There’s more than one holiday with a list that must be checked twice. A chef reflects on the kitchen chaos of her childhood Thanksgivings and memories made from leftovers and forgotten plans.
RECIPES
Whole Roasted Turkey
Plan for 1 to 1½ pounds of turkey per person — it may seem like a lot, but the leftovers will be worth it.
Dottie’s Brown Rice
Let the oven do the work for you: As the rice bakes, it absorbs the savory consommé and emerges as a ready-to-go side dish that requires minimal clean up.
Mashed Potatoes With Roasted Garlic & Herbs
Imagine the buttery, savory flavors you love in garlic bread and combine them with a crock of creamy mashed potatoes to create this comforting dish that feels like a hug.
The Perfect Late-Night Turkey Sandwich
We all know it’s after the main meal when the Thanksgiving dishes really shine. Whether you layer your sandwich while watching the final quarter or in front of the open refrigerator door at 11 p.m., we won’t judge.
11 Our State Recipes You Loved in September
From Moravian chicken pie and pimento cheese cornbread to chess pie and banana pudding, readers welcomed fall with comforting Southern favorites.
Bacon & Apple Hand Pies With Cinnamon Glaze
Bacon and spice and everything nice, these glazed hand pies use fresh apples and hickory-smoked bacon to pair sweet and savory fall flavors.
Discovering Appalachia
A city girl visited the remote corners of western North Carolina and uncovered a lifestyle — and flavors — that, decades later, she’s never forgotten.
Appalachian Burgoo
In Appalachia, burgoo is often made with venison, squirrel, rabbit, and/or pheasant. For this recipe, we’ve adapted the ingredients to be more widely accessible.
