When humans leave the room, and the turkey decorations are left alone in the kitchen, they can't help themselves. They must attack the pumpkin pie. While squawking with joy, their little paper bodies try to digest. Holiday centerpieces seem so harmless and inanimate, but key word: seem. The poor cat—the more likely pie attacker—will probably get all the blame. The video, after the jump....
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Today's Thanksgiving Planning Tip: Start cleaning your house....
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Dreena Burton, blogger and author of Eat, Drink & Be Vegan, Vive le Vegan! and The Everyday Vegan, shares what she will be serving during her meatless holiday.
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Thanksgiving is a fascinating holiday. We run around combining canned things with boxed things with jarred things. While the meal is arguably the tastiest of the year, some familiar ingredients are strange. A good strange. A strange we love to hate.
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Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. The reductive and obsessive Chris Kimball, founding editor and publisher of Cook's Illustrated and host of America's Test Kitchen, is always refreshingly honest and forthcoming. "I am not in favor of green vegetables. I'm a white, tan, and orange food guy." Your subhead on the pumpkin pie piece in the magazine is fighting words in some quarters: "The best thing about pumpkin pie is that you only have to eat it once a year." Once in awhile we do back and do something again if we learn something about it in the interim. I made our...
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Today's Thanksgiving Planning Tip: Clean out refrigerator, no holds barred....
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"Turkey Day is my Olympics!" —Serious Eats community member JerzeeTomato, in a comment from last year that we just rediscovered today. Trotting it out again this year because, really, it's timeless....
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My family regards Thanksgiving as an excuse to feast, and with certain condescension to American tradition, we do feast quite Frenchly indeed. We start with the turkey, rubbed in herbes de Provence, and serve it with pomegranate-seared wild mushrooms, haricots verts amandine, potatoes au gratin, and granita made from Norman apple cider.
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Turduckens and churkeys were so five minutes ago. A quaducant—following the Russian matryoshka nesting doll model of meat—would be quail's breast meat stuffed in duck's breast meat stuffed in a deboned pheasant. Buy a six-pounder on Cajun Grocer for $59.95. Meat multi-tasking like you've never seen it before. Related Are Turduckens Really Good Eating? [Talk] The Best Online Purveyors of Turduckens [Talk] Photo of the Day: Turducken—for Cats!...
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In this week's New Yorker food issue, the cartoon caption contest involves a man holding a big turkey under his arm. Got a good caption idea? According to a Slate piece earlier this year, you want to get inside the man's head and make sense of his bird-holding beliefs and intentions. Finalists for this week's cartoon will appear online Monday, December 1 and in the December 8 print issue....
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