Chef David Chang takes a seat at the table to co-host the Good Food annual Thanksgiving show with Evan Kleiman. Nokx Majozi of London’s celebrated Pie Room shares recipes for traditional savory and individual pies that can transform this year’s Thanksgiving dinner. Mark Pasternak of Devil’s Gulch Ranch suggests alternative turkey proteins for the holiday centerpiece. Cheryl Day reveals her twists on classic Thanksgiving desserts. Andrea Ngyuen has a plan for leftovers with an Asian spin. Plus, pomegranates have found their way to the farmer’s market.
Thanksgiving, savory pies, turkey alternatives, leftovers
Nokx Majozi is the senior pie maker at The Pie Room in London, which turns out this turkey, stuffing, and cranberry number. Photo by John Carey.
From this Episode: