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As we wind down our efforts on the site for the next few days and scatter like wind-blown dried stuffing crumbs for the holiday, I wanted to take a moment to wish our ever-growing Serious Eats community the happiest of Thanksgivings...
For plenty of folks, the real point of Thanksgiving comes later: the leftovers sandwich. And while most of us are happy with a little turkey and some cranberry sauce on toasted bread, chefs and food bloggers tend to get a little more creative.
Leftover mashed sweet potatoes aren't easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
Apple pie is THE pie of Thanksgiving. And we have both classic and totally gonzo versions for you.
Hosting Thanksgiving is a daunting task. Also daunting: bringing a dish with you to a dinner hosted by someone else. It needs to be something that can withstand travel and requires minimal work once you arrive—because the kitchen is going to be chock full of insanity. Here are a whole bunch of great ideas.
Many mocktails are pale imitations of the harder stuff, but we've been collecting recipes for a few favorite alcohol-free options, perfect for teetotalers or for sipping between rounds of something stronger.
This is no pumpkin waffle—it's a nicely spiced, lightly sweet custard that cooks in the waffle iron in minutes.
A fast food Thanksgiving feast, extra-crispy herb roasted potatoes, and Vegetables Wellington, a totally plant based entree that even carnivores will devour. See everything we made this week on Serious Eats!
In case you haven't yet found the signature Thanksgiving drink of your dreams, we wanted to offer a few more recipes for our favorites.
Stuffing is my favorite part of my favorite holiday, and even though it's fantastic cooked in the bird, baked in a casserole all on its own, or cooked in the slow cooker, there are ways to improve it, namely by giving it a crisper, browner crust to contrast that moist creamy center. Here are three unique methods to do just that.
Why should soup be on your Thanksgiving table? Because it's a delicious, warming way to provide some textural and flavor contrast in a cream- and butter-heavy meal. We've compiled 17 soup recipes perfect for turkey day.
After working through loaf after loaf of Northern-style cornbread trying to find the best recipe, I thought I'd be be all cornbread-ed out. Instead, I wound up sitting in my kitchen one cold Saturday night, churning out one cornbread...Show More Summary
I don't think Thanksgiving salads should be an afterthought, but it's just as important not to let them stress you out. Here's a fancy salad made with roasted brassicas, potatoes, radishes, and sunchokes plus crisp frisee and radicchio that can be made in advance with no loss in quality. Plus, it hardly wilts once dressed!
Whether you're sticking to the tourist mainstays of midtown or venturing to the far corners of the city, this master guide has everything you need for your New York trip.
The Splashproof Thermapen is an indispensible tool for anyone who roasts meat, cooks steaks or chicken, barbecues, makes candy, or deep fries, but at nearly $100, it ain't cheap. Enter the ThermoPop, the new, $29 digital thermometer from the makers of the Thermapen.
Here at Serious Eats, we've made no secret of our fascination with fast food. So when we found out about Popeye's annual turkey special—a Cajun-roasted beast of a bird—we knew we had to have it. But what's a fast food turkey withoutShow More Summary
This year, grace your Thanksgiving spread with appetizers and sides made from an easy and versatile ingredient: the good old onion. Earthy alliums are just right for a celebration of the year's harvest, especially if you cook them in one of these delicious preparations.
Thanksgiving isn't exactly about the small things in life; it's about the big, corny stuff—family, friendship, gratitude, community...and food. Blissfully disgusting amounts of food. And, as with most bad decisions, I've always believed that if you're gonna overeat to the point of extreme physical discomfort, you might as well commit.
Glazed in a buttery sweet-tart sauce, these roasted shallots are an easy, elegant holiday side dish.
Brining or dry-brining your bird can mean the difference between dry turkey and supremely moist and plump turkey. Over the years I've written many articles on brining (or not brining) turkeys; here's the basics in one simple guide.