It's officially Thanksgiving crunch time. Deep breaths, no need to panic. We've got you covered with menus, planning tips, and shopping lists; taste tests of Thanksgiving supermarket staples; and plenty of features to peruse while the turkey's in the oven. But most of all, what we've got in true over-the-top, Thanksgiving style are recipes. Turkeys smoked, roasted, and cooked sous-vide; side dishes of all stripes; dozens of pies, cookies and cakes.
When I first started taking and answering questions for Thanksgiving a few years ago, I figured at most there'd be a few dozen. We're up to several hundred and counting, and every year we get more and more. This year's batch has focused heavily on sous-vide cooking and vegan/vegetarian options, both subjects close to my heart!
Since 1930, home cooks have turned to Better Homes and Gardens® New Cook Book for guidance in the kitchen. This year, a new edition is hitting bookstores with more than 1,200 recipes, 1,000 color photos, and more tips and how-to information than ever. Along with the best recipes for favorite foods, this indispensable volume offers information on new cooking trends and fresh ideas, a new fruit and vegetable guide with ID photos, expanded coverage of canning, and much more. Whether you're setting up your first kitchen or hosting a holiday with friends and family, you'll find everything you need in this must-have companion.
Leftover mashed sweet potatoes aren't easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
The stories we tell about the foods traditionally heaped onto our Thanksgiving tables often start and end with visions of Plymouth Rock. But some of the first bites of the Thanksgiving feast can tell us quite a lot about the holiday's history.
The holiday season's not just for going all gluttonous with the classics—it's also for trying out something new, challenging, or even crazy ambitious in the kitchen and on your plate. No doubt you've seen our wall-to-wall holiday menu coverage, and that train's not stopping till the new year. But we want you to join in and strut your own stuff, Serious Eats style.
Leftover mashed potatoes reheated in the waffle iron make for awesome crisp edges and custom-designed gravy wells.
Apple pie is THE pie of Thanksgiving. And we have both classic and totally gonzo versions for you.
When Thanksgiving is over, how do you mix it up and bring new life into your leftovers? Potpie, soup and tetrazzini are all good, yet familiar, ways to use up Thanksgiving turkey. When you've got a lot to spare, tried and true preparations can get old fast. Enter these "wet" breakfast burritos, which combine shredded, leftover turkey with fluffy, green chile-flecked scrambled eggs, mashed black beans and sharp cheddar cheese inside flour tortillas.
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.
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!
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.