Dana Slatkin

Endive Leaves with Fig Jam, Blue Cheese and Candied Walnuts

Endive Leaves with Fig JamMy kitchen was humming. A crowd of 25 eager cooks gathered around my marble island to learn some new tricks for Thanksgiving. It was my annual “Everything but the Turkey” class, a two-hour warm-up for this week’s long awaited feast.

I told my students what they needed to pull off a memorable meal were some trust-worthy recipes. Some fresh twists on traditional dishes. A crop of short cuts. And a game plan.


I demonstrated 10 festive yet feasible recipes (including this one), serving them to the class with domestic goddess composure. The meal was gobbled up. Everyone left with a smile. And I was exhausted.

As I sat down alone with my cup of tea, I wondered how much easier it would be not to cook. Let someone else do the cooking. Master the art of assembling take-out. Family dinners would still transpire. Thanksgiving would still come and go. But would I still feel a part of it?

The truth is, cooking is something I simply can’t phone in. It is as defining as DNA, as expressive as a voice, as soulful as a song. On Thursday, whether you are hosting, contributing a dish or just feasting, may you savor everything on your table. It’s who we are.

Happy Thanksgiving!

Here is what will also be on my Thanksgiving table:

  • email
  • Facebook
  • Twitter
  • Yahoo! Buzz
  • Reddit
  • Digg
  • StumbleUpon
  • Google Bookmarks
  • Add to favorites
  • FriendFeed
  • HealthRanker
  • Live
  • Orkut
  • Tumblr
  • Faves
  • Google Buzz
  • Ping.fm


  1. Lucienne says:

    Sounds really easy and looks elegant and delicious.  I am definitely trying it soon.  Thank you and have a wonderful Thanksgiving!  your menu looks perfect by me!  (I don’t care for turkey either)

  2. Jen @ My Kitchen Addiction says:

    I love endive! What a great recipe. Thanks for participating in my kitchen bootcamp challenge this month!

  3. polwig says:

    I love that you used fig jam in here… Love the mixture of flavors and textures.

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