PASS THE LOBSTER? There’s something for everyone at the Thanksgiving table. Grandpa usually enjoys a hearty helping of turkey and potatoes, while the kiddos typically reach for pies and marshmallow-topped sweet potatoes. Cousins will quarrel over who has a bigger helping
Little-Known Facts About the First Thanksgiving Meal
Shellfish, Venison, and Cabbage, Oh My! Historians agree that turkeys roamed the regions where the settlers landed, but there’s no documented proof that Native Americans and Pilgrims enjoyed a feast of turkey. Instead, many believe the group ate other common birds, like geese and ducks. Historians also note that shellfish were likely on the menu, and the Wampanoag tribe is credited with bringing five deer to the feast. In addition, since this was a celebration of a successful harvest, there may have been a bounty of fresh vegetables. Party Like It’s November 1621! Today’s feasts often involve 10 hours of cooking, 30 minutes of eating, and two hours of napping afterward. It’s beautiful in its own way, but it’s nothing compared to that first feast. Historians believe the first Thanksgiving lasted for three days. Given the hardship and bloodshed both groups had endured the winter before, this kind of party just may have been warranted. We may no longer feast on lobster or eat for three days straight, but there’s still no holiday meal that quite compares to Thanksgiving. Have a great turkey day!
of stuffing or who will score the last dinner roll. Regardless of who likes what, no one goes hungry at a Thanksgiving feast. Instead of arguing over potatoes this year, impress your relatives with these little-known facts about the first Thanksgiving: No Room for Pie Sweets were all but wiped off the menu by the time November of 1621 rolled around. When the Pilgrims landed in Plymouth in the fall of 1620, they brought sugar, but it wasn’t enough to last them through the harsh winter of disease and death. By the time they were celebrating their first successful corn harvest the following year — thanks largely to the education and peace agreements they forged with local tribes — their sugar supply had long since been depleted. Instead, since pumpkins were plentiful, the settlers hollowed out pumpkins and filled them with milk, honey, and spices to form a custard. The pumpkins were then roasted to perfection.
HAVE A LAUGH!
BURNISHED POTATO NUGGETS
Inspired by Bon Appétit
There are countless ways to prepare potatoes, but not all are created equal. For irresistibly crunchy outsides and deliciously creamy insides, try this recipe. The result is sure to be the star side at your Thanksgiving table.
INGREDIENTS
• 5 lbs russet potatoes, peeled and cut into 2-inch pieces • Kosher salt • 1/2 cup extra-virgin olive oil
• 1/4 cup vegetable oil • 8 cloves garlic, crushed • 2 sprigs rosemary
DIRECTIONS 1. Heat oven to 425°F. 2. In a large pot, pour water over potatoes to cover by 2 inches. Salt water and bring to a boil over medium-high heat. Reduce heat and simmer gently for 10 minutes. 3. Thoroughly drain potatoes and let stand uncovered for a few minutes to allow steam to escape and potatoes to dry slightly. Toss gently and season with salt. 4. Meanwhile, combine both oils in a large pan and heat in oven for 10 minutes. 5. Remove pan from oven and add potatoes, turning to coat thoroughly. Return to oven and cook for 30 minutes, turning every 10 minutes. 6. Toss in garlic and rosemary and cook for 8–10 minutes more, or until potatoes are golden brown. 7. Drain and serve.
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