I have a Thanksgiving confession: I’m not that into the traditional holiday foods. Sure, I like stuffing. I won’t turn down pumpkin pie. And mashed sweet potatoes will do. But I like each on its own. Together, I find it all suffocating. It’s the biggest holiday of the year for Food52, and our business is being led by a holiday heretic!
Back when I worked at The New York Times, I wrote a Thanksgiving story about a Vietnamese-American family in southern California. They made Alice Waters’ brined and roasted turkey recipe but served it with a stuffing made of ground chicken, lotus seeds, shallot, shiitake mushrooms, fish sauce, and sweet rice flakes. Dessert was fresh persimmons, rice cakes, and coconut cakes. It was wildly delicious.
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