While some trends that found footing in 2015 will continue to grow in popularity, 2016 will also bring about new concepts and focusses.
1. Chef-casual
As Americans’ appetite for casual dining shows no signs of waning, savvy upscale operators will implement a high-low strategy. We saw this trend emerge (Marcus Sammuelsson’s StreetbirdNYC, Richard Blais’s FLIP Burger, Rick Bayless’s Xoco) and 2016 will only bring more examples.
In a risky act of foodservice subversiveness, well-known L.A. chef Roy Choi and Daniel Patterson of Coi and Alta in San Francisco are taking on the fast food giants where they’re most in demand—the inner cities of places like San Francisco, L.A. and Detroit. Their fast food concept, LocoL, is looking to disrupt Big Fast Food with a cleaner and healthier alternative.
2. Chef’s Choice
Tasting menus are alive and well at many top restaurants, and will continue to be in the next year. While some offer the full experience alongside an a la carte or prix-fixe option, several offer only a tasting menu or don’t even print a menu at all (Ronny Emberg’s Atera). All of these trends reflect diners’ desire for a more chef-curated experience.
3. Cool Bowls
Bowl foods will show up on more menus. Heard of Acai bowls? They’re the new smoothie, according to consultants and trend watchers Baum + Whiteman in their annual trends report. Acai bowls start with frozen pulp from the superfruit, thinned out to a scoopable texture with milk (usually soy), and finished with fruit, granola, chia seeds, coconut flakes, peanut butter or other toppings. Like the one above from Jugos in Boston, they menu for about $10.
Poke bowls are next on the raw fish front. Cubed ahi tuna or other fish is marinated in a bolder, more savory sauce than its ceviche cousin and served over seaweed-seasoned rice. The Hawaiian dish is all over L.A. and is also popping up in Boston, New York and Salt Lake City.
4. Food Halls
The U.S. got its first taste of the modern iteration of the food hall in 2010 when Mario Batali and Joe Bastianich launched Eataly in New York. Influenced by European markets, today’s food halls are showcases for local restaurant operators, food artisans and other purveyors.
2015 saw a food hall boom, and more will join their ranks in 2016. Often housed in repurposed urban spaces, and featuring attractive communal dining spaces, these elevated offspring of the 1970s food court are a stylish, social and convenient way to eat and shop. Some developers have even seen fit to include short-term incubator spaces for emerging concepts (Avanti, Denver; 4th Street Market, Santa Ana, CA.)
Other food halls in development include:
Anthony Bourdain’s yet-unnamed 155,000-sq.-ft. food hall at Pier 57, lower Manhattan. Once completed in 2017, the “chaotic, in a good way…Asian night market,” as the No Reservations star has described it, will be New York’s largest food hall.
James Beard Public Market, Portland, OR, is named for the culinary icon born there. The indoor-outdoor waterfront space will be served by 90 vendor stalls.
The Marketplace at the National, Chicago: On the ground floor of a historic 1907 building, with 10 stalls featuring “many of Chicago’s most respected chefs and restaurant groups.”
Detroit Ship Yard, 10,000 square feet of restaurant, retail and gallery space in repurposed shipping containers.
The Hall at 400 Fairview, located in a new suburban Seattle office tower promises the “spirit and energy of an open-air market.”
5. Sister Farms & Onsite Gardens
“Farm-to-table” dining is so ubiquitous now that restaurants don’t need to tout it. But many of the best are taking the concept to the next level, using their own gardens and farms to produce ingredients for the kitchen. The French Laundry is famous for its bountiful kitchen garden, while Arethusa al Tavolo was born out of Arethusa Farm — chefs and growers are more connected than ever.
6. Snacks and blurred dayparts
Make room on your menu for snacks as customers continue to want customizable experiences and something to nosh whenever the craving hits. Increasingly, guests are looking for snacks that deliver protein and other nutrients. The ideal snack combines sweetness with salty, spicy or smoky flavors. The chorizo-stuffed dates at Paul Kahan’s Avec in Chicago are a perfect example.
