By now, if you’re hosting Thanksgiving, you probably have your shopping done and your prep list ready to go. But before you get going, take a peek at what super kitchen scientist Harold McGee says about some common Thanksgiving turkey myths. He also shares Thanksgiving cooking tips with Serious Eats.
If, like me, you’re going elsewhere for Thanksgiving, you probably know what you’re bringing and will spend time today or tomorrow morning getting it ready. If I had unlimited time, here are a few Thanksgiving ‘projects’ I wouldn’t mind trying. Maybe next year!
- Thanksgiving Turkey Cake – You have to check this out, it’s Thanksgiving dinner in a slice! I’m so tempted to make this soon.
- Oreo Turkeys
- Chocolate Pilgrim Hats
- Cherpumple – the “turducken of desserts”
If you’re truly a last-minute type and still don’t know what to bring, here are a few posts that might give you a good idea.
- The New York Times recently published another one of Mark Bittman’s 101 lists, 101 Head Starts on Thanksgiving – make ahead dishes that won’t take up a precious burner or oven space on the big day.
- The Providence Journal shared recipes from the Thanksgiving food sections of several newspapers across the U.S.
- The Thanksgiving page at Serious Eats displays their Food Lab posts that deconstruct and find the best recipes for many of the Thanksgivings classics. But the treasures are found in their Thanksgiving Recipe Roundups organized by type of dish.
- The guys at The Bitten Word collected 175 recipes from the November 2010 issues of the top ten food magazines.
I found a few other good tips for getting the most bang out of your buck during the holiday season.
- Do you have an opened can of pumpkin hanging around? Here are some ways to use up leftover pumpkin puree.
- The holiday season is a great time to stock up on things like nuts, butter and sugar. These items and more are sure to go on sale, and if you have coupons, even better.
What are you making this year? Any tips to share?