Epicurious.com: Editor's Blog

What Was on Your Thanksgiving Plate?

Tanya Steel — Sat, 28 Nov 2009 08:32:00 -0500

Kim Severson wrote "Butterballs or Cheese Balls, an Online Barometer," a fascinating piece in Thursday's New York Times in which she documented which states searched for which recipes on Wednesday, providing a snapshot of American Thanksgiving appetites (full disclosure: she featured Epicurious and myself in the piece). So, what did you eat on Thanksgiving? What was on your plate? This was the majority of my menu: Salted Roast Turkey with Herbs and Shallot-Dijon Gravy Artichoke, Sausage, and Parmesan Cheese Stuffing Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing Sweet Potato Purée with Streusel Topping Firecracker Spinach Salad with Orange Sesame Dressing Earthy Mashed Potatoes Spiced Pumpkin Layer Cake with Cream Cheese Frosting

Best Cookbooks of 2009

Esther Sung — Fri, 27 Nov 2009 15:09:00 -0500

(Photo by: Steven Torres) Need an idea for the perfect gift to give to your favorite foodie? Check out our Best Cookbooks of 2009 list which has something for pretty much anyone with good taste. With a few more gift-giving holiday weeks to go, be sure to look out for more cookbook reviews here on the Epi-log. And for previous cookbook reviews, look no further than here. Happy cookbook shopping!

Holiday Season Healthy-Eating Tip: Try One of These Six Nutritious Post-Thanksgiving Recipes

Megan O. Steintrager — Fri, 27 Nov 2009 12:01:00 -0500

As my coworker Sarah Kagan discussed in the Epi-Log earlier today, one of the greatest things about Thanksgiving is the leftovers. If you're looking for a light or nutritious meal today or tomorrow, try one of these healthy recipes for Thanksgiving leftovers, below (many of them call for deli turkey, but you can simply substitute sliced or shredded Thanksgiving turkey). Turkey Roll-Ups with Blueberry Salsa: Blueberries are bursting with antioxidants, and the recipe also calls for curry powder, which contains cancer-fighting turmeric. Turkey Chili: Hot peppers have anti-inflammatory properties, and beans add filling, heart-healthy fiber. Turkey Chopped Salad with Spicy Avocado Dressing: Avocados provide healthy fats and red peppers are loaded with vitamin C, which can help your body fight the flu. Smoked Turkey, Plum, and Fennel Salad: Fennel is believed to aid digestion. It's also a very good source of potassium, which can help lower blood pressure. Turkey Pinwheels: The spinach in these wraps (pictured above) adds color, iron, and a dose of stress-fighting magnesium. Smoked Turkey, Black Bean, Bell Pepper, and Corn Salad: Follow the eat-the-rainbow principle with this colorful, veggie-filled salad. Its tomatoes, peppers, arugula, and herbs provide a broad range of nutrients and antioxidants. Also try substituting turkey for healthy recipes that call for rotisserie chicken.

The Best Part of Thanksgiving: The Leftovers

Sarah Kagan — Fri, 27 Nov 2009 09:00:00 -0500

It's old-school, it's unhealthy, and its reputation has been maligned by countless gummy school-cafeteria versions, but I'll come out and say it: I love turkey tetrazzini. In fact, this and other Thanksgiving leftovers are often my favorite part of the holiday. I think it has to do with the fact that, when you first encounter all the items on the Thanksgiving menu, there are so many of them that you can't fully appreciate each individual dish. There's nothing better than lovingly revisiting each item, one or two at a time, in the days after the holiday. A lunch of leftover soup and cornbread? A comforting fall meal. A slice of pecan pie as an afternoon snack? Fantastic. But when it comes to the actual turkey, my favorite way to enjoy it after the holiday is as turkey tetrazzini. I mean, what food doesn't improve when you add cream, wine, and cheese? When made well, turkey tetrazzini is a hearty yet elegant casserole of rich, creamy noodles beneath a crunchy crust. Perfection. This recipe is pretty similar to mine, but I like to add some fresh herbs (especially thyme or oregano), breadcrumbs for a crunchy topping, and, strange as it may sound, a sprinkling of lemon juice after the casserole comes out of the oven for an acidic edge. A good stock is also keyremember to save the bones from the turkey carcass to make it. If you're looking for other Thanksgiving leftover ideas, this article has a great collection, from wraps to turkey enchiladas. And I'd love to hear what other people are cooking up today and this weekend: What are your favorite post-Thanksgiving recipes? And finally, if you're already starting to think about holiday shopping, see our favorite Hanukkah presents and guide to make it/buy it Christmas gifts.

