Q: Today's question is from me! I'll be participating in a holiday breakfast potluck hosted by my school's nutrition and food science club and I'm looking for some ideas for healthy, make-ahead breakfast recipes that will taste good at room temperature. Any suggestions?
I can't think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie can be oh-so-good, but a bad one, well, it's just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic dessert, but I've done some research to ensure that it doesn't.
The Thanksgiving menu phone calls have begun. Questions that pepper the conversation include: Has the turkey been ordered yet? You are, of course, making the onion casserole you make every single year? And remember last year how they ran out of our favorite kind of stuffing? Maybe it'd be good to buy it now just to be safe.
If this sounds familiar, you too may live amidst a family of staunch traditionalists. Heaven forbid you try a new stuffing recipe or leave out the onion casserole in favor of something different. So how to go about shaking things up just a little?
Thanksgiving dinner might descend into a face-cramming marathon of turkey, stuffing and mashed potatoes, but if you start the meal with a bowl of light, creamy, perfectly seasoned soup, your dinner will feel downright elegant, if only for a moment. These eight soups rely on the hearty vegetables of late fall and early winter — roasted carrots, butternut squash, cauliflower — and dress them up with holiday-worthy garnishes like buttered pecans and spicy toasted pumpkin seeds.
Turkey-stuffing sandwiches, turkey casserole, turkey chili, turkey pasta, turkey tacos, turkey soup... Sure, I'm looking forward to Thanksgiving dinner — it's my favorite holiday, both culinary and otherwise! But it's those delicious leftovers I'll be dreaming about in my late afternoon tryptophan nap.
In some families, the tradition of a late night Thanksgiving snack is almost as important as the meal itself. So, how do you choose a turkey and make sure you'll have enough left for all the yummy leftovers?
Q: Do you have any advice on cooking Thanksgiving just for two? My boyfriend and I are not going home, and none of our friends will be in town. I desperately love cooking Thanksgiving, but I don't even know if it is worth hunting down a small turkey and making half or quarter recipes of all the fixings. Any suggestions for scaling down?
When we were kids, a day of winter romping was always — always! — followed by mugs of cocoa and a plate of buttered toast. This was a given. It was inconceivable that one would not be followed by the other.
In the spirit of all things cozy and warm, I give to you this bread pudding. It takes the best of cocoa and the best of toast, and puts it in a single, custardy, marshmallow-topped dish. You can make it ahead in anticipation of a special winter breakfast or serve it for an post-dinner (and post-romping) treat. Just like a mug of cocoa, it's a pudding works equally well for either occasion.
Now that we have all the prep out of the way, let's party! Come into my home and see how we cooked Thanksgiving dinner, doing most of it ahead to keep it low-stress, and enjoyed a swanky afternoon of good food, good wine, and Thanksgiving cheer with friends. Are you ready for some turkey action?
Thanksgiving is the most iconic of American gatherings, and when we were planning our year of Gatherings from The Kitchn, we were already thinking about this holiday and what we wanted to say. The classic image is so memorable: A sprawling family around the table, sideboards creaking under five kinds of pie and an 18-pound turkey burnished to perfection. It's a feast to make even experienced cooks quake under the weight of expectation, tradition, and sheer logistics.
But this image no longer reflects all of our experiences. You may be hosting a smaller gathering or "Friendsgiving," one closer to home and without the extended family around the table. If so, and especially if it's your first time doing it all yourself, then this week's feature is for you. I'm inviting you to share the Thanksgiving dinner I threw a little earlier this year. A simple meal, a swanky table, and a make-ahead menu will help you embrace this holiday for what it is — a moment to share good food with friends and family.
I started yesterday morning by devouring a few thick slices of Pan de Muerto with my morning coffee. If you haven't had this treat, imagine an airy Portuguese bread topped with an orange powdered sugar. It's a thing of beauty. But as I stuffed it into my mouth I paused and realized, "D'oh! It's already Halloween."
If the hallowed day caught you by surprise yesterday too, maybe you can make up for it today with a impromptu Dia de Los Muertos celebration. Fridays are better for parties anyway. Here are some tips and recipes to help you celebrate tonight.