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!
We're not sure if #TBT (Throw Back Thursday) is still a thing, but it's Thursday, and we're here to continue our old-timey drink kick.
It started with the Concord Grape Shrub we tried from Bon Appétit, a sharp but sweet concoction that we turned into a cocktail.
Then we were leafing through Cook's Country, and way in the back of the magazine, where readers share Heirloom Recipes (share yours!), we saw Harriet's submission for a Switchel, a recipe she got from her grandfather.
They're both equally fun to say, but what's the difference between a shrub and a switchel? Based on what we've read, it seems that both drinks have similar ingredients -- including vinegar -- shrubs incorporate fruit for flavor. Switchels, on the other hand, use a sweetener -- in this case, maple syrup -- in place of fruit to balance out their flavors.
But there was one more ingredient in this switchel that made us do a double-take: oats.
We are so excited to start cooking in 2015! But first let's take a quick look back at 2014.
In our ongoing quest to test-drive food magazine recipes, we tried out a lot of dishes last year. Some were good; some were duds. Here are the best things we made all year long, in chronological order. First up are our favorite food magazine recipes, followed by a few other favorites from last year.
The 10 Best Food Magazine Recipes from 2014...
1. Pork and Squash Stew with Chiles Tender bites of pork in a savory broth with a warm, comforting heat. It's the perfect dish for winter -- and, as we wrote back in February, an ideal make-ahead dish.
4. Edamame-Miso Tuna Salad Sandwiches This is probably the one dish we've made the most since posting about it last year. The mix of miso, hot chile oil and edamame is a great new spin on tuna salad. We've made this (especially for lunch to take to work) more times than we can count.
5. Ayam Jeruk (Grilled Chicken and Toasted Coconut Salad) We debated whether to include this dish in our year-end roundup, because we'd made so many substitutions in the recipe. But who cares? This dish was to die for, and we're sure it's even better if you can find fresh galangal. And shaved coconut. And candelnuts. And Asian shallots. And Balinese long peppers...
6. Asian Marinated Tomatoes These tomatoes are really more of an accompaniment or a condiment than a stand-alone dish. But they're marvelous. If we may quote our own post from last summer: "Imagine if a bowl of salsa spent a semester abroad in Thailand, and got really into meditation and mystic Buddhism and lemongrass, and then came home and hopped up on your grilled chicken." Who doesn't want that??
7. Spiced Lamb Burgers Nothing we made last year was as drool-worthy as these lamb burgers. As we said back in July, "The lamb is flavorful and full of wonderful spice from the coriander, cumin and cinnamon. The fat from the lamb melts into the pitas, soaking them with flavor and making them crispy and amazing." If you're not salivating at that, there may be something wrong with you.
8. Vietnamese Pork Chops with Pickled Watermelon In August, we solidly declared this the "DISH. OF. THE. SUMMER." We stand by that. This salty/savory/sour/sweet/pungent/crispy/juicy dish is everything you want in a grilled entree.
9. The Barefoot Contessa's Goat Cheese Mashed Potatoes It's highly possible that no dish we've featured has ever elicited a greater response than these potatoes that we made for our Fakesgiving test-run of recipes. We heard from countless -- countless! -- friends and family and Bitten Word readers who made these for Thanksgiving. And just about everyone has told us these are the best mashed potatoes they've ever made.
If a food magazine features an "old-fashioned" or somewhat unknown regional recipe, we're all about it. This is one of the reasons we love Cook's Country -- they consistently surface recipes that are windows into another time or place for us, like the Carolina Sweet Potato Sonker we made a few Thanksgivings ago.
When it comes to Thanksgiving, we're open to some novelty, be it tortilla chips, prunes or even olives. None of these flavors scream Thanksgiving to us, but hey, why not try it?
So we loved the novelty and concept of this Old-Fashioned Cracker Dressing with Dried Cranberries and Pecans.
Of course you can make a dressing with crackers (Goldfish dressing? Cheez-It stuffing?), but should you?
If we were building a holiday season survival bunker, we'd fill it with a bunch of chicken breasts.
Sure, we're going to parties, and happy hours, and tree trimmings. We even went to an early Christmas dinner (beef tenderloin! horseradish sauce!) earlier this week with friends.
But when we're not on the holiday circuit, we're eating lean. So there's chicken. Lots and lots of chicken. And brocolli. And sweet potatoes. Boring, but true.
And we are the No. 1 offenders of cooking a boring chicken breast, with a little seasoning, tossed in the oven, and simply baked. It's easy, and tasty enough, but those dishes aren't going to win any awards.
Cook's Country had our number with their "Chicken Baked in Foil" feature, with three takes on chicken that gives you the lightness of chicken breasts, but with amped-up flavor.
We selected Chicken Baked in Foil with Sweet Potato and Radish and got to work.