Celebrating our united state

Like Haddad, New Yorker Lauren Groveman feels that living amid a "war zone" has helped her become a more appreciative, more loving person. The cookbook author, who makes frequent appearances on TV and radio, has just formed a new company called Hands On Food. The company, which educates people about the benefits of fresh food, has just built a kitchen and started a culinary program for women prisoners at Riker's Island Prison.

She will spend Thanksgiving at her home in Larchmont, N.Y., with her husband, three children, and in-laws.

Many people are looking forward to this first major holiday since the attacks, she says, because they want to reaffirm the blessing of having people to congregate with. "But," she adds, "we need to take the lessons of Sept. 11 beyond the holiday and make more of an effort year-round to connect with people we care about and help others."

Ms. Groveman feels that New Yorkers have a special responsibility to show how the attacks can elevate the human spirit. "People are very sore here, more so than in any other part of the country," she says. "But we have a great opportunity to use what happened to help strengthen this country emotionally and spiritually. If this has shown us anything, it's the need to be more forgiving, more tolerant, more empathetic, and especially more grateful."

Flaky Pastry

1 to 1-1/4 cups all-purpose flour

1/8 teaspoon baking powder

1/8 teaspoon salt

7 tablespoons unsalted butter, very cold; cut into small pieces

3 tablespoons ice water

Place the flour, baking powder, salt, and butter in the bowl of a food processor. Pulse on and off for about 10 seconds, or until the mixture resembles coarse peas. Add the ice water, and pulse until just before the dough begins to form a ball. Place the dough in a plastic bag. With the ball of your hand, gently form a flat, round disk - about 8 inches in diameter - and refrigerate for about 30 minutes.

Lightly flour a work surface and rolling pin, and gently, but firmly, roll the chilled dough with a rolling pin, turning after each roll by quarter turns until the dough is about 11 inches in diameter. Gently roll the dough onto the rolling pin, and then center it on an 8-inch pie pan. Put the pie pan with dough back in the refrigerator while you prepare the filling. Preheat the oven to 400 degrees F.

Pear Mixture:

4 slightly ripe but firm pears (Bosc, Anjou, or Bartlett - they must not be too juicy)

1/2 cup sugar

Zest of a medium-size orange

1 teaspoon pure vanilla extract

1/4 teaspoon freshly grated nutmeg

2 tablespoons butter

Peel the pears with a potato peeler. Cut them in half lengthwise, cut the halves into quarters, cut out seeds and core, and then cut each quarter into three slices. Place in a medium-size bowl. Add the sugar, orange zest, vanilla, and nutmeg. Toss gently.

Remove the prepared pastry from the refrigerator. Place the pear mixture in the middle of the pan, gently distributing it evenly in the pan. Dot the top with small pieces of the butter. Gently raise the edges of the dough up and over the fruit mixture, draping and overlapping the dough. It will look uneven and handmade.

Place the pie in the lower third of the preheated oven for about 40 minutes. The dough should be a light golden color. Before serving, dust the edge of the crust with sifted powdered sugar. Serve either warm or at room temperature with some freshly whipped cream, crème fraîche, or vanilla ice cream.

- Flaky pastry recipe adapted from 'Bistro Cooking,' by Patricia Wells (Workman)

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