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" Adding sour cream to the dough imparts richness and a bit of tang, and doesn\u2019t thin it out too much. This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers. In place of collards, you can make this with the same amount of curly or Tuscan kale. Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick b\u00E9chamel, is a smart move on a busy day of cooking. Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors. Boudin Blanc - or sausage - stuffings are a good choice for leaner cuts like this turkey breast recipe with chestnuts. Traditional Thanksgiving flavors (squash, cinnamon, butter) are given a beautiful Persian accent. The exotic spiced butter is also a treat mixed into couscous."^^<http://www.w3.org/2001/XMLSchema#string>
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