Calling all adventurous, rebellious cooks: Are you bored with Thanksgiving menus that are the same from year to year, and coast to coast? If you’re brave enough to defy tradition and turn your local, seasonal ingredients into something for the tastebuds to be truly thankful for, Grist wants to know. Send us a few paragraphs about what you’re excited to cook (or just eat) next Thursday (bonus points for the recipe, or a link to it) to food editor Bonnie Powell by Sunday morning. We’ve asked Grist staffers and our food & farming friends to do the same, and we’ll share the most enticing results next week.
To inspire you, read Rebecca Farwell’s renegade Thanksgiving thoughts, below, and the recipe that won her Salon’s Kitchen Challenge last week.
Sage advice: Fresh herbs bring a punch of flavor to this risotto.Photo: Rebecca FarwellThanksgiving dinner is a war zone of traditional expectations. You know this conversation:
“I think I’ll add blue cheese and roasted garlic to the mashed potatoes this year.”
“I’ll divorce you.”
“Really? We can’t mix it up a little... Read more
