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The Cookstr Weekly: A Thanksgiving Feast

December 15, 2014

The contents of a Thanksgiving spread vary widely from family to family and from region to region. In a meal ruled most of all by the notion of “tradition,” the dishes that inspire nostalgia are just as powerful as those that inspire mouthwatering, belt-loosening delight. For that reason alone, it can be controversial to swap out the marshmallow-covered sweet potatoes for a side dish celebrating winter squash, or let some inventive new dessert sidle up along the pumpkin pie with whipped cream.

But I’ve found that what people really want in a Thanksgiving dinner is comfort food: dishes that make us feel warm and fuzzy inside and out. The plate-sized equivalent of propping up slippered feet by the fireplace. Pushing the boundaries should be celebrated, as long as you’re highlighting the roast-able, stuffed, mashed, and gravy-smothered elements of the meal that we all know and love.

Warmest regards,

Kara Rota
Editorial Director

  by Stephanie Stiavetti and Garrett McCord

“When I was a kid, my grandma Marina would smother a slice of apple pie with Cheddar cheese, then slide the plate into the toaster oven to form a thick, orange blanket over her dessert. I was a youngster, so the concept of sweet mixed with savory flavors left me totally baffled. Why would you ruin your sweet treat with a layer of cheese?

“Oh, if I had only been able to appreciate the wonderful flavor combination that is cinnamon apples and stout British Cheddar. Something about the sweet heat of the apples and the sharp sassiness of the cheese produces an unexpected pairing that just makes sense. These two strong personalities might be polar opposites, but they fit together like they were meant for each other from the very beginning.”

– Stephanie Stiavetti

More Thanksgiving Recipes from Cookstr
Pan-Roasted Green Beans with Golden Almonds By Jean-Georges Vongerichten

What’s New on Cookstr: Minestrone
  by Valentina Sforza

“Minestrone is a beloved classic soup of northern Italy, for which countless recipes exist. This is my own version, made substantial by adding pasta to the vegetables and beans. In my opinion, this soup is best served warm rather than boiling hot.” 
– Valentina Sforza
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One Comment leave one →
  1. January 8, 2015 5:53 am

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