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Dive into the delicious world where science meets food! You'll get a new recipe each week, links to even more mouth-watering dishes, the latest food and science news, and more.
šāØ Exciting News! My new cookbook, Veg-Table, is now available wherever books are sold! This book delves into the science of vegetables and features 100 recipes for all skill levels, along with tips and tricks to make your cooking journey fun and accessible. Get your copy here!
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Thank you for being part of this flavorful journey! šš¾ Your support means the world to me.
Iām offering 20% off on annual subscriptions until November 30, 2024, to celebrate the Thanksgiving holiday season. ā¤µļø
I have much to be thankful for this yearāmy family, friends, and most importantly, YOU! ā¤ļø
My journey on Substack has been an exciting rollercoaster, and Iām still learning the ins and outs of this platform. But one thingās for sure: having over 33,000 of you welcome me and my recipes into your inboxes each week is nothing short of amazing.
Itās a privilege to be part of your kitchens and see you bring my food to life. Your support means the world to meāit inspires me to keep creating and sharing what I love.
So, from the bottom of my heart, thank you for being here, cooking with me, and letting me be a small part of your life. I wish you a delicious and joyful Thanksgiving!
P.S. Iām offering 20% off on annual subscriptions until November 30, 2024, to celebrate the Thanksgiving holiday season.
THANKSGIVING EATS
Weāre not visiting my in-laws this year, but Iām hosting a small group of friends for dinner this week. Iāve got mashed potatoes and the shaved Brussels sprouts salad with creme fraiche (from The Flavor Equation), my golden turkey (which Iām going to cook on my ovenās in-built rotisserie for the first time), and leave some new potatoes to cook in the drippings in a roasting pan, mac and cheese, cornbread (The Flavor Equation)green beans with miso onions, and a sweet potato pie (The Flavor Equation). The salad might change, or I might serve two salads. I am unsure. I rarely serve appetizers at Thanksgiving, or if I do, theyāre a bowl of nuts. Appetizers are unnecessary for such a large and elaborate meal.
Thanksgiving Mains
Thanksgiving Sides
Thanksgiving Sweets
Thanksgiving isnāt just about turkey, stuffing, and cranberry sauceāitās the grand finale that truly steals the show. The moment when everyone gathers around the table, forks ready, eyes gleaming at the dessert spread. This year, letās make that moment unforgettable.
Whether youāre craving classic pies with a twist, decadent cakes that demand a second slice, or innovative treats that will leave your guests in awe, Iāve got you covered. From rich flavors to perfectly balanced bites, these recipes are designed to end your feast on the sweetest note possible.
So grab your whisk, preheat your oven, and dive into the dessert lineup to make your 2024 Thanksgiving one for the books! š
Donāt forget to check out the other recipes Iāve curated for your Thanksgiving.
Thanksgiving Mains
Thanksgiving Sides
More Thanksgiving Notes
You could give people a dish to make and give yourself some relief, or you could do it all on your own. If you decide to do the latter, remember to organize your schedule to make it easier and streamlined. And let everyone else clean up after dinner, so you relax.
I donāt see this mentioned, but itās worth remembering. If you buy a pre-brined turkey, there is no point in brining it again. Leave it in a brine wonāt increase the water-holding capacity anymore, and it can make the bird taste saltier. And if you are brining, start in time depending on your recipe. I brine mine on Wednesday and cook it on Thursday.
Make the pie crusts on Wednesday and finish them off on Thursday.
If you like canned cranberry sauce from a can, it is okay. This one, for some reason, divides people like no other food. Oh another one is Breading v/s Stuffing.
If youāre looking for a non-alcoholic drink that isnāt too sweet, I recommend De Soiās St. Moritz Mule, a cranberry-flavored drink Iāve fallen in love with. Iām also adding it to my Christmas and New Yearās Eve celebrations. I will also serve these sparkling, non-alcoholic wines from ISH and ODD Bird.
WHAT TO DO WITH LEFTOVERS
Get rid of what you donāt want. You can get leftover takeaway containers or ask your guests to bring their own.
Most recipes that work for chicken will be good for reusing leftover turkey. Honestly, turkey can be swapped in any recipe where rotisserie chicken is used. Try the leftover turkey tacos, cabbage and chicken salad with curry leaf vinaigrette, celery ginger soup with chicken, spiced chickpeas and rotisserie chicken pulao, and herb lemon chicken soup. Use the bones to make stock by roasting them and then boiling in water like you would normally make stock.
I also like to make a āThanksgiving Leftovers Sandwichā, which consists of toasted focaccia brushed lightly with olive oil and a thin layer of aioli or some type of hot mayo, shredded turkey, cranberry chutney, stuffing, and green beans. Oh, and a light sprinkling of mozzarella! I got a panini maker a few months ago; this might be a good one to test drive the machine.
I donāt do much with the sides besides reheating them. I like them the way they were meant to be. Cornbread usually gets repurposed into a casserole or a breakfast hash with leftover potatoes. Depending on how much mashed potatoes are left and what kind of vegetable sides (green beans are good for this) Iāve got remaining, Iāll fold them with eggs and make potato cakes.
Dessert. Iāve never had leftovers, but if I did, I would refrigerate and eat my slice of pie quietly at night when I watch TV or read a book.
Have a great holiday week!
Nik
Great š