Remember when we told you that the editors would be on call to help solve any and all Thanksgiving questions that come up next week?
(In case you missed it, this week the editors will be on call most waking hours—9 A.M. EST through 9 P.M. on Tuesday, 9 A.M. through 11 P.M. on Wednesday; 7 A.M. onward on Thursday—making sure questions on the Hotline get answered in 10 minutes or less.)
Well, surprise! It's not just us—we're bringing a few special guests to help, too. Read on to find out when you can ask Dorie Greenspan that cookie question, or Mark Bittman how to save your tofurkey, over on the Hotline:
Tuesday:
- 11 A.M. to 12 P.M.—Dorie Greenspan, expert baker and fount of cookie knowledge, author of Dorie's Cookies
- 12:30 P.M. to 1:30 P.M.—Deborah Madison, produce whisperer and author of The New Vegetarian Cooking for Everyone
- 2 P.M. to 3 P.M.—Dan Souza and Molly Birnbaum, co-editors of Cook's Science, the new book out from America’s Test Kitchen
- 3 P.M. to 5 P.M.—Erin McDowell, baking aficionado, one of our Test Kitchen Managers, and is currently writing a cookbook.
- 5 P.M. to 6 P.M.—Pete Spande, wine reviewer (and CRO) for Business Insider
Wednesday
- 10 A.M. to 11 A.M.—Mark Bittman, the man who taught us how to cook everything—and now, with his new book—how to bake everything.
- 11 A.M. to 12 P.M—Rose Levy Beranbaum, legendary baker and author of The Baking Bible
- 12 P.M. to 1 P.M.—Meathead Goldwyn, barbecue whisperer and author of Meathead: The Science of Great Barbecue and Grilling
- 4 P.M. to 5 P.M.—Mollie Katzen, pro-vegetable author of The Heart of the Plate: Vegetarian Recipes for a New Generation
- 5 P.M. to 6 P.M.—Virginia Willis, an authority on all things Southern and author of Lighten Up, Y'All: Classic Southern Recipes Made Healthy and Wholesome
- 7 P.M. to 9 P.M.—Amanda & Merrill, our co-founders! (and co-authors of A New Way to Dinner)
Thursday (Thanksgiving!)
- 7 A.M. to 8 A.M.—Cathy Barrow, food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving
- 8 A.M. to 9 A.M.—Diana Henry, one of Britain's most beloved food writers, author of Simple
- 2 P.M. to 3 P.M.—Michael Ruhlman, food critic and established cookbook author, his latest is How to Saute: Foolproof Techniques and Recipes for the Home Cook
Get ready, get set, try and stump them!
52 Days of Thanksgiving
52 Days of Thanksgiving
Top-notch recipes, expert tips, and all the tools to pull off the year’s most memorable feast.
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Written by: Lindsay-Jean Hard
Popular on Food52
9 Comments
CalAvocado
November 24, 2016
I am cooking my turkey using this method: http://thepioneerwoman.com/cooking/roasted_thanksgiving_turkey/ which calls for cooking the turkey at 350 for the last 1- 1/2 hours. My sides all need to bake at the same time at 375 for 20-55 mins depending on the side. Can I cook the Turkey at 375 instead of 350? Will it dry out? Will it cook to fast? I only have one oven, how can I cook these sides and not have a cold turkey?
Lindsay-Jean H.
November 25, 2016
So sorry I missed this CalAvocado (we were answering questions over on the Hotline: https://food52.com/hotline), hope your turkey turned out okay!
Liliana
November 24, 2016
Hi there I want to make this recipe today but Its only for 2-3 ppl, I need for about 30 servings! Please help thank you!!
https://food52.com/recipes/36294-white-cheddar-and-rosemary-mac-and-cheese
https://food52.com/recipes/36294-white-cheddar-and-rosemary-mac-and-cheese
Lindsay-Jean H.
November 24, 2016
If it's a side dish I might only multiply it by 10, if it's a main dish, you might need to do more!. If you have any other questions, head over to the Hotline, people are standing by to answer questions in 10 minutes or less, here: https://food52.com/hotline
Lindsay-Jean H.
November 24, 2016
Oh wow! I might consider starting with a recipe that serves more to begin with, like this one, https://food52.com/recipes/14671-martha-stewart-s-macaroni-and-cheese, and triple it, and then save the original one for another time.
Heather C.
November 23, 2016
Is this where I can ask a question? First time making stuffing, read about 100 recipes and over confused. Can someone help with a recipe please. I have dried bread cubes, 1 lb Jimmy Dean sage sausage, pecans, dried cranberries, shelled chestnuts, pitted dates, celery, onion, carrots, garlic. Also, fresh sage, rosemary, type and parsley. Can someone tell me what to use and not use and help me with a recipe??? Thank u VERY much!☺☺☺
Lindsay-Jean H.
November 24, 2016
Hi Heather! Sorry I missed this, if you have more questions, head on over to the Hotline (https://food52.com/hotline)! Here's one stuffing option that you could tweak, it calls for sausage and dates: https://food52.com/recipes/62176-sourdough-stuffing-with-kale-dates-and-sausage
See what other Food52 readers are saying.