Food52
5 Little Tricks for Big Turkey Rewards

5 Little Tricks for Big Turkey Rewards

Whether it’s your very first time cooking a Thanksgiving turkey or you’re ready to roast your best bird yet, The Turkey Whisperer is here to help. We’ve gathered our all-time-favorite tips, tricks, and recipes to get the juices flowing—so listen closely…

Okay, we’re just over a week until the Big Day. There might be some pre-Thanksgiving loose ends to tie up. (Do I have enough pie dough? Will Aunt Sharon mind sitting next to cousin William? What if we run out of wine?) But keep your eyes on the prize—because that prize is a big, golden bird (and Thanksgiving glory).

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Yes, You Can Throw a Thanksgiving Feast With *Only* Sides

Yes, You Can Throw a Thanksgiving Feast With *Only* Sides

Aran Goyoaga—the writer, stylist, and photographer behind dearly adored blog Cannelle et Vanille, and author of Small Plates and Sweet Treats—is always coming up with new ways to surprise us. (Ahem, gluten-free clafoutis that’s better than the original.)

Her latest rabbit-out-of-the-hat? According to our Automagic Menu Maker, Goyoaga plans to put sides front and center at Thanksgiving this year.

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Food52
How We Teamed Up With Plated to Simplify Meal Planning

How We Teamed Up With Plated to Simplify Meal Planning

I develop recipes for a living, but I’m still challenged by weeknight meals. Like, most days of the week. The good news is: Food publications (like this one!) are always working on quick, easy recipes, so you can make bean chili) or chuck-roast bolognese in under an hour.

But it’s not the cooking part that takes the most time, right?

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Serious Eats
14 Turkey Recipes for a Crisper, Juicier Thanksgiving Roast

Bored of the same old lackluster bird? We’ve got 14 solutions.
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Food52
13 Money-Saving Tips for an Epic Thanksgiving Meal That Doesn't Break the Bank

13 Money-Saving Tips for an Epic Thanksgiving Meal That Doesn’t Break the Bank

Soon after we got married, my husband and I staked a claim to host the family Thanksgiving. It’s our favorite holiday because it’s centered around the people and the food we love most. Each Thanksgiving we’ve hosted has been a little different; we have an open-door policy for family and friends, so there’s always a new combination of guests gathered around every available counter and table space in our home.

In 15 years of preparing these feasts, we’ve learned some lessons the hard way: a mountain of potato peels should not be shoved down a garbage disposal (we washed Thanksgiving dinner dishes in the bathroom sink that year) and cleaning-up as you go is really the only way to avoid unsightly piles of dirty dishes (broken garbage disposal or not!).

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The Genius, Colorful (Make-Ahead!) Butternut Side Thanksgiving Needs

The Genius, Colorful (Make-Ahead!) Butternut Side Thanksgiving Needs

Every week in Genius Recipes—often with your help!—Food52 Creative Director and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Photo by Rocky Luten

When I say “make-ahead butternut squash,” you might picture a dependable soup or casserole—something that will hold its form, maybe even slowly, invisibly improve with age. “Make-ahead” usually defies fleeting contrasts in texture and bright, ephemeral flavors. But it doesn’t have to.

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Simply Recipes
Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup
This quick chicken noodle soup using rotisserie chicken is a winner if you’re cooking a family dinner. Kids love soup! You can make it quickly, freeze it, and even add a soft-boiled egg to take it up a notch.

Continue reading “Rotisserie Chicken Noodle Soup” »

Food52
Dorie Greenspan's Secret Ingredient for the Chewiest Chocolate Chip Cookies

Dorie Greenspan’s Secret Ingredient for the Chewiest Chocolate Chip Cookies

If there is a singular, holy-grail cookie that can be counted on to make an appearance on our cookie tray each holiday, it’s Pierre Hermé & Dorie Greenspan’s World Peace Cookies. The popular standbys are at once crumbly like a sablé and chewy like a good ol’ American chocolate chip cookie—and chocolatey, sweet, and just salted enough for balance.

Pierre Hermé & Dorie Greenspan's World Peace Cookies

Pierre Hermé & Dorie Greenspan’s World Peace Cookies
by Genius Recipes

Dorie Greenspan's Easy Trick for Perfectly Seasoned Roast Vegetables Every Time

Dorie Greenspan’s Easy Trick for Perfectly Seasoned Roast…
by Hana Asbrink

We know by now that when the queen of cookies speaks, we listen. In her latest book, Everyday Dorie: The Way I Cook, the irresistibly charming author introduces us to another baked gem, ready to grace your holiday spreads, bake sales, and weekend tables alike. Say hello to your new favorite Chewy Chocolate Chip Cookies.

