Chef David Chang takes a seat at the table to co-host the Good Food annual Thanksgiving show with Evan Kleiman. Nokx Majozi of London’s celebrated Pie Room shares recipes for traditional savory and individual pies that can transform this year’s Thanksgiving dinner. Mark Pasternak of Devil’s Gulch Ranch suggests alternative turkey proteins for the holiday centerpiece. Cheryl Day reveals her twists on classic Thanksgiving desserts. Andrea Ngyuen has a plan for leftovers with an Asian spin. Plus, pomegranates have found their way to the farmer’s market.
Thanksgiving, savory pies, turkey alternatives, leftovers
From this Episode:
David Chang is seated as co-host for the annual Thanksgiving show
“What’s the essential dish on your Thanksgiving table?” It’s a question Good Food has asked every guest over the last few months, and no two answers are the same.
Savory pie: turkey, stuffing, cranberries all in a flakey pie shell
In London there’s a glorious contemporary take on a Victorian kitchen tucked into the Holborn Dining Room. The pies coming out of that exquisite room are savory showstoppers.
Embracing small birds for the holiday
Southern California native Mark Pasternak has been raising animals at Devil’s Gulch Ranch in Marin County for nearly 50 years.
Pomegranates and a pre-colonialism Thanksgiving feast
Market correspondent Gillian Ferguson speaks with co-owner and chef Joshua Gil of MÍRAME in Beverly Hills, who is preparing a pre-Hispanic Thanksgiving dinner available for...
Overcoming the fears of pie crust: advice from Cheryl Day
Making your own pie can be a daunting task during a holiday that already involves so much cooking. Cheryl Day has a crust shortcut and is exploring coriander and Chinese...