How to brine the bird, stuff the bird, bake the pie and get into a fight with your liver this Thanksgiving, courtesy some of the city’s best chefs.
The Bird
Chris Leahy of Lexington Brass knows classic comfort grub, and also knows that a good bird is all about the brine. His favorite’s a smoky apple cider brew that’ll keep the bird juicy and flavorful beneath a crispy golden skin. Print the recipe.
The Side
Laurent Tourondel has nine restaurants, a Restaurateur of the Year Award, a James Beard nom, three cookbook credits and this: the super moist stuffing your table needs, flecked with sausage and chestnuts. Print the recipe.
The Sweet
With specialties like carrot cake doughnuts and a spiked eggnog shot, Delicatessen’s Michael Ferraro lays the dessert hammer down. Here: his tarted-up take on pumpkin pie, complete with maple bourbon whipped cream. Print the recipe.
The Drink
Speaking of alcohol, those looking to skip straight to the booze can cozy up with a Winter Warmer from the Dream Downtown’s Drew Sweeney. A solid low-cal eggnog alternative with rye, applejack and warm milk to finish the job the turkey started. Print the recipe.
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