Everyone wants to know what the pros make, do, or did as kids on Thanksgiving—Just check out The Feast's Top Ten Turkey Tips (with videos). Then browse the many features offered to you below.
What: Guy Fieri, Paula Deen, Daniel Boulud, and Dan Barber share recipes and memories.
Deanism: "[I]t's just about food, family and friends: my three favorite 'f' words."
Do Not Try This at Home: Fieri puts leftovers into Tequila Turkey Fettuccini Alfredo. [ABC]
Who: David Chang, Mario Batali, Thomas Keller and others recall what their mothers cooked on Thanksgiving.
David Chang Remembers the Mishaps: “My mother always messed up the turkey, but never the beef.”
Do Try This Home: Mrs. Batali’s all-American apple pie. [NYM]
See Also: Chicago Chefs Share Favorite Thanksgiving Pig-Outs [The Feast]
What: 15 Chefs including Masaharu Morimoto, Babara Lynch, and Jonathan Waxman give leftovers ideas.
Philly chef Matt Levin’s morning-after ritual: “[I]t’s all about dark meat. I mix it with my leftover roasted sweet potato and fry it in butter to make turkey hash.”
Try at Your Own Risk: Lynch’s Japanese Leftover Pancakes. [Grub Street]
What: New York’s Brad Farmerie advises exotic guests and ingredients for a happy Thanksgiving.
How: "Wild cards—people we have met recently who are super interesting but we don't know yet—so there is a ton to talk about."
The Other Oddball at the Table: Farmerie’s mashed potato with Japanese miso. [WSJ]
What: Food celebs from Eric Ripert to Gail Simmons discuss turkey day on Twitter.
Jose Andres’ Favorite Part of the Holiday: “Making pecan pie with daughters and watching the NFL.”
Michael Voltaggio’s Secret for a Moist Turkey: “Moisten it just before serving by spritzing it with a little hot chicken or turkey stock.” [Yum Sugar]
See Also: Gail Simmons Gave Semi-Homade Tips on the 'Today Show' [NBC]
What: Tom Valenti’s diabetic-friendly Thanksgiving feast.
The NY Chef’s Favorite Stuffing Combines Oysters and Sausage: “It’s one of the things I love and look forward to most when Thanksgiving rolls around.”
Solving the Sweet Tooth Dilemma: Miniature pumpkin pie with graham-cracker crust. [Serious Eats]
What: Animal’s John Shook and Vinny Dotolo go shopping for table settings in L.A.
Why Dotolo Needs a One-Quart Pouring bowl: “There’s no such thing as too much gravy.”
Shook Prizes Heath Ceramics: “Because they have soul in them.” [NYT]
What: New York-based wine guru Paul Grieco at Terroir makes suggestions for the holidays.
Grieco Reccomends Madeira: “The Declaration of Independence signing was toasted with Madeira, not Budweiser or Snapple.”
Not to Your Liking? Grieco advises quality Beaujolais. [Eatocracy]
See Also: Master Sommelier Emily Wines Shares Holiday Pairing Tips [The Feast]
What: Marcus Samuelsson, Todd English, Nancy Silverton and others offer last-minute tips.
How Silverton Placates Her Guests: "When baking for the holidays, save the dough trimmings to make cookies. Your guests will have a small snack on hand for the entire weekend."
Skip the Spinach for This: Marcus Samuelsson’s herb-roasted turkey breast with collard greens. [HuffPo]
What: Boston-based chef Michael Scelfo cops to holiday culinary disasters.
When Chef Instincts Go Wrong: ”The turkey was moist and cooked to perfection. What was not good was the copious amount of cinnamon I had added to the brine in the interest of trying something “different.” The looks of bewilderment around the table still haunt me to this day.
Why You Put Little Cuts in Chestnuts: “I gave the pan a quick shake and what resulted was a series of loud, exploding pops. Three hundred-degree chestnuts showered the living room because I had failed to score them.” [Boston Herald]
What: Border Spring Farms' Shepherd Craig Rogers of Virginia advises home cooks to buy heritage birds.
One Way to Describe Dinner: "Because heritage turkeys have legs that actually allow them to run and wings upon which they can take flight, their carcass is more akin to a fine athlete than an overstuffed chair." [Eatocracy]
See also: New York's Last Minute-Buying Guide Includes Where to Find Whole Local Turkeys. [The Feast]
