Just a bunch of good Thanksgiving shit

U.S. Thanksgiving is right around the corner (as are a bunch of other cooking + family holidays), so I thought it would be a good time to share a bunch of resources and tips that might be helpful as you think about how you’ll spend your holiday!

Education

• How to Support Indigenous People on Thanksgiving

• Decolonizing Thanksgiving Toolkit Part II: Indigenous Peoples Today

• All My Relations is a podcast hosted by Matika Wilbur and Adrienne Keene. (Dr. Keene’s blog has taught me so much over the years; I really recommend it!) “ThanksTaking or ThanksGiving?” is a good episode to start with.

• You can also look into local-to-you organizations that need support; for example, I’m making a monthly donation to NYC’s American Indian Community House. You might also want to contribute to a voluntary land tax if that’s an option in your area, or go the broader route and give time/money Indigenous Environmental Network.

Making cooking more pleasant and less stressful

Generally speaking

• 9 things that have made me a calmer, better cook

• In Nancy Meyers’ Kitchen, my favorite cooking playlist

Recipes

This is the Thanksgiving menu I’m working with this year, all of which I made last yer and loved.

• Beef tenderloin with homemade horseradish sauce from Joy of Cooking

• House mashed potatoes (How Sweet Eats)

• Maple-roasted Brussels sprouts with toasted hazelnuts (NYT Cooking)

• Cranberry sauce (NYT Cooking)

• Apple cider spritz, pomegranate Aperol spritz, or winter Aperol spritz (How Sweet Eats)

• Spiced pumpkin pie (NYT Cooking) with stand mixer pie crust (King Arthur Flour)

Also, it is my sincerely-held belief that the most important thing you will eat on any big holiday is actually breakfast. I feel like people often overlook it because they want to get started cooking (or they don’t know what to have because they’re in someone else’s home) and think it’ll be fine because they are going to eat a big meal later…and then they are starving and extremely cranky by noon. So plan ahead! When hosting, I’m a huge fan of a make-ahead breakfast casserole. And if you’re not the one hosting…maybe offer to make a make-ahead breakfast casserole?

Food-related bonus reads

• Why Diet Coke Is the Perfect Thanksgiving Beverage (because you always need an EANAB!)

• The Cranberry Caucus Is Insanely Powerful

• Meet The Woman Who Has Been Saving Thanksgiving For The Past 33 Years.

Having people over

Generally speaking

• 8 Easy, Genius Hosting Tips that Expert Entertainer Dorinda Medley Swears By

• A Few Small Tips for Throwing a Great Party This Summer

• Just a Bunch of Easy Ways to Make Vaxxed Hangouts Safer in the Delta Era

Family stuff

• A Beginner's Guide to Hosting Family for the Holidays Without Melting Down

• How to Go Home for the Holidays When Your Family Is a Bit Much

Decorations

• Danica taper candles (review here) in rust, wine, black, honey, and/or taupe are gorgeous for fall.

• If you live in the NYC area and need dishes and/or servingware, I highly recommend going to Fishs Eddy and browsing their incredible selection of dinerware. We recently replaced our mismatched dishes with green Homer Laughlin china from Fishs Eddy and I’m so thrilled about it.

• Last Thanksgiving, I bought a Blue Rose Pottery pie plate ($48.50) to make my first-ever pie and ended up loving it way more than I expected to. The specific one I bought is currently out of stock, but there are tons of other cute options.

Pre-dinner readings

• The Haudenosaunee Thanksgiving Address

• “Perhaps the World Ends Here”

• “The Orange”

• Pretty much anything by Mary Oliver

Entertainment and games

• First, definitely read 22 Ways to Make Thanksgiving Into Your Own Weird, Perfect Holiday, which my friend Amy Rose wrote.

• If you’ll be celebrating on your own, check out How to Have a Very Nice Solo Holiday, which I edited last year.

• If you’re a “TV on all day” kind of family, my girlfriend and I have a tradition where we watch every Thanksgiving episode of Friends on Thanksgiving morning/day. I’m not really a Friends fan (like, I’ve seen it and don’t dislike it, I’ve just never actively watched it) but I find I really enjoy it in this context! You could also do this with any show that has a lot of seasons and always did strong Thanksgiving episodes (Gossip Girl comes to mind, and I bet The Nanny would work here too) as a nice alternative to football or whatever the hell NBC shows during the day after the parade ends.

