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One Thanksgiving, soon after I married, I brought my new husband to my grandmother’s house for the big holiday meal. Grandma Eve was in her 80s, and while she was never a gourmet, she’d always been an avid cook and genuinely enjoyed spending time in the kitchen.
One dish from that meal still stands out, all these years later. Not the turkey, the gravy, the creamy green beans. Not the cranberry sauce or Parker house rolls.
With potlucks, open houses, and holiday gatherings rapidly approaching, it doesn’t hurt to have a signature dish. Stuffed mushrooms are a no-fail crowd favorite, so if you don’t already have a recipe stashed away, I promise this one will become a greatest hit!
The traditional Thanksgiving dinner includes turkey, mashed potatoes, stuffing, and pumpkin pie, but there are always variations on the classics and other side dishes state to state.
This week The New York Times choose recipes that they thought reflected the history and ingredients of each 50 states — what’s yours?
Can you believe that Thanksgiving is next week?! We can’t believe it either. Rewind to our November Maker Talk, we lined up a group of presenters who could help us host the holidays without breaking a sweat. First up, we recruited The Kitchn editrix to give us her go-to tips to make holiday entertaining look effortless for any occasion.
Aromatic bitters, the subject of our coverage this month at The 9-Bottle Bar, stars in so many classic cocktail recipes, we proposed that it may very well be the most useful member of this little company we’ve assembled. But when it comes to bitter booze, the aromatic, non-potable stuff is just one star in a brightly lit sky.
This week let’s do of other notable varieties of bitters.
When I started working for myself full time, I had this idyllic notion that since I would be working from home, I’d have time to cook the types of meals I wanted to eat. I dreamed that dinner would be my time to unwind and cook what I wanted to cook. It turns out, however, I do not know how to say “no” to projects, and instead of those nice, long dinners, most weeknights I’m in a rush just to whip something up in between projects.
That is where this pared-down dish comes into play. This casual assembly of store-bought polenta, white beans, and silky chard make a quick and filling meal that’s easy to pull together on even the busiest of evenings.
Mashed potatoes are a requirement on the Thanksgiving table, and a hearty side dish for any meal throughout the fall and winter. But they do require some labor: Peeling, chopping, boiling, mashing. One of my favorite Thanksgiving tips is to do all this labor ahead and keep the potatoes warm for hours in the Crock-Pot.
But then it hit me: Why not use the slow cooker from start to finish? Could you take half the labor out of mashed potatoes? Turns out, you can — and, guess what? I’m never going back. Here’s a step-by-step recipe for the best mashed potatoes, made from start to finish in the slow cooker.
Are you roasting a whole turkey for the first time this year? Or perhaps you’ve done this many times before, but you want a quick refresher to brush up on the basics? We’ll help you make your mama proud with these step-by-step instructions for roasting a whole turkey.
Here is our super basic, super simple, super easy recipe for roasting a super beautiful turkey this Thanksgiving.
Butternut squash soup is one of those meals that defines autumn for me. Pretty much as soon as the leaves begin showing hints of orange, I start scooping up these big-bottomed squashes at the market and putting this creamy soup on the regular meal rotation.
This fall, I thought I’d mix things up a bit and add a Southwestern spin to my usual butternut squash soup. Cumin and coriander add spicy warmth while a squeeze of orange and lime give it a hit of late-fall sunshine.
A few years ago, my family decided not to cook a turkey for Thanksgiving. We didn’t replace it with turkey breast or Tofurkey. We didn’t sub in a glorious stuffed pumpkin. We just cut out the main dish entirely.
How could we have a Thanksgiving meal without the main course, you ask? I’ll tell you how: Side dishes. Because let’s be honest — side dishes are the best part of Thanksgiving, so we decided to make our meal entirely about them.
