12 Cocktails to Help You Get Through Thanksgiving

If, like us, you get sick of beer and wine at during the holidays, try one of these Thanksgiving cocktail and drink recipes for a special cocktail (or big cocktail batch) that you can use to impress those relatives you only see once a year. With just a few ingredients you already have in your bar, you can make something that pairs perfectly with the rich and seasonal fare we all love to sit down to.

1. Rum and Cranberry Shrub Cocktail

Chowhound

There’s no added sugar in this cocktail—we like its tangy edge, but if you prefer something a little sweeter, you can add 1 teaspoon of simple syrup to the cocktail shaker. Don’t forget: First, you need to make our Cranberry-Apple Shrub, which takes a few days. Get our Rum and Cranberry Shrub Cocktail recipe.

2. Fernet Apple Hot Toddy

Chowhound

When the temp dips and the celebration is overwhelming, here’s a great comforter. You start by making a honey syrup, then warm it with cider and lemon. Off heat, stir in rum, Fernet, and bitters, then serve with a clove-studded orange slice. Get our Fernet Apple Hot Toddy recipe.

3. Stone Fence

Chowhound

A good blended Scotch, a few dashes of Angostura bitters, and a top-off with club soda. The Stone Fence is simple, classic, and comforting—the perfect antidote to Thanksgiving stress. Get our Stone Fence recipe.

4. English Harvest

This fall cocktail by mixologist Ryan Fitzgerald is especially unusual with the addition of apple juice, apply brandy, and orgeat. Orgeat is an almond-flavored syrup; for more information on orgeat read this Serious Eats piece. Don’t have orgeat? No worries, you can substitute it or leave it out if it doesn’t appeal.
Recipe and photo from Food & Wine

5. The Little Devil

The ancho chile liqueur adds heat to this tequila-based cocktail with a smoked salt rim. With mezcal, cherry liqueur, and simple syrup, the spicy-sweet combination makes for a great contrast in flavors.
Recipe and photo from Saveur

6. Boulevardier

Our Boulevardier recipe is a great choice if you’re looking for a new drink to try. With Campari and rye, and a touch of sweet vermouth, it’s a delicious choice and great for anyone who loves whiskey.
Recipe and photo from CHOW

7. Brandy Crusta

Cognac and fresh citrus is a classic combination. With bitters, Grand Marnier, and fresh lemon juice, the Brandy Crusta is the perfect start to a big meal or a classy way to end an evening.
Recipe and photo from Saveur

8. Cranberry Peach Cobbler Cocktail

If you’re too full for dessert, the Cranberry Peach Cobbler Cocktail is a delightful substitute. Peach shrub, peach bitters, sherry, and fresh cranberries you should already have on hand for cranberry sauce make for an easy end-of-meal treat.
Recipe and photo from Brandy Rand

9. Applecar

Applejack is an often forgotten spirit that is a type of apple brandy, historically made by concentrating cider. This take on a Sidecar is a tasty shaken cocktail that will impress your guests and is easy to scale up for a pitcher.
Recipe and photo from The Kitchn

10. Mississippi Punch

This punch recipe from Garden & Gun is strong, so make sure to measure carefully. It includes dark rum, bourbon, Cognac, and black tea, so there’s a tiny bit of caffeine to help keep away the food coma.
Recipe and photo from Garden & Gun

11. Spiced Pear Collins

The pear purée and rosemary clove simple syrup involve some advance planning, but the flavors in this drink are spectacular. The simple syrup lasts for weeks in the refrigerator and you can use your favorite gin (or even vodka) for this drink that takes the sting out of winter.
Recipe and photo from Dillon’s

12. Gin-Applejack Punch

Michael Neff’s recipe for gin-applejack punch is a party-pleaser. Lime juice, gin, and applejack are a refreshing combination, and you can blend the juice and alcohol ahead of time so you’re ready for celebrating. More complex than just a mixed drink, this punch gets even better once the flavors meld.

For more Thanksgiving tips, hacks, and recipes, check out our Ultimate Thanksgiving Guide.​

Photo and recipe from Serious Eats.

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When Did Thanksgiving Turn Into a Potluck?

