You know your Thanksgiving taters are yummy when they vanish before you get to eat them. I’m assuming they were tasty, since the pan was whistle-clean when I went for my first helping, only to be greeted by the fading fumes of molasses as a small child helped themselves for thirds, and, not coincidentally, lasts.
Barbecue Thanksgiving Part 1: Pulled Pork Stuffing and Gravy
A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here’s the first part of that big adventure: Dr. BBQ’s pulled pork stuffing and a pulled pork gravy.
Thanksgiving Leftovers: Turkey Enchilada Hot Dish
Thanksgiving leftovers are a unique blend of challenge, art form, tradition and gluttony. I usually go for the classic melange of meat, taters, gravy, stuffing, and cranberry sauce twixt two slices of bread, but this year, I’m branching out with turkey enchilada hot dish.
Thanksgiving for Two, Part 3: Pork Loin, Apples, and Prosciutto-Asparagus
You don’t want turkey or even turducken – a turkey stuffed with a duck and a chicken – for Thanksgiving but you want a spectacular meal. How about a pork loin roast?
Simple Mulled Wine
Last month, I introduced you to a warm drink for fall, and this month, we’re almost in to winter full swing, so it’s time for a very traditional winter punch: Mulled Wine. You’ll find Mulled Wine to be another fun stove-top drink, and guests at your holiday parties can serve themselves easily.
Thanksgiving for Two Part 1: Turkey with Chipotle Gravy
Downsize the Thanksgiving feast. You don’t need a 24-pound bird for two people. A stuffed turkey breast works just fine. Especially when served with sautéed sugar snap peas, roasted potatoes, chipotle gravy and cranberry-horseradish relish. This is the first in my recipe trilogy for a great scaled-down turkey day. Check back on Burn! Blog for the next two installments.
The Day of the Dead with a Menu
The Day(s) of the Dead traditions include visiting grave sites and building private altars to honor the deceased that include sugar skulls, marigolds, and the favorite foods and beverages of the departed.
