Earthly strife

Hosting Thanksgiving should be enjoyable—but with all the shopping, cleaning, planning, and cooking involved, it doesn't often feel that way. A foolproof, simple Thanksgiving menu goes a long way toward making the holiday meal one that even the host can enjoy. We turned to the best-selling Epicurious Cookbook for a fuss-free feast of all-star Thanksgiving favorites, including turkey, stuffing, cranberry sauce, Brussels sprouts, and potatoes, plus a pumpkin layer cake and apple pie for dessert. All the recipes have four-fork ratings, so they're among the very best on Epicurious. And these recipes just flat-out work electric motor dc, which means you can focus on enjoying the friends and family gathered around your table. Ready for your most satisfying, stress-free Thanksgiving ever? Here's the plan.
Pre-Dinner Bites and Drinks

Pop a bottle or two of Champagne or prosecco and serve a light spread of pickled vegetables, cheese, crackers, and one or two purchased dips or spreads. Remember: The point is to keep Thanksgiving simple and enjoyable, and besides, you don't want guests filling up on hors d'oeuvres. Hosting a cocktail-loving crowd? Steer clear of elaborate, time-consuming holiday cocktails, and instead, set out your favorite spirits, mixers, and garnishes at a self-serve bar where guests can easily make their own drinks.
Tom Colicchio's Herb-Butter Turkey

This easy turkey recipe is a great choice for a simple Thanksgiving menu. Rubbing butter and herbs under the turkey's skin is one of the most effective ways to add flavor and moisture to the holiday bird. Chef Tom Colicchio's butter blend ip networking, made with thyme, tarragon, rosemary, and sage, is a winner, but feel free to experiment a bit and find your favorite herb combination. Another bright idea from an Epicurious member review: Add freshly grated lemon zest to the butter rub to give your turkey some citrus flavor.
New England Sausage, Apple, and Dried Cranberry Stuffing

Nothing fancy or complicated here—just a classic sausage-studded stuffing that can be stuffed inside the turkey or baked separately alongside the bird. Be sure to drizzle your stuffing with extra turkey or chicken stock first if you decide to bake it casserole-style. Using a rich homemade stock guarantees the best flavor, but canned low-sodium broth works too. If you plan to stuff the turkey, use hot, just-made stuffing. And when you take the temperature of the meat, be sure to stick the thermometer into the stuffing as well. If it's not 165°F, spoon the stuffing into a dish and return it to the oven (or pop it in the microwave) until it reaches that temperature.

To put your own personal spin on this recipe, Epicurious users suggest swapping in challah for the white bread, and raisins or dried apricots for the dried cranberries. See our Stuffing and Dressing Primer for more tips LED Lighting solutions.
Brussels Sprout Hash with Caramelized Shallots

The secret to a stress-free Thanksgiving menu: speedy stovetop side dishes like this one, which can be quickly put together at the last minute, while the turkey is resting—plus, it doesn't require any oven space. To get a jump start on this easy sauté, one Epicurious member recommends prepping all the ingredients ahead and storing them in plastic. Keep the butter, shallots, and Brussels sprouts in the refrigerator; the rest can stay at room temperature. This recipe is generous for 8 people, but leftovers pair perfectly with fried eggs for brunch the next day.

Cranberry Sauce with Dried Cherries and Cloves

Cranberry sauce will stay fresh in the fridge for 4 days, making it an ideal dish to prepare in advance. Refrigerate your cranberry sauce in an airtight container, or a jar or bowl covered tightly with plastic wrap, so it won't absorb any fridge odors. Extra cranberry sauce can be enjoyed on your Turkey Day–leftovers sandwich, but we also recommend spooning some over vanilla ice cream—if your sauce is too thick, gently warm it in a small saucepan over low heat.
Kale and Potato Purée

Hearty kale puts a fresh spin on puréed potatoes in this easy 3-ingredient side dish. You can make the purée up to a day in advance and then warm it up over low heat, stirring frequently, until heated through. To add some umami goodness, here's a genius idea from an Epicurious member review: Sprinkle the top with freshly grated Parmesan cheese.
Spiced Pumpkin Layer Cake

