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A Zester Daily Thanksgiving: 2014 Favorites, Part 1

Zester Daily 2014 favorites including recipes of Turkey Bread, Roasted Tomato and Corn Salad, Two-Way Stuffing and a Persian-style pomegranate dish. Photo composite: Karen Chaderjian

Zester Daily 2014 favorites including recipes of Turkey Bread, Roasted Tomato and Corn Salad, Two-Way Stuffing and a Persian-style pomegranate dish. Photo composite: Karen Chaderjian

Thanksgiving has become the most fluid of holidays. Sure, the staples have survived for a few centuries now – the turkey, the cranberries, the pumpkin pie. But as people travel, historians chime in, families grow, information spreads, cooks get creative and newcomers to the U.S. start their own traditions, the holiday evolves.

More and more there is no right way to spend Thanksgiving, except to eat. From pasta to pomegranates, turkey stuffing to turkey bread, it’s a time when the focus is on what’s on the table and not under the tree. And that is reason enough to give thanks.

Here is a sampling of some of Zester Daily Thanksgiving stories to get you through the holiday, wherever you might be spending it. The notes are directly from the contributors. Click on the links for each story.

Main courses

New Flavors at Thanksgiving? Start With the Bird by Mira Honeycutt: Thanksgiving has always been my favorite American holiday, though it’s not a tradition I was brought up with when I was growing up in Mumbai and Delhi.

Pasta Can Star on the Thanksgiving Table  by Nancy Harmon Jenkins: I will confess right from the start that I’ve never been a big fan of Thanksgiving. Call me Scrooge if you will, but I’ve never seen the point of eating oneself silly one day of the year.

Dungeness Crabs Are a Bay Area Tradition by Tina Caputo: As Americans there are certain holiday food traditions many of us share: turkey at Thanksgiving, gingerbread at Christmas. But in addition to these commonalities, regional specialties, from tamales in Texas to kalua turkeys in Hawaii.

Side dishes

In or Out of the Bird, This Stuffing Swings Both Ways by Kathy Hunt: Most of my friends possess heartwarming tales about Thanksgiving, of a day spent roasting aromatic turkeys, peeling and mashing potatoes and hanging out with their families in warm, inviting kitchens.

This Year, Try a Corn Dish From the First Thanksgiving by Clifford A. Wright: Although there is no menu of the first harvest celebration that is usually called the first Thanksgiving, there are some sound ideas of what foods, if not precise preparations, were on the table.

Kabocha: Thanksgiving’s Sophisticated Squash by Sonoko Sakai: Nothing is more quintessentially fall than squash. Their varietal colors and shapes are much to be admired, and their brightly colored interiors make magnificent food.

Giving Rise to a New Tradition: Turkey Bread by Emily Grosvenor: The orders for bread shaped like a turkey roll in year-round at Golden Crown Panaderia in Albuquerque, N.M., but they start coming in fast and earnest at the beginning of November.

Truffle Mac and Cheese Makes Comfort Food Special by David Latt: When chef David Codney showed me how easy it is to make his signature truffle macaroni and cheese, I knew I was going to make this elegant dish for Thanksgiving.

Roasted Tomato and Corn Salad, All-American for the Holiday by Susan Lutz: I’m starting to prepare for winter but I haven’t given up on fall’s bounty. This year I plan to serve roasted tomato and corn salad as a side dish for our Thanksgiving meal.

Thanksgiving Takes Shape, With Salmon by Francine Segan: Lots of our traditional Thanksgiving dishes come from the English. Food we think of as American, like apple pie and turkey with stuffing, originated in Elizabethan England.

Desserts

Yes, It’s Gluten Free: Have This Pie and Eat the Crust Too by Martha Rose Shulman: For years my sister, who cannot tolerate gluten, has foregone stuffing at Thanksgiving, and carefully scraped her pumpkin pie filling away from the crust.

Serve Forth the Apple to Give Thanks by Julia della Croce: Despite the myths that get bandied around about what was served at the first Thanksgiving, the only report we have, from Pilgrim chronicler Edward Winslow, says simply that the Wampanoag contributed five deer.

New here and there

Fry Bread and Corn Soup for Thanksgiving by Sylvia Wong Lewis: In the United States, Thanksgiving is a tradition dating back to the Pilgrims and Native Americans — but it may surprise some to know that Native Americans continue to celebrate the holiday, just in their own manner.

Chestnut Soup: A Taste of Home for Americans Abroad by Ruth Tobias: Jennifer Jasinski is about to tackle a whole new challenge: cooking Thanksgiving dinner for American expats in Paris.

Southern-Style Holidays: Butter It, Fry It, Pickle It by Cynthia Bertelsen: “Swimpee! Swimpee!” shouted the shrimp vendors of years past in Charleston, S.C., as they wended their way through the streets, the fresh shrimp in their baskets glistening in the early morning light.

Celebrating Thanksgiving Far From Home by Barbara Haber: You may find yourself far from home on Thanksgiving, even out of the country, as your work calls you away or alluring travel opportunities arise.

Persian Fall Festival: Pomegranates and Memories by Sylvia Wong Lewis: Mehregan, a Persian version of Thanksgiving is an ancient Iranian holiday that celebrates the fall season and harvest. In New York City, Cafe Nadery in Greenwich Village kicked off its first Mehregan celebration recently.

Main photo: Zester Daily 2014 favorites including recipes of Turkey Bread, Roasted Tomato and Corn Salad, Two-Way Stuffing and a Persian-style pomegranate dish. Photo composite: Karen Chaderjian



Zester Daily contributor Jane Burns has worked as a reporter and editor for the Des Moines Register, Minneapolis Star Tribune and the Wisconsin State Journal. She lives outside Madison, Wisconsin, a vibrant community that includes a deep-rooted local foods movement and a creatively evolving artisanal cheese and dairy market.

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