Feasting, deep cleaning, pie-making

This is an archived issue of our Almanac.com Companion email newsletter.

Daily Newsletter for Sunday, November 20, 2016

Dear Almanac readers,

Today's Companion is about food. As American chef James Beard said, "Food is our common ground, a universal experience."

As the weekend approaches, give some serious thought to deep-cleaning the kitchen. We've got some tips to help. Go ahead, go crazy!

It's also a good time to brush up on a few cooking skills, such as "how to roast a turkey" and "how to make a pie crust."

Finally, we've updated our Thanksgiving recipes to add some historically inspired options—think wild game, chestnuts, corn, and squash—as well as some novel ideas. Of course, you'll still find the traditional feast day fare that many of us treasure.

Sincerely,

Your Almanac Editors

 

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Best Thanksgiving Dessert Recipes
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Perfect Pie Crust

How to Make a Pie Crust
Every pie needs the perfect pie crust—and we don’t mean from a box. Make your own pie crust with help from this step-by-step video.

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How to Cook a Turkey: Cooking Times and Tips
Roasting a Turkey

How to Cook a Turkey: Cooking Times and Tips
Ready to roast the big bird? Here are our tips on how to cook a turkey, including a chart on how long to cook a turkey for peak flavor!

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Cleaning the Kitchen

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Here are some holiday kitchen cleaning tips because, at this time of year more than any other, the kitchen is the focus of frenzied activity. Around big holidays, it’s important to remember to take deep breaths, relax, and have fun.

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