Paul Freedman

Every Thanksgiving, there's some kind of feature I know on NPR about, you know, we're here for you if you're having trouble putting together your Thanksgiving meal. And the reason people are having trouble putting it together is, first of all, they don't cook all that much. And they particularly don't cook old-fashioned dishes that require lots of time in the oven.

Every Thanksgiving, there's some kind of feature I know on NPR about, you know, we're here for you if you're having trouble putting together your Thanksgiving meal. And the reason people are having trouble putting it together is, first of all, they don't cook all that much. And they particularly don't cook old-fashioned dishes that require lots of time in the oven.

So a lot of these things that require roasting or baking are just things that people gave up. If they cook at home, they're grilling, they're frying, they're pressure cooking or, you know, slow cooking. But, you know, if you asked people when was the last time you actually put something in the oven at 350 degrees, there'd be a lot of people who hadn't done it in months.

So a lot of these things that require roasting or baking are just things that people gave up. If they cook at home, they're grilling, they're frying, they're pressure cooking or, you know, slow cooking. But, you know, if you asked people when was the last time you actually put something in the oven at 350 degrees, there'd be a lot of people who hadn't done it in months.

So a lot of these things that require roasting or baking are just things that people gave up. If they cook at home, they're grilling, they're frying, they're pressure cooking or, you know, slow cooking. But, you know, if you asked people when was the last time you actually put something in the oven at 350 degrees, there'd be a lot of people who hadn't done it in months.

I do, too. Definitely.

I do, too. Definitely.

I do, too. Definitely.

It would seem logical that they would have learned that if you cook at home, you have more control over what you're eating. Both quantity, since restaurant portion size is huge, amount of salt, amount of fat. Restaurants, as Anthony Bourdain pointed out in Kitchen Confidential, the reason you like restaurant food is because we don't show any restraint about salt or butter or other fats.

It would seem logical that they would have learned that if you cook at home, you have more control over what you're eating. Both quantity, since restaurant portion size is huge, amount of salt, amount of fat. Restaurants, as Anthony Bourdain pointed out in Kitchen Confidential, the reason you like restaurant food is because we don't show any restraint about salt or butter or other fats.

It would seem logical that they would have learned that if you cook at home, you have more control over what you're eating. Both quantity, since restaurant portion size is huge, amount of salt, amount of fat. Restaurants, as Anthony Bourdain pointed out in Kitchen Confidential, the reason you like restaurant food is because we don't show any restraint about salt or butter or other fats.

So if people are so concerned with their health,

So if people are so concerned with their health,

So if people are so concerned with their health,

To me too. I think some of it is the perception that we don't have time. And some of it is the way we live so that it is not hard to cook. What's a little hard is to have the right food without shopping every day.

To me too. I think some of it is the perception that we don't have time. And some of it is the way we live so that it is not hard to cook. What's a little hard is to have the right food without shopping every day.

To me too. I think some of it is the perception that we don't have time. And some of it is the way we live so that it is not hard to cook. What's a little hard is to have the right food without shopping every day.

If you lived in Paris and, you know, on your way home from the metro are all sorts of food vendors and you can just decide what's in the market or what the butcher recommends and then make it, that's different from the way most of us don't live very close to where we buy food. And so we shop once a week. And if you do that, then you're going to have to freeze some stuff.

If you lived in Paris and, you know, on your way home from the metro are all sorts of food vendors and you can just decide what's in the market or what the butcher recommends and then make it, that's different from the way most of us don't live very close to where we buy food. And so we shop once a week. And if you do that, then you're going to have to freeze some stuff.

If you lived in Paris and, you know, on your way home from the metro are all sorts of food vendors and you can just decide what's in the market or what the butcher recommends and then make it, that's different from the way most of us don't live very close to where we buy food. And so we shop once a week. And if you do that, then you're going to have to freeze some stuff.