Serving Thanksgiving dinner as a buffet instead of a passed meal is a great choice if you’re hosting a large group. While it’s pretty straight-forward — set up the spread for guests to help themselves before sitting down — there’s one small thing that’s easy to forget when preparing the buffet table.
<p><a href=’http://www.thekitchn.com/dont-forget-this-for-the-thanksgiving-buffet-237747′><strong>READ MORE »</strong></a></p>
We know that the turkey and all the fixings, not to mention your perfect apple pie, take center stage during the holidays. But lets not forget about the cook — that would be you! This is especially true if you’re hosting for the first time and are anxious to make a good impression on your mother-in-law, who is coming, by the way. No big deal, right?
First and foremost, your outfit should never get in the way of what you have cooking. Fabrics that easily wrinkle, whites that are a magnet for stains, or complicated sleeves that might get wrapped up in the mixer are pieces to avoid.
You also want to feel comfortable. Selecting clothing that represents you and makes you feel your best is always the right choice. An effortless but inspired ensemble can be contagious to your cooking, and might just be the ingredient you need to pull off the perfect holiday.
Perhaps you already have something in your closet (you probably do), but if you’re looking for something new, here are three outfit ideas that will make you look as good as you cook.
<p><a href=’http://www.thekitchn.com/3-easygoing-yet-polished-outfits-for-the-thanksgiving-cook-237775′><strong>READ MORE »</strong></a></p>
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »
I started eating Brussels sprouts as a kid when my preschool served them boiled for lunch. You’d think that serving unseasoned, boiled Brussels sprouts would be the worst way to expose a child to the vegetable but, surprisingly, I was undeterred.
Brussels sprouts are still one of my favorite fall vegetables, though these days I prefer them roasted instead of boiled.
Here I’ve paired roasted Brussels sprouts with a sweet and tangy pomegranate-balsamic glaze. This makes a great side dish for Thanksgiving or any fall meal.
Continue reading “Roasted Brussels Sprouts with Pomegranate-Balsamic Glaze” »