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.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)