So it’s the day before Thanksgiving, and you still haven’t planned what to serve at your feast? Don’t panic. We polled five American designers on their can’t-miss dishes, from Zac Posen‘s molasses-and-sesame-seed cookies to Eddie Borgo’s go-to cocktail. Find those and more below.
“I usually spend Thanksgiving with my family in Bucks County, Pennsylvania. For Thanksgiving dinner, I love to bake my version of molasses-and-sesame-seed cookies. The sweetness of the molasses marries perfectly the heartiness of the sesame seeds: refreshing yet rich!”
Zac Posen’s Molasses-and-Sesame-Seed Cookies
2 cups all-purpose flour
1/4 cup almond flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup salted butter
1 cup caster sugar
1 large egg
1/4 tsp. water
1/4 cup molasses
1/4 cup sesame seeds
Preheat the oven to 350 degrees. Sift all the dry ingredients together in a bowl. In a larger bowl, beat the sugar and the butter until fluffy. Stir in the egg, water and molasses. Then mix in the dry ingredients to form a dough. Using about a tablespoon-and-a-half of the dough each time, roll the dough into balls with sesame seeds. Slightly flatten the balls with the palm of your hand and place on a tray. Bake for 10–15 minutes and allow to cool for 5 minutes.
“My favorite recipe to make for Thanksgiving is vegan rosewater pistachio cookies. They’re the perfect healthy contrast for dessert. They are so delicious and always a hit.”
“To be honest, I love the seasonal vegetables on Thanksgiving. I’m from the South originally, so roasted carrots are never just roasted carrots—they’re covered in cracked pepper, rosemary, thyme, and orange rind. And yes, I’m definitely more of a cocktail person; ’50s-era bourbon cocktails always seem to work on Thanksgiving.”
“I’m a Martha Stewart devotee when it comes to Thanksgiving. Her stuffing is the best, hands down. MS turkey, MS stuffing, MS cranberry, corn casserole from Anahi in Paris, and a classic Southern cheesecake.”
My favorite Thanksgiving tradition, that started when I was a child, is breaking the wishbone with my sister. We would watch my mom roast the turkey, in anticipation of making a wish at the end of the meal. I became a fan of symbols of luck at an early age. This is a tradition I have carried into my own home for my children and I cross my fingers every year that it breaks evenly!
Pillsbury’s Roast Turkey (from the Pillsbury’s Cook Book published by Pillsbury Flour Mills Co. in 1923)
1. Select young plump turkey. Place on its side on rack in a dripping pan. Rub entire surface with salt, brush with soft butter, and dredge with Pillsbury’s Best Flour. Place in hot oven, and when well browned, reduce the heat. Baste with fat in pan and add two cups of boiling water; continue basting every 15 minutes until turkey is cooked, which will require about four hours for a 10-pound turkey. For basting, use one-half cup butter melted in one cup boiling water, and after this is used baste with fat in pan. During cooking, turn turkey frequently that it may brown evenly.
2. For gravy, pour off liquid in pan in which turkey was roasted. From the liquid skim one-quarter cup of fat, return the fat to pan, and brown with five tablespoons of Pillsbury’s Best Flour; add slowly three cups of stock in which giblets were cooked, or add two cups of boiling water to dissolve the glaze in bottom of the pan and substitute for broth. Cook five minutes, season with salt and pepper, and strain; add the giblets chopped very fine or the giblets may be chopped fine and mixed with the stuffing.
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