Say I’ve invited you over for Thanksgiving and you’re wondering whether you should bring your semi-famous wilted Brussels sprouts salad with duck prosciutto, or your new favorite pumpkin-ginger soup with chermoula croutons. Let me make it easy for you.

Don’t bother with either.

All across America this week, hosts are Facebook-coordinating who’s bringing the rolls and the Beaujolais, who’s making the pies, and who’s stuffing a tofu loaf with mushrooms and vegan “cheddar.” But take it from me, a man with a certain amount of pride and enough of an account balance to spring for a turkey, half a dozen side dishes, and more than the bare minimum of wine: If I’m inviting you for dinner, then please, trust me to cover the food and drink.

Trouble is, I hate meals that end up as a patchwork of foods—of flavors and inspiration, even of varying technical skill—even though I know that makes me sound like sort of a dick. If I want to invite my friends and relatives to my own imagined re-creation of a Shaker harvest dinner, then damn it, I don’t particularly want to serve your pumpkin-okra couscous, no matter how earnest the intentions behind it.

Don’t get me wrong, I get it. Unless you’re going to be the guest of your Sicilian-born mother-in-law, these days Thanksgiving is inevitably a collaborative effort. Blame late-stage Boomers, who learned to cook together in college co-ops, collectively staining the pages of Mollie Katzen’s The Enchanted Broccoli Forest. Blame their kids, who came to understand dinner parties as sharing sessions spent sitting around a thrift-shop coffee table. Why should Thanksgiving be anything other than the nation’s biggest annual collaborative meal, a great migration of Americans bearing foil-covered Pyrex baking dishes?

But because everybody’s eager to show off for Thanksgiving, logistics are a nightmare—guests show up with shopping bags packed with dozens of containers. A salad turns out to require not just greens and vinaigrette, but fennel that will have to be shaved, avocados that must be sliced and fanned à la minute, croutons that need to be spread with goat cheese and fines herbes. It makes a wreck of your kitchen and leaves you dancing around your guests, wondering where to set down hot pans, waiting to slice the bird.

Case in point: My friend Chris once lugged over her KitchenAid stand mixer so she could blend the white chocolate and sour cream topping for her famous pumpkin cheesecake, filling up the sink with a dirty whisk and bowl, spatulas, plastic tubs, and torte rings. I chose passive aggression—another famous holiday tradition—scrubbing Chris’s dirties as if they were blood-stained, depositing each in the dish drainer with a clatter loud enough to raise Squanto from the dead.

You could argue that Thanksgiving dinner is by its very nature frustrating and disorderly, an exercise in taking deep breaths and learning to accept chaos. Whoever did the illustrations in my fourth-grade social studies book certainly imagined the first Thanksgiving as an implausible mixer that must have taken a certain amount of patience: high-collared Puritans seated stiffly next to gleaming-haired Native Americans, as feathered or bonneted women set down dishes—succotash and johnny cakes courtesy of half-naked Wampanoags, pies and roast turkeys from dour-faced Pilgrims.

History fails to mention if the succotash spoiled the Puritans’ menu concept.

For more Thanksgiving tips, hacks, and recipes, check out our Ultimate Thanksgiving Guide.​

Image source: Flickr member massdistraction under Creative Commons

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13 Common Cooking Mistakes to Avoid This Thanksgiving

Hosting Thanksgiving dinner can be stressful even for seasoned experts. It’s a complex task that takes planning both in and out of the kitchen: how many guests will you have, do they have dietary restrictions, do they have other gatherings to attend, and do you have enough space at your table?

Avoid common cooking mistakes to prevent a Thanksgiving day disaster. But remember: mistakes do happen. Whether you dropped the turkey or forgot to cook the rolls, Thanksgiving is mainly about spending time with loved ones. Stop worrying and enjoy the indulgence!

1. Not planning ahead

This is absolutely the most important advice of all. Thanksgiving day can be hectic, especially depending on the family or friends joining you. Do yourself a favor and double or triple check that you have all your ingredients ready for the big day. Take out a pen and paper and plan out each of your dishes, and be sure to pick those with varying prep times—you’ll be thanking yourself later when all your have to do is pull the cranberry sauce out of the fridge to serve.

