By Lea Mercado
Web Content Assistant Manager
As someone who loves to bake, Thanksgiving is my favorite time of the year. I always grew up being in charge of the pies and puddings, but over the past few Thanksgivings, I decided to expand my contributions to appetizers in addition to desserts.
The only issue was: I’m not a good cook. Typically, the extent of my cooking skills maxes out at really good scrambled eggs. So, due to my lack of expertise, I had to embark on intense research – Binge-watching Bon Appetit videos. Specifically, their series, called “Making Perfect.” In the show, Bon Appetit’s test kitchen staff pair up to develop the perfect Thanksgiving menu.
That menu changed my Thanksgiving game for the better, and it can inspire yours too!
Roasted Brussels Sprouts with Warm Honey Glaze
If you’re not already a fan of brussels sprouts, you will be after trying Molly Baz’s warm roasted brussels sprouts recipe! I gravitated towards this recipe because – well, yum, obviously – but also because it requires few special ingredients and requires minimal kitchen supplies and cooking time.
No one wants to be using the oven more than they have to on Thanksgiving, and this recipe only requires a short time in the oven (or air fryer), then the rest will cook on the stovetop.
With the warm, sweet honey complementing the slight bitterness of the roasted brussels sprouts and a little kick from the chili flakes, I suggest sneaking a bit on your plate before serving. It might be your only chance to try them.
Pumpkin Chiffon Pie
Pumpkin Pie is a holiday staple, and as valued as tradition is, who really wants to eat a heavy, dense pumpkin pie after turkey and mashed potatoes? Adam Rapoport’s Pumpkin Chiffon recipe is a fluffy spin on Pumpkin pie.
Similar to a meringue, the recipe calls to whisk egg whites to stiff peaks, which will then be folded into the mixture; this creates a marshmallow-like texture that serves as the perfect finisher to a Thanksgiving dinner.
(Note: Prepare to chill overnight for the best results on this recipe. It’s not ideal for the baking procrastinator – speaking from experience.)
Preparing for Thanksgiving can be stressful and chaotic at times, so it makes sense why so many people decide not to make their own pie crust and buy them frozen instead. The concept of making your own pie crusts may seem unnecessary, but it is actually easy, quick and worth it every time.
Using only flour, salt, ice water, and butter, Melissa Clark from NYT Cooking developed a simple, straightforward crust recipe that never let me down or left me with any leftover pie.
While Thanksgiving is not only about the food, spending quality time cooking and baking with friends and family is what the holidays are about to me. I hope these recipes help you achieve that as well.
Featured Image by Lea Mercado