Packed with cinnamon, ginger, allspice, and nutmeg, as well as pumpkin purée, orange zest, and coconut, this is one flavor bomb of a dessert. It's also completely foolproof, so you can make it with kids—just omit the rum. You can also make this cake ahead of time, because it's very moist and won't dry out. Once the layers are completely cool, wrap them in a double layer of plastic wrap, and refrigerate up to 2 days, or freeze up to 1 month. If you prefer your cream cheese frosting more tangy than sweet, add the confectioners' sugar gradually, and taste as you go.
Cinnamon Crumble Apple Pie

This crumble-topped beauty proves it's possible to improve upon classic apple pie. The homemade dough uses both butter and shortening for rich flavor and tender, flaky pastry. Be sure to use chilled butter and frozen vegetable shortening, and feel free to use a food processor to make the dough. We recommend serving this apple pie warm and topped with vanilla ice cream.

M ost folks don't think about Asian food when they think of Thanksgiving. But even though Thanksgiving is all about the tradition of turkey and all the fixings, the basic elements of the menu always invite improvisation and personalization. So why not infuse classic Thanksgiving dishes with the flavor-boosting ingredients and techniques of the Asian kitchen?

Roast turkey tastes even juicier when slathered in a Peking-duck glaze. Brussels sprouts get perked up when tossed with a Szechuan-peppercorn vinaigrette. Even glazed carrots turn irresistible with a dose of umami-packed miso paste. Add one (or more) of these recipes to your next Thanksgiving menu, and you might just create a whole new tradition.


GIVE TURKEY THE PEKING DUCK TREATMENT

Peking duck's combination of juicy meat and crispy, flavorful skin is pretty much what you want for your Thanksgiving turkey, too. Steaming the bird before roasting helps to shrink-wrap the skin around the bird, helping it turn extra juicy. The step even cuts down on turkey roasting time, so you'll have more oven space for your side dishes. Finishing the turkey with a ginger-spiced glaze gives the mild-flavored meat amazing flavor, and a lacquered coating worthy of Peking duck.

Get the recipe: Peking Style Roast Turkey with Molasses Soy Glaze and Orange Ginger Gravy

GO FOR A SAUSAGE-PACKED (AND GLUTEN-FREE) STUFFING

Who says you need bread to make stuffing? Use sticky rice instead: It gives the stuffing delicious chewiness, and soaks up the flavor of sweet, savory Chinese sausage. If you can't score that variety of sausage, maple-cured bacon works just as well.

Get the recipe: Sticky Rice Stuffing with Chinese Sausage and Shiitakes

BOOST CARROTS WITH A SAVORY GLAZE

Glazed carrots can be a polarizing dish at the Thanksgiving table. Some people hoard them, while others find them too sweet. But this version will win everyone over: The miso and mirin in the glaze give the carrots a hit of umami that balances the sweet, buttery sauce.

Get the recipe: Pan Roasted Carrots with Miso ButterADD A KICK TO CLASSIC CRANBERRY SAUCE

Everyone knows that cranberries play well with orange and sugar. Enhance that classic combination with sweet cinnamon, citrusy ginger, and spicy mustard seeds, and you get a cranberry sauce that's truly unforgettable.

Get the recipe: Cranberry Sauce with Mustard Seeds and Orange

TRY AN EXTRA-CRUNCHY (AND SPICY) BRUSSELS SPROUT SALAD

Roasted Brussels sprouts are delicious, sure, but with so many other rich, intense flavors on the Thanksgiving table, why not eat them raw as a refreshing salad? Separating the mini cabbage heads into individual leaves helps them soak up the citrusy dressing, and a hit of Szechuan peppercorns adds a tingly note that won't set your mouth on fire.

Get the recipe: Brussels Sprouts Salad with Szechuan Peppercorn and Celery

SPICE UP A CREAMY DESSERT

Buttermilk pie is a classic Southern dessert for the Thanksgiving table. We turned up the flavor on the beloved original by infusing sweet spices in the filling and adding toasty sesame seeds to the make the crust extra crunchy.

From an Asian twist to going beyond the roast, we've been showing you the most creative ways we know to do Thanksgiving right. So with all that advice we've been doling out this month, we thought we'd take a step back Loop app android, get a little personal, and share our own Thanksgiving feast plans.

