Good Food
Thanksgiving With Jonathan Gold; Holiday Etiquette; Wines
We celebrate pre-Thanksgiving with new versions of classic recipes, brine turkey and decant Beaujolais Nouveau wines. Plus, we have tips for how to cook a turkey and advice for dealing with sticky social situations during the holidays. Then, we have a turkey-free Thanksgiving and share food blessing from around the world. Finally, listeners’ share their last meal requests.
By Evan Kleiman • • 1h 0m ListenJonathan Gold celebrates pre-Thanksgiving with new versions of classic recipes, while chef Eric Gower brines turkey. Stacie Hunt decants Beaujolais Nouveau wines, Susie Middleton has tips for how to cook a turkey, and writer Helena Echlin helps navigate holiday etiquette. Plus, listeners’ share their last meal requests with producer Thea Chaloner, Kathy Stevens has a turkey-free Thanksgiving and author Adrian Butash shares food blessings from around the world. And as always, Laura Avery finds what’s in season in the Market Report.
In this episode
9 storiesThe Market Report
Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook , shares two Thanksgiving and Fall side dishes. She braises beet greens in olive oil, a small amount of stock and garlic over low heat for about 30 minutes. She also makes a seasonal persimmon, celery and pomegranate salad.
Read the story7 minThanksgiving with Jonathan Gold
Pulitzer Prize-winning food writer and LA Weekly columnist Jonathan Gold has a solution for those of us who want to try out new versions of classic recipes. He celebrates Thanksgiving on the Sunday before the holiday, free of all the stress and pressure of pulling off the perfect feast. It's his favorite party of the year!
Read the story7 minSoy-Brined Roasted Turkey
Breakaway Cook Eric Gower brines his Thanksgiving turkey. Brining involves soaking the meat in salt so that it retains lots of water, making the meat tender and juicy. He suggests brining turkey in soy and brown sugar overnight and stuffing the cavity with pink grapefruit wedges, then roasting it.
Read the story7 minBeaujolais Nouveau
Beaujolais Nouveau wine season starts this weekend. It's also a pre-Thanksgiving day feast that marks the end of the harvest season. Beaujolais Nouveau refers to the 7- 9-week old wine made from the Gamay grape that is grown in Burgundy France.
Read the story7 minHow to Cook a Turkey
Fine Cooking magazine's editor Susie Middleton shares ideas on how to plan a tasty and manageable Thanksgiving feast in her book How to Cook a Turkey . She recommends having plenty of refrigerator space for leftovers, choosing dishes that suit your appliances and making side dishes ahead of time.
Read the story7 minHoliday Etiquette
The best thing about Thanksgiving is the food, but along with that comes the friends and family that make this meal memorable, or something to be forgotten. Chow magazine Table Manners columnist Helena Echlin helps us navigate these treacherous social waters during the holidays. Music break: Funky John by Johnny Cameron & The Camerons
Read the story7 minListeners' Last Meals
A few weeks ago we featured author-photographer Melanie Dunea and her book, My Last Supper , cataloging the results of this old chef game called Last Meals. We asked our listeners to call in with their responses to the question "What would you want your last meal on earth to be?."
Read the story5 minSave The Turkey
Catskill Animal Sanctuary's founder Kathy Stevens has suggestions for having a turkey-free Thanksgiving. Located in New York, the santuary is a haven for abandoned and abused farm animals. She is the author of Where the Blind Horse Sings and believes in the healing power of love and kindness that rescued animals provide.
Read the story5 minBless This Food
The practice of asking for a blessing or for praying over your meal goes back to prehistoric times. And of course, lots of blessings and prayers will be said over this Thanksgiving Day meal.
Read the story5 min
