220 Thanksgiving Recipes from 10 Leading Food Magazines
Yesterday, we were all about the trends, sharing what's in and what's out for this year's Thanksgiving feast.
Today, it's all about the recipes. Below, we've categorized all 220 recipes from the 10 magazines we're tracking this year.
Of course, the November issues of these magazines feature many more recipes than this -- in order to make this list, the recipe had to be part of an explicit feature about Thanksgiving. (If a recipe doesn't have a hyperlink, it means it isn't yet available online.)
Explore the list and share your thoughts: What sounds amazing? What sounds too wacky for your table? What might you try for this year's feast? Let us know in the comments -- and happy cooking!
It's the time of year for those jaw-dropping, stop-you-in-your-tracks, everybody-applauds-when-the-food-hits-the-table dishes.
Sure, there's plenty to admire about spring and summer foods. (We absolutely have applauded the arrival of a beautifully grilled steak, for instance.) But there's something about fall and winter cooking that really brings on those drop-dead-gorgeous entrees, those stunning sides, those clutch-your-pearls desserts.
Yes, it's showstopper season. And we submit this Thyme-Basted Pork Tenderloin with Oyster Mushrooms as entry No. 1.
Even though we didn't write about it this year, we had a decent season in our little backyard garden.
Early in the year, we had a really nice crop of lettuces and other leafy greens. We had tons of cherry tomatoes -- almost every day throughout July and August, we tromped out to the garden and grabbed a handful of those sweet little tomatoes and threw them into whatever we were cooking for dinner that night. And we had lots of nice fresh herbs -- almost more basil than we knew what to do with.
But there was one thing this year that was a bit of a surprise: squash.
Okay, it wasn't really a "surprise" per se. We put a lot of effort into growing and fertilizing the squash. But the surprising part? The squash came out pure white.
We posted this on Instagram at the end of August, but we're still just as flummoxed.
We thought we'd planted good ol' yellow summer squash, but, well, we must not have.
The other big surprise about the squash was just how much we got. After a couple of fruitless (vegetableless?) years trying to grow squash, we wound up with four or five big gourds like the one in that photo. We sautéed one or two, which worked great. (In taste and texture, this mystery squash ended up somewhere between a summer squash an a winter squash -- firmer and crisper than a yellow summer squash, but not as firm and creamy-tasting as a butternut.)
When we saw a special feature all on squash recipes in the new issue of Martha Stewart Living, it seemed like a great way to use the rest of our bumper crop.
There were a lot of things in the September Bon Appétit that stopped us in our tracks. It's the magazine's annual Best New Restaurants issue, and it's filled with buzzy new chefs, great cooking tips and tantalizing dishes we'd like to sample.
One thing that really drew us in was this fish, which is served at Spoon and Stable in Minneapolis. It's one of those aha! dishes that you can't believe you've never thought of before: Instead of crusting a piece of fish in breadcrumbs or panko or almonds, Chef Gavin Kaysen uses ground wild rice.
We had a terror-stricken moment at the farmers market this past Sunday. There we were, walking around, minding our own business, when we looked up and saw something that instantly filled us with dread.
We mentioned the other day that we've had a harder than usual time saying goodbye to summer this year. We still are. And the end of peach season isn't helping.
If you can still find peaches where you live -- supermarkets should still have plenty for a little while longer and will work quite well in this recipe -- here's a wonderful way to enjoy them: Braised Chicken Thighs with Savory Marinated Peaches.
Let's list off some things we loved from the past week:
1. We saw Taylor Swift in concert last night at Nationals Stadium in DC. She was amazing! Lorde made a surprise appearance! We screamed our heads off.
2. We both just read/reread To Kill a Mockingbird, in light of Go Set of Watchman's being published today. We'd forgotten what a beautifully written book that is. [Though we must confess to being very nervous about Watchman...]
3. We treated ourselves to some gelato from Dolcezza, in Dupont Circle. We had a scoop of Valrhona Chocolate Amargo and a scoop of Georgia Butter Pecan and it was phenomenal. Gelato in the summer makes everything right with the world.
Yep, those are some things we really loved about the past week.
Clay was recently in Los Angeles and Chicago. Zach was in San Francisco last week. We both went to Kentucky. And then we were in New York City together this past weekend. It’s been fun, but it’s also been a lot of time away from our kitchen.