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This Shockingly Simple Stuffing Will Become Your New Standby

This Shockingly Simple Stuffing Will Become Your New Standby

A Big Little Recipe has the smallest-possible ingredient list and big, BIG everything else: flavor, ideas, holy-cow factor. Psst: We don’t count water, salt, pepper, and certain fats (say, olive oil to dress greens or sauté onions), since we’re guessing you have those covered. Today, we’re making your new favorite stuffing—without most of your favorite ingredients.

What do you put in your stuffing? I cataloged the classic components, tallied the standard options for each, and did a little clickity-clackity on my calculator, all to conclude that there are over 1,920,000 ways to make what I will boldly call My Favorite Thanksgiving Dish. If you’re like me, all this picking and choosing and mixing and matching keeps you awake at night every November:

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Food52
3 Dazzling Holiday Tabletops that Don’t Require Folding a Napkin into a Turkey

3 Dazzling Holiday Tabletops that Don’t Require Folding a Napkin into a Turkey
Places, everyone.

Places, everyone.

I’ll bet you the vast expanse of my great grandma’s holiday salt-and-pepper shaker collection that somewhere along the line you picked up one or two table-setting rules. Maybe you even read a rule book telling you wrinkly linen is a crime and gravy boats should match the butter crockery and candlesticks should always be the same height (tips hat reverently to those of you who’ve mastered this). But sometimes—with tiny people underfoot and bigger ones peering over your shoulder as you try to whisk cornstarch into drippings—it’s just nice to know the table’s ready. And not only ready, but welcoming. And pretty. And practical, too. Does that seem like a tall order? If so, read on because we’ve got some ideas up ahead. And more importantly, consider this a friendly reminder that you, dear friend, are the master of your hard-won meal’s mise en place.

So whether you’re feeling a down-to-earth vibe but want to bring out a few cherished dishes, or you’ve decided to go with something a bit more minimalist, here are three show-stopping (and foolproof) tablescapes that’ll ensure the most important things stay front and center: food, friends, family (and wishbone pulling—don’t forget that).

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This Miracle Gadget Will Transform the Way You Juice Lemons

This Miracle Gadget Will Transform the Way You Juice Lemons

Until a month ago, I was a person who would vehemently proclaim the only tools I needed to juice a lemon were a fork and my bare hands. Yes, it was messy. And yes, I had to painstakingly fish out seeds. Yes, I’m always brightening up salads, soups, and such with a splash of fresh juice. But why add a citrus squeezer or juicer to my already packed kitchen?

But then, at an event celebrating the launch of Julia Turshen’s Now & Again, I received this OXO Good Grips Small Citrus Juicer with Built-In Measuring Cup and Strainer. She mentioned how it was great to measure exact amounts of juice when testing recipes, and, later, I saw she mentioned it again when speaking to The Cut:

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Serious Eats
11 Thanksgiving Green Bean Recipes, No Cans Required

Whether you like your green beans snappy and fresh, or braised and tender, you’re sure to love one of these 11 recipes.
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The Full Helping
Wild Rice Vegan Stuffing with Roasted Sweet Potato & Apple

Normally in the weeks leading up to Thanksgiving I’d be excitedly planning a menu, bookmarking recipes and testing desserts (quality control, right?).

This year, because of the DI, the holiday will be abbreviated, and if I’m being honest, days of cooking beforehand will be the last thing I want to do. Mom and I are going to Candle79 for our meal, and if I can take the rest of the day to put my feet up on her sofa and watch something silly on TV, I’ll call it a holiday very well spent.

This doesn’t mean that I can’t allow the holiday excitement to wash over me a bit beforehand: it just needs to happen in small waves. In the next couple week, I plan to work some festive and traditional recipes into my usual weekly batch cooking routine, so that even if I don’t cook up a feast of my own on Thanksgiving day, I still take the time to commemorate the holiday in my kitchen. This wild rice vegan stuffing with roasted sweet potato & apple is where I’m starting.

I’ve been thinking about the combination of roasted sweet potatoes and apples in a stuffing dish since I made this hash. I’ve got a huge weakness for sweet and savory food, and when I made that dish, I quickly fell in love with the combination of stovetop cooked onions and roasted root veggies/fruit.

Here, there’s also rice for texture and heft, fresh herbs (rosemary and thyme, but sage would also be good), and the addition of pomegranate arils at the very end for some festive holiday color.

