Wisconsin produces more cranberries than anywhere else. And nowhere in Wisconsin is the tart red fruit more ubiquitous than the central sands area in Jackson, Monroe, Juneau and Wood counties, where cranberries are grown on about 270 farms spread across 21,000 acres. See how one of those farms, Wetherby Cranberry Company in Warrens, harvests this fruit that is unique to North America.
South Korean journalists step into a bog to learn more about cranberries
- ALISON LADMAN Associated Press
We apologize if you are a huge fan of green beans. We apologize if you are the sort of person who longs for the green beans at Thanksgiving. We think it’s a little strange, but we still apologize.
It’s not that green beans aren’t perfectly delightful. It’s just that with so many far more exciting sides on offer at the typical Thanksgiving feast, it’s really hard to get excited about green beans. Usually, we don’t even bother to put them on our plates. So why do so many people serve them? It’s probably some combination of tradition (Aunt Susie always serves them!) and guilt (as if eating three green beans atones for your 1,500-calorie gravy-fueled sins ...).
- SARA MOULTON Associated Press
Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off script when it comes to side dishes and exactly how to cook the big bird.
But the gravy? It’s where innovation goes to die! Generally, we’re content to just pour some store-bought chicken broth, along with a little butter and flour, into the pan in which the turkey was roasted, then call it a day. In truth, I love a pan gravy as much as anyone, but you can make a much more exciting gravy with just a little more work.
- ALISON LADMAN Associated Press
To brine or not to brine? High heat or low and slow? Jellied or whole berry? And of course, to stuff or not to stuff?
They are, of course, the perennial Thanksgiving debates. So let us give you a little clarity this year. And if your relatives disagree and want to argue about it, you can blame us.
- ALISON LADMAN Associated Press
This Thanksgiving pie is deliciously deceptive. Until you cut into it, it looks like your classic lemon meringue pie, piled high with billows of whipped and toasted egg whites. But once the knife slices through that sweet topping, the real deal is revealed. Hidden under the meringue is a classic pumpkin pie spiked with just a hint of citrus.
This pie is best made the day you plan to serve it, then held at room temperature. But if you’d rather get a jump on things, prepare the pumpkin pie base the day before, then cover and refrigerate. The day you plan to serve it, uncover it, use paper towels to pat dry the top, then proceed with the meringue steps.
- ALISON LADMAN Associated Press
The turkey, the stuffing, the gravy, the mashed potatoes, the sweet potatoes, the bacon-Brussels sprouts medley, the corn, the salad, the cranberry sauce. A bountiful table, for sure. But no Thanksgiving dinner is complete without fresh dinner rolls. Because what else will you use to sop up all the juices and sauces and gravies that don’t make it onto your fork?
So we created these buttery, tender seed rolls that are pull-apart delicious. They are a cross between an Italian scali bread — a light, tender bread crusted in sesame seeds — and a Portuguese sweet roll. The result is a soft, pillowy roll with a light crumb, all perfect for wiping your plate clean. The lightly sweet flavor is the perfect complement to the many savory staples Thanksgiving offers.
Five recipes to try for Thanksgiving
Just in time for Thanksgiving, here are five new recipes to try.
- ALISON LADMAN Associated Press
We apologize if you are a huge fan of green beans. We apologize if you are the sort of person who longs for the green beans at Thanksgiving. We think it’s a little strange, but we still apologize.
It’s not that green beans aren’t perfectly delightful. It’s just that with so many far more exciting sides on offer at the typical Thanksgiving feast, it’s really hard to get excited about green beans. Usually, we don’t even bother to put them on our plates. So why do so many people serve them? It’s probably some combination of tradition (Aunt Susie always serves them!) and guilt (as if eating three green beans atones for your 1,500-calorie gravy-fueled sins ...).
- SARA MOULTON Associated Press
Just because Thanksgiving mostly is about tradition doesn’t mean that we aren’t open to going off script when it comes to side dishes and exactly how to cook the big bird.
But the gravy? It’s where innovation goes to die! Generally, we’re content to just pour some store-bought chicken broth, along with a little butter and flour, into the pan in which the turkey was roasted, then call it a day. In truth, I love a pan gravy as much as anyone, but you can make a much more exciting gravy with just a little more work.
- ALISON LADMAN Associated Press
To brine or not to brine? High heat or low and slow? Jellied or whole berry? And of course, to stuff or not to stuff?
They are, of course, the perennial Thanksgiving debates. So let us give you a little clarity this year. And if your relatives disagree and want to argue about it, you can blame us.
- ALISON LADMAN Associated Press
This Thanksgiving pie is deliciously deceptive. Until you cut into it, it looks like your classic lemon meringue pie, piled high with billows of whipped and toasted egg whites. But once the knife slices through that sweet topping, the real deal is revealed. Hidden under the meringue is a classic pumpkin pie spiked with just a hint of citrus.
This pie is best made the day you plan to serve it, then held at room temperature. But if you’d rather get a jump on things, prepare the pumpkin pie base the day before, then cover and refrigerate. The day you plan to serve it, uncover it, use paper towels to pat dry the top, then proceed with the meringue steps.
- ALISON LADMAN Associated Press
The turkey, the stuffing, the gravy, the mashed potatoes, the sweet potatoes, the bacon-Brussels sprouts medley, the corn, the salad, the cranberry sauce. A bountiful table, for sure. But no Thanksgiving dinner is complete without fresh dinner rolls. Because what else will you use to sop up all the juices and sauces and gravies that don’t make it onto your fork?
So we created these buttery, tender seed rolls that are pull-apart delicious. They are a cross between an Italian scali bread — a light, tender bread crusted in sesame seeds — and a Portuguese sweet roll. The result is a soft, pillowy roll with a light crumb, all perfect for wiping your plate clean. The lightly sweet flavor is the perfect complement to the many savory staples Thanksgiving offers.
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