Watch A&M's pajama pancake party (try saying that three times before coffee) to learn some pancake tricks -- and even catch a glimpse of Amanda's kids!
Gingerbread Pancakes Great Grandma's Pancakes Kallapams Lemon Mascarpone Stuffed Ebelskivers with Blueberry Thyme Compote Yogurt Pancakes with Pomegranate Lemon Poppy Seed Pancakes with Lemon Curd and Greek Yoghurt Aunt Fran's Pancakes Braised Berkshire Bacon with Pickled Onions Cider Pork Rules The Piggyback Pulled Pork with Sweet and Hard Cider Pork Confit with Cider Veal Reduction Spiced Pork Belly with Apple Cider Glaze Pork Tenderloin with Apple Cider, Golden Raisins and Two Sauces
- Merrill Last week, several of the Autumn Salad submissions contained persimmons, which got us thinking about this distinctive fall fruit, known by the ancient Greeks as the "fruit of the Gods." There are two main types of persimmons available in the United States: one is firm when ripe, and the other is soft. Fuyu persimmons, which are round and squat like a tomato, are the most common variety of firm-ripe, or "non-astringent" persimmon found in this country; these are typically sliced and eaten raw. Hachiya persimmons, a popular soft-ripe (or "astringent") variety, are longer and more pointed, and they're ready to eat when the flesh of the fruit softens to the consistency of jelly. It is this second type that you should look for when a recipe calls for "persimmon pulp," which is just a fancy term for the soft flesh of an astringent persimmon after it has been scooped from its skin.
In order to help you get ready for what is arguably the most important meal of the year, we're dedicating this entire week to all things Thanksgiving. We'll post featured recipes that we think would be great on any Thanksgiving table, and we'll ask you to share some tricks of the trade as well. Today, to kick things off, we're opening up the lines to any and all questions you may have for us about cooking for Thanksgiving. Need to know the right proportions for brining a turkey? Always wondered what the difference is between sweet potatoes and yams? Just post your questions in the comments section below, and we'll answer each and every one. And if we don't know the answer ourselves, we'll find someone who does and report back!
Last week a few of you asked what sort of liquid libation we'd recommend to go with the Thanksgiving turkey. As luck would have it, Chambers Street, our wine partner, has put together a list just for us. Below you'll find a selection of wines (featuring an assortment of colors and price points) singled out by Chambers Street as ideal pairings for Thanksgiving fare. The best part? If you click through and use the promotional code "food52" you can order all of these wines -- and more -- from Chambers Street for a 10% discount!
Setting aside the question of the turkey (and what a question it is: see Thanksgiving 911 for help!), this week we're going to approach the other parts of the meal -- vegetables, starches, and desserts. We'll feature a selection of recipes that have won or been finalists in food52 contests, and would be great additions to any Thanksgiving table. Today, we start with vegetables. Pink Greens by Marissa Grace -- tangy and hot, a nice counterpoint to the heavier dishes on the table. Moroccan Carrot Salad with Harissa by Cordeliah -- a zesty, make ahead dish. Glazed Brussels Sprouts and Apples in Browned Butter and Cream by ChezSuzanne -- full of fall flavors. Autumn Celeriac (Celery Root) Puree by Sonali -- perhaps a migration from mashed potatoes? Grilled Brussels Sprouts by kitchenwitchcookie -- no grill required! Possible to do in a grill pan. Roasted Butternut Squash Coconut Curry Puree by testkitchenette -- a less traditional, but delicious, option. Red Leaf Salad with Roasted Beets, Oranges and Walnuts by Teresa Parker -- one of our earliest winners (so early the contest doesn't actually appear!) was this great fall salad
Today, onto carbohydrates, perhaps the most beloved and bemoaned food group of them all. Thanksgiving tends to be a time when people set aside their neuroses and celebrate the starches of the world. Oh yeah, and family and friends... Below are some more recipes from winners and finalists that deserve to be devoured by all. Individual Sweet Potato Gratins with Creme Fraiche, Onions, and Bacon by apartmentcooker Potato Leek au Gratin by AlexisC What We Call Stuffing: Challah, Mushroom and Stuffing by MrsWheelbarrow Ciabatta Stuffing with Chorizo, Sweet Potatoes, and Onions by melissav
Finally, we turn to the end of the meal. Pie usually dominates, but there are some people for whom (horror of horrors!) pie is not the dessert of choice. Here, we feature recipes from our winners and finalists for sweets that just may put those pumpkin pie cravings to rest. Fig and Anise Clafoutis by Oui, Chef -- great made with dried figs, if you can't find fresh Rum Apple Cake by colombedujour -- a gluten free option Pudding Chomeur by camille -- a celebration of maple syrup An Old Fashioned Apple Spice Cake by betteirene -- a dramatic, holiday-worthy presentation
Tuscan Kale Salad with Currants & Pecans in a Resonant Dressing by EBeier Apple and Celeriac Remoulade by Kitchen Butterfly Green Salad with Shaved Parsnip, Carrot, Apple and Honey Roasted Walnuts by WinnieAB Heirloom Carrot Salad with Dates, Almonds, and Herbs by aliwaks Roasted Pumpkin, Serrano Ham, and Manchego Cheese Autumn Salad by menumaniac Sweet Potato, Orange, and Ginger Cream Soup with Crispy Sweet Potatoes and Chili Flakes by Maria Teresa Jorge Tangy Baked Sweet Potato by Mariya Sweet Potato Gnocchi with Chestnut Pesto by Janneke Verheij Roasted Sweet Potatoes with Maple Smoked Bacon and Beer by Food Blogga Sweet Potato Roll with Cream Cheese Filling by SupperStarter
Click play to watch A&M make the finalist recipes from this week's Best Fall Salad Recipe contest, and learn a new way to remove pomegranate seeds from the complicated fruit.
Click play to watch Amanda and Merrill make this week's finalists from the Best Cranberry Sauce Contest. Learn what to use when you're out of cheesecloth, and why making the cranberry sauce should be the easiest part of your Thanksgiving preparations.
What We Call Dressing- Cornbread, Bacon, Onion, and Apple by MrsWheelbarrow Lamb Sausage, Feta and Mint Stuffing by Oui, Chef Chinese Sticky Rice Stuffing with Cantonese Sausages by chinagirl Tolchester Beach Oyster Stuffing by Bill Stuffing with Ciabatta, Pancetta and Apples by mariaraynal Cheesy Butternut Squash Stuffing by Loves Food Loves to Eat Cranberry Currant Relish by lastnightsdinner Cranberry Orange Compote by Chef Gwen Simple Cranberry Relish by loulies Turkey Spankin' Cranberry Compote by Bill Spiced and Spiked Cranberry Compote by Rhonda35 e="font-weight: normal;">Cranberry Tangerine Chutney by aargersi
- Merrill For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations.
- Amanda At the food52 launch party, Tamio gave Merrill and me a great little book, The Metropolitan Cook Book, published by the Metropolitan Life Insurance Company in 1924. The book begins with a quote by Ruskin that mirrors so much about our approach to cooking at food52: "Cookery means carefulness and inventiveness and willingness and readiness of appliances. It means the economy of your grandmothers and the science of the modern chemist; it means much testing and no wasting; it means English thoroughness and French Art and Arabian hospitality." We may need to work on the French Art and Arabian hospitality, but we're getting there.
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