Cooking
Genevieve Ko’s pretty, sunset-colored treat is just the thing to offset all that tryptophan.
Thanksgiving is tomorrow and I have a little confession to make: I’m not cooking a turkey. I’ve got three plump duck breasts already curing in salt, garlic and herbs. Tomorrow, I’ll sear them over low heat, skin side down, until the fat renders, and then stick them in the oven just long enough for the flesh to turn from wine dark purple to deep rosy pink. It’s just the right amount for a small gathering of like-minded heretics, and we can’t wait.
We’ll lock into classic mode for the rest of the dinner — stuffing, cranberry sauce, sweet potatoes, brussels sprouts. But for dessert I’m going rogue again, with a batch of Genevieve Ko’s sunset-colored cranberry lemon bars instead of pumpkin pie. The double pucker of cranberry and lemon makes this an ideal counterbalance to all that tryptophan, administering the acid whammy you need to stay awake through cleanup. Mainly they’re delicious, though, and pretty to boot.
Featured Recipe
Cranberry Lemon Bars
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Too far off-trail for this holiday? Bookmark Genevieve’s recipe for December and get ready to win all the cookie swaps. And speaking of cookies: Make sure you’re signed up for our Cookie Week newsletter, which kicks off this Saturday!
Don’t forget there’s a long weekend coming up, too, if you’re lucky. Dagwood-style leftover sandwiches will get you through Friday of course, maybe served with some cut-up veggies and dip for color and crunch. My Greek goddess dip is a dill-forward take on green goddess dip, with crumbled feta mixed in for an extra tang. It’s also great as a sandwich spread — your cold sliced turkey won’t know what hit it.
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