We usually celebrate New Year’s Day with friends at the Salt Lick Barbecue, with the traditional cabbage (cole slaw) and pork (ribs), but this was my first year to have black-eyed peas. They symbolize coins, which along with collard greens to symbolize bills, are thought to bring prosperity throughout the year. We can use all the help we can get this year!
Serve with white rice.
For Thanksgiving this year we spatchcocked a turkey two days in advance and brined it in buttermilk. It was delicious, and had the added benefit of giving us time to make this homemade turkey stock in advance, which we then used in Day-Before Gravy (trying to simultaneously make gravy and get the meal on the table is quite stressful for me, so making it in advance is key!).
This recipe includes instructions for browning the raw turkey parts, unlike most recipes that assume you’ve already roasted your turkey.
Our family’s classic Thanksgiving and Christmas menu is rich. There are tons of carbs, and I’m afraid to tell you how much butter it takes to get the meal on the table. This tangy cabbage slaw is not only quick to put together and sturdy enough to sit for up to 2 hours without wilting, it’s acidity and hint of mustard help cut through the other dishes on the plate.
If you serve ham at the holidays, don’t discard the ham bone — it beautifully flavors beans and soups, and this easy pressure cooker recipe is a great way to take advantage of it. After the craziness of the holiday, you can put the soup on, put your feet up, and get ready for some comfort food.
I’ve been searching for a gravy recipe I can do ahead of time, since by the time I have the turkey and sides ready to go on the holiday table, I’m usually too frazzled to successfully turn the pan drippings into gravy.
This one uses bacon drippings and tamari as a savory flavor base, and can be made the day before a holiday feast.