- The best babka in the land — Grub Street
- This city pays its street cleaners in beer — Delish
- Showstopping deep-dish apple pie — America's Test Kitchen Feed
- ¿Qué es esto? Danny Bowien's new Mexican joint — Zagat
- Martha Stewart responds to Twitter haters — Eater
- The shocking truth about Thanksgiving turkeys — HuffPost Food
- Calculate the right amount of turkey and potatoes per person — Food52
- A ridiculously cute way to store leftover pie — Studio DIY
- Deseed a pomegranate, Christian Grey style — Food Beast
Planning a Thanksgiving feast can be a daunting task, to say the least. First order of business is deciding on the menu. But where to start? To take the guesswork out of matters and get those creative juices flowing, we've curated six fabulous menus for you to choose from (and even mix and match). From a meatless vegetarian feast to a fast and easy dinner that doesn't skimp on flavor, here you'll find something for everyone.
It's popular to roast the seeds from a jack-o’-lantern to make DIY pumpkin seeds. Can you do the same with the seeds from butternut and acorn squashes? Pumpkins, squashes, and melons all belong to the botanical family cucurbitacae, and their seeds are not poisonous. But “won’t kill you” and “tastes good” are different criteria, so we roasted some butternut and acorn squash seeds alongside pumpkin seeds to see if we’d like to snack on them, too.
We roast seeds from any squash or pumpkin at 350°F in a lightly oiled rimmed baking sheet for 10 to 15 minutes, stirring a few times, and then season the seeds with salt and pepper while they are hot. Some tasters at the test kitchen liked all three types of seeds alike, but a few of us found the butternut squash seeds unpleasantly grassy. Verdict? Squash seeds are not poisonous, so suit yourself and eat the ones you like. We prefer seeds from acorn squash to those from butternut.
Our easy recipe for Maple-Glazed Acorn Squash is a perfect recipe for the upcoming holidays, and you can roast the seeds as a fun group activity instead of simply throwing the seeds away.
From organizing the troops to packing lunches to driving carpools, no one does mornings like mom. It’s also no surprise that she has little time for a sit-down breakfast.
That’s why Quaker Real Medleys Oatmeal+ is perfect for moms—delicious multigrains and chunks of real fruit and nuts in an on-the-go convenient portable, disposable cup. And a variety of tasty flavors like Apple Walnut, Blueberry Hazelnut, and Cherry Pistachio.
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- Go bold with gifts for your bohemian friends — Home
- Feel your booty burn with just 30 minutes on the elliptical — Fitness
- Explore the best Cyber Monday clothing sales — Fashion
- Banish dust with this easy cleaning spray — Smart Living
- Relive Adam Levine's sexiest music videos — Entertainment
- Laugh out loud at these Jennifer Lawrence GIFs — Celebrity & News
- Hug someone with the tap of your finger — Tech
- Wear the new brown shadow 5 different ways — Beauty
- Take this quiz to find out if you have your Thanksgiving stats straight — Food
- Babyproof your bathroom in 3 easy steps — Moms
- Discover how rain makes weddings more romantic — Love & Sex
- Video: Find every piece of denim you should own — Fashion
It's no secret that we're obsessed with Tender Greens' Happy Vegan Salad, and for good reason — it's essentially five salads (including a greens-packed hummus) on one fully loaded plate. This time on Get the Dish, we caught up with chef Roy Arendse who showed us how to make all of the diverse and delicious components so that you can throw it together at home. Watch the video to see how it's made, and then print out the recipe.
Before roast turkey, sweet potato casserole, and pumpkin pie became household Thanksgiving staples, they were revolutionary trends that bubbled up to eventually became traditions. This year, we're seeing even more interesting Thanksgiving trends, demonstrating that the Turkey Day feast is ever-evolving.
The top trend of 2013 has to be Thanksgivukkah, the once-in-a-lifetime joint celebration of Thanksgiving and Hanukkah. While not apparent in print magazines, bloggers and online media are taking full advantage of the celebration to form Jewish-American hybrid recipes (us included! Here's our Thanksgivukkah menu). Sweet potato latkes, challah dinner rolls, pumpkin sufganiyot with cranberry jam . . . the list of amazing Thanksgiving riffs on Hanukkah food goes on.
Breaking Down the Bird
While not a new cooking technique, more and more magazines, chefs, and the food world at large are realizing that roasting a whole bird to perfection without overcooking the white meat is a near impossibility. That's why many recommend breaking down the turkey breast, drumsticks, thighs, and wings and roasting (or braising) the parts. The skin will brown evenly, and each of the parts can be cooked to the right temperature and removed from the oven as soon as it's reached. Since most families don't bring out the whole bird and carve it at the table, there's no need to fret about it not appearing as grandiose as the full bird.
Rather than serve stuffing in a casserole dish, scoop the "batter" into a muffin tin and bake it to form stuffing muffins, or stuffins, as POPSUGAR editorial assistant Ryan Roschke dubbed them. Anything goes, really, from cornbread stuffing muffins to sausage and apple stuffing bites.
Pie Bars and Slabs
Baking pies in the round pie dishes isn't the biggest space saver, especially if you're feeding a large crowd. That's why pie bars, or slab pies, are on the rise for the holidays. The recipes for caramel nut bars, chocolate-pecan shortbread bars, and pear cranberry slab pie should inspire you to think outside the pie tin.
Mashed Root Vegetables
Mashed potatoes will always be a steadfast staple on the Thanksgiving table, but other root vegetables, mashed to creamy perfection, are making their way too. Carrots, rutabaga, celery root, butternut squash, kohlrabi, and parsnips are just a few ideas to get you started. Once cooked, mash the root veggies with plenty of butter, cream, salt, and pepper. However, if mashed isn't on your mind, bake this incredible rainbow root vegetable gratin.
Parker House Rolls No More
Though Parker House rolls are typically passed around the Thanksgiving table, we're noticing a shift away from the yeasty bread toward easier, quicker bread recipes like sweet potato biscuits, breadsticks, and even popovers.
- From bresaola to pancetta, a guide to cured meats — America's Test Kitchen Feed
- The best bites at 10 major airline hubs — Zagat
- Centenarian attributes her good health to whiskey and cigarettes — Delish
- The ultimate collection of Thanksgiving pie recipes — HuffPost Taste
- Tasting notes for Brad and Angelina's rosé — Grub Street
- What fine dining for kids might look like — Eater
- Stellar stuffing, hold the gluten — Food52
- Fabulous five-ingredient dinners — Yahoo! Shine
- 13 food-centric films to add to your Netflix queue — POPSUGAR Entertainment