Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
This eclectic Thanksgiving menu is just the ticket to stir things up this year. The star of the show is a gorgeous, smoke-scented, mahogany-browned turkey fresh off the grill. The beauty of cooking the bird this way is that it frees up your oven to bake crunchy-sweet cornbread stuffing (two versions: regular and gluten-free!), tender caramelized roasted Brussels sprouts with toasty hazelnuts and cranberries, and a scrumptious pear-almond tart for dessert. Balancing out all the richness are a tangy cranberry-orange compote and a fresh, seasonal raw shaved root vegetable salad with pistachios. Happy Thanksgiving!
Just because you (or your guests) are gluten-free doesn’t mean you don’t get to enjoy all the classic Thanksgiving dishes, especially stuffing. Try this one, you won’t even know the difference.
If you love cornbread, then you are going to love this colorful and scrumptious stuffing, perfect alongside a BBQ turkey. Fresh herbs and sautéed peppers balance the richness of this dish.
Kim Laidlaw shares her elevated version of classic stuffing baked alongside the bird with the addition of creamy chestnuts, fresh sage, a leek and some sherry.
This post was supposed to end much differently. You see, we did something special at my house for Thanksgiving this year. I challenged my mom to a “Stuffing Smackdown.” Now I’m one of those people that likes to do virtually everything homemade–and my mom does too, for the most part. But she likes bagged stuffing. In my unofficial stuffing research, I discovered that most people think adding their own combination of ingredients to Pepperidge Farm bags of stuffing counts as homemade. I don’t. The challenge was on.
As far as I’m concerned, side dishes are what make a Thanksgiving dinner great. Sure, I like turkey, but I truly love stuffing, gravy and mashed potatoes. For me, carbs topped with gravy make this holiday meal delicious. The problem is that most of us don’t make these three dishes very often, so preparing them once a year — for a table full of family and friends no less — can seem intimidating and make you feel a bit like Dorothy walking into the dark unknown forest with the Tin Man and the Scarecrow.