Contemporary Comestibles Quiz: Mighty Bird Day

Michael Y. Park — Thu, 26 Nov 2009 17:00:00 -0500

1. The woman who is credited with making Thanksgiving a national holiday in the U.S. is also famous for doing what? a. introducing pumpkin pie to the mainstream b. writing "Mary Had a Little Lamb" c. inventing canned cranberry sauce d. promoting the first Black Friday sale 2. Thanksgiving in Grenada, celebrated Oct. 25, marks what historic occasion? a. The discovery of the islands by European explorers b. The original settlers' survival through the first winter c. It's a the modern form of an ancient native harvest festival d. The U.S. invasion of the country in 1983 3. Canadian Thanksgiving always falls on a ... a. Sunday b. Monday c. Thursday d. It varies. 4. What's the difference between an American and Canadian Thanksgiving dinner? a. Canadians traditionally eat goose, not turkey. b. Poutine is always eaten. c. No cranberry sauce. d. They're pretty similar, except that there's no big parade. 5. What percentage of all the turkeys eaten in the U.S. in a year are eaten on Thanksgiving? a. 10 percent b. 20 percent c. 33 percent d. 50 percent 6. Is turkey (the bird) named after Turkey (the country), or vice versa, or does the name come from something else entirely? a. Turkey (the bird) was named directly after Turkey (the country). b. Turkey (the country) was named after turkey (the bird). c. The fact that turkey (the bird) and Turkey (the country) have the same name is a complete coincidence. d. It's complicated. 7. Speaking of big birds, what kind of fowl has it not been asserted that Big Bird is? a. golden condor b. lark c. turkey d. homing pigeon Answers after a Peanuts Thanksgiving. 1. a. Sarah Josepha Hale, influential "editress," spent 17 years making Thanksgiving a recognized holiday outside of New England. 2. d. According to the Web site for the Grenada tourism board: "Thanksgiving in Grenada is a public holiday commemorating the anniversary of the 1983 Caribbean and American military intervention in Grenada. On Oct 25th, a joint military force landed in Grenada to restore order to the country following the deaths of then Prime Minister Maurice Bishop and a number of his colleagues." 3. b. It's always on the second Monday of October, though many families hold the celebratory dinner on Sunday or Saturday. 4. d. An American would be hard-pressed to find many big differences between a U.S. and Canadian Thanksgiving, besides the month and relative lack of emphasis on football and parades, of course. 5. b. In 2008, about one-fifth of the annual total of 232 million turkeys were eaten on Bird Day, according to the National Turkey Federation. 6. d. Naturally, it's complicated. The most reasonable theory seems to be that Europeans mixed up or saw a resemblance between what we know as the turkey and the bird known as the Guinea fowl, an African bird that took the nickname "turkey" because it was introduced to England by "Turkey merchants." 7. c. Oscar the Grouch often calls Big Bird...

Last-Minute Thanksgiving Help: How to Carve a Turkey

Siobhan Adcock — Thu, 26 Nov 2009 12:19:00 -0500

The fateful moment has arrived, and all across the country, millions of beautiful, golden-brown roast turkeys are on their way to a date with a carving board. If you're the designated carver in the house, you've just been handed an apron and the tools of your trade. Now what? Well, first of all, don't panic. Our Turkey Primer covers the art of carving turkey in helpful, descriptive detail, and our quick, simple technique video will show you exactly how to carve a turkey, step by step. More last-minute help: How to tell if a turkey is done How to make turkey gravy from the roasting pan juices How to make whipped cream for the pumpkin pie How to sharpen a carving knife

What Else Do You Eat on Thanksgiving?

