Thanksgiving Edition - Los Angeles Times Food Section in 60 seconds

by Julie Tilsner, Posted Nov 19th 2008 @ 2:36PM

It's that time of year again. The Los Angeles Times Food section for Wednesday, November 19, has your instructions. To wit:

How to host a successful Thanksgiving meal: Russ Parsons explains it all to you:

Recipe: Cream of parsnip soup with crisp-fried pancetta.

Everyone loves dry-brined turkey.

The potluck secret: Bring a side that stops the show.

More on T-day from the Daily Dish blog.

What wine to bring to dinner on the big day? Bring two. Or more.

Dessert? Pie, of course. And have the kids help, too.

Don't want to cook your own? Here's where to go in L.A. to buy your Turkey-day meal...

Source

Filed Under: Newspapers, In Sixty Seconds, Holidays
Tags: dry-brined turkey, Dry-brinedTurkey, Los Angeles Times Food Section in 60 seconds, LosAngelesTimesFoodSectionIn60Seconds, Parsnip soup, ParsnipSoup, Russ Parsons, RussParsons, Thanksgiving

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Reader comments (Page 1 of 1)

11-19-2008 @3:05PM Almost Vegetarian said... Now is it me or is that an enticing picture? It reminds me of something I make based on Julia Child's Alsatian Onion Tart (the recipe is here if you'd like it, and I bet you would!: http://almostvegetarian.blogspot.com/2008/08/almost-vegetarian-culinary-inspiration.html).

It is just a puff pastry (you can buy them frozen) topped with all sorts of yummy things like carmalized sweet onions.

Thought ... this would make an amazing appetizer for Thanksgiving. Not only is is insanely fast and easy to do, but it is incredibly impressive looking ("Oh, you must have been slaving for hours, my'dear!").

Okay. Now I'm hungry!

Cheers.
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