Thanksgiving menus reign in nearly every local newspaper food section this week - here are some features that stuck out.
In California the LA Times takes one unifying approach to the Thanksgiving table: Color! They have a great roundup of recipes and inspiration, with stories about orange pumpkins and sweet potatoes, green Brussels sprouts and kale, and breads and turkey - burnished to a glow - and with pictures to illustrate all along the way.
We're eyeing the recipes for Braised hearts of celery with Parmesan and Glazed cipollini with pancetta.
In San Francisco, California they focus largely on the newspaper's Turkey Training Camp Cook-off, where contestants put their best Thanksgiving dishes to the test. Some of the dishes include Buttermilk Pie, Mashed Parsnip Potatoes, and Green Beans with Pickled Vidalia Onions. They also relish cranberries with recipes like Oatmeal Cranberry Cookies, and test out packaged stuffings with predictably unenthusiastic results.
In Dallas, Texas there are some alternate ideas for Thanksgiving dessert, including the new Southern classic Hummingbird Cake and a glamorous Coconut Cake. Their Two-Minute-Expert shows how to mix pumpkin pie spice, and they give some tips on estimating quantities for a crowd. They also suggest roasting an extra turkey for leftovers!
In Illinois the Chicaco Tribune also does Thanksgiving, suggesting that we use herbs and spices to liven up the dinner, with recipes focusing on particular herbs like sage and chives. They also have Pistachio-Crusted French Toast for holiday mornings, and a video guide to carving a turkey.
