Longman & Eagle’s Thanksgiving menu is the stuff food fantasies are made of. So we asked chef Jared Wentworth what we could do with our leftovers. He concocted a recipe so tempting that we’re considering starving on Turkey Day itself in order to save room for the ultimate leftover feast.
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With stuffing, sweets, and meats monopolizing the fridge, vegetables are usually forgotten. We asked chef Amanda Cohen of New York’s veg-only hotspot Dirt Candy to give us a reason to consume rather than compost. Though Cohen hails from Canada, she knows how Americans roll on Black Friday: right out of bed and into the kitchen for a low-fuss breakfast.
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Not only does Bi-Rite Market’s new book, Eat Good Food, advise us on how to choose the best holiday bird, it also gives us a zesty idea for our leftover sandwich. Sam Mogannam, author and owner of the popular San Francisco grocery store, allowed us to adapt the deli’s romesco chicken salad recipe for post-Turkey Day purposes.
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We dared Bluestem’s pastry chef, Megan Garrelts, to improve upon our homemade pumpkin pie. She accepted the challenge and simply added layers of rich chocolate mousse and frothy meringue. It looks like we’ve been one-upped.
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For one glorious day your gravy boat runneth over — and now it’s empty. No one wants to see your naked turkey breast. Dress up slices with a warm, hearty sauce from the pages of Bluestem, the Cookbook, a new collection of recipes from Kansas City-based chefs Colby and Megan Garrelts.
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Thanksgiving by the numbers: one wishbone that didn’t go your way, eight hours slaving in the kitchen, 21 prying questions about your personal life, a billion dishes washed and dried. You could use a liquid remedy to unwind. Take a tip from Matt Dawson, co-owner of Brooklyn’s Henry Public, and put those extra bottles of Martinelli’s to good use.
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Your attempt at recreating Maw Maw’s perfect pecan pie by memory has turned into a sweet mess — but the filling seems salvageable. Leave it to pastry chef Santosh Tiptur of Co Co. Sala in Washington, D.C., to offer up a beautiful solution.
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We’re not saying those leftover Brussels sprouts are bland (okay, maybe we are), but we definitely wouldn’t mind scooping up a recipe from Portland-based Saucebox’s menu. Drop the buds in a flavorful Japanese broth and top them off with a yolky poached egg.
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Gobs of cranberry sauce get old fast. Chef Alex Diestra of Portland’s Saucebox gave us a recipe that does double duty: gets rid of the sweet stuff and spices up leftover turkey.
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Yesterday, we worked our fingers to the bone. Now that’s all that’s left of the turkey. Chef Brandon Boudet (Dominick’s, Little Dom’s, and The 101 Coffee Shop) suggested we use our picked-over bird to make a hot bowl of turkey broth with sweet potato ravioli and braised greens. Let’s give him a hand.
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Since Thanksgiving is just the beginning of a four-day fiesta at our house, we’re always happy to find a recipe that will feed the whole posse without using a lot of dough. Chef Brooke Smith of the San Antonio River Walk gem, The Esquire Tavern, slipped us her recipe for tasty mashed potato tacos that does just that.
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’Twas the day after Thanksgiving, and all through the abode, family members were sluggish, lazy, and slowed. Pep them up with a feast of leftover turkey and prosciutto croquettes, courtesy of chef Ray Garcia of Fig in Santa Monica.
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You cooked that fifteen-pound bird to perfection. Add the mountain of meat to eggs Benedict with a turkey flair, courtesy of D.C. restaurant 1789.
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Give thanks and be glad there are leftovers in the fridge. Comfort food master chef Jimmy Bradley (The Red Cat, The Harrison) shares his favorite Black Friday recipe, adapted for DailyCandy from The Red Cat Cookbook.
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Your punishment for whipping up a kick-ass Thanksgiving spread: hungry crowds demanding more. Chef Jean-Jacques Chatelard of McMinnville, Oregon’s Bistro Maison feels your pain. He satiates the cravings of wine country revelers who return to his dining room throughout the long holiday weekend with this decadent dish.
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You gleeped as many leftovers as your new holiday handbag could hold. (That’ll teach ’em to seat you at the kiddie table.) Here’s what to do with your take.
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Singing the post-Thanksgiving leftover mashed potatoes blues? New York chef Tom Birchard, owner of the Ukrainian eatery Veselka, shared a pierogi recipe from his Veselka Cookbook. You’ve got the whole day; may as well be ambitious in the kitchen.
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