Celebrate Thanksgiving 2008 |
The late fall offers cooks the full bounty of the autumn harvest. Beautiful green leafy vegetables like chards, Brussels sprouts, spinach and kale add crunchy, bittersweet flavors that pair with the season’s more vibrant tastes.
Roots and tubers are at their height as syrupy sweet potatoes, and the underutilized rutabaga and parsnip add bulk and flavor to every dish. Their origins in the soil create pure flavors that connect the eater to the land in a subtle tribute to America’s agrarian roots.
Winter squashes add mellow, supple sweetness that can be creamy, velvety and meaty. Their agreeable nature makes them wonderful canvases for throngs of other flavors to tantalize the palate.
Fall apples, pears, persimmons and cranberries offer refreshing crispness, custard-like sweetness and cleansing tartness to the richness of the season. Eaten raw off the vine or baked in a pie, cake or loaf, these multi-dimensional fruits capture autumn’s signature variety and wholesomeness.
Thanksgiving is the culmination of the fall bounty. It is a day we give thanks for the people, health and food in our lives. Reflection marks the celebration as we consider how fortunate we are to be able to gripe about dry turkey, tough pie crust and lumpy mashed potatoes.
Food is at the center of the celebration and while weeks of stress go into planning the feast, the kitchen powers-that-be somehow always make sure the meal is memorable. It is a time where home cooks on every avenue, boulevard or street pass unwritten family histories from generation to generation through aromas, sights and textures.
No other holiday places such emphasis on the food, so join us on our month long exploration of delicious Thanksgiving. We will offer recipes and guides for juicy turkey roasts, healthy vegetable dishes and delicious desserts.
Roots and tubers are at their height as syrupy sweet potatoes, and the underutilized rutabaga and parsnip add bulk and flavor to every dish. Their origins in the soil create pure flavors that connect the eater to the land in a subtle tribute to America’s agrarian roots.
Winter squashes add mellow, supple sweetness that can be creamy, velvety and meaty. Their agreeable nature makes them wonderful canvases for throngs of other flavors to tantalize the palate.
Fall apples, pears, persimmons and cranberries offer refreshing crispness, custard-like sweetness and cleansing tartness to the richness of the season. Eaten raw off the vine or baked in a pie, cake or loaf, these multi-dimensional fruits capture autumn’s signature variety and wholesomeness.
Thanksgiving is the culmination of the fall bounty. It is a day we give thanks for the people, health and food in our lives. Reflection marks the celebration as we consider how fortunate we are to be able to gripe about dry turkey, tough pie crust and lumpy mashed potatoes.
Food is at the center of the celebration and while weeks of stress go into planning the feast, the kitchen powers-that-be somehow always make sure the meal is memorable. It is a time where home cooks on every avenue, boulevard or street pass unwritten family histories from generation to generation through aromas, sights and textures.
No other holiday places such emphasis on the food, so join us on our month long exploration of delicious Thanksgiving. We will offer recipes and guides for juicy turkey roasts, healthy vegetable dishes and delicious desserts.
Thanksgiving Recipes
© 2008 Flavor Hub, Inc. All Rights Reserved.
