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Tag: occasion:thanksgiving

  • My 4-Ingredient No-Bake Cookies Are Always the First to Go at a Party

    My 4-Ingredient No-Bake Cookies Are Always the First to Go at a Party

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    Amelia Rampe

    Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and former Senior Recipe Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.

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    Amelia Rampe

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  • Copycat Honey Baked Ham Tastes Just Like the Real Thing

    Copycat Honey Baked Ham Tastes Just Like the Real Thing

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    It has the perfect sweet and crunchy glaze.
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    Patty Catalano

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  • My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

    My Southern Thanksgiving Punch Is So Good, You Friends Will Demand It Every Year

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    Renae Wilson

    Originally from South Carolina with family roots in East Texas, Renae has been based in Brooklyn for 13 years. A U.S. Navy vet, Renae used her Montgomery GI Bill to fund her culinary & pastry education at the Institute of Culinary Education in New York. Graduating in 2015, she has since worked as a private chef, freelanced in test kitchens developing in recipes, testing cookbooks for prominent authors, and catering. More recently, she made her debut in the pop-up world serving Southern comfort food under the name “Dear Henry”. A color and glitter enthusiast, her hobbies include budget traveling the world so that she can eat more, dancing, crocheting, engaging in various tomfoolery, baking, and frying the hell out of some chicken cutlets.

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    Renae Wilson

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  • “Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything

    “Thanksgiving Butter” Is So Good, You’ll Want to Put It on Everything

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    Dried herbs: Dried herbs (besides the parsley) can be used in place of fresh, but the flavor will be sharper. Thanksgiving butter made with dried herbs is best used for basting or placing under the skin of chicken or turkey before roasting. Use 1/4 teaspoon dried sage, 1/8 teaspoon dried thyme, and 1/8 teaspoon dried rosemary in place of the fresh herbs.

    Using salted butter: Salted butter can be substituted for the unsalted; just omit the kosher salt.

    Storage: Thanksgiving butter can be refrigerated in an airtight container or rolled up in plastic wrap for up to 5 days or frozen for up to 2 months. Let thaw overnight in the refrigerator before using.

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    Christine Gallary

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  • This Nutella-Pumpkin Praline Swirl Pie Is the One Dessert I’m Definitely Making for Thanksgiving

    This Nutella-Pumpkin Praline Swirl Pie Is the One Dessert I’m Definitely Making for Thanksgiving

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    For the pumpkin lovers & haters alike.
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    Ben Weiner

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  • How to Deep-Fry the Most Delicious Turkey You’ll Ever Make — Without Burning Down Your House

    How to Deep-Fry the Most Delicious Turkey You’ll Ever Make — Without Burning Down Your House

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    Meghan Splawn

    Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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    Meghan Splawn

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  • This Classic Green Bean Casserole Is Exactly How You Remember It — Only Better

    This Classic Green Bean Casserole Is Exactly How You Remember It — Only Better

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    Make ahead: Assemble the casserole without the onion topping, cover, and refrigerate up to 1 day ahead. Let the casserole sit at room temperature while the oven heats. Uncover and top with the fried onions. Bake for 30 to 40 minutes, covering the top with aluminum foil in the final 10 minutes if the onions brown too quickly.

    Substitutions: 3 (about 15-ounce) cans green beans can be substituted for the fresh green beans. Drain well before adding to the mushroom sauce.

    Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

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    Patty Catalano

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  • My Mom’s Legendary Potato Stuffing Is Worth Fighting Over

    My Mom’s Legendary Potato Stuffing Is Worth Fighting Over

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    Taylor Kocher

    Taylor is a freelance writer, food blogger, and baker from Eastern Pennsylvania. She loves exploring new cities and has helped teach cooking classes and assisted a private chef. When not working, you’ll probably find her whipping up something sweet in the kitchen or binging Food Network. She currently lives in Los Angeles with her husband and their cat, Nala.

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    Taylor Kocher

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  • 4-Ingredient “Thanksgiving Dump Cake” Is the Easiest Dessert You’ll Ever Make

    4-Ingredient “Thanksgiving Dump Cake” Is the Easiest Dessert You’ll Ever Make

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    Simply dump canned (whole berry) cranberry sauce and apple pie filling into a baking dish, sprinkle cake mix on top, dot it with , and bake. Everyone at your holiday table will want seconds of the cinnamon-spiced apples and tart cranberries under a buttery crunch of the cobbler-esque topping. Here’s how to make it.  

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    Patty Catalano

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  • This French Technique Is the Key to the Most Flavorful Mashed Potatoes Ever

    This French Technique Is the Key to the Most Flavorful Mashed Potatoes Ever

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    Meanwhile, cut 8 tablespoons unsalted butter into 8 pieces and refrigerate until ready to use. Transfer all but 2 tablespoons of the garlic oil to a bowl or airtight container and reserve for another use. Add the mashed garlic, 3/4 cup whole milk, and 1/3 cup heavy cream to the saucepan. Bring to a simmer and cook until the mixture is just warmed through but not boiling, about 5 minutes.

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    Alexis deBoschnek

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  • This Easy Homemade Spice Mix Is My Secret Fall Baking ingredient

    This Easy Homemade Spice Mix Is My Secret Fall Baking ingredient

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    During fall, pumpkin spice-flavored treats make their appearance just about, well, everywhere. But do you even know what’s in it? Here’s what it is and why you should make it at home. (Hint: It’s as easy as it gets!)

    Is There Actually Pumpkin in Pumpkin Spice?

    For years, I thought pumpkin pie spice really had pumpkin in it. But there’s no actual pumpkin in pumpkin pie spice. It’s simply a blend of the traditional spices that go into a good ol’ fashioned pumpkin pie.

    Read more: Pumpkin Spice Is Not Actually What Pumpkin Tastes Like

    What’s in Pumpkin Pie Spice?

    If you go the store-bought route, pumpkin pie spice blends can vary by manufacturer, but typically contain the more sweet-smelling spices, like cinnamon, nutmeg, clove, and ginger. Allspice and mace are also common ingredients.

    What’s the Best Ratio of Spices?

    The most classic blend puts cinnamon front and center, with slightly less ginger and just a pinch of allspice, cloves, mace, and nutmeg. But making the blend from scratch means you get to choose the ratio!

    Go for some extra ginger, or skip the cloves if you can’t stand the flavor. Trust me, once you’ve made your own, you’ll never want to buy a commercial blend again.

    Why Should I Make My Own?

    In addition to being able to customize it to your liking, making your own spice blend costs less than buying a big jar of something pre-made, especially if you already have most of the spices. It’s also better to make smaller batches so you use up the blend before it starts to go stale and loses its flavor.

    How Do I Use Pumpkin Pie Spice?

    While you can use it to flavor your morning latte, pies, and other baked goods, you can also sprinkle it over hard squash before roasting, spice up some whipped cream, or mix it into some yogurt or ice cream base — it’s quite a versatile spice blend.

    Ways to Use Pumpkin Pie Spice

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    Christine Gallary

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  • The One Step You Should Never Skip When Making Pie

    The One Step You Should Never Skip When Making Pie

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    What To Know About Blind Baking Pie Crust

    To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.

    Bake the crust until the edges are golden, then remove the parchment paper, foil, or weights, and continue to bake the crust on its own until dry and flaky, but still pale for a partially cooked crust, or until a light golden brown for a fully cooked crust.

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    Emma Christensen

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