Saveur (November 2013)
Though numerous dishes on this blog give evidence to the contrary, we are, in our day-to-day lives, healthy eaters.
But at Thanksgiving, all bets are off, and we love a little decadence.
If there's a time to haul out the high-fat, high-calorie ingredients, it might as well be at Thanksgiving.
You can rub your turkey in duck fat, run through pounds upon pounds of butter, and pour on cream to your heart's content. You can even take a relatively healthy dish and make it oh-so-not-healthy. Go ahead, smother those poor green beans in bacon fat! They won't mind.
At Thanksgiving, more is more.
That's what initially drew us to this Roasted Onion and Chestnut Compote.
Fasten your seatbelts, Bittens. This recipe's a rich one.