• ICYMI, check out Terri’s list of great shows to watch when you’re hanging out with your family.

• Working on a crossword puzzle is a low-stakes activity that can be done with a another person or in a small group and is a nice way to engage with relatives/in-laws without having to make small talk about, IDK, “those Spartans” or when exactly you’re going to have kids. You could probably grab a giant book of crossword puzzles from the supermarket or just order The New York Times Greatest Hits of Monday Crossword Puzzles: 100 Easy Puzzles, The New York Times Crosswords for a Long Weekend: 200 Easy to Hard Crossword Puzzles, or any other NYT joint.

• A few board games to have in your closet: Clue (the retro version for $19.99 or the updated one for $10.99), Mexican train dominoes ($19.29), Dixit ($31.99), and Codenames ($11.49).

• A few card games worth tossing in your weekender (or bringing as a host gift): Cover Your Assets ($16.99), Sushi Go ($7.39), Strawberry Sunset ($12.95), The Bears and the Bees ($14.99), and Anomia ($15.50) (review here).

• If you have a Nintendo Switch, pick up some extra joy-cons in advance (or borrow from a friend), get any cables you need to connect it to the TV, and download Super Smash Bros., Overcooked, or a Jackbox Party Pack (which doesn’t require extra controllers BTW). 🦃

🍑

Tomatoes!

I’ve had tomatoes on my mind since a friend shared this New Yorker cartoon that has the caption, “Summer’s here. Do you want to start talking incessantly about tomatoes or corn?”

View this post on Instagram

A post shared by The New Yorker (@newyorkermag)

While I don’t truly love tomatoes like some people do, I realized there’s a handful of tomato-centric recipes that I really like, and that I figured are worth re-upping as tomato season approaches!

First, there’s this Claire Lower/Lifehacker post that is nothing short of life-changing: Marinate Your Tomatoes for Extra Flavorful BLTs. I can’t say with 100% confidence that this will make even tomato-haters like tomatoes, but I do think if you’re not, like, actively repulsed by tomatoes, this marinade might be enough to get you to a place of real enjoyment. I made a batch of these last night and even though the tomatoes I got aren’t even that good, they were still great! (I’m extra thrilled because I just bought a bottle of the much-loved Kewpie mayo, making these BLTs even more special.)

Next, up: Nora Ephron’s tomato sauce, via Kelsey Miller/A Cup of Jo. After I read this for the first time, I went on a farmers market trek to find the perfect tomatoes, and when I finally secured them and made the recipe, it did not disappoint. I’m looking forward to making this one in August…it’s not time just yet.

Moving on to cherry tomatoes…I love the roasted tomato, feta, and chickpea mix in this recipe.

Finally, if you can’t choose between tomatoes or corn, I humbly suggest NYT Cooking’s summer shrimp scampi with tomatoes and corn. We use canned corn for this, and have made it without the shrimp on several occasions, and always get great results. 🍅

🍑

Sausage, potato, and white bean soup

I recently dusted off this recipe — which I first posted about several blogs/years ago, and which was inspired by Olive Garden’s Zuppa toscana soup — and made some tweaks to it, and I’ve been making it regularly ever since. I had forgotten how easy and good it is! It’s also very forgiving; sometimes I’ll add more broth, or not measure out the olive oil or cream perfectly, or I’ll skip the kale because I don’t have any, and it always turns out really well.

Ingredients

• 1 tsp olive oil

• 1–2 cloves garlic, minced

• 1 small onion, chopped

• 1 lb. ground Italian sausage (or use regular ground sausage and add 1 tbsp Italian seasoning)

• 2–3 large carrots, peeled and diced

• 5 and ½ cups chicken broth

• 4–6 small red potatoes, chopped into bite-sized pieces

• one can of cannellini beans (or other white beans), drained and rinsed

• one bunch kale, torn into bite-sized pieces

• ½ cup heavy cream

Instructions

1. Heat a large pot over medium-high heat and add olive oil, garlic, onion, carrots, sausage, and Italian seasoning. Cook until sausage is browned and cooked through.

2. Add broth, potatoes, and beans to the pot. Turn up the heat to bring the soup to a boil, then reduce to a simmer.

3. Add the kale to the simmering soup, and let it simmer until the potatoes are soft, about 15 minutes, stirring occasionally.

