Holiday Recipes
LIVING COLUMNS
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Gobblegobblegobble: Part II
Whether it’s the rolls, the sweet potato casserole, the cranberry relish or grandma’s butterscotch pie, many South Sound families will sit down to Thanksgiving dinner next Thursday with some remnant of an edible family legacy on the table.
THANKSGIVING RECIPES AND STORIES
• Readers' recipes: South Sound side dishes
• Chefs' recipes: Ideas for the main course
• Ramekin desserts: A solution to turkey day fatigue
• Mixology: Drinks to mark start of season
• Takeout turkey: Let someone else cook -
Gobblegobblegobble: Part I
There are traditionalists when it comes to serving Thanksgiving turkey. They believe turkey should be prepped simply, roasted golden brown and served with a simple gravy.
THANKSGIVING RECIPES AND STORIES
• Turkey: Shiny, happy turkey
• No bird, no problem: Healthful and savory vegetarian dishes
• Squash: Hail the mighty (versatile) squash
• Plan ahead: Making time for Thanksgiving -
No bird, no problemThanksgiving without the bird? You betcha. Cooking a vegetarian Thanksgiving can be healthful, more varied and a way to take care of guests who have special diets – but that doesn’t mean it’s bland. With a few key recipes and interesting combinations, you’ll have a feast that has the same structure and traditional harvest tastes as a meat-based one, without any animals.
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Hail the mighty (versatile) squash
Pity the pumpkin. It gets no respect. In September freakishly large versions appear on public display. In October its lovely ribbed shell is carved in to ghoulish faces. Finally in November it becomes a pie ingredient like some sort of culinary punch line.
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Making time for Thanksgiving
Thanksgiving is two weeks away, but that doesn’t mean you can’t start cooking the feast today.
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