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Last-Minute Thanksgiving Tips From Some of D.C.'s Top Chefs


There's not much time left before the turkeys, tofurkeys and turduckens start hitting the table. Are you still trying to decide on your side dishes, though? We've got you covered.

Whether you’re cooking for your S.O. for the first time, or it’s just another Thanksgiving at home with your family, some of Washington’s top chefs are looking out for you.

Check out some easy ways to cut corners, tips on how to survive the holiday, and -- of course -- plenty of menu suggestions.

And they didn't forget about leftovers.

Spike Mendelsohn

Chef & owner, Good Stuff Eatery & We the Pizza (303-305 Pennsylvania Ave. SE)

Q: What special dish are you making this Thanksgiving for your family?

I make a roasted butternut squash soup that my family loves. So that will definitely be on the menu. It's tastes like fall. Use a homemade stock and put a lot of love into it. The key to really hearty, well-developed soups is to take your time and really put heart into it.

Q: What are your two best tips when it comes to cooking a Thanksgiving meal?

1. It's OK to cheat a little bit and cut down on your prep time. We all love the idea of a homemade Thanksgiving meal, but no one will know or mind that you ordered already-peeled chestnuts online rather than spend[ing] hours just peeling chestnuts. Your dish is still going to taste delicious and it will allow you more time to unwind and relax with family.

2. Create your own traditions. Deep fry that turkey. Make a Turkey Day sangria with hard cider. You don't have to stick to those same recipes that Grandma used to make if you are yearning to reach outside the box.


2 comments (Add your own)

1. Idris wrote:
Great arltice but it didn't have everything-I didn't find the kitchen sink!

Mon, December 3, 2012 @ 5:51 PM

2. Diptangshu wrote:
That's a srehwd answer to a tricky question

Fri, January 4, 2013 @ 7:46 PM

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