Chowhound

2. Forgetting the appetizers

When trying to roast the perfect turkey while cooking up your variety of side dishes, it can be easy to forget those starter snacks. Reduce the pressure on yourself to get food on the table as soon as your guests arrive. Allow them to snack on some easy-to-prepare hors d’oeuvres while you focus on the main event. Pick something light and easy such as stuffed peppers or squash bites.

3. Making dinner too late

Thanksgiving feasts are typically served as a dinner. Between running around to prepare, mingling, and waiting for guests to arrive, sometimes meal time gets pushed off into the later hours. Careful of serving too late and tempting your party to miss out on quality time and give in to tryptophan-induced slumber immediately post-dinner.

4. Serving all hot dishes

This goes hand-in-hand with planning ahead—if all of your dishes are to be served hot, you likely won’t have enough burners or oven space to allow them all to be kept hot before serving. Do yourself a favor and serve a room temperature dish such as kale salad or prepare a make-ahead dish such as roasted acorn squash with wild rice stuffing.

5. Buying the wrong turkey

Luckily, the internet has resources aplenty for this difficult decision. The typical recommendation is to account for 1.5 pounds of turkey per person at your table. Use this guide from Wholefoods to determine the proper size and type of turkey for your unique gathering.

6. Stuffing the turkey with stuffing

Of all the Thanksgiving disasters that could happen, getting your guests sick would be one of the worst. Though it’s possible to do, the USDA recommends cooking stuffing outside of the bird. Make sure you’re covering your bases and opt for cooking your stuffing in a casserole. Try our apple and sage stuffing recipe or sausage-current stuffing recipe.

Chowhound

7. Not brining the bird

In the hustle and bustle of planning for the big day, this is a vital step that’s easily overlooked. Brining is key to avoiding a dry and flavorless turkey. Plan ahead for which type of brining you want for your meal: a wet brine for a more juicy and tender meat, or a dry brine for a crispier skin and more turkey flavor.

8. Not cooking the turkey enough (or overcooking)

Get a meat thermometer! Even if you’ve cooked 50 turkeys in your lifetime, it’s worth double checking that the meat is 170°F in the inner thigh of the bird. Make sure the juices run clear, as well. Follow our guide to an easy roast turkey for tips.

9. Carving the turkey wrong

Once you serve your perfectly roasted bird, the work isn’t over. You don’t want a turkey butchered the wrong way to depreciate your hours of preparing a perfectly cooked bird. Have no shame in using a carving guide or outsourcing this task to your uncle’s expertise.

10. Throwing out the pan dripping

You should be planning to throw together your Gravy recipe fresh on the big day. It’s simple and takes about 15 minutes, but don’t throw out one of the most important ingredients: the pan drippings!

11. Not setting the table ahead of time

If you have energetic kids in attendance at your event, this is a good task to keep them occupied. Don’t let the food get cold (or burn) while you run around setting silverware. We recommend making a seating chart as part of your planning and setting the table the night before—especially if you have any guests you might want to keep separated.

12. Not accepting help

Hosting is no easy task. As is, you’ll be running around all day ensuring that all of your guests are comfortable, happy, and well-fed. If you get offers to contribute dishes or clean up after the main event, don’t be shy about accepting. After all, it’s your holiday, too. Confirm contributions with guests a few days before the feast, so you can properly plan ahead. If grandma’s stuffing needs some oven space in the morning, you’ll want to make sure you’re able to accommodate.

13. Getting too ambitious

We recommend saving the inventive dishes for your role as contributor to a feast, not host. No need to create more work for yourself by planning complicated and creative dishes to impress your guests—they’re there for the tradition, and your company! If you do want to include a memorable dish that’s a little out-of-the-box, practice the recipe a few times before the day comes. You’ll be able to work out the nuances of the dish before it’s shared with all your loved ones.

For more Thanksgiving tips, hacks, and recipes, check out our Ultimate Thanksgiving Guide.​

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Schulstad Good Morning Croissants

Lantmännen Unibake USA, Lisle, Ill., says new Schulstad Good Morning Croissants deliver comfort and nourishment with high quality ingredients.

