What FOOD52 recipes will be on your Thanksgiving table this year? ;o)
I was about to ask this question as I do every year, and to post my own menu with links. Then I noticed that you can now compile a FOOD52 menu within your profile by clicking a new button on each recipe. So here's mine: http://food52.com/users...
New this year: Tuscan Turkey Roulade, the recently-posted vegan pumpkin pie, and just about every other recipe on this menu that's not my own (except the Mostarda Mantovana, one of the first recipe from FOOD52 that I tried, and which has become an annual fall favorite in my house).
But to get back to my question, what FOOD52 favorites -- new or old, yours or someone else's -- will you be serving this year? ;o)
14 Comments
Sadassa_UlnaNovember 12, 2012
We're still figuring things out, but these will be on our table: http://www.food52.com/recipes...
Brain H.November 12, 2012
I will be making Merrill's Shaved Brussels Sprouts salad: It will serve as both the salad and the Brussel sprouts! I do love to throw in a handful of slivered kale too. http://food52.com/recipes...
QueenSashyNovember 8, 2012
I will be most definitely making Tuscan Onion Confit http://www.food52.com/recipes...
Summer O.November 8, 2012
Merrill's pasta al forno with butternut squash or as we call it expensive mac-n-cheese and Amanda's kale salad but with pomegranate seeds instead of apples.
aargersiNovember 6, 2012
Judy Bird version of smoked drumsticks
and this is a standard now!
http://www.food52.com/recipes...
and the whole family is addicted to this:
http://www.food52.com/recipes...
and this is a standard now!
http://www.food52.com/recipes...
and the whole family is addicted to this:
http://www.food52.com/recipes...
MidgeNovember 6, 2012
Our menu is still coming together but I can't imagine not having Mrs. Wheelbarrow's challah stuffing. http://food52.com/recipes...
AntoniaJamesNovember 6, 2012
Oh, I'd forgotten about that one. I've never tried it, but it sounds so good! My boys really like melissav's stuffing with chorizo and sweet potato (the contest winner), so I've made that one the last two years. I'm thinking now that the challah one would be really nice! Decisions, decisions. ;o)
pierinoNovember 6, 2012
Myself, as I always do, will veer off in the direction of Calvin Trillin's take on the first Thanksgiving; spaghetti carbonara.
Last year for the community Thanksgiving I did roast a turkey using an internal brine. This worked well with turkey because you need a substantial mass of meat to inject the brine into. A plump turkey breast works.
Last year for the community Thanksgiving I did roast a turkey using an internal brine. This worked well with turkey because you need a substantial mass of meat to inject the brine into. A plump turkey breast works.
mainecook61November 6, 2012
None.
I mean no disrespect to the Food52 recipe files, from which I have plucked many a fine recipe. However, I like a simple Thanksgiving, with dishes that are familiar for everyone. Most important to me is that what we eat comes from close by: a locally raised turkey, brussels sprouts and potatoes from the garden, and so on. I agree with Sam Sifton on keeping this holiday meal delicious but unfussy. Have you see his great little book "Thanksgiving:How to Cook It Well"? It was just published.
I mean no disrespect to the Food52 recipe files, from which I have plucked many a fine recipe. However, I like a simple Thanksgiving, with dishes that are familiar for everyone. Most important to me is that what we eat comes from close by: a locally raised turkey, brussels sprouts and potatoes from the garden, and so on. I agree with Sam Sifton on keeping this holiday meal delicious but unfussy. Have you see his great little book "Thanksgiving:How to Cook It Well"? It was just published.
luvcookbooksNovember 6, 2012
Hey, just added the mostarda, kale chips, and mashed potatoes from your menu. If other people add to this thread, I am feeding vegetarian/vegan guests as well as omnivores, interested in ideas for them. Have the vegetarian mushroom gravy so far....
AntoniaJamesNovember 6, 2012
LCB, my butternut squash and parsnips (posted here) would be great moistened with homemade almond milk instead of butter. In fact, I've found that using a good thick almond milk is even better than milk or higher fat dairy in so many recipes, especially soups and curries. ;o)
healthierkitchenNovember 13, 2012
I can second AJ's butternut squash and parsnips!
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