Search

thanksgiving

food + cooking

Winter is Coming

This is the sound and smell of fall turning into winter. These are the people who feed my family.
12.04.08
food + cooking

Food for the Day After Tomorrow

How a seemingly odd use of leftover turkey has joined two families.
11.26.08
food + cooking

The Test Kitchen: How to Get a Moist Turkey with a Butter-Rub

Food editor Lillian Chou shows you how to use a butter-rub to get moist and succulent turkey meat.
11.25.08
food + cooking

The Test Kitchen: How to De-Fat a Turkey Stock

Food editor Andrea Albin demonstrates two ways to de-fat a turkey stock. Use this tip when making any turkey gravy.
11.25.08
food + cooking

Behind The Recipe: Extra-Moist Roast Turkey with Pan Gravy

Our test kitchen director shows you how to prepare a glorious Thanksgiving meal—with a succulent bird and all the trimmings—in just hours.
11.21.08
chefs + restaurants

Thanksgiving Without a Net

This chef’s nontraditional approach to the holiday involves a vast variety of foods and almost no advance planning.
11.20.08
food + cooking

Turning to Turkey Soup

Our executive food editor elevates turkey soup to the ultimate comfort food: lots of tender noodles in a broth vibrant with the flavors of Tuscany.
11.20.08
food + cooking

Behind The Recipe: Corn-Bread and Chorizo Stuffing

How one of our food editors developed this instant holiday classic—and came up with another delicious Latin-inspired recipe in the process.
11.13.08
recipes

Tuscan Turkey Soupy Noodles

Turkey soup may be the end of the line for turkey leftovers, but it doesn’t have to be boring and predictable.
November 2008
food + cooking

Behind The Recipe(s): Over the Top Thanksgiving

The cooks in our test kitchen show you how to create a show-stopping feast with a minimal amount of effort.
11.13.08

Please be advised that Gourmet magazine will cease publication after the November issue.

Subscribers can look forward to receiving Bon Appetit magazine for the remainder of their subscription. The Gourmet.com website will remain available during a transitional period, and access to Gourmet recipes will also remain available via sister site Epicurious.com and the Epi iPhone application.

We regret any inconvenience, and look forward to your continued readership. For questions about your Gourmet magazine subscription, please follow this link to subscription services.

The Oct. 23-25 Gourmet Institute events will not take place. Additional information is available at gourmetinstitute.com.

If you purchased the GOURMET TODAY cookbook and would like to take advantage of the offer on the back flap, click here for more information.
Subscribe to Gourmet

Conde Nast Store
Give the Gift of Gourmet

Subscribe

Subscribe to Gourmet
Diary of a Foodie

From Vermont to Vietnam, take a global culinary tour with season three of our award-winning public television show, Gourmet's Diary of a Foodie.