As we finalize our Thanksgiving menu, I realized that we are doing a lot of borrowing from the traditions, taste tests, and tried-and-true recipes of others. Here are just a few of the recipes of the food flavors we’ve fancied for our fall feast this year:
I have to give a special nod to Mark Bittman’s brussel sprouts with bacon and figs. Stephen made them the other day and they were fantastic! I’m just not sure they’ll fit in with all the other wonderful dishes we’ll already have on the table.
Brief videos for all of Bittman’s suggested Thanksgiving fare can be found here.
Hope your recipe for celebrating Thanksgiving is as warm, wonderful, or wild as you wish.