Here are some more:
At The Violet Hour cocktail lounge in Chicago, snacks include roasted nuts with cayenne, paprika, sugar and oregano; and a truffled ricotta tartine of toasted rye bread topped with ricotta, truffle oil, herbs, honey and arugula.
At Bryant Ng’s Cassia in L.A.: Kaya (coconut jam)-filled toast made from brioche and served with a slow-cooked egg.
At Sambar in L.A.: Chicken wings finished with Malabar hot sauce and summer fruit chutney.
7. Southern roots
2016 will embrace the South and its ultimate culinary icon, fried chicken—a carryover trend of the last few years that’s showing no signs of fatigue.
In fact, the experts at Baum + Whiteman have called 2016 “the year of fried chicken.” The dish not only crosses geographical lines, but the dining spectrum as well. A host of startup and independent fast casual chicken concepts (including David Chang’s Fuku, a fried chicken sandwich shop in NYC, and Danny Meyer’s Chicken Shack) will expand and give the chicken chains a run for their money.
8. Vegtables are still stars
As Restaurant Hospitality predicted last year, vegetables will still be center stage in restaurant dishes in 2016, often taking center-of-the-plate roles and pushing protein over to the side.
Consumers seeking more antioxidants and fewer hormones, rising beef prices, and vegetables’ seasonal nature and variations are driving this trend. The radish plate at Vedge in Philadelphia, for instance, features eight different varieties of the vegetable, prepared in eight different ways.
Vegetable-forward eating is shedding its earthy-crunchy rep and associations with odd meat substitutes. Hearty cauliflower or portobello steaks aren’t trying to be something they’re not. They’re out and proud because chefs are making them delicious and satisfying. Watch for the “root to stem” movement (similar to the zero-waste, nose-to-tail movement) to gain traction, says Baum + Whiteman.
So what does 2016 have in store for restaurants: a more casual and community focus, lots of vegetables and fried chicken, chef-centered menus.
It’s that time of year again; the gift-giving season is upon us. And while some have no trouble finding a perfect present, others may need a little assistance. So, to lend a helping hand, here are 20 gift ideas for the alcohol enthusiast. Whether it’s a taste for wine or liquor, knowledge or gadgets, we have them here.
These whiskey and wine glasses, blown in Fort Collins, Colorado by Ben Belgrad, are great examples of hand-crafted love and attention. Belgrad, a Chicago-born glass-blower puts careful attention into each glass and offers individual glasses as well as full sets. Whiskey drinkers love having their designated whiskey glass, so give them what they love while supporting local art.
Terry Theise’s “Reading Between the Wines” is a perfect gift for wine enthusiasts. This expansive yet accessible book reflects on the beauty of wine culture and the intricate, refined industry. These goes deep into the wine experience from tasting and pairing to cultivation and technique. “Reading Between the Wines” is a tribute to the elaborate, emotional connection that we have with wine and offers an in-depth look at how the industry has grown and blossomed.
Experience whiskey at its full potential. With these whiskey stones, made from Vermont soapstone, get the cool temperature in your bourbon, scotch or whiskey without diluting the taste. Simply freeze these cubes in your freezer and use them as you would ice cubes. The perfect gift for the whiskey aficionado.
For the white wine drinkers out there, enjoy your beverage without compromising the taste by watering it down with ice cubes. These wine pearls are a great addition to summer drinking experience. Freeze these stainless steel pearls in your freezer and use them to cool down your wine.
Dazzle your friends and family at your next cocktail party with this ten-in-one, all-purpose bar tool. This Swiss Army knife of bartending tools includes a jigger, zester, muddler, strainer, channel knife, corkscrew, bottle opener, stirrer, reamer and bar knife. Have everything you need in the palm of your hand.
Discretion has never been so convenient in this portable flask with stow-away shot glass. Perfect for when you’re on the go, this flask is a handy way to measure your consumption. Take it camping or use it for your backyard barbecue.
