What better time than Thanksgiving to try out recipes from Modernist Cuisine at Home? To get you started, we put together a menu using recipes from our website and new book. And if you’re not hosting a Turkey-Day feast this year, we hope you’ll bring a dish or two to your friend’s or family’s house.
For tips on cooking the perfect (whole) bird, check out Nathan’s interview in Men’s Health. And for advice on cooking safely for the holidays, see our article on Food52.com. If you have any questions, or if you want to post tips of your own, check out the “Thanksgiving!” thread on our forum.
Page numbers refer to the page in the main volume of Modernist Cuisine at Home.
Hors d’Oeuvres
Pressure-Cooked Garlic Confit on Toast (page 126)
Carbonated Cranberries
Clams in Chowder Sauce (page 292)
Savory Cheese Pie (page 379)
Soup & Salad Course
Autumn Salad (page 166) with Modernist Vinaigrette (page 117)
Caramelized Carrot Soup (page 178)
Breadsticks (page 296)
Main Course
Sous Vide Turkey Breast (page 247)
Turkey Leg Confit (page 246)
Home Jus Gras (page 93)
Sides
Deep-Fried Brussels Sprouts
Creamed Spinach (page 199)
Pressure-Cooked Vegetables (page 185)
Potato Puree (page 230) or Dairy-Free Potato Puree
Garnet Yam Fondant with Sage Foam
Stuffing Puree
Dessert & Coffee
Pecan Gelato (page 370)
Apple Cream Pie (page 379)
Coffee Crème Brûlée