I think of Thanksgiving dinner as existing in tiers of necessity. First, there must be a turkey. That’s non-negotiable (unless you’re a vegetarian, of course, but we’re talking Norman Rockwell here). Turkey is a core necessity. Next tier: gravy, cranberry sauce, stuffing, mashed potatoes, pie. Some variation is allowed there, giving allowance to individual [...]
You guys! I made this pie because I was looking for a double crust pie so I could revisit my pie crust tutorial (a few things have changed in my go-to technique since the last one I posted), and most of my fruit pie fruits are not in season, but now I’m kind [...]
Thanksgiving is one of those holidays that can be hidebound by tradition. Even the most adventurous eater has certain holiday rules that make Thanksgiving dinner more than just a lot of food. For some, jellied canned cranberry sauce is required. For others, they have to have grandma’s sweet potato casserole. My husband has [...]
a title=”Stuffed Kabocha Squash by The Domestic Front, on Flickr” href=”http://www.flickr.com/photos/amusebouches/8379744890/”> This recipe, which is adapted from Dorie Greenspan, may not pass the five year old test (until she TRIES it) but it is one of my favorites. Dorie calls it “Pumpkin Stuffed with Everything Good” and it really is stuffed with, if not everything good, many good things. Things like bread and cheese and bacon and cream and garlic, and just to up the vegetal quotient, I added red chard, which only added instead of detracted. Since it’s nearly impossible to find an edible pumpkin outside the months of October and November, I make it with Kabocha Squash, which I prefer to pumpkin anyway. This dish also looks better in person than it does in photographs, and tastes better than it looks (I must convince the five year old of this). (As an aside – raw vegetables are BEAUTIFUL to photograph, but the second they’re cooked they look far less appealing. C’est la vie.) You can also omit the bacon the make it vegetarian, but please don’t leave out the cheese. [...]
Thanksgiving dinner is delicious, but it can be very, very sweet. Cornbread in the stuffing (and sometimes fruit), waldorf (or jello!) salad, sweet potatoes (maybe even with marshmallows) and of course, pie. By the time you get to cranberry sauce, palate fatigue may be an understatement. Enter the savory answer to cranberry sauce — cranberry chutney. Still red, still beautiful, and still, frankly, sweet (it does complement poultry!) but vinegar, salt and spices give it a savory edge that is a welcome counterpoint to a sweet Thanksgiving table. Chutney is one of those underappreciated condiments — it livens up everything from hot roast turkey to cold ham to a cheese sandwich. It’s far easier to make than jam – no worry about setting, and it’s an excellent gift to have handy for the holidays (if your Thanksgiving menu is already set). This makes quite a bit — about 8 half pint jars, and can be used right away, refrigerated for a few weeks, or processed in a water bath for 10 minutes and given a shelf life. [...]
If there’s one dish that I must have on Thanksgiving, it’s stuffing. I like sweet potatoes, but don’t need them. Mashed potatoes always seem a bit superfluous to me. Even turkey is negotiable. But stuffing, with its play of textures and flavors — is the heart of Thanksgiving dinner. Last year I told you about the sacred sage stuffing that my family makes every Thanksgiving. I stand by that recipe. But if, for some reason, you need another stuffing recipe — like you’re going to two Thanksgivings, or your aunt Patricia is already making that stuffing and you need to bring a second one, or you’re having an all-stuffing Thanksgiving meal (what? It could happen!) — I came up with this one for you. [...]
I know that there are large factions of people in America who think a sweet potato isn’t worth eating if it doesn’t have marshmallows on top. I’ve tried to see that point of view. I like marshmallows. I have nothing against sweet things. Last year I even bought those canned sweet potatoes in syrup and baked them up, topped with marshmallows. My reaction was decidedly meh. No texture, no flavor – its like someone is trying to get kids to eat their vegetables. For me, sweet potatoes sing when they are paired with something savory. Not maple syrup, butter. Not brown sugar, smoked paprika. Instead of the ubiquitous marshmallows, a salty sharp Gorgonzola. My signature sweet potato dish is the gratin with smoked paprika and cayenne I posted 2 years ago (an aside: where does time go?), but this one might just give it a run for its money. [...]
I know you’re already planning your Thanksgiving menu, so to make it easy, I collected the The Domestic Front Thanksgiving recipes into one easy place. The best, most foolproof, most delicious, juicy, crisp-skinned roast turkey? We’ve got that. Instructions on making your own pie crust (with a bonus recipe for silky smooth, perfectly spiced pumpkin pie)? You’ll find that here. In the next few weeks I’ve got a few exciting new recipes coming up — another savory sweet potato dish, a refreshing fall salad, and new twists on old favorites like stuffing and cranberry sauce, but in the meantime, here’s the roundup of Thanksgiving recipes for your inspiration. [...]
OK. Thanksgiving is tomorrow. Your turkey is brining, your pies are baking. It’s too early to cook the sweet potatoes, blanch the green beans, or roast the turkey. So we have time to cozy up for a nice chat.
The first Thanksgiving I ever cooked without the August wisdom of my mother and aunts [...]
Based in Los Angeles, the Domestic Front is the home of Kate, a working mom who is low on time but high on life. I hope this site helps you find ways to make your life richer, easier, more beautiful and more delicious. You can read more about me and the site here and feel free to email me with any questions or feedback!