Decant your wine straight into your glass with this innovative self-aerating wine glass. Simply pour the wine right into your glass and let it do all the decanting for you. This new technology allows you to aerate the wine, as you would in a decanter, through the inner cell, releasing the aroma and tannin equally into your glass.
Paul Clarke, Editor of Imbibe, has nicely distilled a decade of accumulated knowledge to provide some 200 recipes along with snapshot-like essays about cocktail history and the evolution of the American bar. Cocktails covered range from the oft-quaffed (daiquiri, old-fashioned) to the newfangled (Chartreuse swizzle, Fort Washington flip), and will easily provide a year’s worth of exploration for those forging deeper into the thickets of bottles and bitters.
Give the gift of beer. The Microbrewed Beer of the Month Club is one of many places to get this perfect gift for beer lovers. Buy your loved ones a subscription to the Beer of the Month Club and let them sample some of the best craft beers in circulation.
A veteran columnist for the Wine Spectator, Kramer wants to establish fresh guidelines for assessing the quality and character of individual wines and to toss aside the two most common critical tools: the 100-point rating scale and the trusty array of fruit, vegetable and mineral wine descriptors. The better way to get at a wine’s attributes, Mr. Kramer argues, is via seven simple words: texture, insight, harmony, finesse, nuance, layers and surprise.
So you think you’ve tried them all? Prove it. With this 50-state beer bottle cap map you can let your beer lovers prove their wide-ranging love of beer. Fill the map with a beer from each state and feel a strong sense of…accomplishment.
Perfect for the aspiring bartender, Mittie Hellmich’s book, “The Ultimate Bar Book”, contains over 1,000 cocktail recipes and techniques. From simple, everyday cocktails to old-time favorites, Hellmich covers everything you need to know to make all the important drinks. This in-depth look into bar knowledge and form will help anyone become a better bartender and hone their skills.
Add some character and hilarity to your drinking experience. These beer mustaches simply hook onto your beer and bring joy to you and whoever gets to watch you drink.
Whiskey enthusiasts unite over this beautifully written guide to some of the worlds best whiskies. Buxton’s book takes you on a global tour of some of the most famous and most interesting whiskey varieties while peppering in some new and rare brands that you may have overlooked. If whiskey is your game, this is your book.
Never confuse your drink with someone else’s again. With the chalkboard glasses, easily etch your mark on your drink to ensure that you never forget which one is yours. Perfect for parties and narcissists, chalkboard glasses are a fun way to keep track of your drink and bring some added fun to drinking.
Nothing says “I love you” like a fridge full of beer, but a fridge that IS beer, that is above and beyond. The kegerator lets you joyfully express your love for beer with a built-in tap and easy-to-use filter system. Blow the minds of your loved ones with this ideal gift for the beer drinkers in your family.
The wall bottle opener will ensure you always know where your bottle opener is. Perfect for your bar at home or wherever you do your drinking, the wall opener is a convenient way to add style and show your priorities.
These creative coasters give you the perfect place to put your wine corks. Simply place the corks in the wood from and glue them down and you have a perfect set of usable coasters. Recycle all your favorite wine corks in a simple and fun art project, making a perfect gift.
Ever wonder where bars get those huge ice cubes for your Old Fashioned? Look no further with this simple big ice cube mold. Just fill it with water, toss it into your freezer and pop out the cubes for a better whiskey experience. The perfect gift for those post-work, wind-down drinks. Whether you’re drinking your whiskey on the rocks or mixing a drink, do it right using the whiskey cube mold.
Pay homage to Oktoberfest with this boot-shaped beer glass. This playful and unique vessel will take you back to the beer gardens in Germany and prove your love for beer. Don’t forget to twist the glass at the end so you don’t splash.
They’re the reason you use emojis instead of email and Snapchats instead of real chats. But will millennials also upend the wine establishment? As Lettie Teague, wine columnist for the Wall Street Journal discovers, this relationship status is complicated.