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What Is the Difference Between Boxed and Homemade Mashed Potatoes?

Move aside, turkey. Mashed potatoes are the real star of Thanksgiving! Pillowy and perfect, mashed potatoes always deserve a place at the table but do require a bit of work. If you decide to make them from scratch, you’ve got at least an hour of peeling, boiling, and mashing ahead of you. If you opt for the instant version, you’re saving a lot in time and effort, but sacrifice in overall flavor and texture.

Mashed potatoes are made by boiling chunks of peeled, starchy potatoes (such as russet or yukon) until soft and mashed to a desired consistency using milk, butter, and other added flavors like garlic or cheese. Recipes for mashed potatoes usually average around 45 minutes, but the ubiquitous side dish is always a crowd favorite. On the other hand, instant mashed potatoes take a fraction of the time and produce consistent results. Made from dehydrated potato flakes and potato flour (plus other additives), these potatoes are reconstituted with warm milk or water for an instant dish. Instant mashed potatoes are great for the budget-conscious and those tight on time, but the lackluster flavor and questionable texture are factors to consider. Read on for more recipes for mashed potatoes, with notes on how to use instant mashed potatoes as a substitute.

Garlic Parmesan Browned Butter Mashed Potatoes

Cafe Delites

Talk about a myriad of flavors! Umami-rich garlic, parmesan, and browned butter flavor this pillow-like puree, ideal for pairing with a seared steak or other decadent protein. Instant mashed potatoes could probably use a little help from decadent browned butter; start by heating the milk with sauted garlic to infuse as much flavor as possible. Get the recipe. 

Vegan Mashed Potatoes

Minimalist Baker

Contrary to popular belief, you can make mashed potatoes without dairy!  Vegans can rejoice with this recipe for dairy-free potatoes, all with the help of a little vegan butter and roasted garlic. You could absolutely jazz up the box with vegan butter and roasted garlic, just use water to rehydrate potatoes instead of milk. Get the recipe. 

Cheddar Mashed Potatoes

Little Spice Jar

Cheese and potatoes are a match made in heaven and these cheddar mashed potatoes are simply divine. Sprinkle generous amounts of chopped green onions to add some bright notes to an otherwise rich dish. Sub out the red potatoes for instant, but definitely don’t skip on the generous addition of sour cream and half-and-half. Get the recipe. 

Garlic Mashed Potatoes

Delicious As It Looks

Bring garlic to the forefront with this recipe for classic mashed potatoes. Calling for small red potatoes, it’s up to you to keep the skins on or remove them for a smoother mash. With instant mashed potatoes, you don’t need to worry about skins—simply stir in as much garlic butter as possible! Get the recipe. 

Cauliflower Mashed Potatoes

The Chic Life

We don’t need all the starches all the time, do we? Sneak in some steamed cauliflower to cut on calories, especially when there’s more than enough gravy to balance it out! If you go for instant mashed potatoes, be sure to steam and smash the cauliflower separately before combining. Get the recipe. 

 Loaded Baked Mashed Potatoes

Home Cooking Memories

Every vegetable should come topped with bacon and cheese, right? These rich potatoes are topped with a generous amount of melty cheese, crispy bacon, and chopped green onions. Go for instant mashed potatoes if you’re in a time crunch, but chopped bacon definitely deserves a from-scratch mash. Get the recipe. 

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Jelly Doughnuts Reinvented: Creative Sufganiyot for Hanukkah

Traditionally, sufganiyot (Israeli-style filled doughnuts) eaten during Hanukkah are filled with strawberry or raspberry jam. But these days, you can walk down the streets of Tel Aviv or Jerusalem and find them filled with white chocolate, halvah, or pistachio cream, and topped with rainbow sprinkles, drizzles of chocolate, or eggshell-blue and cherry-red glaze. In that spirit, we’ve developed four original doughnut recipes made with unusual doughs and fillings. Mix and match the fillings with the doughs if you really want to get creative, but be sure to sample these creations before serving to friends and family. You wouldn’t want any of these delicious concoctions to go to waste.

