From the Editor: November & December 2016
During the making of this issue, we spent a lot of time talking about community and the role food plays in bringing people together. We sought to find a way to make recipes more local and seasonal while also allowing the cook to spend more time with her tribe and less time hidden away behind the stove.
The New Thanksgiving (page 19) began as an idea to deep fry a turkey and evolved into exploring the best way to perfectly cook the bird, keeping the breast juicy without sacrificing the delicious dark meat found in the thighs. Somewhere along the way, we found ourselves wanting to reinvent the way we experience Turkey Day. We decided to ditch the green bean casserole, cook sweet potatoes sans marshmallows, and explore what was true to Thanksgiving in New England when it began by using New Hampshire-grown ingredients true to the November season. The recipes were designed to challenge you, with a sous vide roulade and giblet gravy, while also remaining accessible and able to be made in advance. That way, on the big day, you can spend more time with your people and less time hoping the turkey comes out okay.
Thanksgiving is just the beginning. We’ve mastered the dinner party to carry you straight through New Year’s day with recipes for entertaining like a pro and how to keep your holiday hosting sustainable, to the tune of 12 Days of Christmas.
Here at edible, we’re thankful year round for the important work being done by our local farmers, Seacoast Eat Local and their brand new Mobile Market, for tradition, and for strong, locally roasted coffee. In this issue, you’ll find nibbles of all these things and then some, to whet your palate and inspire you to try something different this holiday season. And while you’re hosting, don’t forget to share your new kitchen skills, locally-sourced ingredients and favorite recipes with your guests. Keeping the conversation going about local food, going green, and supporting our community is the heartbeat of our edible community.
I’d like to extend a special holiday thank you to all of our advertising partners, without whom this issue wouldn’t be possible, our team of writers, illustrators, and photographers, whose passion brings these pages to life, and to my fellow Les Dames D’Escoffier Nancy Matheson-Burns and her team at Dole and Bailey for generously donating the beautiful Misty Knoll Farms turkeys for this issue.
I’m looking forward to continuing the conversation in 2017.
Cheers to a flavorful holiday season!