“So many millennials are interested more in the narrative of the wine rather than the wine,” said Jason Jacobeit, the 29-year-old head sommelier of Bâtard restaurant in New York. “A lot of mediocre wine is being sold on the basis of a story.”
Mr. Jacobeit lamented the fact that few of his generational peers took the time to understand why certain wines are greater than others. The rustic sparkling wine Pét-Nat (short for pétillant-naturel), for example, may be hip and fun, but it will never be as great as Champagne. Mr. Jacobeit said that his peers need to learn to distinguish the difference between “being excited about wine and wine that is genuinely exciting.”
Taylor Parsons, the 35-year-old wine director of République in Los Angeles attributes these “gaps” in millennials’ wine knowledge to their incessant search for the next cool thing, be it orange wine or Slovenian Chardonnay. “We get tons of requests for Slovenian Chardonnay,” he said.
Which might just mean you’ll soon be seeing many more Slovenian Chardonnays on restaurant wine lists. After all, millennials have been heralded as the generation capable of changing everything. The largest generation to date at 75 million strong, they certainly have clout.
This group of 18- to 34-year-olds is technologically savvy, environmentally engaged and eager for stories about the things they love.
They’ve helped transform the way we connect with one another, but will they also (re)shape the way we drink?
I’d say “perhaps,” although a millennial might answer “Yaaaasssss!”
In search of an answer, I talked to as many millennial sommeliers, winemakers, retailers and wine drinkers as I could. I also began combing through piles of data, starting with an August survey from Wine Opinions, a California-based wine-research group. In the survey, the results of which will be released later this month, the group polled 2,634 wine drinkers from three generations-millennials, Gen X and boomers-about their wine preferences, buying habits and information sources.
One of the biggest divides turned out to be the numerical rating system. Millennials regard the 100-point scale as the creation-and the provenance-of their older wine-drinking peers. They won’t be “duped” into buying an expensive wine just because some critic awarded it 92 points; they value stories and a personal connection.
Though their rebellious tastes can lead them into trouble, millennials’ enthusiasm for the obscure has also been a boon. As Mr. Parsons observed, it means “you can have a restaurant wine list today without Napa Cabernet or New Zealand Sauvignon Blanc,” two wines that achieved fame thanks to Gen Xers and boomers.
But a wine list designed to appeal to millennials shouldn’t be too pricey. According to Wine Opinions, they spend less money per bottle than their older peers-79% of regular millennial wine drinkers bought wines in the $10-$15 range. (This isn’t all that surprising since most young wine drinkers have less money to spend.)
So how and where are millennials getting their wine education?
“Millennials don’t like ratings, but they like some kind of review,” said Adam Teeter, the 32-year-old editor and co-founder of VinePair, a New York-based online wine magazine for millennials.
“They have a great thirst for knowledge.”
That’s why you’ll find a good deal of VinePair editorial content devoted to educational articles, including an extensive Wine 101 section where readers can learn the names of important grapes and how to taste wine. It’s also why Mr. Teeter says some of his non-wine-professional friends have sought to become certified sommeliers. “I don’t remember my parents’ friends having sommelier certification,” he said.
I thought about pointing out that sommelier certification was virtually nonexistent when Gen Xers-let alone boomers-were growing up, but I held my tongue. After all, the Wine Opinions research showed that only 17% of millennials care what a wine columnist like me says. In fact, just 22% subscribe to a print wine magazine or newsletter-that’s about half the percentage of Gen Xers (41%). All three generations, however, surf the Web for wine information. Interestingly, baby boomers and Gen Xers went online even more than millennials, with 65% of Gen Xers looking on the Web, versus 61% of boomers and 50% of millennials.
There were other points of convergence in Wine Opinions’ data, and the three generations seemed to agree more often than not. For example, when asked if they would buy a bottle they’d never tried or a new wine by the glass, 86% of millennials said that they would; 72% of baby boomers said they would, too. All three liked red wine more than white or sparkling, and they all liked Moscato.
