| In less than two weeks, many of us will sit down to one of our biggest meals of the year: Thanksgiving. Maybe you've decided on the menu — from soup to pie. Or maybe like me, you're still pondering. For home cooks, pondering is half the fun, isn't it?
As The Post food staff chatted about the upcoming holiday, we found we fell into three camps: The ones who wanted to do it up big because they could finally gather with vaccinated family and friends again. Those who craved a simple meal and a quiet day. And, the hybrids, like me, who want to keep it serene, but still want a little holiday flare in that perfect golden bird or a spectacular pie. Aaron Hutcherson tackled the fancier holiday menu, with his golden, crisp-skinned Tarragon-Butter Roasted Spatchcocked Turkey with Mushroom and Leek Cornbread Dressing, Vegan Braised Collard Greens With Miso and Smoked Paprika and a vibrant and sparkly Cranberry Tart With Gingersnap Cookie Crust.
Becky Krystal went for downhome with an economical, make-ahead Cider-Braised Turkey Thighs With Potatoes and Apples, No-Knead Focaccia With Sausage, Apple and Shallots; Roasted Broccolini With Lemon and Chile Flakes and a fluffy, not-too-sweet No-Bake Pumpkin Pie Cheesecake.
You can let them do the menu planning. Or you can mix and match their dishes with your favorites or others that we'll feature in the week to come to get an easy-but-still-special meal. Speaking of mixing and matching: This year, you don't have to fight over which flavor of pie to serve. Serve them all Daniela Galarza-style. She made seven two-bite tassies with one easy-to-make dough that you can fill to make anything from Apple Crumble and Chocolate to Pecan and Pumpkin. If you have Thanksgiving cooking quandaries that need solving or time-saving tips to share, join us on Wednesday, Nov. 17, so we can help you plan for the holiday. Need last-minute advice? Come back on Nov. 24 for our annual, two-hour, pre-holiday chat. We've got cooking tips and advice on everything from planning to wine selection to food safety, as well as a bounty of recipes to share. As always, you must register, but you don't have to be a Post subscriber to participate in our weekly chats. Want to get a jump-start or can't join us live? Go ahead and submit a question now.  (Photo by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) Mix and match these 2-bite tassies and enjoy all your favorite Thanksgiving pie flavors with less hassle. By G. Daniela Galarza ● Read more » | | | This dry-brined, butterflied turkey with herb butter delivers crispy skin under 90 minutes. By Aaron Hutcherson ● Read more » | | | Make a one-pot turkey recipe for a foolproof Thanksgiving main. By Becky Krystal ● Read more » | | | A vegetarian version features mushrooms and leeks for umami and subtle sweetness, and fresh tarragon for a woodsy, citrusy note. By Aaron Hutcherson ● Read more » | | | Get the best of both bread and stuffing in this no-knead, sheet-pan focaccia that is generous enough for a crowd and leftovers. By Becky Krystal ● Read more » | | | This version of Southern-style braised greens uses miso paste and smoked paprika to provide umami and smoke. By Aaron Hutcherson ● Read more » | | | These quick-roasted vegetables make a simple side for your Thanksgiving spread. By Becky Krystal ● Read more » | | | This vibrant dessert with a gingersnap crust is an absolute stunner, with sparkling diced crystallized ginger and candied orange peel. By Aaron Hutcherson ● Read more » | | | Pile a fluffy no-bake pumpkin cheesecake filling into a store-bought graham cracker crust for a simple but impressive holiday dessert. By Becky Krystal ● Read more » | | | These delightful muffins are made with whole grain flour, bursts of tart cranberries and date sugar, in a better-for-you breakfast or snack. By Ellie Krieger ● Read more » | | | |
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