With exactly one month to go until Thanksgiving, our November issue is hitting newsstands and mailboxes across the country today. We have an incredible Thanksgiving menu this year, including a brown sugar-glazed turkey with pan gravy, a cranberry sauce spiced up with a bit of ginger and clove, and scene-stealing sides like shredded brussels sprouts with pancetta, plus five (yes, five!) variations of a classic stuffing so you can pick the one that suits your crowd (though might I suggest the cherry-pecan stuffing?). Of course, it's not all about The Big Day... We also have delicious recipes for kale, which is at its sweetest this time of year, a collection of fresh autumn salads, and deeply-flavored desserts made with brown butter and maple syrup. So tell us: What will you be cooking?
October 24, 2011
our november issue is out!Posted by Merritt Watts
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