It’s been a fun month, pondering traditions, forging new paths and sharing some of our favorite recipes. In fact, we’ve accumulated so much good stuff that we thought it worth creating a roundup before the Big Day.
Gratitude: We kicked the month off, appropriately, with a piece by Kurt Michael Friese on gratitude. And I know more than a few people who are thankful for his Mom’s Wild Rice Dressing recipe that he shared.
Remixing Tradition: Next up was a remake of an old family stand-by for my daughter’s third birthday. The result is a healthier, tastier Remixed Chex Mix that would make a great munchie for post-feast football.
Just Say No: Need a little inspiration to reign in your appetite? Here’s just what you need, along with a recipe for a simple Edamame Spread that would make a colorful start as a Thanksgiving hors d’oeuvre.
A Welcome Thanksgiving: Probing the traditions further, Jacqueline Church told us about her practice of opening the doors wide for the holiday, and shared tips for making every guest feel welcome. Her Boozy Chocolate Truffles don’t hurt.
A Story of Heritage Turkeys: Mid-month, talk turned turkey. Lia researched the story behind the heritage birds, and includes a recipe for Miso-Herb Rubbed Applewood Smoked Heritage Turkey.
Carving New Traditions: Ironically, though, Lia also shares that she won’t be featuring a turkey on her table for Thanksgiving. her family’s tradition centers around a Guatemalan staple, in honor of their daughter, with an Avocado Salad with Arugula and Chile-Lime Dressing as a side.
Le Beaujolais Nouveau Est Arrive: We can’t escape the hype, but Kurt did dig up the story behind this iconic wine to weigh in on whether we should care at all. Whichever way you fall on the wine, don’t miss Kurt’s Grandmother’s Whole Cranberries.
Wherever You Are, There’s the Feast: Cheryl Sternman Rule looked back on her time in Eritrea to uncover the essence of Thanksgiving, and shares this delicious Lentil Soup with Roasted Pumpkin in honor of the experience.
Turkey Time: In preparation for the holiday turkey-buying rush, Lia and Jacqueline put together a primer on what means what in turkey talk. Our “Sans Pan” Cider Gravy is a great option if you’re going to be grilling a bird.
Pair the Bottle to Your Bird: In Thanksgiving preparations, you can’t forget the wine. Here, Lia matched up four wines with four “mock” menus to illustrate basic pairing principles. Don’t miss her Pumpkin Curry if you have a bottle of Gewurztraminer left over after the feast.
Keep Your Eyes on the Sides: Alison Ashton admitted to being smitten with the sweet potato sides. And we’re glad she came clean; her mini Sweet Potato and Kale Bread Puddings are simple, stunning and satisfying.
For all of the great work by our contributors, and for all of you, I am so truly grateful. Happy Thanksgiving, everyone!
Eating Well – A Simple Celebration: Savor the bounty of the Americas, from juicy turkey and wild rice to cranberries and chocolate, with this easy, delicious Thanksgiving menu. I’d wanted to write this piece celebrating foods native to the Americas for a long, long time. Eating Well bought it this year and we came up with some amazing dishes … just ask anyone who came to our “Thanksgiving in April” testing dinner! I’m making the Salt and Sage Rubbed Turkey for Thanksgiving.