Slices of turkey on top of a crisp stuffing waffle, all covered with a cheesy gravy sauce that gets broiled until browned and bubble before being topped off with a fried egg. This is the stuff morning-after-Thanksgiving dreams are made of.
As the producer of 25% of America's cheese (three billion pounds!), Wisconsin certainly earns its title of America's Dairyland. Most of this output is mass-produced cheese destined for supermarkets. But Wisconsin's—and the rest of the Midwest's—undercurrent of craft cheesemaking is well worth paying attention to. Here is where 4,000 years of European tradition meets American gumption, and the result is some incredible cheese.
The holiday season is a time to share gratitude with those you care about through gatherings and memorable meals. But with all the attention focused on the big feast, eating positively can often fall by the wayside. We wanted to find some ways to stay grounded and well during the season's hustle and bustle, so we spoke with Toby Amidor, an RD and nutrition expert to promote healthy holiday eating habits centered on real, pure foods.
Hosting Thanksgiving is a daunting task. Also daunting: bringing a dish with you to a dinner hosted by someone else. It needs to be something that can withstand travel and requires minimal work once you arrive—because the kitchen is going to be chock full of insanity. Here are a whole bunch of great ideas.
Many mocktails are pale imitations of the harder stuff, but we've been collecting recipes for a few favorite alcohol-free options, perfect for teetotalers or for sipping between rounds of something stronger.
This is no pumpkin waffle—it's a nicely spiced, lightly sweet custard that cooks in the waffle iron in minutes.
Thanksgiving is, if anything, an immigrant's holiday; a story of the bridging of new world and old. So it's fitting that, like people, Thanksgiving traditions themselves continue to migrate and evolve. We spoke to first- and second-generation immigrants in the food industry about how the cuisines of their ancestral homes have influenced the Thanksgiving meals they make here in the US. Here's what they had to say.
Thanksgiving ultimately ends up being a day of gluttony, but the beginning of the meal shouldn't weigh your down. That's where light finger food comes into play. Ramp up your arsenal with bar bites like Old Fashioned candied pecans, stuffing-flavored chips, and spaghetti squash-pesto crostini.
We went all out preparing for Thanksgiving this week. We deep fried turkeys and made cheddar ice cream to top your apple pies. Plus, an overview of how to brine your chicken or turkey and a 100% vegan Thanksgiving menu. Check out everything you missed this week on Serious Eats!
Thanksgiving is the most important meal of the year. Your fridge is stocked, the house is clean, and the game plan is down. Don't let the drinks trip you up at the finish line.
A fast food Thanksgiving feast, extra-crispy herb roasted potatoes, and Vegetables Wellington, a totally plant based entree that even carnivores will devour. See everything we made this week on Serious Eats!
This week, we deep-fried turkey two ways, celebrated a birthday, and all-around feasted. See it all in the slideshow!
The grill is well-suited to roasted turkey perfection. Situating the darker meat closer to a two-zone indirect fire lets the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time. Plus there's the bonus of adding wood chunks for lightly smoky, more flavorful meat.
These sweet potatoes have just enough (read: plenty of) butter, heavy cream, and milk. Brown sugar and cinnamon play up the natural sweetness, but I also slip in a subtle ingredient that adds complexity: carrots.
In case you haven't yet found the signature Thanksgiving drink of your dreams, we wanted to offer a few more recipes for our favorites.
So you've followed one of our turkey recipes and have the golden beast in front of you. Now what? For many folks, the hardest part of cooking a turkey is carving and serving it. Depending on how you roasted the bird, the carving instructions will be a little different. Here's how you do it.
Stuffing is my favorite part of my favorite holiday, and even though it's fantastic cooked in the bird, baked in a casserole all on its own, or cooked in the slow cooker, there are ways to improve it, namely by giving it a crisper, browner crust to contrast that moist creamy center. Here are three unique methods to do just that.
Why should soup be on your Thanksgiving table? Because it's a delicious, warming way to provide some textural and flavor contrast in a cream- and butter-heavy meal. We've compiled 17 soup recipes perfect for turkey day.
Cranberries aren't just for saucing. Chefs from around the country weigh in with their favorite sweet/tart recipes perfect for fall.
This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that will rock your dessert...or brunch.
Left to its own devices, the traditional Thanksgiving spread of turkey, mashed potatoes, stuffing, and gravy looks a little...brown. A salad or two is just what you need to brighten up your plate. Here are 18 to add color and crunch to your table.
When it comes to Thanksgiving, we should really consider going turkey-free. Why would I want to eat a dried-out, chewy bird when I can let the juices flow freely out of a striking centerpiece like prime rib or leg of lamb?