![]() | Christina Tosi’s Recipe for Crack PieOK, so maybe if grandma is at the Thanksgiving dinner table, you might not want to tell...... |
![]() | How To Hunt Fall Turkeys (For Your Thanksgiving...Fall was the original turkey season. We eat turkey at Thanksgiving, not Easter, yet the...... |
![]() | Side Dish: Purée of Rutabaga with Sage and Fried...Ingredients: 2 lbs. rutabaga 1/2 cup heavy cream 2 oz. unsalted butter 4 sprigs fresh... |
![]() | Side Dish: Yukon Gold Potato PuréeIngredients: 1 lb. Yukon gold potatoes 4 oz. heavy cream 4 oz. unsalted butter, cut... |
![]() | Side Dish: Truffled Mac & CheeseIngredients: 1 cup orzo, cooked then lightly tossed with 1 tsp white truffle oil 3 oz.... |
![]() | Side Dish: Homemade Cranberry Sauce with Maple and...Ingredients: 4 cups fresh cranberries 1-1/2 cups maple syrup 1/2 cup red wine Pinch of... |
by David Draper
If you read only one thing this week (other than Field & Stream), read this story from Richard Rodriguez at Saveur magazine. Richard’s heartfelt article recounts the memory of his father’s refried beans and how those flavors represent not only the history of the man, but the history of the Rodriguez family.
Thanksgiving, more than any other occasion, is a celebration of food, family, and friends. It’s a great time to be thankful for the food that’s sustenance for your soul, the food that makes you who you are as a person.
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By Colin Kearns

You’re parked on the couch, falling into a food coma and looking forward to a hunt tomorrow. You’d better wake up early enough to spend some time in the kitchen, because inside the fridge are all the fixings you need to make the perfect field lunch. One that’s easy to fix. That’s compact, yet substantial. That requires no cleanup. The leftover sandwich—a meal so delicious it rivals Thursday’s main event.
First, the bread. This is the only part you need to buy specifically for the sandwich, so splurge on a good, crunchy loaf from a bakery and have it sliced thick. I like mine lightly toasted and slabbed with mayo. Next, the fixings. Pile some turkey on one slice. What follows depends on the leftovers you scored. To the other bread slice I usually smear layers of mashed potatoes, stuffing, and maybe some green bean casserole.
Finally, the secret ingredient: cranberry sauce. Homemade sauce will do, but I swear by the canned goods. I find the stuff addictively delicious, plus it makes practical sandwich sense because you can cut it into thin rounds—just as if you were slicing... [ Read Full Post ]
By Steven Rinella
It’s been 389 years since the Pilgrims celebrated their first Thanksgiving at Plymouth, Mass. While scholars are still arguing over details of what happened during the three-day feast, I can guarantee a couple of facts: The Pilgrims were not watching football during those three days, and they were eating venison. 
As much as possible, my friends and I stay true to these original traditions by gathering for our annual Thanksgiving feast at my brother Matt’s house in Miles City, Mont. It’s a place surrounded by a tremendous variety of delicious wild game, and the Thanksgiving season happens to be a perfect time to gather it. We disperse in the early-morning darkness in groups of three or four. Some of us might head south with a load of goose decoys to set up in a winter-wheat field along the Tongue River; then, in the late morning, we swap our steel BB shot for lead and head toward the cattail- and willow-coated islands where heavily pressured pheasants tend to gather. Others might head east to the badlands above the Yellowstone River to glass for mule deer; once the sun is high, they’ll take .22s to look for cottontails... [ Read Full Post ]
By T. Edward Nickens

There may be other deeds more laden with American pomp than carving a Thanksgiving turkey—folding the Stars and Stripes comes to mind—but there aren’t many that train so keen a spotlight on a single moment, a single person, a single act with a knife in hand. The bird has been in the oven long enough to send its aroma wafting through the house, and now the gathered clan sits at the table, gawking at all the wedding china and silver that has emerged from the attic on a schedule similar to that of Halley’s comet. All eyes turn to the turkey. Cue up Norman Rockwell. And don’t screw it up.
By now you should have paved the way for a civil service. Go ahead and decide which kids get the drumsticks before you say grace—no use ruining the meal with a fistfight right out of the gate. Let folks know they shouldn’t eat till Grandma first lifts her fork. No cursing. No ketchup bottles on the table. And honestly, it’s a celebration, so if little Johnny wants to slip a whoopee cushion under Grandpap’s seat, where’s the harm?
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By T. Edward Nickens
Give us this day our daily bread…
I’m the last one out of the kitchen. When I step into the dining room the lump that has been inching toward the top of my stomach suddenly vaults to my throat, and I have to shut my eyes for just a passing few seconds. Let the wave of emotion settle down. This happens every year.
Every Thanksgiving.
Give us another dawn with golden light in the decoys, light that lifts our hearts toward heaven…
Family rings the table—half of us half mad from a half day spent toiling in the kitchen, but somehow laughter still rings across the room. There is an embarrassment of food on the table. But my eyes move over the country ham and collard greens, the sweet potatoes with their crown of caramelized marshmallows. Oddly enough, the food hardly registers. It’s the sheer, incalculable weight of blessing that rocks me back on my heels. Every face reflects a memory of time outdoors: My wife hanging on to the console, the boat bucking in a horrid blow, lightning crackling. A little girl asleep on my shoulder, as the first deer steps out of the woods. My mother beside me... [ Read Full Post ]