4. Turn off the heat and stir in the cream. Season with salt and pepper to taste. ✨

Other good shit: the perfect chicken recipe and more recipes starring beans and greens.

🍑

Important: pumpkin butterscotch cookies

Now that we’re all simply proceeding as though it’s fall, outside temperature be damned, it seems like a great time to re-up this old recipe, which is so goddamn good. I posted it to my old old blog when I was living in Texas many moons ago, and then to my old blog in 2017…and now I’m posting it here, because it’s that important! (I *believe* I got it from the Libby’s Pumpkin website way back when, but I’m not 100% sure.)

The cookies are a big hit every time I make them, and while I typically bake them in October as a Halloween treat, they’re also great for Friendsgiving/Thanksgiving/whatever (in normal years).

Ingredients

2 cups all-purpose flour

1 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup butterscotch chips

Instructions

1. Preheat the oven to 325 degrees.
   

2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl and set aside.
   

3. In a large bowl, beat the eggs and sugar together with an electric mixer.
   

4. Add the oil, pumpkin, and vanilla and mix until blended. It will turn the color of Halloween and smell like cake batter.
   

5. Add the flour mixture slowly, until it is thoroughly blended, and the batter is thick.
   

6. Stir in the butterscotch morsels.
   

7. Line two baking sheets with wax paper and spray with cooking spray (or just use a silicone baking mat).
   

8. Using a small spoon, scoop globs (there’s no other word for it — you’ll understand if you make them) of the dough onto the lined sheets. ***Do not make the rounds too big! I did that at first, and ended up with massive pumpkin pillows. It still happens to be occasionally. Try to keep them neat and cute.***
   

9. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes.
   

10. Cool the cookies on the baking sheet for five minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. 🍁

🍑

The lemon butter pasta recipe I make all the time

Image: Julia Gartland / Food52

I tend to roll my eyes at recipes that claim you can make them with “pantry staples,” a phrase that feels very similar to “day to night look!” in that it’s something that’s mentioned a lot in magazines that never *really* happens IRL. Like, you don’t know my pantry OR my life, Bon Appètit!

That said, this lemon butter pasta recipe is the closest thing I’ve found to being a recipe that you can make with pantry staples — if you stock your pantry with the things you need to make it, which is what I do now because I like the recipe so much. Though literally nothing about it is French, I sort of think of it as the ~French girl~ version of boxed mac and cheese.

The ingredients list is very short: angel hair pasta, butter, chicken broth, a lemon, and salt and pepper. (I don’t consider lemon a pantry staple because lemons can go bad, but I now just buy a few lemons every week.) You can add Parmesan cheese or some fresh or dried herbs if you have them, but you honestly don’t need any of that. You can also easily double the recipe to serve two people, though I appreciate that it’s a dish for one because those are kind of rare.

Bonus tips: I always use Better Than Bouillon when a recipe calls for broth because my former coworker Erin told me that they did a big broth taste test at Good Housekeeping (where she used to work) and BTB was the winner by a mile. I also find it more convenient and more eco-friendly than canned/boxed broth and the individually wrapped cubes. And instead of using regular salt to finish off this recipe, I use Maldon sea salt, which I’m a big fan of, and which is definitely a pantry staple of mine.

Anyway, it’s rare to find a dish that comes together in less than 20 minutes, tastes delicious, and looks/feels elevated. It’s also pretty rich (thanks to the butter), so it ends up being way more filling than I expect. And the cleanup is minimal, which is important! On nights when I don’t have it in me to fuck with chickpea pasta, this is what I make.

Get the recipe: Sue Kreitzman’s Lemon Butter Angel Hair Pasta, Food 52. 👩🏽‍🍳

🍑

This homemade hummus is truly the best hummus

Last month, my mom texted me from the grocery store a few days before she drove out to visit me in New York. She sent me a photo of a package of mini naan “dippers” with the message, “Are you going to make hummus while we are there? I can bring some of these.” I replied, “I probably will not make hummus, but maybe I could.” An hour later, after some other unrelated conversation, she texted me, “I bought those little breads so you really should make hummus.”

And really, how could I argue with that?

The hummus she was talking about was developed by chef Michael Solomonov of Zahav restaurant in Philadelphia. I’ve made it a few times now — including when my mom visited me in early January.

