small patties. Dip each patty into flour, then beaten egg, and then bread crumbs and panfry in vegetable oil over medium-high heat until golden brown.

Stuffing Hash
Fry leftover stuffing in olive oil until crisp. Top with a poached egg.

Curried Turkey Salad
Mix 3/4 cup plain yogurt with 2 tablespoons curry powder, 1 tablespoon red wine vinegar, and salt and pepper to taste. Combine with 3 cups cubed turkey, 1/2 cup shredded carrot, ½ cup shredded cucumber, and 1/4 cup dried cranberries. Garnish with chopped cashews.

Cranberry Cheesecake
Top cheesecake with chilled cranberry sauce.

Turkey Lettuce Wraps
Saut

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