Your recipe guide to the holidays
The following recipes have been handpicked from our archives by Los Angeles Times Food Editor Russ Parsons and the food staff. And rest assured -- they've all been tested, perfected and tested again by The Times' renowned test kitchen. And if we missed one of your holiday favorites from years past, please let us know and we will add it to this collection. E-mail us at food@latimes.com
November 27, 2008
Editorial
We're thankful
It has become our custom on Thanksgiving Day to spend a few moments reflecting on the past year and our many reasons to be grateful. Here-with, a few of the people and developments for which we give thanks.
November 23, 2006
EDITORIAL
125 years of Thanksgiving editorials
THANKSGIVING editorials are not unlike dads who say grace only once a year — perfunctory, awkward and occasionally charming. Stack up 125 years' worth from a newspaper with such an outsized role (for good and ill) in the life of a great city, and the effect is like seeing history through a funhouse mirror. Whether the results better resemble the facts in focus or the projections of the lens-maker all depends on the angle.
November 20, 2005
Giving thanks for the turkeys
THERE'S MUCH TO be thankful for in Southern California.
November 17, 2004
A THANKSGIVING FEAST
Each dish, as amazing as it can possibly be
It's the old parlor game: "If you could eat dinner with anyone you wanted, whom would it be?" That may be fun for some, but for those who love to cook, wouldn't a more kitchen-centric twist be even better? Wouldn't you rather fantasize about whom you would like to get to help you fix that meal?
TURKEY PREPARATION GUIDE
Thawing a frozen turkey
THANKSGIVING PREPARATION GUIDE
Roasting times
THANKSGIVING PREPARATION GUIDE
The pumpkin pie
Pumpkin pie is all about sugar, spice and other things that are nice. Balancing the amount of spice is the trick to good pumpkin pie. Several years ago, Times Test Kitchen cook Mayi Brady came up with what we believe to be the perfect pumpkin pie. Actually, it has a little more sugar than she originally wanted, but you may notice that it doesn't have any cloves. Brady dislikes them and believes they overpower the rest of the filling. If you like pumpkin pie on the spicy side, add a pinch of ground cloves or two. Just don't blame Brady if you can't taste the pumpkin. Make the crust and filling two days ahead. Then assemble and bake the pie the day before Thanksgiving so the oven is free to roast the turkey.
THANKSGIVING PREPARATION GUIDE
Meal planning guide
THANKSGIVING PREPARATION GUIDE
The basic turkey
THANKSGIVING PREPARATION GUIDE
The Tools
November 26, 2008
THANKSGIVING: THE DAY AFTER
Turkey pot pie, an easy second act
One of my favorite things on Earth is chicken pot pie, but one Sunday after Thanksgiving, after we'd had leftovers and there was still turkey left (due to an overly generous assessment of the size of bird needed), I thought it might be a good idea to try a turkey pot pie.
TECHNIQUE
A carver's confession
Editor's note: Fans of the late David Shaw will enjoy the Pulitzer Prize winner's essay on a Thanksgiving ritual.
November 23, 2005
TECHNIQUE
The final flourish
There comes a Thanksgiving in the life of every cook when someone hands over the ceremonial long knife and fork and asks, "Will you do the honors?" It is a moment fraught with meaning. Of all the rituals associated with the holiday table, none can approach the carving of the turkey.
Copyright © 2012, Los Angeles Times
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