Thanksgiving is just around the corner and on our Foodie Favorites page the Books and Kitchen editorial teams have brought together some of our picks in cookbooks, kitchen necessities, and recipes from chefs Christopher Kimball and Gail Simmons to get ready for the full-on feast. Below is some bite-sized info about the Thanksgiving recipe ideas, with links to each
Whether this is your first time cooking the turkey or the twentieth, sometimes it's just nice to try a new recipe or technique. I've tried about everything but deep frying the bird and that only because I can't quite justify buying another large kitchen/barbecue appliance. At least not yet...
In Christopher Kimball's Milk Street cookbook, he's got a turkey recipe that's absolutely piqued my interest for this year: Brown Ale Turkey and Gravy. Forget brining - Kimball goes with the tried and true baste, but only twice over the course of the 3 1/2 hour cooking time; and the basting blend sounds even better than herb butter. Because it incorporates beer (nothing hoppy, Kimball recommends Newcastle Brown Ale which seems to be readily available), garlic, onion, herbs and a strange (for this application) ingredient. Interested? I thought you might be...
Of course if you're having turkey you must have dressing, or stuffing, or whatever your family calls it. We go with stuffing at my house, and it's always oh-so-good but the chopping of endless herbs and veggies is a real time suck on a very busy day of cooking. To accompany Christopher Kimball's above turkey recipe, his Milk Street cookbook also has a recipe for Easy-Bake Herbed Dressing.
What makes this stuffing special? Kimball uses that beloved time saver, the food processor, to create an herb butter which is then used to season the bread cubes before baking. You will still have to chop some celery, but overall the flavors here are spot-on as is the time commitment.
With many meals I have a favorite course or dish and that's usually dessert. This year I decided to make something a little out of the ordinary in the way of dessert. Don't get me wrong--there will be a pumpkin pie on my table, but the showstopper is going to be from Gail Simmons' new cookbook, Bringing It Home: Chocolate Banoffee Pie.
A chocolate wafer crust filled with homemade dulce de leche, sliced bananas, crunchy peanuts and topped with a mound of whipped cream, chocolate shavings and more chopped peanuts. Need I say more? This will take a little longer than some pies, simply because of the dulce de leche cook time, but good news! That part can be made up to a week in advance.
You'll find links to all of the above recipes, plus our editors favorites in kitchen ware and cookbooks on the Foodie Favorites page. Check back soon when we share our picks for a season of holiday baking.