Thanksgiving is my favorite holiday because it’s just about the food and the family, with no extra expectations or requirements. A meal that’s rife with memories and laughter and rich, satisfying food that you don’t normally eat.
A holiday-worthy recipe for green beans and mushrooms that is bold and different with bright, fresh flavors and a diversity of textures.
So it’s the day after Thanksgiving, and the refrigerator is full of food that made you too full yesterday. What to do???
Dressing Bites are a wonderful way to repurpose Thanksgiving leftovers, making for a very satisfying nibble.
A selection of mouthwatering and tradition-laden Thanksgiving recipes from the Glover Gardens archives.
Note to self: when you are drying out the cornbread and french bread for the dressing in the oven, DON’T turn it on to 450° to preheat it for the Brussels sprouts! I caught it just in time. The Grill-Meister thinks the “char” will add […]
Almost blackened, these Brussels sprouts are spicy-sweet-tart-crunchy-soft yumminess and perfect for the holiday table.
A friend and colleague’s perfect execution of a traditional Swedish apple cake, with the (translated) recipe. A great candidate for the holiday table.
Excellent process description for cleaning out your fridge, just in time for the holidays. #CleanOutMyFridgePledge
Sweet Potato Stacks from Cooking Light are worthy of status as a holiday classic.
Spatchcocked turkey is everything you want in a turkey: moist on the inside, with crispy, savory, mahogany skin on the outside. Read about it here: Spatchcocked Turkey. Say What? This will be our turkey strategy again this year.
Thanksgiving means food and family and fun, and I enjoy the process of getting ready for it. Check out some of the Glover Gardens standards.
Sweet Potato Biscuits are made on special occasions in my family, and epitomize the feeling that Food is Love. Well, it is. Try them and see.
Spatchcocked turkey is everything you want in a turkey: moist on the inside, with crispy, savory, mahogany skin on the outside.
I like starting from a blank slate and creating a sense of bountiful harvest and plenty in my dining room for Thanksgiving.