Taste your way through a century of our Test Kitchens best Thanksgiving menus and holiday hosting tips.
Thefirst Thanksgivingwas commemorated in 1621, and here atBHG, weve been celebrating it alongside you since 1922.
So instead of recipes, the focus was on entertaining in this feature from November 1926.
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(Hospitality cannot be a success if any member of the household fails to radiate welcome.
It also is reciprocal.
It cannot be bestowed beautifully unless it is received graciously, Nichols advises.)
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As far as the cuisine goes, your best bet is to stick with your tried-and-true winners.
Go ahead, make them jealous with your next-level mashed potatoes.
For this feature, we included a modernized version of the classic Thanksgiving menu that is simple but aplenty.
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Your family will applaud it, the editors of the day say.
So whats on deck?
We were definitely making up for lost time on the recipe-sharing front!
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We give you the traditional cut-fat-in-flour kind and two of the speedier oil pastries to choose from.
Later in the issue, we explain how to master a lattice pie.
Even Mother couldnt improve on this.
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Brown-and-serve rolls just need heating in the oven.
And it’s possible for you to choose little canned onions to save peeling and cooking the fresh kind.
We did just that with massivepewter mugs(For water?
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The 1970s: Introducing Alternative Birds
Go your own way.
Eschew tradition with four other birds for the big day from assistant food editor Joan McCloskey.
For the Pheasant with Wild rice, strips of bacon keep the elegant pheasants moist and juicy while roasting.
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The Apricot-Sauced Duck gets its gorgeous glow and loads of flavor from an apricot nectar- and chicken bouillon-based glaze.
Hey, the holidays are no time to be subtle.
We also have an Interactive Roasting Guide to help you know exactlyhow long to roast that bird.
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Unsure of where to start?
And the menu is also permeated with just enough vino.
Although that sounds like a lot, Wangler promises that its doable.
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The same goes for this holiday.
Get out of the kitchen and enjoy your company.
Thats what youll remember most.
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And with that company, share a bottle or two.
We are all from someplace.
This is the taste of my childhood, Florence says.
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Theall-butter recipeis extra-flaky thanks to the addition of sour cream.
Its also a fitting introduction to our next 100 years.
100/10 recommend trying it at home.
Credit:Carson Downing
