Our annual Thanksgiving recipe round-up has a little twist of something special this year. We published our first cookbook, Cork and Knife, earlier in the year, and it celebrates cooking with alcohol. If you haven’t picked up your copy yet, now’s the perfect time — and it’ll make a great holiday (or Thanksgiving host) gift. We’ll soon post an exclusive recipe from the book, but in the meantime, in the summaries below, we’ve marked recipes which contain booze in bold.
If one thing on this green earth is certain, it’s that in about a week and a half, most of the US will be engaged in stuffing a turkey and then stuffing themselves, with the turkey, like some kind of human Turducken. Let’s call it a “Turkhuman” (unless you’re actually stuffing yourselves with a stuffed Turducken, in which case I don’t know what to call you. Answers on a postcard please.)
These Vietnamese pork chops are marinated in a perfectly balance of lemongrass, ginger and sugar, grilled to perfection, and served with cold rice noodles and pickled sides.
We put the must in mustard, the cute in charcuterie, and the jam in …er … jam, with this spectacular picnic spread. Ham! Cheese! Pâté! Salami! Pickles! Our festive charcuterie board is topped off with fresh, tangy home-made Maple Mustard and sweet Red Onion Jam.
If you like mustard, you seriously have to try making your own. It’s so much better than the jarred kind and it couldn’t be easier. Our Homemade Maple Mustard is a little sweet, a little spicy and tastes incredibly fresh.
Sweet, savory and just plain delicious, Red Onion Jam with Wine, Honey and Thyme is a perfect addition to any cheese or charcuterie board.
Kimchi Pancakes are the kind of fast food we can really get behind. Packed with spicy kimchi and fresh shrimp, these crispy treats make a fantastic appetizer, snack or light dinner.
The Strawberry-Basil Martini is a beautiful and sophisticated cocktail that pairs two of our favorite summer flavors. While the combination might sound unusual, the sweet fruit and herbal notes are absolutely delicious together.
This chicken massaman curry brings bold spices, flavors and colors to the table without bringing the heat. It warms without the burn!
Crispy, crunchy oven-fried chicken tenders might look like kid food, but these are packed with enough flavor to keep the grown ups just as happy. We serve them with a herb, garlic and lemon yogurt dip.
Lemon curd is a delicious sweet, tart condiment that’s really easy to make with just a few ingredients. You’ll never use store-bought curd again!
This fast and delicious pork lo mein is loaded with noodles, meat, and plenty of vegetables—a complete meal in one wok (or skillet).