We’ve recently shared some of our Thanksgiving shopping tips and favorite recipes and would now like to hear from you for a chance to be featured in our next print issue!
It’s game time. Thanksgiving dinner won’t make itself, so we’re here to chime in with some of our favorite recipes to inspire you on the big day.
Whiskey reads, Italian food and ag startups and deconstructing ideas about why McRibs exist… see what our editors are reading this week.
For the second year, Local Roots NYC is offering a Pop Up Thanksgiving CSA–basically all the fresh, local goodness of your usual farmshare, but with a special, bigger selection of ingredients curated for Turkey Day.
Thanksgiving has come and gone, but many of you will be looking for ways to cook the bird, bake the pies, and libate the guests in just another month. Here’s a re-cap of some of the awesome advice that chef Alfred Portale of Gotham Bar and Grill gave during our Thanksgiving-themed Q & A last Tuesday right on our Facebook page.
May your heritage birds be perfectly brined, your cornbread stuffing contain loads of briny East End oysters, and your cranberries be from local bogs. Here’s to the result of those trips home from the Greenmarket with Long Island cheese pumpkins, Jersey Brussels sprouts and Upstate bacon. Should you need any brain food while the turkey roasts, we’ve got plenty of reading material on the holiday. And should you need any tips, be sure to check out our editor-in-chief talking turkey on the news just yesterday. In the meantime, pass the rolls and praise the host and watch out for parade floats: It’s Thanksgiving in Manhattan.
In the 1930s, President Franklin Delano Roosevelt saw that American farmers were producing too much; they weren’t earning off their extra work or surplus. In came the New Deal with the first-ever Farm Bill, set to end overproduction by paying farmers to grow less. In the ’70s, a man named Earl Butz, Secretary of Agriculture at the time, thought that idea was nuts, and so he paid farmers instead to “get big or get out”–referring of course to farming by the thousands of acres and those devoted to just a few crops. It was a perfectly good idea at the time for a country still discovering the value of its land and thenew global marketplace, which seemed to have no problem taking on the surplus. We couldn’t know then what has happened, which has also included farmers growing more crops for secondary, inedible products like corn syrup and cow feed rather than feeding us.
While many among us will spend the day goofing off at our desk jobs dreaming of the enormous meal ahead; shopping for the enormous meal ahead; or languishing in LaGuardia to make it in the nick of time to the enormous meal ahead, today is generally one of the busiest days of the year for most markets–be they Green or Whole. As you wait for those cranberries to caramelize, we’d like to offer some reading materials from posts past.
Don’t forget to join us in just four hours for a live Q & A on our Facebook page with Chef Alfred Portale of Gotham Bar and Grill! From 2-4pm, Chef Portale will be answering all your questions about preparing and executing your Thanksgiving feasts (check out more details about it all right here.) Want to know how to flavor the whipped cream on the pumpkin pie with rosemary bitters? You could win lunch for two at his restaurant just by asking!
We asked Eric and Jonathan Goldstein–who run the Manhattan landmark that is the Park Avenue Liquor Shop with their father–to write up their favorite Thanksgiving wines and spirits for Edible readers. Their (often hilarious) picks are below. If what you read sounds delicious–we dig especially the post-meal cranberry liqueur–note that they deliver all over Manhattan.
You’re probably technically at work until Wednesday, but we know what’s really on your mind: What’s the deal with deep-fried turkeys? Is there a secret to super-fluffy mashed potatoes? Are giblets really necessary for gravy? What apples are best for pie? That’s right, there’s plenty of Googling to do in the next few days as you prepare for Thursday’s big feast. But now you don’t have to: Chef Alfred Portale of Gotham Bar and Grill will be on-hand tomorrow for a live Q & A on our Facebook page.
Maybe we’re just suckers for historical affairs, but one one of the best meals we’ve had all year was the Mark Twain Feast Spectacle at Bubby’s in Brooklyn. Seriously, the spread was so bountiful, a Thanksgiving buffet table is practically bare in comparison. And when the original Bubby’s in Tribeca (now celebrating it’s 21st year) sent us the menu of what they’ll be serving at brunch and dinner next Thursday–it’s pay what you want, and all proceeds go to the New York City Rescue Mission, the homeless shelter nearby Bubby’s in Tribeca–we happily noticed some similarities.