Sufganiyot with Ginger-Lime Curd

The refreshing zest of ginger pairs perfectly with lime’s citrusy notes, offering a summery take on a wintertime classic. Just don’t take these to the beach, or you’ll surely lose your dessert to seagulls. Get our Sufganiyot with Ginger-Lime Curd recipe.

Apple Cider Sufganiyot with Salted Caramel

There’s no denying the sweet and salty amazingness that is salted caramel, but pair it with spicy and sweet apple cider for a treat that is out of this world (no matter the season). Get our Apple Cider Sufganiyot with Salted Caramel recipe.

Mexican Hot Chocolate–Glazed Sufganiyot with Marshmallow Filling

Who needs a s’more when you can get your hands on a marshmallow creme-filled, chocolate-glazed doughnut? Needless to say, this sure beats starting a fire and braving nature’s many elements. Get our Mexican Hot Chocolate–Glazed Sufganiyot with Marshmallow Filling recipe.

Chai Sufganiyot with Orange-Pumpkin Buttercream

The pumpkin is obviously the star of this fall favorite with notes of orange. Buttercream frosting is also a drool-worthy replacement to the jellied tradition. There’s just something about frosting that makes celebrating a holiday *so* much better. Get our Chai Sufganiyot with Orange-Pumpkin Buttercream recipe.

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What Is Palak Paneer and Why Do You Need It in Your Life?

Leave it to Indian cuisine to take a combination as potentially drab and dull as spinach with cheese and transform it into a craveable, easy-to-make, flavor-packed delicacy. In case you haven’t already met, allow me to introduce you to Palak Paneer (aka your new favorite Meatless Monday dinner).

Simply put, the Northern Indian dish is a vegetarian curry made from blanched spinach (“palak” in Hindi) that is studded with cubes of a soft, ricotta-like cheese called paneer.

If you’re thinking to yourself, “Ohhhh, I’ve seen that dish on menus before, but I swear it was called something else…,” you’re right. Saag Paneer, Palak’s close cousin, is a ubiquitous item at Punjabi restaurants across the country. The key difference is that Saag, which more or less translates to “leafy greens,” isn’t strictly spinach-based, typically incorporating other veggies like mustard greens, collard greens, watercress, etc. into the mix.

As with all simple dishes, Palak Paneer comes with its own set of nuancing choose-your-own-adventure options. Should you opt for a silky puréed texture or leave it chopped and chunky? And what’s the best way to cook the spinach anyways: Boil or sautée? Are you going for the richness and contrast of pan-fried pieces of paneer or would you rather keep it raw, letting the cheese melt into the sauce? About that paneer, are you going to make your own or go for store-bought?

Homemade Paneer

Journey Kitchen

Get the recipe.

And then, of course, there’s the seasoning and spice blend: Onion, garlic, tomato, ginger, garam masala, and chillies are all standard players, frequently joined by the likes of turmeric, black peppercorn, nutmeg, coriander, and cloves. Experimentation and personalization are encouraged, and regardless, it’s going to taste great spooned over rice or with a freshly made batch of roti or naan.

Palak Paneer

Whisk Affair

Get the recipe.

Or, if you’re looking to take a less traditional route, here are a couple favorite tasty ideas:

Palak Paneer Rolls

Indian Healthy Recipes

If you’ve already mastered the classic version, set your sights on this more technically challenging rendition that deconstructs the dish into a rolled sandwich. Here, spinach is used to flavor the Indian flatbread, roti, and the savory spiced paneer mixture serves as filling. Your kids will never be so excited to eat spinach. Get the recipe.

Palak Paneer Kofta Curry

My Food Story

Think of this as meatballs and gravy reimagined for a vegetarian palate: Smooth, spice-enriched spinach curry stars as your sauce, while crisp, boldly seasoned paneer-oat koftas step in for the meat (and don’t make you miss it, for that matter). Get the recipe.

Palak Paneer Pizza

The Village Cook

Break the mold and spice up your veggie lover’s pizza game with this naan pie smothered in gooey Paneer and layers of spinach that has been spiked with cumin, fennel seed, cardamom, cloves, and chiles. Get the recipe.