You can see some Thanksgiving-friendly sides—roasted Brussels sprouts and roasted root vegetables—peeking out in the background! These were pre-cut and ready to bake, thanks to the prepared vegetable options at my local Whole Foods Market 365 in Ft. Greene, Brooklyn.

I love shopping at this place. It’s the same experience as shopping at a regular Whole Foods Market, but with a few key differences: the store is a little smaller and easier to navigate, and the focus is on the 365 line of products, which maintains an affordable price point. Plus, there are always a ton of products on sale or available at special discounts. Amazon Prime members get exclusive savings, as well as an extra 10% off hundreds of items every day; shoppers can just download the Whole Foods Market app and start saving. When I shop at WFM I tend to gravitate toward the 365 line of products anyway, so the Ft. Greene store gives me a simplified shopping trip, and it features some local business and products (like Bread Alone and Orwasher’s breads).

The only downside? Most of the time, Fort Greene is well out of my way, which makes it hard to head out there for weekly grocery hauls! Right now, though, the store is on my way home; I’ve got a long commute from the hospital I’m working at in East Brooklyn to my place. A trip to Whole Foods Market 365 is a great way to break it up.

The store, as well as sister WFM stores in the city, will be featuring grab n’ go holiday sides that are already pre-cooked, as well as prepared vegan pumpkin pie (!). For me, the cut, seasoned, and ready-to-roast veggies are already a terrific time-saver, for holiday cooking just as much for weekly DI batch cooking, and I was thrilled to have them in my fridge this week. Along with my new favorite stuffing.

Wild Rice Vegan Stuffing with Roasted Sweet Potato & Apple

Print

Recipe type: main dish, holidays, side dish
Cuisine: vegan, gluten free, soy free, tree nut free
Author:
Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hour 5 mins
Serves: 6 servings
Ingredients

2 tablespoons neutral vegetable oil (such as safflower or grapeseed)1 pound scrubbed sweet potatoes, cut into ~1/2 inch cubes1 pound apples (any flavor), cut into ~1/2 inch cubes/pieces1 cup (dry) wild rice or a wild rice blend (I used the 365 wild rice blend, which is a combination of wild rice and brown basmati)1 tablespoon olive oil1 large white or yellow onion, chopped3 large (or 4 smaller) stalks celery, chopped1 shallot, chopped2 tablespoons fresh rosemary, chopped (or 2 teaspoons dry)1 tablespoon fresh thyme (or 1 teaspoon dry)¾ cup vegetable broth½ teaspoon salt, plus extra to season the roasted potatoes/appleFreshly ground black pepper to taste1-2 tablespoons sherry vinegar, to taste½ cup pomegranate arils

Instructions

Preheat the oven to 400F and line two baking sheets with parchment. Toss the potatoes and apple with the vegetable oil and transfer to the baking sheets. Season with salt and freshly ground pepper. Roast for 35-40 minutes, or until the vegetables are browning and tender. Remove the vegetables from heat.While the vegetables roast (or beforehand if it’s easier), cook the rice according to package instructions.Heat the olive oil in a large, deep skillet over medium heat. Add the onion, celery, and shallot. Cook, stirring often, for 5-8 minutes, or until the onion is soft and clear. Stir in the rosemary and thyme. Fold in the cooked rice, sweet potatoes, and apple. Add the ½ teaspoon salt and the vegetable broth. Heat everything through, stirring as you go.Add the sherry vinegar and a big pinch of freshly ground black pepper. Taste and adjust the seasonings as needed. Transfer the stuffing to a serving dish and top with the pomegranate arils. Enjoy!

In addition to being tasty and perfectly in keeping with the flavors of the season and holiday, the stuffing is really easy to make. If I were to make it again before Thanksgiving—which I probably will—I’d cook the rice ahead of time, and maybe even roast the veggies beforehand, so that it could all come together on the stovetop quickly.

Speaking of piecemeal cooking processes and advance prep, I’ve gotten a few requests for a comprehensive post on my batch cooking process. It may take me a while to pull together, but I’d love to follow up on that! Batch cooking has made the DI experience smooth sailing from a food perspective, and it would be fun to share what I’ve learned (and to answer any questions you have).

I’ve had years where I made a scratch cooked feast for my mom and me, and it was a pleasure. There’s a time and place for that, and there are also years to take a break from cooking, or to let some handy culinary helpers (like pre-cut veggie sides, or particularly low-key recipes) do the work. This is one of those years, and I think it’s going to be a sweet holiday.

Wishing you a great rest of the week. “See” you this weekend!

xo

This post is sponsored by Whole Foods Market 365. All opinions are my own. Thanks for your support!

