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The Cookstr Weekly: Giving Thanks

November 28, 2012
November 15, 2012
Thanksgiving is synonymous with tradition, and the new traditions you bring to the table are just as valuable as the ones that have outlasted multiple generations (of people and of dishware). It seems that every year we’re inundated with new advice on how to finally, just this once, get everything right. But whether you do your turkey brined, stuffed, basted, trussed, spatchcocked, or none of the above, it’s hard to teach an old dog new tricks when it comes to innovation around the most important food holiday of the year.
And for those of us who are addicted to experimentation, it’s also inevitable that things will change year after year, evolving with changing tastes and new seats at the table. I usually cook a meal for twelve, a count which includes guests that are sometimes kosher, partly vegan, occassionally raw foodists, and almost entirely Midwestern. From boiled Tofurky to dehydrated mushrooms to pecan cheesecake pie, I’ve done plenty of experimenting. There are a few tricks that have made their way into my canon, but just like the balance of sweet and salty, this meal relies on the integration of classic and revolutionary. The list below includes turkey, pumpkin, cranberries, and mashed potatoes, but it also throws in some surprises for good measure. Happy Thanksgiving!
Warmest regards,
Kara Rota
Editorial Director

Maple-Roasted Root Vegetables
with Sherry Vinegar
By Lorna Yee and Ali Basye

Oh, sweet potatoes. We love them simply baked, sugar dripping from their tinfoil wrappings as they cook. We love them in pies and in cakes, in purees and in puddings, and some of us love them topped with marshmallows in that notorious casserole (or, for a different take with a not dissimilar flavor profile, topped with burrata.) But they shine in savory sides as well. Caramelized sweet potatoes, parsnips, and carrots, redolent with earthy sweetness, are set off here by a tangy dressing. Proof that you don’t need butter or cream to make a memorable Thanksgiving side dish (although they certainly don’t hurt.) If you’re concerned about oven space, cook these first, then stick them back in the oven to reheat just before serving. 

More Thanksgiving Recipes from Cookstr

What’s New On Cookstr:
The Apple Lover’s Cookbook by Amy Traverso

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