The perfect Thanksgiving meal online?

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OK, I know I have readers all around the world, but this one is for those who live in the United States.

On Thursday we’re having our Thanksgiving. It’s my favorite holiday because, well, it gives me a chance to cook!

Today Maryam and I are looking around for what we should make.

Last night, while at the best restaurant in Half Moon Bay, Cetrella, I asked the head chef what he’d make. Sounds yummy.

http://www.cinchcast.com/cinchplayerext.swf

But that got me thinking. What are the best places online to find Thanksgiving recipes? So far I like Epicurious, FoodNetwork, and All Recipes the best.

How about you? Care to share your best recipes? Got any outstanding ones that are easy enough for a geek to make?

Published by Robert Scoble

I help entrepreneurs build their technology business' story, help with getting ready for investors, with other launch plans, and many other strategic things that can help your new startup. Call to talk: +1-425-205-1921 (text first).

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20 thoughts on “The perfect Thanksgiving meal online?”

  1. CRANBERRY SAUCE WITH ORANGE

    16 oz Whole fresh cranberries
    2 whole oranges
    2C sugar (1-1/2 works OK to reduce sugar) or equivalent sweetener
    6 oz package of Jello – cranberry, cherry, strawberry

    Cut oranges and remove seeds. Grind cranberries and orange (all of it) using a meat grinder
    Stir in remaining ingredients. Refrigerate 2 hours or more to allow flavors to distribute.

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  2. Not traditional, but one of my recent (last 3 years) favs. Hot Sweet Mash:

    5 large sweet potatos – ( peeled and cubed ) large cubes but consistent size
    1/2 cup whole milk
    2 large pats of butter
    1-1/2 cup shredded cheddar
    3 large jalepeno peppers – ( sliced into rings )
    salt to taste

    Peel cube then boil sweet potatos, boil till soft, strain water add 2 pats butter mash into potatos. Mix in milk,shredded cheddar and sliced jalepenos. Add salt to taste.

    So good!

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  3. No Minnesotan Thanksgiving is complete without Green Bean Casserole:

    ~ 4 cups or so green beans, tips cut from them – enough to fill a 9″ casserole pan.
    1 Onion, chopped, mixed with green beans
    1 Can condensed cream of mushroom soup, heated with 1/2c milk, poured over
    Top with chopped almonds and french-fried cripsy onions
    Place in oven at 375 for 25mins, or until green beans are tender
    —

    Perhaps not the most elegant of dishes, but a Minnesota classic. 🙂

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  4. I’m from the UK, but based solely on watching a few of your shows, sweet potatoes with marshmallows sounds awesome. I’ve no idea how common it is, but I saw it on Chuck.

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  6. Robert,

    Thanksgiving is my favorite holiday. Last year I cooked for 22 friends, this year we’re hosting my gf’s family.

    I go for the very simplest dishes – almost nothing I make has more than a handful of ingredients (but I get them fresh and local where possible).

    Start with the best turkey you can afford – fresh, organic, free range and if possible heritage make for a dramatically different bird. I always stuff mine (yes I know the risks) and use a rack, simply rub butter (or olive oil) salt and pepper and rarely do not do anything complicated. I don’t baste etc.

    My stuffing is bread cubes, sauteed onions, celery and poultry spices. That’s it. Stuffed in the bird and then on the side for vegetarians (moistened by vegetable stock)

    Cranberry sauce I make is fresh whole berries, sugar and water. Again keeping it simple. I’ve found that mixing the sugar and water & boiling it to form a syrup then adding the berries and cooking until they pop works really well.

    This year I’m also roasting carrots, green beans, cauliflower & golden beets for four nice simple sides (olive oil, sea salt roast in a hot oven – 400+ until nicely done, finish with balsamic or other nice vinegar)

    And I’m making mashed yukon gold potatoes and yams – I made this last year without adding any butter or milk. I quartered the potatoes (skin on because I like them), boiled them in two big pots, drained but left in the pots and mashed in the pots – resulted in very creamy and tasty potatoes.

    And I make a couple of pumpkin pies usually entirely from scratch though this year I will probably use canned pumpkin but I make my crusts from scratch.

    For me Thanksgiving is all about simple, classic flavors. I avoid complex recipies with lots of ingredients. I’m not much for gravy (partially because my turkey is always moist)

    Have fun cooking!

    Shannon

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  12. We usually have a post-Turkey ritual of preparing our first Christmas cookies of the year. Since we generally eat a bit early on Thanksgiving this gives the kids a chance to have something later in the night. They also like to help decorate these so it really is a family event.

    “Anise cookies” are what we call them. Have been using the recipe since I’m a kid so I don’t know where it came from. A tradition in our house for decades. Don’t be scared by the recipe. It is really quite easy.

    1 cup of butter
    2 cups of sugar
    3 eggs
    1.5 tsp Cream of Tartar
    1.5 tsp of Baking Soda (dissolved in 1 tbl of milk)
    1 tsp of Salt
    1 tsp of Vanilla
    1 Tsp of Anise
    3.5 cups of flour (plus maybe .5 cups during the rolling process)

    1) Use softened butter in sticks. Let it sit out awhile or nuke it 20 seconds (do not melt). Mix the butter and sugar together quite well in a bowl.

    2) Add and mix milk/soda, egg, Anise, and vanilla.

    3) Add salt, cream of tartar, flour.

    Mix the dough so it is mixed and ‘rollable’.

    On a floured mat (this is where the .5 cup of flour comes into play), roll the dough, adding additional flour as needed to prevent sticking to the rolling pin. Get the dough to about 1/4 inch thick.

    Cut the cookies with cookie cutters or with a knife to make the shapes you want. Re-roll unused dough until you have no more (p.s. I love to eat the dough but it is very sweet).

    Bake on an ungreased cookie sheet (nonstick ok) at 400 degree for 6-8 minutes–basically until the bottoms start to turn slight brown. Do not overbake. You can underbake a bit (say 5 minutes in a very hot oven) but make sure you let cookies set a minute or two before trying to remove them from the pan (or they may break up).

    Use store bought frosting (I used Duncan Hines–worked fine) to cover them and then colored sugars to decorate. The frosting helps soften up the cookie a bit should it get a tad hard from baking.

    Store in a ziploc bag to keep the freshness as they do harden quickly.

    Enjoy.

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  13. Chow channel on my ROKU is awesome! My wife is cooking the Turkey for the first time this year and the two minute “You’re doing it all wrong” series are so well done.

    P.S. Check out the pumpkin pie video. Had no idea Cinderella pumpkins are perfect for baking. YUM!!!!

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