Good Food
Thanksgiving FAQs, vegan sides, first celebrations, French turkeys
The countdown to the Super Bowl of the food world has begun — Thanksgiving. It’s an imperfect holiday, rife with historical baggage, and a lot of likes and dislikes swirling around the table.
By Evan Kleiman • • 52m ListenThe countdown to the Super Bowl of the food world has begun — Thanksgiving. It’s an imperfect holiday, rife with historical baggage, and a lot of likes and dislikes swirling around the table. However, it is the one holiday that is focused entirely on food, and after covering this celebration for so many years, what brings Good Food host Evan Kleiman the most joy is how every family makes it their own.
Kleiman is joined throughout the show by Genevieve Ko, senior editor at the New York Times, as they answer some of the most frequently asked cooking questions. Guests also share stories of their first Thanksgiving celebrations, new traditions, and the generosity that can be extended across the table.
In this episode
13 storiesRemembering first Thanksgiving tastes of green beans with fried onion
Heena Patel, the chef behind Besharam in San Francisco, cooks vegetarian food inspired by the flavors she grew up with in Gujarat. She remembers the flavors she encountered on her first Thanksgiving in America, celebrated in 1992.
Read the story4 minControl freak how to’s for delegating tasks on Thanksgiving
Genevieve Ko, senior editor at the New York Times, joined Good Food host Evan Kleiman for an Instagram Live chat on preparing for Thanksgiving. A listener asked, “How do you delegate cooking tasks when you’re a control freak?”
Read the story3 minGetting the party started with jollof rice
Houston-based chef Kavachi Ukegbu says that in Igbo culture, Thanksgiving is like Christmas, and every auntie wants to show up the other and give everyone their best.
Read the story2 minBringing Korean vegan dishes to the Thanksgiving table
Joanne Lee Molinaro recalls her parents being reluctant to bring American dishes to the table except during the holidays.
Read the story6 minIn the battle of potato salad, Bryant Terry’s vegan version wins hands down
Bryant Terry, cookbook author and editor-in-chief of 4 Color Books, describes the informative moment of introducing his family to veganism unknowingly.
Read the story3 minSubstituting turkey with cauliflower, mushrooms, cabbage
Genevieve Ko gives a thumbs down to making a mock turkey but instead would celebrate a vegetable such as cauliflower or squash.
Read the story8 minEncountering one Thanksgiving’s biggest greens for the first time
Arriving in Los Angeles in 1999 to get her master’s degree in computer science, jammaker and author of “ Mumbai Modern ” Amisha Dodhia Gurbani shares recollections of her first Thanksgiving and the horror that were Brussels sprouts.
Read the story2 minLooking for little effort to serve pescatarians, prepare a whole boneless fish
Her family made a turkey, but Genevieve Ko shares that most of the holiday dishes are what would typically appear at a big gathering with all of the relatives, which included steamed fish.
Read the story3 minFrench lessons learned for roasting a Thanksgiving turkey
Despite all of her time spent in Paris, cookbook author Dorie Greenspan had never spent a Thanksgiving in France. One spring, hoping to share the holiday with French friends, Greenspan scoured the markets for a turkey.
Read the story3 minUsing fish sauce with a Thanksgiving turkey
Chef Diep Tran uses fish sauce, cilantro, coriander, black pepper, sugar and ginger to make a wet rub and butters parchment to roast her turkey.
Read the story4 minCutting through the richness with acid and some greens
When the palate becomes coated with butter, salt, and cream at the Thanksgiving table, reach for the salad.
Read the story5 minFlashing back to a first Thanksgiving in Philadelphia with Anya von Bremzen
Cookbook author Anya von Bremzen flashbacks to her first Thanksgiving celebrated in Philadelphia after she and her mother immigrated, leaving the rest of her family behind in Russia.
Read the story4 minCan heirloom apples be used in Thanksgiving pie?
Remembering to taste is the key to using apples in a pie to gauge their sweet or tartness. Texture is also important in determining how large to cut pieces and the use of sugar and lemon juice.
Read the story6 min