It is completely reasonable that my mom has developed a taste for this hummus after having it once. This hummus is...incredible. As my former coworker Michelle wrote about it, “If you have the energy to learn how to prepare just one food over the course of your lifetime, let it be this one.” It’s so creamy, so flavorful, so...special. I love it on bread, but also on perfect chicken and roasted vegetables.

A couple recipe notes:

• The hummus isn’t at all hard to make, but I think it’s kind of an Event. I think it’s just because it has kind of a lot of steps (the first of which starts the night before you actually make it), and also because I have a small New York kitchen. In any case, it’s absolutely worth it.

• I’ve made the hummus with both dried chickpeas and canned chickpeas. The dried chickpeas are definitely better (the final effect is just creamier) but using canned beans won’t ruin it. Basically, if you forgot to soak the beans and now think you can’t make it, go ahead and use canned; they are definitely good enough.

• I’ve been using my KitchenAid stand mixer with the whisk attachment to make the tehina sauce and that works very well. The second time I made it, I inexplicably temporarily lost my mind and made the tehina in my food processor....which WORKED, but it required a lot more dishes and everything just got really messy. It wasn’t until later that I realized I hadn’t done that the first time — which why it was a much pleasanter/easier experience the first time! (You can also whisk it by hand, of course.)

• When I made it last month, I used the extra tehina sauce that I’d frozen the last time around and it worked perfectly! (I let it thaw for about 24 hours first.) The tehina sauce recipe makes twice the amount you need, and it’s definitely worth saving/freezing it to use later; it cuts down on the amount of time and energy you’ll spend the second time in a pretty meaningful way.

Get the recipe: My Friends Won't Stop Texting Me For This Outrageously Good Hummus Recipe, BuzzFeed. ✨

🍑

Extremely good shit: this chickpea pasta recipe

Photo: Smitten Kitchen

Much like I believe in wearing the same clothes all the time, I am big on figuring out a few recipes that work for me and making them over and over and over again. This chickpea pasta recipe is one such recipe. It’s filling, it’s nourishing, it’s inexpensive (seriously, my grocery bill dropped considerably after I started making this several nights a week), it’s fast/easy, it warms up well the next day, it’s vegetarian and dairy-free (if you’re into that sort of thing), and you can basically always have the ingredients available to be able to make it. (More on that in a moment.) I’ve recommended it to so many people, and they’re all believers now.

If/when you’re ready to join the Cult of CPP, here are some tips I’ve found for making it even easier to make.

• Don't skip the finishing oil; that's where all the flavor is!

• Cut/measure/prep all the ingredients before you start cooking. There aren’t very many ingredients, so it’s mostly a matter of doing things like opening a can of chickpeas, draining, and rinsing them; crushing a couple of garlic cloves; and measuring out pasta and tomato paste. The reason I suggest doing this is because once you start making it, everything moves very fast, and you won't really have time to do those things while the food is cooking like you might with other recipes.

• Instead of chopping fresh rosemary for the finishing oil every time you make it, you can chop a bunch of rosemary at once and then freeze it in individual portions olive oil cubes. I freeze the teaspoon of fresh rosemary in 1 and ½ tablespoons of olive oil — because that’s what my ice cube trays can hold — and then add the additional ½ tablespoon of olive oil when I’m making the recipe. I pop out a cube when I start making the recipe, and by the time I’m ready to make the finishing oil, it’s basically thawed. Using the rosemary cubes is so convenient and it means that I’m both less likely to waste extra rosemary and more likely to have the ingredients I need on hand all the time.

• You can actually freeze the tomato paste in individual servings too. (In general, freezing extra tomato paste is a good move because so rarely do you need the entire can!) It’s not like opening a can of tomato paste, measuring some out, washing the tablespoon, and rinsing the can/peeling off the label for the recycling bin is oppressive or anything...but it’s also a step I’d rather not fuck with every time if I don’t have to.

• If you’re feeling really motivated and meal-preppy, you could transfer the pasta to a Mason jar with measurement marks on the side so you don’t have to pour it into a measuring cup each time you’re making it.

This recipe is truly so great; it’s right up there with the perfect chicken in terms of how much I love it and how often I recommend it.

Get the recipe: Quick pasta and chickpeas, Smitten Kitchen. 🍝

🍑