Palak Paneer Puff

Revi’s Foodography

Palak paneer gets the cocktail party-friendly, finger food treatment in this clever interpretation that has the spinach curry and crumbled cheese wrapped in puff pastry and baked until flakey and golden brown. Get the recipe.

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Tyson Foods Acquires Original Philly Holdings

Tyson Foods, Inc. completed the acquisition of Philadelphia-based Original Philly Holdings, Inc., one of the nation’s leading producers of raw and fully-cooked Philly-style sandwich steak and cheesesteak appetizer products.

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Brisan Acquires Product Dynamics

Brisan is a twenty-one year old company with an expertise in food ingredients and supply chain, and these unique technical insights remain the core business and critical to their growth strategy. “Our ingredient goods and new services can now take a concept all the way through production,” explains Brian Vogt,

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Stove Top Has Created Thanksgiving Pants for All Your Overeating Needs

As Black Friday approaches, nearly every food company on the planet relishes the opportunity to release gimmicky products to satisfy every culinary niche. Most of them are entirely unnecessary (cough, ranch kegs, cough). But every once in a while, one of these stunt items actually tap into relevancy. Cue Stove Top‘s new Thanksgiving Dinner Pants.

If you don’t already own super stretchy pants, you might as well invest in ones that are put out by a company that literally specializes in stuffing. These maroon pants are specially designed with a “Stuffin’-Stretch” waistband that allows for maximum comfort and maximum eating come Turkey Day. It’s also got the weirdest stuffing imagery on them. As a fashion statement, not even a Kardashian could pull them off, though maybe they should try. Because as far as we can tell they’re basically maternity pants, but for people with food babies instead of real babies.

I also appreciate how Stove Top goes all out in terms of advertising the dumbest-looking article of clothing ever, creating a commercial that features every informercial cliché in the book. Hyperbolic descriptions (did you know they’re “based on the same technology used in astronauts’ underpants?!”), really bad over-acting, and black and white footage of people fumbling until they see the colorful light of their latest as-seen-on-TV savior. This ad might as well be Stefon’s favorite new club because it has EVERYTHING! Check it out below:

As gimmicky as these pants are, though, their existence probably shouldn’t come as a surprise. Lots of food brands are entering the fashion world. KFC, Pizza Hut, and Taco Bell have all launched clothing lines. The latter even partnered with Forever 21 to sell an entire wardrobe’s worth of burrito-based options. This trend will likely continue into 2018, as the lifestyle-fication of fast food has proven a savvy business and brand move. At this rate, look for an Ocean Spray cranberry crop-top to be on the market by next Thanksgiving to match your stuffing pants.

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Pfeffernüsse Spice Cookies

Years ago, I used to host an annual holiday cookie swap at a local nonprofit community center in San Francisco. Friends and members of the community would gather together, bearing large batches of homemade cookies. Everyone would walk around, sampling cookies and taking a few of the ones we loved.

Each person left with a tin of assorted cookies, along with a slight sugar buzz.

It was a marvelous way to meet new people in the neighborhood, as well as learn about new cookies that I wasn’t familiar with. And that’s exactly how I was introduced to the magical Pfeffernusse.

Continue reading "Pfeffernüsse Spice Cookies" »

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7 Easy Breakfast Recipes for Thanksgiving Morning

We spend so much time planning Thanksgiving dinner that breakfast is often neglected. A good breakfast, though, is part of a winning strategy.

Starving yourself for turkey won’t help—especially if you’re charged with all the cooking. No one want to pass out face first in their gravy.

Continue reading "7 Easy Breakfast Recipes for Thanksgiving Morning" »

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BraveTart's Butternut Pumpkin Pie

Level up your pumpkin pie with made-from-scratch condensed milk and roasted butternut squash puree—a DIY alternative that delivers more flavor and less water than a traditional pumpkin. Get Recipe!

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Five Global Food and Drink Trends for 2018

The rapid expansion in the variety of food and drink retail channels will fuel the opportunity for recommendations, promotions and product innovations that are personalized based on individual consumer behavior.

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Sam's Choice Italia

The Sam’s Choice Italia products were put through extensive testing conducted at Walmart’s Culinary and Innovation Center to ensure the flavors in each product stayed true to their Italian roots.

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