As America prepares for its biggest cooking holiday of the year, Good Food taps cook and food writer Andy Baraghani to co-host a special Thanksgiving episode with Evan Kleiman. Peppering in answers to listeners’ most troubling kitchen and hosting dilemmas, the duo is joined by chef and artist DeVonn Francis, who has unique entertainment activities to keep the conversation lively while leaving politics and religion off the table. Pitmaster Kevin Bludso shares all you need to know about smoking and frying the Thanksgiving bird. Evan and Andy riff on turkey alternatives and their favorite side dishes. New York Times cooking editor Genevieve Ko developed nine new pie recipes, including a dessert inspired by breakfast. Finally, go beyond the turkey sandwich when using leftovers.
Smoked Thanksgiving turkey, sides, pies
From this Episode:
Level up holiday entertainment with karaoke and a tarot card reading
Food writer and cook Andy Barighani copilots the Thanksgiving episode while artist DeVonn Francis has new takes on entertaining.
Pitmaster tips for smoking and frying the Thanksgiving bird
Pitmaster Kevin Bludso shares the dos and don’ts of smoking or frying the Thanksgiving bird.
Goat, smothered pork chops, a whole fish: Turkey alternatives
Andy Baraghani is Team Turkey this year but also has suggestions for those looking to forgo the bird.
Gluten-free stuffing and other creative sides
Adam Baraghani and Evan Kleiman sidebar on the best accompaniments for turkey and other holiday centerpieces.
A Thanksgiving pie that evokes a pancake breakfast? Modern takes on holiday classics
Genevieve Ko developed nine new recipes for dessert that flex creative taste buds and venture farther afield than pecan and pumpkin pie.