The finishing touch for any Thanksgiving feast is warm homemade rolls on the table.
Far too often, though, it’s the last straw for the harried cook. Who has time to wait for rolls to rise when you’re up to your elbows in turkey, pies, salads and vegetables?
Jeff Hertzberg and Zoe Francois have the solution: make your dough ahead, stash it in the fridge, and bake it off with only half an hour resting time before it goes in the oven. You even can take it a step further and partially bake the rolls until they’re almost done. Then pop them back into the oven to brown while the turkey is resting before it’s carved. Continue reading Thanksgiving sides — Part Three
Apart from the turkey, few dishes are sacrosanct on our holiday table. Mashed potatoes are one of them.
It just wouldn’t be Thanksgiving without a big bowl of fluffy mashed potatoes to serve as a counterpoint to all the bold, savory flavors of the feast. We may steer away from spuds most of the time in the interest of limiting carbohydrates, but not on the fourth Thursday of November. Continue reading Thanksgiving sides – Part Two
The Thanksgiving countdown has begun.
Right now, we’re still deciding the menu.
There’s no question a large bird will take place of honor at the center of the table. After years of experimenting, I’ve finally determined that a free range turkey, roasted simply, beats all elaborate preparations hands down.
The big decision is what to serve with all that protein. Every year, I like to introduce something new just to mix things up. Continue reading Thanksgiving sides — Part One