Thanksgiving

Tired of Recipes? We've Got Some More Thanksgiving Advice

November 24, 2016

Maybe this holiday feels fraught to you; maybe you always get cornered by a certain relative who asks what it's like being a food critic (who, me?); maybe you've struggled with pinpointing what the meaning of saying grace is to you. Don't worry. We've got something for all of you.

Take a break from cooking and peruse some of our essays and resources below. (Or if you're not quite ready for a break, head to the hotline—we're on call to answer your cooking questions—or here for a slew of recipes and tips to get you through the endeavor.)

Now, about that non-food advice:

Join the Conversation

See what other Food52 readers are saying.

Comment
Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.

0 Comments