After sharing our stories, we learned (Hallmark card-style) that the secret to any great Thanksgiving feast is simply being surrounded by friends and loved ones, no matter what you're serving...but as food editors, we can't help but see Thanksgiving as a personal culinary Super Bowl, and every dish has gotta be a touchdown.

Now check out how Epi editors get their own Thanksgiving feasts on:

Gabriella Vigoreaux, Editorial Assistant: I will be going to Montreal to visit my best friend, and sadly it will not be Thanksgiving in Canada. I will instead be going to Joe Beef and eating my weight in smoked meats, lobster spaghetti, and drinking an embarrassing amount of champagne. Then I'm going to go seek out the best pudding ch?meur in the city and eat it all by myself because it's not really Thanksgiving and I don't really have to share.

Rhoda Boone, Food Editor: I am traveling home to Texas. My dad will smoke a wild turkey all day with pecan wood from our backyard. I'll be in the kitchen with my mom sipping Bloody Marys and making cornbread dressing smartone, parker house rolls, chipotle scalloped sweet potatoes, and saut��ed swiss chard. To finish, I'll be making two new desserts: Brown Butter Pecan Pie with Rum and Espresso, and Our Favorite Apple Pie. Family friends will bring vegetables and appetizers and my husband will stay as far away from the kitchen as possible. There will be football and lots of red wine.

Samantha Dupler, Editorial Assistant: My uncle has hosted our family's Thanksgiving for the past couple of years, and with the help of a catering company, it's always been a huge success. Despite being a vegetarian, he's always provided a traditional turkey for the rest of our meat-tolerating family. That is...until this year. In honor of his 40th year of vegetarianism, the menu has gotten a whole lot greener--and totally vegan. This year's official email bulletin regarding Thanksgiving reads: "Sorry all: no Cajun turkey or blackened catfish this year." On the upside, maybe now we all won't want to pass out before dessert is even served.

Matt Duckor, Restaurant Editor: It's awkward, but we're changing the way we've always done pumpkin pie for Thanksgiving. Ever since I can remember, pumpkin pie has come from a can of Libby's pumpkin pure��. This year, we'll probably replace that can with a real-life kabocha squash for a pie like this one.

Michele Zotos, Digital Producer: Most of my family isn't really big on turkey, so we'll be skipping the turkey. Instead, we'll be making Roast Pork Marinated in Adobo (Cerdo Brujo), with a side of rice mixed with pigeon peas. My husband will probably make Mofongo, too.

Adina Steiman, Special Projects Editor: My family hates marshmallows on sweet potatoes, so I'll make this praline-covered version from Rick Rodgers instead. I also hate mashed potatoes on Thanksgiving, so I'll skip them in favor of another fresh vegetable side (all those savory rich flavors need that contrasting crunch and acidity). I make this weird but wonderful salad that's like a celery root remoulade, with shredded Granny Smiths, pomegranate seeds, and toasted walnuts to make it feel right for fall Private Cloud.

David Cicconi, Creative Director: Mother's coming to town to spend the holiday with my girlfriend and me. Will not be eating turkey. OD'd on it at Epi shoots and taste tests, so I'll probably skew Italian/French with the rest of the meal: roast a pork loin or shoulder and house some salumi, some sort of confit, rillettes, cheese--La Tur, Robiola, a pecorino stagionato, maybe a Saint Marcellin.

 
I just recently realized that I haven’t baked brownies in ages. Seriously, it’s been over three months since I made these guys. After that long of a brownie hiatus, I knew I had to make a comeback in a big way best travel tea mugs.

These brownies, my friends, are the perfect choice. They are so much more than brownies, though. There’s caramel and nougat and even more chocolate. The finished brownies are sweet and tall and rich and absolutely gorgeous and delicious!

That caramel layer isn’t just caramel. Oh, no. There’s also some crispy rice cereal mixed right in. It gives these brownies a nice crunch and also gives a little more structure to that caramel layer health ecig.

And then there’s nougat. I don’t know about you, but I’ve never been a big fan of nougat. Of course, my experience with it is limited to mass-produced candy bars I tried in my childhood. This version is far better. It’s gooey and tasty and really works well with these brownies.

