Thanksgiving Recipe Roundup

The start of the holiday season in my home growing up was always marked by the arrival of a substantial pile of dogeared food magazines next to both sides of my parents' bed, as they hunted for recipe inspiration in the weeks leading up to Thanksgiving.  That tradition has definitely lived on with me (and generally does so year-round), as well as the 2.0 version, in the form of a ever-growing file of bookmarked recipes on my computer.

As I start to put 2010's menu together, here are a few superstar Thanksgiving recipes that I return to again and again, from those treasured November issues.

Mushroom Soup with Hazelnut Gremolata.  A deeply flavored, incredibly rich, yet cream-less soup, that makes you sing the praises of all things mushroom.

Butternut Squash and Polenta Gratin.  A gorgeous, bright orange, creamy revelation.

Yeast-Raised Cornbread Rolls with Corn Kernels and Chives.  The perfect Thanksgiving breadbasket.  Would also make outstanding stuffing.

Duck-Fat Rubbed Roast Turkey.  Not only was this recipe developed by my favorite locavore chef, Bill Telepan, but it cooks in AN HOUR AND A HALF, for a 14 lb turkey.  Year after year it is the best turkey I've tasted, and I'll never use another method.  And the opening up of oven space and time is a gift from the gods.

Pear, Prosecco and Black Pepper Cocktail.  This complex, yet refreshing, holiday cocktail is totally unexpected, but not intimidatingly weird.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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