Cranberry sauce is the most ubiquitous Thanksgiving condiment -- perhaps even more so than gravy. Whether it's conditioning or tradition (or force feeding from our parents at a young age), it seems to go perfectly with everything on a late November plate. And though a glob of it straight out of a can is hilarious to look at, it pales in comparison to homemade cranberry sauce, which happens to be ridiculously easy to make.
Each Tuesday until Turkey Day, we're bringing you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). If you've been following our advice, everything should be under control. But with just two days to go, here's a final check list before the big day.
Whether you make it from scratch, from a can or you buy it from a store, no Thanksgiving dinner is complete without a pumpkin pie.
This one, from Flickr user maggiejane, is a little bit store bought, a little bit from a can and a little bit homemade. On her blog, Pithy and Cleaver, she writes that while she uses a premade frozen pie crust, the filling is canned pumpkin mixed with eggs, sugar, molasses and spices like cinnamon, ginger and clove.
Sounds to us like a little bit of work for a whole lot of Thanksgiving flavor.
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There are few dishes more American than macaroni and cheese. Forget that we credit the Italians for pasta and the French for "the good cheese" -- it's here in the United States where we bring the two together together in glorious, comforting harmony.
Rumor has it that Thomas Jefferson introduced the dish to the United States. And though a boxed version was made wildly popular by Kraft over many decades, home and professional chefs have taken back the comfort food, and now make gourmet versions like this one from blogger Ezra Pound Cake.
This take on classic macaroni and cheese, adapted from a recipe in "The Gift of Southern Cooking," is made with grated onion, sour cream, half-and-half, heavy cream, Worcestershire sauce, dry mustard, eggs and cayenne pepper, as well as noodles and cheddar cheese. Fattening and flavorful -- just the way American comfort food should be.
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Each Tuesday until Turkey Day, we're bringing you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be). And guess what? There are only two Tuesdays to go! If you've been following our advice, there's no need to freak out, but even if you haven't, there's still no need to freak out -- just, uh, expedite.
Thanksgiving is about turkey, stuffing and sweet potatoes (or yams, depending on who you ask). But it's also about finding an affordable wine to go along with such a feast -- especially if the host is calculating a pound of turkey and a bottle of wine per person (as any good Turkey Day host or hostess should).
This beautiful bottle of 2005 Sauvignon Blanc, captured by Flickr user stevesteve8383, would certainly do the trick ... though we might have to do a little taste test just to make sure.
No, you're not looking at an enchanted forest on a planet made of Play-Doh, you're looking at broccoli. Sort of. It's Romanesco, a fractal vegetable from the broccoli family. It's sometimes called Romanesco broccoli and perhaps better known as the Broccoflower, as it's often mistaken for a broccoli-cauliflower hybrid (which, as we understand, does exist and looks a lot like Romanesco).
We have to admit though, we're not too concerned with its classification -- what we really want to know is how it tastes sautéed with butter and sea salt.
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Technically there are only two weeks and two days until Thanksgiving, but each Tuesday until Turkey Day, we're bringing you preparation tips to ensure your Thanksgiving is as smooth as your gravy (should be).
By this point, you should have a head count and have already placed an order for an appropriately sized turkey. You may have made an outline of your menu. Now it's time for the heavy lifting. 1. Finalize your menu. You should have a rough idea of what you're going to serve for the holiday meal. Now it's time to decide how many pounds of Brussels sprouts you'll need and how you're going to prepare them. Are you going to brine your turkey? What kind of rolls are you serving? Salted or unsalted butter? Are you making pies or asking someone else to bring them? Now is the time to make all of those decisions, and then make a shopping list based on the recipes for each dish.
When it comes to combining fat and starch in the most delicious way possible, a pulled pork sandwich is right up there with macaroni and cheese. What is more satisfying than pork roasted low and slow, pulled, seasoned and then generously piled upon a fluffy white bun specked with toasted sesame seeds? Nothing, we say. Not even mac 'n' cheese.
And when you consider the time and effort that goes into a sandwich like this one from Flickr user rachel is coconut&lime, the pork is the clear winner -- especially because of its secret ingredient.
With most sandwiches, what you see is what you get. Not so with this pomegranate pulled pork. That's right, not only was the pork roasted with pomegranate arils (the seeds), Rachel also used pomegranate molasses, rendering the meat smoky, spicy and sweet.
It looks so good we could eat it every day. Good thing it's not that bad for you.
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Seared scallops, salad and rib-eye are the way to go at the newly revamped Simms Steakhouse.
The Colorado Beer Festival descends on Colorado Springs this Saturday, and offers more than 70 beers to sample, as well as a designated-driver program.
Dublin-made cream liqueur Coole Swan, which gets its name from Yeats' poem "The Wild Swans of Coole," is finally for sale in Colorado, and one food writer -- who claims it's the finest cream liqueur he's ever tasted -- couldn't be happier.
A "gastropub" opens in Cherry Creek, inspiring food critic Tucker Shaw to explore the etymology of the word.
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