By The Editors at Food52.com, November 7, 2013
Thanksgiving is a holiday of indulgence. It’s a day of decadent pies, thick slices of turkey, rich gravies, loaded stuffings and all manner of potato-based sides. We fully support feasting on this day of thanks, but let’s be honest – sometimes your palate needs a little break from the heavy-hitters. Try adding one of these six salads to your Thanksgiving spread to offset your feast – and prepare for them to be the first to run out.
By Molly Siegler, November 6, 2013
One of the biggest and most hotly anticipated meals of the year comes, thankfully (ha!), as the fall harvest season wraps up. Count on winter squash, fresh cranberries, Brussels sprouts, root veggies and a few tropical fruits for a truly special Thanksgiving feast. Skipping added oils, sweeteners and sodium also means you can focus on the flavors of the foods you love.
Perk up your plate with these flavorful, healthy holiday options.
By Allison Burch, November 6, 2013
It’s only the biggest meal of the season. The one people have waited all year for. A meal wrapped up in tradition and family and tied with a rosemary bow. No pressure, right?
By Molly Siegler, November 5, 2013
This year I will be hosting my first ever Thanksgiving. I have a little notebook going with my menu plan and my brother-in-law is on cocktail-planning standby.
Here's how I'm stocking my pantry for success and you can, too.
By Elizabeth Smith, November 4, 2013
I’m grateful for sound solutions for special diets. After hosting The Big Meal for more than five years with some vegan guests, here’s what I’ve learned.
There are a few approaches: the host offers a vegan main, a side and a dessert; vegan guests bring dishes and the host makes a couple too; or the entire meal can be vegan. Whichever strategy you choose, a vegan Thanksgiving is easier and tastier than you may think. I promise.
Recipes for Success
Here are a few tried-and-true vegan showstoppers and soon-to-be classics.
By Alana Sugar, November 4, 2013
This holiday season, celebrate the full bounty of the produce world. Brussels sprouts are a perfect place to start. These cute little cabbage-look-a-likes are marvelous baked, roasted, steamed or pan-cooked.
By Alana Sugar, October 28, 2013
When I was a kid, Halloween to me was mainly about the roasted pumpkin seeds! Sure, I dressed up and went trick-or-treating around my neighborhood, but candy just wasn’t my thing.
By Paige Schilt, October 23, 2013
Feeding a tween is like riding a rollercoaster. Some days it’s exhilarating: we’re intrepid explorers, discovering new flavors together! Other times it’s the pits: we’re stuck in a rut and we’re going to be eating mac and cheese for the rest of our lives!
My 10-year-old son is by turns adventurous and avoidant. He loves sushi but hates sandwiches. He’s into spicy foods but refuses to taste bananas or mashed potatoes. As a busy parent, I’ve developed a few strategies to help my temperamental tween try new things and get the nutrients he needs:
By The Editors at Food52.com, October 22, 2013
Cooking projects with children are slightly intimidating, but fear not – cooking with your kids doesn’t have to be chaotic or end with the ingredients splattered all over the counters and floor.
Done right, cooking with your little sous chefs can be a great source of fun in the kitchen! And in addition to creating something delicious together, it builds valuable life skills.
By Alana Sugar, October 22, 2013
I once had a pumpkin-pie craving emergency that I quickly satisfied with the butternut squash I had on hand.