I may be more excited about the leftovers this year than the actual meal. Actually, I always am. Calmer, all the "taste as you cook" over, so I can be hungry for the meal. This year, I'm making Thanksgiving Eggs Benedict from PortAndFin. It looks and sounds amazing and right up my alley. That got me wondering what clever repurposing our clever community is doing.
How to eat well while fasting
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
DIY Hamburger and Hot Dog Buns
How to Make a Potato Salad That'll Upstage the Classic
One-Pot, No-Mixer Chocolate Cake
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)