Thanksgiving in our apartment is normally a time when Elizabeth and I form a cooking superteam, turn out an incredible feast, regale our guests with our wit, and end the day by making a good dent in the stacks of dishes. But for much of last Thursday, I was a man alone in the kitchen. Not alone exactly. A man watching two children and putting together a Thanksgiving feast until our first guest, our dear friend Lily, arrived and helped with the child care while I cooked. As trying as managing Thanksgiving on my own was, I was actually the better off of the two of us. read more »
The great challenge in roasting a whole turkey–the challenge that leads people to fashion aluminum foil shields for cooking their turkeys, that leads to a spate of tedious posts and articles every November about the best way to brine a turkey, that leads people to burn down their houses using turkey fryers, that leads me to nearly scald or actually scald myself with hot turkey juices as I flip it mid-roast with dish towels every Thanksgiving–is the challenge of fully cooking the dark meat without drying out the breast. The simple solution to this problem is to cook them separately. Apart from that brief interlude between roasting and carving when everyone can admire what a beautiful bird you have, there’s no real advantage to cooking a turkey in one piece. You’re going to serve it in many pieces. And by separating the dark meat from the white, you can give each part the time it needs. read more »
As we ease into the middle of November, Thanksgiving looms pretty large. Very slowly, we’re gearing up. With a small group expected, we’re planning to simplify things by skipping some of the tired Thanksgiving staples (Sweet potato casserole, I’m looking at you). But you know, you can’t just ditch a holiday favorite without a replacement waiting in the wings, so I’ve been trying out sweet potato recipes all week. read more »
And we’re off. After a slow start, and near denial, Thanksgiving preparations are well under way. The promised “flurry of posts” has not come to fruition, but I did want to check in briefly and wish you and yours safe travels and a very happy Thanksgiving.
I also wanted to share these simple Hasselback sweet potatoes with a spicy lime vinaigrette. Simple and satisfying, they are an excellent healthy sweet potato option. Thanksgiving aside, they’re also a great cold weather side.
Get our recipe over on Babble.com’s Family Kitchen.
Every year I make Shirley Corriher’s sweet potato pudding. It’s delicious, it’s decadent, and it’s super rich. In fact, my pumpkin pie is downright austere by comparison. This year, we have a smaller group than usual, and I thought it would be a good time to try a healthier version of the standard.
This casserole has delicious tropical notes with ginger and coconut, while the maple reflects a more traditional flavor. The end result is a tasty, lighter sweet potato casserole that’s perfect for Thanksgiving, or any other day. And, it’s totally vegan
Head over to the Family Kitchen for the recipe.
Thanksgiving isn’t complete without cranberry sauce. Step away from hum drum and go for this easy knock-out. I like a bright, bracing cranberry sauce, and this one fits the bill perfectly. The cranberry flavors meld with the grapefruit for a perfect sweet and sour sauce. The rosemary plays a supporting role, adding a delicate pine flavor. On top of it all, this recipe is super easy and can be made ahead. Head over to our post on Babble.com’s Family Kitchen for the recipe.