Fine Cooking magazine ($6.95)
It’s only September, but Fine Cooking is preparing for Thanksgiving with a November issue already on newsstands.
Appropriate, then, that the theme is a make-ahead Thanksgiving, with plans starting one month in advance by Washington chef Ris Lacoste.
The real work, of course, starts the weekend before Thanksgiving, when you buy your turkey, if frozen, and bread for the stuffing.
The menu includes an herb-butter roasted turkey with pinot noir gravy, sweet potato gratin with caramelized onions, sausage-maple bread stuffing and other traditional fare, all with a timeline that takes you through serving. Elsewhere, look for dessert ideas like chocolate espresso pecan pie, the cover shot, from pastry chef Karen Barker. | Elizabeth Lee, Atlanta Journal-Constitution
