Welcome your vegetarian guests with open arms and full plates -- just hold the Tofurkey.
Once again, we want to give a big thanks to all of our volunteer recipe testers for your thoughtful comments and for helping us continue to strengthen our recipe recommendations. You can read the winning headnote and tester's comments by clicking through to the Community Picks recipes — the comments are at the top. And even if the recipe you tested wasn't chosen as a CP, please feel free to leave your testing notes in the recipe's comments section. Constructive criticism is always encouraged!
This week, Tuesday meant turkey day.
This is the twenty-first installment of Sunday Dinners, a biweekly column from our own Tom Hirschfeld featuring his gorgeous photography, stunning Indiana farm, and mouthwatering family meals. Today: Whether you're cooking for a few, or like Tom, for 100, here are 5 tips to make your Thanksgiving easier -- prep like mad, accept the right kind of help, and use that cooler to keep the turkey warm.
Thanksgiving recipes that you can make now and freeze until the big day. Less time stressing means more time eating.
Amanda and Merrill show us how to carve a chicken.
How to add much-needed spark to your winter diet (and your Thanksgiving spread).
Save your Thanksgiving menu and share it with your friends!
6 ways to dress up the Thanksgiving table.
Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52.Today: Gena teaches us to veganize pies, tarts, and crumbles, one ingredient swap at a time, with recipes for Vegan Pie Crust and Vegan Pumpkin Pie.
It's that time again -- help us pick the contest finalists for Your Best Thanksgiving Turkey! We know you want to perfect your turkey game before the big day.
For our Vegetarian Thanksgiving series, the Food52 community have reinvented sweet potatoes, offering four new ways to enjoy the fall vegetable. - Tara Parker-Pope, The New York Times
The adventures of Merrill and a steamed pudding.
See A&M turn an unwieldy butternut squash into sweet, melting slices -- plus a no-nonsense method for removing hazelnut skins.
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