Every time around this year, I think of how cooking can be such a joy--or a royal pain. Trials and tribulation are usually centered around making something new, working in someone else's space or donning an apron after takeout and nuking Lean Cuisine almost every day.
Of course, I have advice (search "Thanksgiving" on this blog for general pointers.) But there is another way: using CooksIllustrated.com for their online recipes. You can do their free 14-day trial by clicking on the title link or here. A key theory of mine is that many people use inaccurate, untested recipes. I can assure you that these recipes are tested and delicious! Plus, unlike another favorite site of mine you can get excellent recipes without crazy, expensive ingredients or complicated steps. For those who want more nuanced and unique food combinations, here is Epicurious' (Gourmet and Bon Appétit's online recipe site) primer for Thanksgiving.
Below are some of my favorite recipes for Thanksgiving; hope you find this helpful. My recipe box on Epicurious.com is public. Here is a direct link to some favorite autumnal recipes that work well at Thanksgiving. I like to prepare things like the ricotta scrambled eggs or apple biscuit upside-down cake in the morning for any guests.
No sense in getting heartburn BEFORE Thanksgiving! Happy cooking--and feasting!!
3 comments:
Got any good ice cream recipes? I'll check out the link you posted, too. Just wondering if you've tried or devised any.
DKS- You asked about ice cream...My favorite is cream cheese ice cream. http://www.epicurious.com/recipes/food/views/Cream-Cheese-Ice-Cream-107998
It's so delicious and creamy, with a little tang to keep things interesting. I also like replacing a third of the sugar for honey when using a basic recipe. The taste is phenomenal, especially with apple pie.
If I am making the ice cream the star of the show, I usually go for Nutella-Banana. Try the following recipe, but take out the sugar, spices (except vanilla) and 3 egg yolks. Add 1/2 cup Nutella. Soooo good!
http://www.epicurious.com/recipes/food/views/Spiced-Banana-Ice-Cream-232821
~Sonia
Speaking of ice cream, here's a tip from Ina Garten--If you want to serve creme anglaise, or sabayon, just buy some premium, like Haagen Dazs, French Vanilla ice cream and thaw the night before or defrost slowly in the microwave. Foolproof and easy!
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