Yet with conventional wisdom holding that millennials don’t care about luxury and aren’t loyal to brands, it’s little wonder that wine producers all over the world-like every other business-are scrambling to figure out what they want.
And it’s safe to say that whatever millennials do want, they’ll probably get it.
By 2017, they’ll have more buying power than any other demographic group.
So though boomers and Gen Xers helped build and sustain the wine business over the years, companies big and small are paying attention to millennial habits and marketing their products accordingly.
Sipping by the Numbers
The majority of millennials are now over the legal drinking age in America, and the habits they acquire might shape the wine industry. Get a glimpse of the future with these factoids from Wine Opinions’ 2015 survey of wine-drinking millennials.
54% haven’t purchased-and have no interest in purchasing-wine in a can.
86% buy a bottle or glass of wine they’ve never tried before at least two to three times a month.
22% subscribe to a print wine magazine, newsletter or other publication.
85% have met someone after work for a glass of wine at least once in the past month.
43% have visited four or more winery tasting rooms in the past 12 months.
61% have commented on wine on Facebook or read the wine comments of others on Facebook in the past month.
72% have posted a photo on Facebook, Instagram, Pinterest or other social media showing wine they enjoyed in the past month.
E.&J. Gallo Winery’s Carnivor Cabernet is a perfect example. Launched in 2013 and priced at $15, the wine is aimed at young male drinkers.
“Millennials are very driven by word-of-mouth, so we engage key influencers in conversation about our product,”
Molly Davis, Gallo’s vice president of marketing, wrote in an email about the brand’s strategy. In other words, they send bottles to bloggers and hold tasting events. Carnivor Cabernet’s website is heavy on social media, promoting the hashtag #DevourLife and featuring a feed from its Instagram account. And the company has put together a guide to meat cuts, with recipes, in the hope of furthering its millennial appeal.
While it was interesting to read about millennials and talk about millennials, I wanted to actually taste with millennials. So I assembled a mini-focus group, with two men and two women ranging in age from 25 to 32. While my group’s wine knowledge was limited, they were enthusiastic and one of them had recently joined a wine club.
I bought wines that millennials were purported to like: Prosecco, a red blend (Bordeaux), Riesling, Beaujolais, Moscato, Malbec and an obscure wine with hipster cred-Cour-Cheverny, a white wine from the Loire Valley. I spent around $15-$20 a bottle, staying close to their favored price point.
The group didn’t particularly like the Prosecco I’d chosen. The Le Vigne di Alice Doro ($20) was too fruity, they said. In fact, they didn’t much like Prosecco at all. They did like the slightly sweet and frothy 2012 Jorge Ordonez & Co. Botani Sparkling Muscat ($16) from Spain, but none could recall ever buying a Moscato before.
The same was true for the Riesling. Although they liked the 2014 Nik Weis St. Urbans-Hof Wiltinger Alte Reben ($17) from Mosel, it wasn’t a wine they’d ever think about buying because they didn’t know much about German wines. “Aren’t they all sweet?” asked Rachel, a 30-year-old freelance fashion consultant.
The Cour-Cheverny was acceptable, but the back story I told them-an obscure white grape (Romorantin) that almost disappeared-was deemed uncompelling.
“Maybe if the story was more interesting I would have liked the wine more,”
Said Steven, a 32-year-old lawyer. In this regard, at least, my focus group supported the research I’d found.
Egidio, a 25-year-old financier, preferred Italian reds above all. They were the wines his father had taught him to love. (Both he and Steven had wine-collecting fathers.) As for the Beaujolais, a 2013 Fleurie from Château de Fleurie, it was simply “too light.”
They loved the rich, lush, concentrated 2013 Achaval Ferrer Mendoza Malbec ($18), and all knew something about Malbec. But they said that there were too many different types. “I would never order a Malbec in a restaurant. It’s too various, unlike a Cabernet,” said 28-year-old Leah, a public-relations professional.