 

The post Wild Rice Vegan Stuffing with Roasted Sweet Potato & Apple appeared first on The Full Helping.

Serious Eats
12 Brussels Sprout Recipes for Thanksgiving

A platter of Brussels sprouts is a great addition to a Thanksgiving spread, and these recipes, from simple roasted sprouts to a creamy gratin, will have even the most die-hard sprout-haters coming back for seconds.
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Food52
The Absolute Best Way to Cook Chicken Breasts, According to 4 Chefs

The Absolute Best Way to Cook Chicken Breasts, According to 4 Chefs

My mother never cooked us chicken breasts when we were growing up, but there were always bone-in, skin-on chicken thighs in the freezer for bubbling soups and stews, or crispy fried chicken. The only time we ever had breast meat for dinner was in samgyetang, whole rice-stuffed Cornish game hens boiled with garlic, ginseng, and jujubes (Korean dates). But even with that rich golden broth, the breast meat was much stringier and blander than the thigh and leg meat, so you’d have to eat it with a small dish of salt and confetti-gray McCormick black pepper for dipping, then quickly follow up with a swig of water because you were probably choking, it was so dry.

“Chicken skin is fatty and savory and delicious. Cooking meat on the bone yields a juicier bite,” says Josh Cohen, our test kitchen director. “If you take away the skin and the bone, you take away some flavor, texture, and moisture. There’s higher risk of the meat tasting bland or drying out.”

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The World’s Healthiest Foods
From the kitchen: Tips for Preparing Onions
Cut onions into 1/4-inch slices to cook them evenly and quickly. Let them sit for at least 5 minutes to help enhance their health-promoting benefits. While many people love to eat onions, most dread cutting them since this process usually brings a …

Food52
Our 13 Best Salads—Because Every Thanksgiving Needs a Salad

Our 13 Best Salads—Because Every Thanksgiving Needs a Salad

We might associate Thanksgiving with comforting, creamy green bean casseroles, mountains of mashed potatoes, and turkey smothered in gravy. (Not to mention slices of both pumpkin and apple pie.) And those are all well and good—but the very best Thanksgiving tables have something leafy or green to balance out our plates.

And it doesn’t just need to be a pile of lettuce. Your Thanksgiving salad can come in all shades and shapes: shaved Brussels sprouts, roasted fennel, tart green apples. Here, I’ve combed through our salad selection and picked out 13 of my favorites to add to your feast.

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The 5 Best Ways to Store All of the Leftovers in the World (& Then Some)

The 5 Best Ways to Store All of the Leftovers in the World (& Then Some)

I get a deep sense of satisfaction from winning at a game of fridge Tetris. When my pantry looks like a styled Container Store photo, I’m at my most peaceful. Catch me in the 30-minute window after I’ve returned home with groceries and you’ll wonder if my evil twin has stepped in, as I refuse to answer any of your questions while determinedly constructing a fridge-door-shelf tower of jam, kimchi jars, and several bottles of the same type of mustard.

Which essentially makes the day after Thanksgiving my food-storage Super Bowl. I train all year for it. I scour shops for deals on the sorts of fancy-looking glass containers that make me feel like I’ve got my life together. I save all viable lidded jars from my great brigade of weekly groceries. I practice new stacking techniques my mother feverishly texts me about (where did you think my obsession really came from?).

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Simply Recipes
Pecan Pie Bars

Pecan Pie Bars
Pecan Pie Bars are easy to make for the holidays, easy to transport, and even easier to eat. They’re just like pecan pie, but no need for the knife and fork!

Continue reading “Pecan Pie Bars” »

Pressure Cooker Taco Soup

Simply Recipes
Pressure Cooker Taco Soup

Pressure Cooker Taco Soup
Pressure Cooker Taco Soup for dinner! Topped with crushed tortilla chips, chopped onions, sour cream, and fresh cilantro, you get the flavors of a crispy taco in every bite.

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Food52
The Italian-Style Marinated Vegetables You'll Want to Eat on Everything

The Italian-Style Marinated Vegetables You’ll Want to Eat on Everything

We’re partnering with Lagostina to celebrate the Italian Sunday dinner with stories, recipes, and videos about this special family tradition. Here, Nick Perkins—chef and owner of Hart’s and Cervo’s in New York City—shares a simple, make-ahead recipe inspired by his grandmother’s cooking.

Food was a big part of my life growing up in Chicago. We always sat down for meals; long dinners were the norm in our family. My mom’s side of the family is Italian, so she cooked a lot of the food that she grew up eating. My dad also did a lot of the cooking and spent a lot of time with my grandmother, really learning and documenting her recipes.

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