Episode 546: Swanksgiving
November 22, 2013
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It’s our get-ready-for-the-big-feast broadcast with best-selling author Mollie Katzen, author of The Heart of the Plate. Mollie takes on the vegetarian feast while Food & Wine’s Ray Isle deals with the wine, Mexican chef Pati Jinich, author of Pati’s Mexican Table, bring us her Mexican way with a turkey (swaddled in banana leaf), and Cheryl Day of Back in the Day Bakery in Savannah, Ga., covers the pies.
Broadcast dates for this episode:
November 22, 2013
Recipes and stories from this episode
- 10 to-dos before Thanksgiving (or, How I forgot the roasting pan)
- How to make a Thanksgiving centerpiece (and eat it afterwards)
- A Small & Swanky Thanksgiving Dinner Menu
- How to make Thanksgiving a vegetarian's paradise
- For a Mexican twist on Thanksgiving, cook the turkey in banana leaves
- In our 'golden age for wine,' tech makes quality less expensive
- Become a fearless pie baker with this shortcut, press-in crust
- 'We come from food.' Chef Vikas Khanna on his week with the Dalai Lama
- Meet the cross-country collective that is The Kitchn
- Thanksgiving Cabbage Rolls with Cornbread Stuffing and Everyone's Mushroom Gravy
- Everybody's Mushroom Gravy
- Grilled Bread and Kale Salad with Red Onions, Walnuts, and Figs
- Buttermilk Cornbread
- Brussels Sprouts with Cranberries
- Shortcut Piecrust
- Bourbon Pecan Pie
- Sweet Potato Pie
- Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing
- Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing
- No-Knead Sweet Potato Dinner Rolls
- Gougères
- Quick Turkey Gravy
- Roast Turkey
- No-Bake Pumpkin Crème Brûlée
- Dark Molasses Gingerbread Cake
- Classic Sage Dressing
- Golden Mashed Potatoes
- Spiced Cranberry Sauce
- Quince and Vanilla Sorbet
- Hot Cranberry Punch with Sage and Peppercorns