It’s Thanksgiving morning. Your turkey is still a solid brick of ice. Your entire extended family is arriving in less than three hours. Quick, what do you do? First of all, don’t panic — you have some options.
I think channeling your inner-Julia is a good idea in general, but on Thanksgiving, it’s more necessary than ever. I mean, here’s this major holiday with all these fancy, labor-intensive dishes that most of us only ever cook once a year, plus there’s the added pressure of delivering this meal to a crowd of hungry and expectant friends and family. It’s enough to put even the most confident and composed cook on high alert.
This is why we need Julia. What do you think she’d tell us when faced with our most stressful Thanksgiving mishaps?
This was my first summer having a garden and it coincided with the summer I hatched a new human and the themes of both keep blurring together: The goofy pride in growing things from seed. The occasionally overwhelming feeling that there are so many things and they’re all very hungry and counting on you to fix this. The twinge of sadness as they look less sprout-y and more robust. The urgency to not squander any of this.
With that in mind, there’s the fact that a very warm fall has meant that instead of this garden looking near collapse, it’s going strong and the four billowing pots of herbs that remain are pressuring me to do something great with them before they meet their imminent frosty demise. Fried sage leaves on everything! Crisp rosemary flatbread all the time! Minced chives on every dish! Parsley… I mean, I like tabbouleh and all, but there’s no way I’m going to get through this. Let’s not pretend this made a huge dent, but 5 sprigs down is a respectable effort, right?
In our opinion, a holiday table isn’t complete without a big basket of fluffy dinner rolls. How else are you going to sop up the last bits of gravy? These soft and airy sweet potato rolls are perfect for the job. They’re also very nearly foolproof, making them one less thing to worry about when planning the meal.
When it comes to dessert this holiday season, what do you plan on putting on the table? I am not talking about the actual dessert – let’s be honest, we all know you’re going to make at least one pumpkin pie in the coming weeks – I’m talking about the coffee.
Coffee-lovers, what’s the best way to pair coffee with pumpkin pie? Let’s get geeky.
Yes, you really can cook a frozen turkey. Yes, it sounds completely improbable — even slightly alarming. But against all odds, yes, it works. If you find yourself staring down a turkey that’s still frozen solid on Thanksgiving morning and you’re wondering how in the world you’re going to get dinner on the table in a few hours, there’s hope. Here’s how to go from frozen to golden without skipping a beat.
The romantic, magazine-fetishized notion of a holiday meal usually includes several generations of a family sitting together in one endlessly long table. The table is carefully effortless looking, just so — aglow with candles, swathed in autumnal colors, and set with matchy-matchy everything. Elements of nature are incorporated — gourds, leaves, driftwood — and children are expertly dressed and coiffed to the nth degree of cuteness.