I’ll admit that making all these layers will create a lot of mess in the kitchen. I went through more than a few bowls and pans and measuring cups. So, you might want to start with an empty dishwasher, but it will be so worth it once you bite into one of these and embrace all that deliciousness china company formation!

How are you all holding up friends? I hope all is well wherever you are! Over here it been busier that ever. Work has been, well, work. Hopefully I haven't accumulated any more white hairs than I already have over it, because really, I honestly don't think I am blessed to be one of those people who pull off white hair with elegance and panache. As it is, it's been 38 years and I am still trying to pull off my regular hair with elegance and panache handmade jewelry!

The Christmas rush is also upon us. At least over here where Christmas season starts on September 1. I haven't even begun to think about that. Christmas decor is out in full force every corner I turn, but ours are still tucked cozily away, blissfully unaware that they are late for the party. This will be rectified soon. When? I can't promise that, but soon.

And the Christmas shopping! Oh boy, the Christmas shopping. Another thing that is slow out of the gates.

I've resolved, however, to try my utmost to maintain calm and enjoy this season, despite how crazy it gets over here (if you have never experienced Christmas in the Philippines I can't even begin to describe the level of crazy). It is after all the season of joy, love, and, just as if not more importantly, of hope. And that is something I can absolutely get behind (even if I'm not quite into carols in September, bling-bling decorations data centre hk, and mass spending in a 3rd world country).

Another thing I can get behind....cookies. And chocolate. Never too busy for that :)

Chocolate Crinkles
(adapted from Dark Chocolate Crinkles, Yummy magazine, November 2012 issue)

3/4 cups vegetable oil
2 cups sugar
4 large eggs
1 tablespoon vanilla extract
3/4 cup cocoa powder
2 1/3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup confectioner's sugar

- Place the oil and sugar in the bowl of an electric mixer fitted with a whisk attachment and whisk to combine. Add the eggs and vanilla and mix well until combined.
- In a separate bowl, combine the cocoa, flour, baking soda, and salt with a wire whisk. Whisk until everything is well combined. Gradually add the dry ingredients to the egg mixture. Stir until just combined.
- Chill the mixture in the refrigerator for an hour or until the dough is firm enough to handle (mine took a lot longer than an hour).
- Place confectioner's sugar in a shallow bowl or plate. When the dough is firm enough, shape into 3/4 inch balls. Roll in confectioner's sugar until completely coated.
- Place balls on a parchment-lined cookie sheet, spacing them 2 inches apart.
- Bake in a pre-heated 350F oven until puffy and cracked on top, about 8 - 10 minutes. The cookies will still look underdone and have a soft center.
- Set the pan on a wire rack to cool completely. Once cool you can sprinkle with more confectioner's sugar if you'd like hong kong heritage cycling tour.

These aren't the domed topped chocolate crinkles that I grew up knowing. They baked quite flat. The batter is very runny, and even after many hours of chilling in the fridge, is was still not firm enough to handle. I think next time I'll leave the batter in the fridge overnight and see if that makes a difference. What I did for this batch is scooped bits of batter out by the teaspoonful, dropped it into the confectioner's sugar, and formed it into a ball between two tablespoons, while coating it in the sugar. The batter still spread tremendously so make sure you do not use any more that a teaspoonful, or as the recipe dictates, about a 3/4 inch ball. Despite their flat appearance the cookies have soft, chewy, chocolate-y centers with crisp edges. Still a good chocolate cookie!

The recipe can be found in this month's issue of Yummy magazine, which is their dessert issue. If you have a penchant for sweets this is the issue for you: a step-by-step guide to macaron making, Nutella ice cream truffles (!!), ideas for homemade Christmas gifts, and a list of the best desserts in the city! In my column I share my recipe for a tropical fruit crumble :)

And the Christmas shopping? I've decided that this year I am only going to buy presents from small local businesses and self-employed people. We have loads of talented artisans and producers out there who deserve our support! Or I may be making some gifts myself :) We will see. If you have suggestions of small local businesses whose products would make nice presents please feel free to share in the comments!

P.S. The tree will be up this week...by hook or by crook...with or without ornaments...I hope!