In their natural form, cranberries are quite healthy, full of vitamin C and fiber and packing just 4 grams of sugar per cup. In fact, they only become nutritionally worrying when they get doused with sugar around the holidays.
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During fall and particularly at Thanksgiving ‚Äî we often find ourselves searching for just the perfect side dish. We want recipes that will be at home next to a roasted chicken or turkey, or maybe a beef roast or ham. We want recipes that are crowd-pleasers, recipes that shimmer with the glow of comfort food. We want side dishes that people inch toward while contemplating second helpings.
Are you the sort of person who insists that Thanksgiving mashed potatoes can only be served straight up buttery, or are you willing to allow room for a little creative adulteration in the name of bigger, bolder flavour?
Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off script when it comes to side dishes and exactly how to cook the big bird.
The only time I have celebrated Thanksgiving where I live in London, it was with a couple of incredibly homesick American friends. Hoping to comfort them, I cooked what I felt was a spirit-lifting roasted tandoori turkey, only to receive steely glances, awkward silences and, “No thanks.”
Lidia Bastianich is America’s Italian grandmother. In a dozen books and on her public television program, Bastianich has schooled American cooks in homemade pasta, the proper use of escarole, and the need to slow down and come to the table.
To brine or not to brine? High heat or low and slow? Jellied or whole berry? And of course, to stuff or not to stuff?
They are, of course, the perennial Thanksgiving debates. So let us give you a little clarity this year. And if your relatives disagree and want to argue about it, you can blame us.
This year we decided to reverse engineer the vegetarian Thanksgiving.
We apologize if you are a huge fan of green beans. We apologize if you are the sort of person who longs for the green beans at Thanksgiving. We think it’s a little strange, but we still apologize.
Heading into crisper weather, I start to crave the holiday classics that beg to be made this time of year. One of my favourites is stuffing (technically “dressing” since I haven’t stuffed it in the turkey ever since Alton Brown talked me out of it over a decade ago when I read his recipe for roasted turkey).