Veg Out on Thanksgiving
Modern Cauliflower Gratin
To create a cauliflower gratin that was rich and flavorful without the heft, we relied on cauliflower’s natural ability to become an ultracreamy puree, using it as a sauce to bind the florets together. We removed the cores and stems and steamed these until soft; we then blended them to make the sauce. We cut the florets into slabs, which made for a more compact casserole and helped them cook more evenly. For a streamlined, efficient cooking setup, we placed the cauliflower cores and stems in water in the bottom of a Dutch oven and set our steamer basket filled with florets right on top. Butter and Parmesan (plus a little cornstarch) gave the sauce a richer flavor and texture without making it too heavy, and a few pantry spices lent some complexity. Topping the gratin with Parmesan and panko gave it savory crunch, and a final garnish of minced chives added color.
6 Common Thanksgiving Cooking Mistakes (and How to Avoid Them)
Gluey mashed potatoes? Greasy gravy? A big gap in your deep-dish apple pie? These kitchen-tested tips will help you overcome potential holiday pitfalls and turn out the best Thanksgiving meal ever, whether it's your first time hosting or you're a seasoned pro.
Deep-Dish Apple Pie
This recipes uses a combination of sweet and tart apples for balanced flavor. Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standard pie. Why didn’t they fall apart when precooked and then cooked again inside the pie? When the apples are gently heated, their pectin is converted to a heat-stable form that keeps them from becoming mushy when cooked further in the oven. This pie can be made ahead and frozen for up to two weeks before baking, making it a great option if you're planning ahead for your Thanksgiving feast.
How to Fix a Cracked or Slumped Pie Crust
Many recipes for pumpkin and pecan pies call for prebaking the crust and then adding the filling. (This step ensures that the bottom crust is crisp rather than soggy.) Sometimes, however, the pie shells crack or slump when they bake. But, not to worry. With our simple hack, you'll be on your way back to pie perfection in no time.