You’ve roasted your turkey, and now it’s time for for gravy. You don’t need a recipe; this step-by-step guide will show you how to make delicious gravy to smother your mashed potatoes and gravy.
The deeply browned and greasy scrapings from the bottom of the roasting pan might not look like much when you first take the turkey out of the oven. But those drippings are Thanksgiving manna. Let’s make some gravy.
Thanksgiving is a heavy meal. There’s a sea of carbs (which we love) and desserts (which we double love) to be traversed on The Big Day. But the salad is your place to play and get creative. Who cares about the salad on Thanksgiving, you may ask. If you do it right, it will be a highlight of the meal — a colorful respite between the mounds of mashed potatoes and stuffing.
From lighter side salads with arugula and fennel, to hearty salads with roasted cabbage slaw and hazelnuts, to wonderful grain salads with golden beets and barley, we have 18 fresh options to choose from for Thanksgiving dinner.
People feel a lot of pressure when it comes to making Thanksgiving turkey. While some make it the same way year after year, others are tackling the big bird for the first time and even doing a practice run. How long does it take to defrost? How do you brine or dry-brine it? When do you put it in the oven?
Here’s a step-by-step guide that’ll help you figure out what to do with the turkey from the minute it gets home from the grocery store to the proud moment when you present it at Thanksgiving dinner.
What’s going on your Thanksgiving dessert table this year? From coast to coast it seems there is always a requisite pumpkin pie (mine has fresh ginger and a graham cracker crust). Pecan and mince pies are also required in some gatherings. But after those staunch traditions come the corner desserts, the one or two wild cards squeezed in between pies for post-dessert nibbles, or to satisfy those who will just never love pumpkin pie. These are often the most interesting desserts on the holiday table — Aunt Sue’s bourbon balls, the Canadian cousins’ Nanaimo bars, Mom’s cranberry cake.
These fill-in desserts are some of my favorites on the holiday table, so that’s what we’re talking about today.
We spend a lot of time planning and cooking the Thanksgiving meal, but what happens when the feast is over? The late afternoon hours at the table are my favorite part, after the rush of the meal, lingering over a last bite of pie and talking with relatives I rarely get to see. But if you just can’t handle one more pecan bar and another glass of wine is a bad idea, cup your hands around a hot cup of tea instead — and make enough for everyone as they sit back and digest.
Here’s how we did this at our big Thanksgiving dinner this year, with some tips for a good tea to serve.
Thanksgiving is just around the corner, but I’ve already jumped ahead in anticipation of turkey soup — which is, honestly, much more exciting to me than roasted bird. Save that carcass and pick out a recipe; the broth from turkey is incredibly nourishing and a treat to look forward to.
Every Thursday from June through October, Amanda and Katie pack up their haul of delicious organic produce and head out to the Montauk Farmers Market on the easternmost tip of Long Island to give the locals and summer revelers the chance to indulge in the bounty of Amber Waves Farm.
I had the chance this summer to visit them at the market and to experience the community that springs up around this gathering of farmers and food artisans.
Happy weekend everyone! I hope you’re in a Thanksgiving mood, because this is your weekend to get baking and prepping. Here are a few good make-ahead tips and ideas for Thanksgiving, but tell us — what’s cooking in your kitchen today?
It’s Friday afternoon, the week before Thanksgiving. Do you know where your turkey is? If the answer is, in the freezer, guess what? It’s time to take it out.
It’s Thaw the Turkey Day!
