If you're on a tight timeline, keep things simple by using brown rice mix. Fluff in sweetness and crunch by adding dried fruit, almonds, and orange zest. Alternatively, build layers of complexity by browning aromatic vegetables, slow-boiling the rice separately, and then baking the components together to fuse all of the dish's earthy flavors. See both options when you read more.
Surrounded by vegetarians and vegans, the arrival of the holidays always leaves me a little perplexed as to what's best to serve them during a festive meal. I don't want to slight them by giving them a bunch of side dishes, but I am not a fan of Tofurky and Now and Zen's Unturkey.
My vegetarian and vegan guests will have the pleasure of eating a Celebration Roast this Thanksgiving. It's a meatless alternative to turkey that omnivores have been known to gobble up.
To hear how it tasted, read more
- Find out the fate of Obama's pardoned turkeys.
- Find out the fate of Obama's pardoned turkeys. — The Atlantic
- Salon has finally launched its new food channel. — Salon
- What exactly is dry-brining? — The Epi-Log
- Need a good laugh? Watch Paula Deen get hit in the face with a ham. — Eater
- Chefs fail at Thanksgiving, too. — Grub Street NY
- Martha Stewart has formally apologized to Rachael Ray. — Eat Me Daily
- Ten tasty mail-order gift ideas. — Chow
- Sausage, apple, and cranberry stuffing is delicious and healthy! — Serious Eats
When you move to the table, serve a sherried kabocha soup with spiced pepitas as the first course. A bay and lemon brined turkey is the main event, while scalloped yukon gold and sweet potato gratin, Brussels sprouts with vinegar-glazed red onions, shiitake mushroom and herb stuffing, and roasted cranberry sauce are the scrumptious sides. To get a look at these savory and seasonal recipes, please keep reading
While the traditional elements are there, each of these recipes has a slight twist making them oh-so-modern. Use all to host a memorable meal or incorporate one or two into your menu. The recipes, after the jump.
- Five German beers worth trying.
- Five German beers worth trying. — The Atlantic
- Do you live in Miami or Portland? Get excited because Eater has expanded to those cities. — Eater
- Frank Bruni's memoir Born Round may be turned into a television show. — Grub Street NY
- Learn what Josh Ozersky will be up to now that he has bid the Feedbag adieu. — The Feedbag
- Scripps Networks has acquired the Travel Channel, meaning that the Food Network is back in bed with Anthony Bourdain. — Eat Me Daily
- Must make: creamy corn soup with roasted poblano chili. — Serious Eats
- Everything you need to know about stuffing. — The Epi-Log
- How to stay healthy during the holidays. — Chow
Source: Flickr User Maggie Hoffman
Last year on Thanksgiving, my older brother, while shoveling stuffing down his throat asked, "How come we only have stuffing once a year? It's so good!" I have to agree with him, stuffing is one of the main reasons I look forward to turkey day. Although I change up the recipe I use, there's one ingredient (besides bread) my stuffing must have: Italian sausage.
As the plump sausage renders fat, it imparts an incomparable depth of flavor and porky goodness to the bread and vegetables. This recipe combines the fragrant juicy pork with soft butternut squash, leafy kale, oozing parmesan cheese, and melt-in-your mouth focaccia. The elements may not be traditional, but the resulting stuffing is comforting, addictive, and most-importantly, delicious. To serve this stuffing to your family, get the recipe and read more
- Preheat the oven to 350°F.
- Slice the bread into 1/2-inch cubes. If your recipe calls for no crusts, remove them now.
- Place the cubes in a single layer on a baking sheet. Do not season or coat with oil.
- Bake for 15 minutes or until the bread cubes are toasted and dry, but not browned.
Use the dried out bread to make your recipe. This technique worked perfectly for me! How do you dry out bread?
Usually the person hosting is in charge of the turkey. They should also assign side dishes — that way you won't end up with seven sweet potato casseroles and no cranberry sauce — and coordinate a cooking schedule.
If you're a guest at a potluck on Thanksgiving, be sure to ask the hostess what you should bring.
Select a side dish that can be made almost entirely in advance and put it together the morning of the big day. Communicate with the hostess and explain that your dish needs a certain amount of time in the oven or microwave. To see my recipe suggestions — like herb-roasted turkey, fennel and potato puree, sausage and apple stuffing, and cranberry ginger relish — for hosting and attending a potluck Thanksgiving, read more