The red blend was a hit as well, though none of them knew that Bordeaux was a blend. The 2010 Château Sénéjac Haut-Médoc Cru Bourgeois ($24) initially failed to thrill-too tannic and dry, according to Leah-but when I suggested trying it with some cheese, the wine was transformed.
When it came to buying wine, three of the four said they sought the counsel of retailers, while Egidio asked his father’s advice.
None consulted online sources or, of course, magazines. They preferred a personal connection to the person making the suggestions. “You really want someone with experience who knows you,” Steven said. This may have been a classic millennial attitude, but it’s something I’ve heard said by many Gen Xers and boomers as well.
Will millennials in the end “revolutionize” wine- or banking or dining, for that matter? Will they render wine scores obsolete and classic wines like Bordeaux and Burgundy mere runners-up to Slovenian Chardonnay?
Perhaps. They’ve certainly done their part to promote small producers creating interesting wines in odd corners of the globe.
But to truly claim their position as the most powerful consumers in the world, they’ll need to develop a broader context and a deeper understanding of the entire world of wine, and not just an appreciation of a good story or a few obscure grapes.
People choose to switch to a vegan diet for a handful of reasons, which include protecting the environment and enjoying a healthier lifestyle. Whether you’ve been a vegan for 10 years or are considering a vegan-leaning diet as a future possibility…
Here are 10 of America’s most vegan-friendly cities worth visiting:
Asheville, N.C.
Asheville’s claims to fame include its lively music scene and views of the beautiful Blue Ridge Mountains, but its vegan-friendly options make it unique. The Asheville Vegan Society, hosted by Meetup, holds potlucks and dinners out, as well as encouraging sharing vegan recipes and meeting like-minded people. Plantis an all-vegan restaurant that features black pepper and herb tofu on the menu. Laughing Seed Café serves locally sourced vegan and vegetarian food.
Austin
The selection of vegan food trucks in Austin is impressive according to PETA. From vegan food at the Vegan Yacht to awe-inspiring guacamole variations at Guac N Roll, Austin has plenty of options. Find your sweet fix at Sweet Ritual, a vegan ice cream shop with varying daily flavors, shakes, and even a Glitterbeast sundae, made with salted caramel sauce, strawberry sauce, and e edible glitter.
Boulder
Boulder is home to a variety of vegan eateries, including Native Foods Café, which uses tempeh, seitan, and native chicken (made from free-range soy, wheat, and pea protein) for plant-based protein options. These are used to replace meat products in menu items like the Oklahoma bacon cheeseburger, nachos, and bacon and avocado club sandwich. Another local hotspot is Leaf Vegetarian Restaurant, which has options like vegan French toast and a vegan crab cake sandwich.
Las Vegas
Sin City is home to Go Raw Café & Juice Bar, a raw cuisine restaurant that includes enchiladas, “rawburgers,” desserts, and fresh juices on its menu. Simply Pure, opened by raw food chef Stacey Dougan, offers raw and cooked vegan meals, such as zucchini pasta, Thai basil spring rolls, and vegan lasagna.
Los Angeles
Los Angeles is home to a host of veganrestaurants, one of which is Café Gratitude, where servers ask you what you’re thankful for each time you dine there. Try ordering the “I Am Grateful” for lunch – it’s a bowl of quinoa, kale, black beans, and garlic-tahini sauce. For an upscale dinner out, check out Crossroads Kitchen – owner-chef Tal Ronnen has cooked for Ellen DeGeneres and Oprah Winfrey. Still not satisfied? The city’s Vegan Oktoberfestclaims the title of world’s only traditional Oktoberfest celebration with both vegan food and beer.
New York City
The Big Apple has restaurant options for almost every type of diet, and many of them, at that. Try out Angelica Kitchen, an East Village vegan mecca where Dragon Bowls (made with steamed veggies, rice, beans, and tofu) are popular. For mock meats, head to Blossom in Chelsea, the Upper West Side, and Greenwich Village, where popular choices include pan-seared cutlets of seitan.
