Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with a spacious kitchen. They often bring some of their market's best ingredients home with them and cook up a feast, and when they're not cooking at home, they're working with the staff at Marczyk's to create recipes for the rest of us to enjoy.
"At Thanksgiving, I like to go through my archives, usually Gourmet magazines from the '80s, to see what those long-winded folks were up to," says Barb. "The recipes always taste great, the photography is beautiful, and I often find that a lot of today's food trends are a nod to the past: pickling, growing your own food and canning, so why not actually go back in time?" If you're looking for a last-minute side dish to accompany tomorrow's turkey feast, Barb highly recommends the cauliflower with cheddar sauce recipe that she came across in a 1989 issue of Gourmet. "It's a lovely accompaniment to your Thanksgiving dinner, and the rye bread crumbs really make it," says Barb, adding that the rye bread sold at Marczyk's is the best you'll find.More »