We all know the food is the real star of the Thanksgiving table, but that doesn’t mean it can’t have some great supporting actors. I’ve rounded up a few of my favorite place cards (like the ones featured above on the top and bottom from Rifle Paper Co.), menus and other favorite paper items that are just begging for their debut alongside that turkey and pumpkin pie.
Bundling up in your scarf, gloves and hat isn’t the only efficient way to stay cozy this fall. Warm up with Veggie Pot Pie with Cornmeal Pie Crust from Damaris Phillips’ recipe reserve this Monday. This steamy, comforting dish is exactly what your body needs while adapting to the worsening weather. The recipe calls for fragrant ingredients like rosemary, thyme, mushroom broth and sherry vinegar, as well as hearty, substantial vegetables like potatoes, yams, parsnips, celery, shiitake mushrooms and frozen peas. And the fixings prove that the meal will please your palate along with your nose.
This recipe stands out because it calls for a made-from-scratch crust that consists merely of flour, cornmeal, salt, butter and an egg yolk. You’ll be happy you didn’t bother with those store-bought, premade crusts when you realize that all it takes to make this showstopper crust is a food processor.
Did you ever notice that butter is sold in long, thin sticks in the eastern part of the United States, while in the West it’s sold in short, stout blocks? Honestly, me neither. But a consumer who did recently asked Marketplace.org for an explanation.
Turns out the East-West butter divide dates back to the 1960s. Before then the West Coast didn’t have much of a dairy industry or churn out much butter or cheese.
Although it’s hard to believe that Thanksgiving is already fast approaching, I feel more excited than ever to celebrate the flavors of autumn with friends and family. There’s no better time to gather ’round loved ones, and for growing families like mine, Thanksgiving is made extra special when we’re able to share its traditions with young children.
There are some Cutthroat Kitchen sabotages that test a chef’s ability to think on his or her feet, make inferior ingredients shine on the plate and work with a rival under tense circumstances. Then there are sabotages that serve little purpose beyond time-wasting — but oftentimes it’s these seemingly over-the-top challenges that fans appreciate most. On tonight’s all-new Thanksgiving-themed episode of Cutthroat Kitchen, host Alton Brown introduced the latest sabotage that’s sure to be counted among the most memorable with fans: The Turkey Suit.
Like the now-infamous souffle suit from Season 3, this heavily stuffed turkeylike contraption transformed one contestant into an oversize version of himself and forced the competitor to learn to perform basic movements with superfluous padding. “I couldn’t have anybody ride on a Thanksgiving turkey float, so we made this Thanksgiving turkey float costume,” Alton explained to judge Simon Majumdar on the host’s After-Show. Lucky for Simon, Alton spared him the experience of donning the getup, as Alton noted, “Poor Chef Jake sweat approximately 6 liters of sweat into that.”
When you look around your Thanksgiving table, the usual suspects are likely in sight: the buttery mashed potatoes, tangy cranberry sauce, from-generation-to-generation stuffing. If your family’s go-to menu is going from “traditional” to “monotonous,” perhaps it’s high time to try new seasonal side dishes that will reinvigorate your spread for years to come. Unexpected yet comforting, these newcomers are bound to become family favorites.
Long and vibrant, market-fresh Steamed Carrots with Lemon-Dill Vinaigrette (pictured above) may be simple, but they sure make a statement on the table. Steaming the carrots whole keeps them crunchy, while tossing them in vinaigrette while still warm helps them absorb all of the flavor.
The key to a successful Thanksgiving appetizer is simplicity: a fuss-free bite or two that will satisfy guests but not overfill them before the feast and, of course, be easy for the host to prepare, as he or she will likely be busy with other last-minute dinner prep. That’s where this week’s Most Popular Pin of the Week comes in. Giada De Laurentiis’ quick-fix Fried Ravioli can be ready in just 30 minutes, and they come together with just a handful of ingredients, including timesaving store-bought ravioli.
For more turkey day inspiration, visit Food Network’s Let’s Celebrate Thanksgiving board on Pinterest.
Get the Recipe: Fried Ravioli (pictured above)
At this year’s New York City Wine & Food Festival, Rachael Ray was all about Thanksgiving — but not the huge blowout meal you might be thinking of. Instead, she took this meal of all meals off its anxiety-inducing pedestal, revealing tricks for a no-sweat day of and day after. Whether it’s nixing the giant bird altogether or going big with leftovers, her tips make it easy to keep your Turkey Day celebrations budget-friendly and meltdown-free. Here are the takeaways, which can be used on the big day itself or any day of the year:
On a day that is all about turkey, you can still find yourself quite stuffed from a meal made entirely vegetarian-friendly or, if you’re hosting vegetarian friends, serve an option beyond green bean casserole. Here are five flavor-packed recipes that can stand up to the big bird competition.
1. Dinner Spanakopitas (pictured above) Spanakopitas are a classic Greek recipe that features crispy phyllo dough wrapped around spinach and feta cheese. You’d need a huge pot of fresh spinach to make this recipe, so use frozen instead. Ina Garten’s dish is versatile enough to add or subtract ingredients according to your taste.