Portland, Maine
Portland is the largest city in Maine, and it probably has the most vegan options. Silly’s Restaurant offers a full vegan menu including menu items like the Tempeh of Doom Dinner, as well as vegan chocolate cake and vegan milkshakes. Green Elephant Vegetarian Bistro, a hotspot for vegetarians and vegans alike, specializes in pan-Asian vegetarian fare and even serves noodles with vegan duck.
Portland, Ore
Portland is legendary when it comes to vegan venues. Stay the night in the Cherokee Rose Inn, an all-vegan bed and breakfast where your morning meal might incorporate tofu scramble and vegan cheese grits or pancakes with local blueberries. According to PETA, the city is also home to America’s only all-vegan strip mall, which includes a vegan clothing company, bakery, and grocery store. Voodoo Doughnut offers vegan doughnuts, like fruit cakes topped with maple frosting or toasted coconut.
San Francisco
Vegan-friendly restaurants in San Francisco include Greens Restaurant, which has a bay view and an all-vegetarian menu including fresh spring rolls and warm cauliflower salad. Also, make sure you head over to Golden Era, a vegan restaurant featuring entrée options like sautéed basil eggplant and mushroom.
Seattle
The number of vegan restaurants inSeattle is growing, and options include the Wayward Vegan Café, where the breakfast Mexi Biscuit is made with Mexican-spiced tofu and a fried chorizo patty. Chaco Canyon Organic Caféalso has a variety of vegan options, like a quinoa, kale, and yam bowl.
Besides celebrating with friends and family by eating delicious food all day long and binge watching football, leftovers is one of the best parts of Thanksgiving, but only when done right. So to help, we gathered the best thanksgiving leftover recipes we could find that will be sure to please everyone!
Thanksgiving Croquettes
Recipe by Serena Cosmo from the cooking blog Rustic Plate
These puppies offer the pillowy comfort of mashed potatoes, the savoriness of ground roasted turkey meat and the satisfying crunch of perfectly pan-toasted panko breakcrumbs. And the filling, which consists of cranberry sauce and a tiny piece of French triple cream cheese, adds the slightest hint of tartness and creaminess to boot. Get the recipe here.
Once the big meal is over, even after the late-night refrigerator raid (you sneak in and pick at the turkey in the refrigerator too, right?!), we’ll always have more than enough leftover turkey for Turkey Gumbo. It’s a lighter, milder version of gumbo than what you may be used to, a little more broth-y and no mouth-burning cayenne pepper or hot sauce, but feel free to douse your version with as much hot chili pepper as you like! Get the recipe here.
For those who love turkey on Thanksgiving, but then need to take a little break from it for a while, this is the perfect recipe! Plus, it’s a great dish to save in the freezer for later. Tossing the turkey breast in olive oil keeps it tender and moist, and the shallot, lemon zest, parsley, and vermouth give the final pie a little extra sparkle. Get the recipe here.
Jam those leftovers (meat, veggies, stuffing) into a bowl of carbs (leftover rolls work great) and chow down the day after Thanksgiving with this recipe. They’re customizable, so just toss whatever you’ve got left right on in! Get the recipe here.
Still got mounds of mashed sweet potatoes? Too many spoonfuls of cranberry sauce? Try this recipe for a sweet and easy breakfast-take on Thanksgiving flavors. To make sure the pancakes are fluffy, use sweet potatoes that were whipped for the big meal and up the ‘lifters’ in the recipe. Add more egg and baking powder than a normal pancake recipe…to keep them in the fluffy category. Get the recipe here.
Sure, you could make a parfait with apples or pears, but whether or not we’ll admit it, we all want pumpkin as much as possible this time of year. And post-thanksgiving, when leftovers are plentiful, is the perfect time to get your fix. This parfait made with leftover pumpkin pie and yogurt has it all: pumpkin (obviously), cinnamon, nutmeg, and maple syrup! Get the recipe here.
