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Give Thanks for No Cooking

At Blackberry Farm, Jekyll Island Club Hotel, Chetola Resort, and Royal Sonesta, impressive Thanksgiving spreads are just a reservation away.

Earn Your Turkey

Make room for the mashed potatoes by running one of the South’s many Thanksgiving races.

High on the Vine: 7 essential wines for Thanksgiving

When it comes to pairing wine with a wide spread of turkey and sides and satisfying a large group whose preferences range from sweet Moscato to bank-busting Montrachet’s, that’s a challenge. Thankfully, Rick Blumberg, the beverage director at Bacchanalia, has a few ideas.

Cranberry upside down cake

With Thanksgiving right around the corner, the traditional pumpkin pie is an obvious dinner finale. Those looking for something different should consider this cranberry upside down cake, which combines fresh cranberries and raspberry jam and can be made the night before.

Sweet potato souffle, minus the marshmallows

Not everyone likes super-sweet sweet potatoes. That casserole we all grew up on, with the marshmallows and brown sugar, always tasted more like dessert than a proper side dish to me. But not quite as good as pie.

Sweet potato souffle without the marshmallows

Not everyone likes super-sweet sweet potatoes.

5 local foods for your holiday table

If in the next week you somehow score a locally raised turkey that you did not reserve months ago, kudos to you. Local holiday turkeys are so popular that most are spoken for in spring, when they are just little gobblers. The impromptu Thanksgiving bird is elusive, though not entirely impossible to find.

Apple-Cranberry Dressing

When I was growing up in Connecticut, we called this “stuffing.” In the South, it is “dressing.” regardless of semantics, this is a comforting, classic Thanksgiving favorite. It is very close to my grandmother’s recipe, although she (like so many of our mothers and grandmothers!) used Pepperidge Farm stuffing and doctored it up some.

Roasted Turkey with Gravy Two Ways

To brine or not to brine—that is the Thanksgiving question. Though some people believe that it negatively affects the texture of the bird, I am a faithful briner. I feel that the application of salt enhances the flavor of the meat and helps keep it moist during cooking. A simple overnight brine of 1 cup salt to 1 gallon cold water is all you need.

Gravy Two Ways

Here are two techniques for making gravy (with a roux or with a slurry), and each has its staunch defenders. If the gravy is cooked long enough without being allowed to burn, both methods create a rich and delicious gravy without any residual taste of uncooked flour.

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