You can prepare as much as you want for Thanksgiving, but sometimes things go awry and you don't have time or supplies to redo. From last minute turkey problems, pie questions, and quick remedies for boring decor, these 23 tips will see you through Thanksgiving day.
Q: My partner and I live far from home and this will be the first Thanksgiving we will not travel to visit family. Here's the problem: I want to make him a traditional Thanksgiving dinner, but he will be the only one partaking as I am a devout vegetarian. Is it worth the effort to make a turkey or is there a better option?
There's something a little magical about a really good gravy. From drippings, a little flour and some stock comes a bubbling pot of liquid gold, ready to be poured over turkey, mashed potatoes and everything in between. But have you ever wondered what's going on inside the pan when you make gravy? We turned to chef and Harvard food science instructor Wylie Dufresne for a scientific explanation, as well as his advice for making better gravy on Thanksgiving and beyond.
Q: I will be hosting a small Thanksgiving this year, but there will be lots of food. Generally, how long will leftovers last in the fridge, and what are the best foods to freeze for a longer period of time? Thanks!
Happy Thanksgiving week! As you read this, I'm likely on a plane headed home to California to spend the holiday with family — a good three days of downtime, sleeping in, and dishes that introduce my younger siblings to the whole grains I've been excited about lately.
But let's be honest: the holidays can be a tough time to incorporate anything too terribly new. We all have our favorite dishes and traditions that need to make an appearance on the table. And the last thing I want to do is change that. But there are a few easy moves that can be done with little effort to include more whole grains at the holiday table.
Let's talk about holiday appetizers and cocktail party snacks. Everyone needs just one or two really reliable crowd-pleasers around the holidays, no? It's a relief for a cook to set out a plate of tasty bites while he puts the finishing touches on a meal. And in the spirit of giving, let me offer you the prettiest, easiest, and most lusciously decadent appetizer I know: hot cheese smothered in sweet cranberry sauce. I mean, hello.
Is it just me or do turkeys seem to get bigger every year? Here's the thing: bigger isn't always better. In fact, if you're feeding a crowd at Thanksgiving, my advice is to buy a second turkey rather than one of those mammoth ones, and here's why.
These days it's practically a given that you'll have guests with vegetarian, vegan, gluten-free, nut-free, and other special diets at your holiday table. A little forethought goes a long way in making your day less stressful and their day more delicious so that everyone can celebrate together.
With all due respect to the Kindle and other e-readers, I think that cookbooks — meaning the printed-in-ink kind — make the best presents. There is just nothing that can quite top the joy of unwrapping a beautiful cookbook, thumbing through the collection of recipes, stories, and photos within, and starting to dream about which dish to make first.
Just in time for the holiday, here is a roundup of our favorite recently-published Jewish cookbooks. From shakshukah to pastrami, and schmaltz to gluten-free challah, there is a cookbook here to delight everyone on your Hanukkah shopping list.