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A recipe for a tasty mystery: Kick your cranberry sauce up a notch

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My mom has a recipe on Epicurious. At first I found that amusing. Epicurious, after all, is the holy grail of recipe websites, the collected works of some of the best food writers in the country. And, to put it most kindly, my mom was not a gifted cook. At least not by the definition we most often apply today.

Oh, it’s a good recipe. Maybe a great recipe. We printed it in the Los Angeles Times for the first time in 1992 and for the last time in 2000, and I still get calls and emails every Thanksgiving asking for Mom Parsons’ cranberries.

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