This week we shared The Kitchn’s Thanksgiving dinner outside in California, which included a batch of new recipes perfect for the holiday. Want to free up room in the oven on The Big Day? Try spatchcocking the turkey on the grill. Can’t decide on dessert for a crowd? Try our pumpkin pie slab and maple pecan pie bars. Thanksgiving is only two weeks away, and we think some of these could become your new classics.
Q: My boyfriend and I live far away from our families and can’t make it home for Thanksgiving. Last year, we had a get-together with close friends, but this year we don’t know anyone who will be in town for the holiday.
From Apartment Therapy → Before & After: A Colorful & Cheery Mid-Century Kitchen Renovation
This DIY kitchen renovation was done slowly over a period of 18 months and the owners are now left with a brighter, more usable space!
The book: Me, Myself, and Pie by Sherry Gore
The angle: Classic Amish pies for every possible occasion.
Recipes for right now: Banana Cream Pie, Pumpkin Gingersnap Cheesecake, Apple Sugar Plum Pie, Skillet Pear Ginger Pie, Sweet Potato Pie, Butterscotch Pie, German Chocolate Pie, Amish Vanilla Crumb Pie, Ham & Cheese Hand Pies
Who would enjoy this book? Anyone who can talk for more than five minutes about the merits of flaky versus tender pie crusts.
Whether you open up a can of cranberry sauce or make your own fancy compote, cranberries are a requisite part of the Thanksgiving menu. These tiny jewel-toned fruits actually have a rich American history that justifies its place on our tables. Here are fun facts about cranberries that you can break out at Thanksgiving dinner to impress your family and friends!
Thanks to craft brewers it’s cool to drink your beer out of a can again.
According to Quartz, there has been a recent resurgence in small craft brewers packaging their brews in cans instead of bottles. Why? Because it might actually be better for the beer and for the beer drinker.
4.6 / 5 Stars | 9 Reviews
by PJ Coward
“This is a FLAVORFUL simple sugar glaze. Good for rich pound cakes.”
My mother knows a thing or two about cooking beef. She knows all of the cuts and the best way to prepare them. Perhaps it’s because she came of cooking age during a time when most neighborhoods still had local butchers who prepared the cuts themselves and freely shared information with customers about what to do with them.