Trying something new It’s exciting. But there is also a financial motivation behind the need to churn out unfamiliar foods.
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Sometimes at parties or on the internet. You will meet people who are not impressed by human ingenuity. Technological progress has stalled. Our art is getting dumber. We are not as creative as before.
I encourage those people to Google this phrase. A twist on ThanksgivingBecause if that’s the case They will encounter thousands, if not millions, of examples of the limitless abilities of our species. pioneer women recommend Cover your turkey with bacon like a pie. Food and Wine recently published A list of 25 turkey options, including timpano. Salmon Wellington and what is called “Cinderella pumpkin stuffed with vegetables and cheese” Just now As I am writing this newsletter The New York Times Email me about a Cornbread-Chorizo Stuffing Topped with Horseradish– According to culture We can’t stop trying to hack and ruin Thanksgiving.
regularly atlantic oceanThis is a publication not known for its culinary reporting. It has participated in perennial innovation projects over the years. We’ve published a Thanksgiving recipe for Cornbread Pudding and Green Mustard. and baked tomatoes stuffed with creamed spinach. We recommend serving ricotta gnocchi and wild mushrooms. Roast pears with fresh vanilla beans instead of cranberry sauce. Start your meal with French onion soup. And add beef breast marinated in black pepper to the table. “For variety”
“The overused phrase, The ‘new tradition’ is too nuanced,” Sally Schneider wrote in a 2009 article arguing for replacing mashed potatoes with An “unexpected puree” made from Tunisian spiced winter squash. Celery root and apple or caraway seeds and chestnuts. The next year, the magazine published an article by Chef Regina Charboneau titled “Reinventing Thanksgiving: Traditional Foods, Fresh Recipes” (which mostly involved Charboneau’s quote “Playing squash (It’s jazz.) Five days later, we ran a column by an American living in Italy trying to adapt holiday food to “the best of the best.” her “husband’s Tuscan palate”; The menu includes various crostini breads. to start Pureed persimmon served with ricotta cream in a shot glass for dessert. and for the main dish Tuscan Turkey Stuffed Cornbread:
I bought a turkey breast and cut it into small pieces, resulting in large, 1-inch-thick scallops that weren’t too neat. I piled the stuffing in the middle and wrapped the turkey around it, then sewed the loose ends together (I’m not good at sewing) to make something that looked like a roast, then wrapped the whole thing in caul fat (used in place of the turkey skin), adding a porky element. (It’s always a good idea.) The result is moist turkey slices that surround the stuffing. It was a huge hit.
I’m a believer. Trying something new, especially when it involves bread wrapped in meat, is exciting. And expanding the scope of Thanksgiving to include ingredients and preparations that draw from traditions that go beyond WASPy New England principles is undeniably a good thing. For home cooks Recreating Thanksgiving is an opportunity to impress guests you don’t often get to see. Or maybe it’s just a way to entertain yourself amidst the exhaustion of preparing a big meal. But for cooking media There’s a financial incentive: Every year, food publications dedicate their November issues to a culinary-focused holiday, and every year they tell us to do something different. Magazines need to sell copies (or, more recently, persuade people to click on links) and We did exactly the same thing this year. Not a particularly interesting headline, just like US News and World Report Each year, food magazines have to figure out a slightly new way to organize their college rankings. So that Thanksgiving, a holiday whose origins date back more than a century to this country, It feels new.
Any one of us would be lucky to eat one of the recipes I mention here. Even bacon But we should probably be okay with the old taste. And squash without jazz, but still, we invented something new. Hugely included: This week I argued for moving Thanksgiving to October, and I was absolutely right.
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