Lauren Salkeld — Thu, 26 Nov 2009 08:57:00 -0500

On Thanksgiving, the turkey, the stuffing, the sides, and the pumpkin pie get all the attention. But what about breakfast? And for those of us who sit down to dinner later, what about lunch? I'm sure there's a substantial population that knowing they're about to eat a large and rather caloric meal don't eat anything prior to the big turkey feast. But surely there are some who eat one or maybe even two meals before the bird is carved. I happen to be hungriest at the beginning of the day so I either have a large breakfast or a light breakfast plus a light lunch. I usually aim for healthier, less caloric meals and since Thanksgiving tends to be carb-heavy, I try to avoid eating a lot of bread, but I would never think of skipping. An empty stomach just makes me cranky and we all know that's not a good idea when there's a 20-pound bird, 5 to 6 sides, and 2 to 3 desserts to get on the table. Besides the big feast, what do you eat on Thanksgiving?

Thanksgiving Day Cleanup: Who's Doing It?

Esther Sung — Wed, 25 Nov 2009 17:12:00 -0500

There's been a lot of discussion about what to eat and drink on Thanksgiving, and even how to entertain large groups, but no one's really broached the topic of cleaning up. After all, a clean home doesn't just magically happen: someone has to put away the food and wash the pots, pans, dishes, and utensils. There may be linens to launder, crumbs to vacuum, surfaces to wipe down, and table leaves and extra chairs to be stored away. I know some people just leave it till the next day but that would bug me to no end, so pretty much as soon as the main bulk of the eating's done, the table starts getting cleared offat least to make room for dessert! If amongst close friends and family, do you get everyone to help pitch in as much as possible? Or maybe you just have very generous and helpful guests who offer to help clean up (something to be very thankful for). If you're cooking, are you off the hook? (Photo by nep on Flickr)

Stretching Turkey, With More Sides & Friends

Regina Schrambling — Wed, 25 Nov 2009 16:13:01 -0500

If the last few months of Thanksgiving hysteria have not made you crazy enough, reality may push you over the edge tonight or tomorrow. For all the military-maneuver planning, you can get seriously tripped up by a late-breaking addition to the guest list. Or three, or five, late-breaking additions. You've already done the turkey math, and now you have extra mouths to feed the requisite two pounds per person? This morning we bought 10 pounds of Greenmarket sweet potatoes for one pie and a big pan of sweet potatoes Anna for a table of 10, but that's because I learned the hard way. Some years ago my consort and I were all set on our turkey feast when we got wind of good friends who had no stuffing to stuff themselves with. There was no way to buy a bigger turkey, but I ran out to get more potatoes to mash. Those were the innocent old days when almost no stores were open on such a huge holiday, and I walked half a mile down Columbus Avenue before getting cut off in a crosswalk by a jerk in a Merc. Urban lunatic that I am, I kicked his car. And then limped all the way home. We had plenty of food, and the best time, but I spent the following Monday at the doctor's, getting a broken toe diagnosed and healed. I think of that every Thanksgiving, when we wait till the last minute to throw out invites (you'd be surprised how many friends have nowhere to go and are too shy to 'fess up). This is the most forgiving menu. With a regular dinner party, you need to calculate portions. At Thanksgiving, you can just bring on the sides. Whatever the cost, it is so worth it to share.

Thanksgiving Potluck Recipes and Tips

Megan O. Steintrager — Wed, 25 Nov 2009 14:59:00 -0500

As I explain in Epicurious's Thanksgiving Potluck Planner, I have attended a Thanksgiving potluck with a revolving cast of characters (from North Carolina to New York) every year since I was a small child. For me one of the best things about the holiday is that I get to try the new-to-me dishes brought by other guests and hear about their family traditions. For this year's feast I'll share a dish that reflects my southern roots: Andouille Sausage and Corn Bread Stuffing. The recipe is perfect for a Thanksgiving potluck because most steps can be done ahead: Instead of using the packaged cornbread mix called for in the recipe, I baked cornbread on Monday night and cut it into cubes Tuesday morning so it can dry out a bit (so the stuffing won't be soggy). This afternoon I'll cook the sausage mixture and refrigerate it until just before Thanksgiving dinner (I'll transport it in a cooler to keep things safe). Then I'll mix the sausage with the cornbread and pop it in the oven while the turkey is resting. Check out the feature for tips for potluck hosts and potluck guests, as well as potluck recipes that can be made ahead and travel well. Plus, see our full Thanksgiving Guide for more ideas. Then share your own potluck recipes, tips, and tales below. Pictured recipe: Garnet Yams with Blis Maple Syrup and Maple-Sugar Streusel (can be made up to six hours ahead)