Enlarge Credit: Todd Coleman 1. Heritage turkeys are old-fashioned breeds—typically with a more elongated frame and leaner breast meat than the standard supermarket bird—that farmers like Frank Reese of Good Shepherd Poultry Ranch in Tampa, Kansas, are raising again, and we couldn't be happier about it.
Enlarge Credit: Penny De Los Santos When I worked in restaurants after college, I quickly learned to stop asking how long to cook things, and instead to look, smell, and taste to tell when food was done.
Enlarge Credit: Michel Kraus; Todd Coleman; Vanessa Rees (2); Maxime Iattoni; Ingalls Photography
November is a great month for cooks: Thanksgiving's on the horizon, the weather's turning colder, and the markets are full of hearty winter vegetables.
Fall is our favorite time to bake pies. From pumpkin, to apple, to sweet potato, and more, nothing warms a home better (or lends more festivity to a Thanksgiving feast) than a spread of beautiful homemade pies.
Enlarge Credit: Izy Hossack There's a reason British blogger Izy Hossack and her site, Top With Cinnamon, were once nominated for Saveur's Best Food Blog Awards in the baking category.
Enlarge Credit: Todd Coleman
Enlarge Credit: Andrew Ingalls The world went quiet, just for a moment, when I pulled my salted caramel apple pie out of the oven last Thanksgiving.
Enlarge Credit: Todd Coleman SERVES 4–6 INGREDIENTS 1½ tsp. ground turmeric 7 shallots, roughly chopped 4 cloves garlic, roughly chopped 2 red or green Thai chiles, minced 1 3" piece ginger, peeled and thinly sliced 2 large fresh stalks lemongrass 3 tbsp.
Enlarge Credit: Beth Rooney The Menu Spicy Okra Pickles Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish Creamed Spinach with Spiced Breadcrumbs Classic Roasted Vegetable Terrine Herb-Roasted Turkey with Hominy-Oyster, and Sausage Dressing Fresh Cranberry Relish Pumpkin Cheesecake Rum Bundt Cake Bourbon Pineapple Sweet Potato Casserole Roasted Glazed Pears Planning Tips Enlarge Credit: Helen Rosner The okra pickles, which need time for the vinegar and spices to permeate the okra, should be made at least two days ahead of time, though you can make them as much as a month in advance. If you're working with a frozen bird, transfer it from freezer to refrigerator at least 48 hours in advance of when you want to put it in the oven to make sure that it has time to completely thaw.
Enlarge Credit: Helen Rosner We consider our test kitchen to be pretty well-equipped. But as we started preparing Thanksgiving turkeys for our November issue, we were eager to add some new hardware to our collection—namely some good roasting pans.
Credit: Katie McBride An elegant, impressive-looking Thanksgiving table doesn't have to be an impossible undertaking.
No Thanksgiving feast is complete without a side of sweet-tart cranberry sauce. But while cranberries are in season in the late fall, they also make a delightfully tangy addition to cocktails and desserts.
Whether baked into a sweet casserole topped with marshmallows or roasted and tossed with a citrus vinaigrette, sweet potatoes and yams lend themselves to a variety of rich, colorful side dishes.
Enlarge Credit: Todd Coleman MAKES ABOUT 2½ DOZEN INGREDIENTS2 cups flour ¼ tsp. kosher salt 1 cup sour cream 1 tsp.
Apples can range from tooth-achingly sweet to brightly acidic and tart, making them an extraordinarily versatile ingredient.
When the weather gets cold, it's time to get a stew going: bright aromatics, a rich stock, and long-cooked, savory chicken, which lends its ineffable richness to pots from Iran to Mexico to Morocco.
Enlarge Credit: Michael Kraus MAKES 3 DOZEN IngredientsCanola oil, for greasing FOR THE APPLE AND WASABI GELÉE: 1 lb.
Enlarge Credit: Modern Farmer • Ever wonder how prize-winning pumpkins are grown? Check out Modern Farmer's interview with Leonarda Urena, the California farmer who has raised giant pumpkins weighing in at 1,704 lbs.