Some may say Thanksgiving isn’t complete without the turkey or mashed potatoes. I say it’s the stuffing that makes the meal complete. Whether it’s the bready classic or gluten-free, stovetop or oven-baked, these are the seven tips that will help you bring an even better batch of stuffing to the dinner table.
<p><a href=’http://www.thekitchn.com/7-fresh-ideas-for-even-better-thanksgiving-stuffing-237627′><strong>READ MORE »</strong></a></p>
So, you’ve decided to host your very first Thanksgiving. Congratulations on this life milestone! When it comes to planning, the recipes are such a small part of what makes a successful Thanksgiving dinner. Instead, focus on a short list of priorities that will take you seamlessly from the planning to cooking, all the way through to dealing with the dirty dishes and leftovers after dinner. Here’s how to get started.
Whenever you seek to understand the complexities of the world, turn to food. Even in our differences, it’s our most common denominator, bringing us to the kitchen to exchange more than techniques and to the table to share more than a meal. For the United States, no meal is more symbolic of community and gratitude than Thanksgiving.
<p><a href=’http://www.thekitchn.com/four-stories-of-the-new-world-told-in-stuffing-237610′><strong>READ MORE »</strong></a></p>
(Image credit: Karen Bertelsen)
I’ve been noticing an uptick in edible arrangements, and I’m digging it. No, not the wacky-looking, toothpick-skewered fruit creations you associate with the category, although there’s certainly a time and place for that (a breakfast meeting at work, fine; your Thanksgiving table — not so much). I’m referring to centerpieces featuring brassicas, or cabbages, mustard plants, and other cruciferous vegetables.
You could say I’m on the “kale yeah” bandwagon. I just think there’s something so practical about appreciating the beauty of brassicas. They’re colorful, hearty, and can potentially be eaten post-bouquet. What’s not to love?
For a little Turkey Day inspiration, we’ve rounded up a few of our favorite brassica arrangements leading the farm-to-tablescape movement. Check them out and then consider creating your own feast for the eyes.
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When I think of white wine from France, my mind goes straight to the Loire valley, specifically to the appellations of Sancerre and Pouilly-Fumé. These wines are crisp and flinty — just what I’m looking for in a white. The price tag on these wines, however, are often a deterrent.
Which is why I looked to another French wine region. And if you, like me, crave a white that is throughly enjoyable, uniquely accessible, and rarely expensive, you really need to consider it, too. It might just surprise you.
<p><a href=’http://www.thekitchn.com/the-affordable-french-white-wine-you-probably-dont-know-about-237669′><strong>READ MORE »</strong></a></p>
Pumpkin pie, a member of the custard pie family, is sometimes challenging to bake correctly. No, I don’t mean getting the perfect pie crust or the right spices — although those things certainly don’t hurt — I mean that custard pies are most often under- or over-baked. Pumpkin in particular is hard to read because of its dark filling. We tend to avoid poking and prodding pumpkin pie so that we can have a picture-perfect one.
Here are three signs that all good pie bakers know for determining the doneness of your prized pumpkin pie.
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Kraft paper is one of the most versatile art supplies out there. You can cut off small sheets for individual placemats, or use a long piece as a table runner. Line them up for a full-coverage tablecloth, use the whole roll as a menu board, cut out little tags for food gifts — the list goes on!
The only issue is that a single roll can set you back $25. While some people might have no problem shelling out the cash, Aileen Allen of At Home In Love found a way to spend a fraction of that price. And then she made this smart command center.
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Pumpkin pie is the quintessential Thanksgiving dessert. This custard pie might taste complex, but it’s simply an accumulation of smart shopping, thoughtful preparations, and patience. Here’s a primer for baking a pumpkin pie from scratch.
<p><a href=’http://www.thekitchn.com/everything-you-ever-wanted-to-know-about-making-a-better-pumpkin-pie-237635′><strong>READ MORE »</strong></a></p>
When you really think about it, the whole Thanksgiving meal is one giant twofer. Next-day leftovers are just as important as the perfect day-of meal. The turkey, however, is even more generous. You get the bird on day one; the leftover meat for sandwiches, enchiladas, and chilis in the days after; and now you get this glorious sunny stock from the bones and bits leftover even after the meat is gone.
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With Halloween behind us (well, mostly — we’re still getting over Martha Stewart’s costume this year), it’s time to start preparing for two more months of themed living, a seasonal palette of Thanksgiving yellows and oranges that morphs into Christmas greens and reds as jingles blare on the radio.
Are you ready to trade carved jack-o’-lanterns on your stoop for painted gourds on your Thanksgiving table? And, more importantly, have you made your travel plans? That coven of witches (or Trump lookalikes in fluffy wigs) ringing your doorbell for candy is your warning: Don’t get stuck overpaying or underwhelmed by last-minute plans.
And so, without further ado, here are our top five tips for travel during this year’s holiday season.
<p><a href=’http://www.thekitchn.com/5-essential-holiday-travel-tips-according-to-a-travel-expert-237460′><strong>READ MORE »</strong></a></p>
