Gloppy gravy. Turkey tartare. Meh mashed potatoes. These are all things that won't be happening this year. After months of stuffing and roasting, slicing and rolling, we've solved all of your Thanksgiving dinner dilemmas with an arsenal of recipes designed to produce a completely delicious, 100 percent panic-free holiday feast. So take a deep breath (and another sip of wine).
We asked first- and second-generation American chefs to tell us how they mix cultures and cuisines to create thanksgiving dinners that could only come from right here in the U.S.A.
What happens when professional foodies have a bonus day off? They eat! Alison Cayne, of Haven’s Kitchen, a cooking school and café in New York City, demos how to toast the day after Thanksgiving with a casual meal and great company.