Hello everyone! It’s me, your friendly food and beverage editor, and I’ll be here answering any and all of your last-minute, Thanksgiving-centric questions from 3 pm to 4 pm ET.
Though I have full confidence in your ability to serve a moist and flavorful turkey this Thanksgiving, mistakes do happen, and portions of that thermodynamic nightmare bird might be a little on the dry side. If you find yourself with a bit of tough, desiccated meat, don’t despair; you can transform it into a tasty,…
As a person who sometimes eats “for the ‘gram,” I understand the desire to have an aggressively photogenic Thanksgiving spread. And, while I’m all for pretty fluting on pie crusts and perfectly placed marshmallows on sweet potato casserole, I must urge you to embrace an ugly—or at least deconstructed—turkey.
I am, as has been well documented, a pretty big fan of the slightly twee grocery store known as Trader Joe’s. I love their reasonably priced and well-stocked cheese department. I love their convenient pre-cooked lentils and cans of turkey chili. I love this damn shaker of magic. As such, I was very excited to check…
Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavors through that lovely little Maillard reaction. It’s also a freaking…
Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I want to find out your best tips and tricks for making sure Turkey Day goes off without a hitch.
Hello friends, and welcome back to Will It Sous Vide?, the column where I usually make whatever you want me to with my immersion circulator. This week’s episode finds us talking turkey (because that’s all us food writers can talk about right now), specifically turkey legs.
Happy Friday, my best babes, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re embracing fall fruits while keeping it classy with a pear brandy-based martini.
Peels from “regular” ol’ white potatoes can be made into a tasty, crispy snack with relative ease, but sweet potato peels are a bit fibrous for chomping on, no matter how you treat them. They do, however, have a bit of sweet potato left clinging to them, and that can be used to infuse a bottle of bourbon.
A warm bowl of creamy squash-based soup is a welcome beginning to any meal that takes place during the colder months, but something about it feels downright luxurious on Thanksgiving. A soup course on Thanksgiving has always seemed a bit too aspirational, though, partly because I’ve never eaten that particular meal in…
Mashed potatoes are one of those seemingly simple dishes that can go wrong in a myriad of ways. Without proper care, they can turn glumpy, lumpy, gluey, and bland. There are, however, steps you can take and pitfalls you can avoid to ensure your mashers come out smooth, velvety, and delightfully fluffy.
Thanksgiving is not a day to be concerned with calories, your step goal, or health in general, but it is a day that should involve salad. Though I would be happy if we formally changed the name of the holiday to “Casserole Day,” believe me when I say that a good salad is not only wanted on this day, but needed.
Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. This week I’d like to talk to you about Thanksgiving day deal-breakers—you know, the things that simply must be on the table, lest you lose your mind.
Hello, and welcome to Will It Casserole?, the column where I take your delicious concepts and re-imagine them as delicious layered creations. This week we’re serving up an entire Thanksgiving meal in one dish, and it is glorious, my friends.
Happy Friday, my lushes, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week I’m leaning into the holiday spirit with one of the real heroes of Thanksgiving: jellied cranberry sauce.
Not to alarm anyone, but we are three short weeks away from the United States’ most food-centric holiday: freaking Thanksgiving. If you, my dear soul, have decided to host, there are some steps you should be taking now to ensure you actually get to relax and enjoy yourself on turkey day.
For the next few weeks, no pie will be more discussed, written about, and hyped than the pumpkin pie. There will be debates over the use of fresh pumpkin over canned, arguments over pastry crusts versus graham cracker, and careful, detailed comparisons of various pumpkin breeds. I’m going to suggest you just skip all…
Thanksgiving is the most carb-heavy holiday, and no dishes embrace this aesthetic quite like dressing and stuffing. Whether you’re a stuffing purist or cornbread dressing enthusiast, whatever pile of egg-and-broth-soaked baked bread you serve alongside your turkey should be super savory and flavorful.
Whether you chose to give out candy or take small people trick-or-treating, you will no doubt find yourself in possession of some amount of Halloween candy on November 1st. You could shovel it into your mouth mindlessly, dole out a piece each day and make it last until Christmas (my mom’s favorite), or you could take…