Introducing The Interlude’s Thanksgiving Week
Smaller in size doesn’t have to mean lesser in flavor.
For this year’s Thanksgiving, we prepared something special for you: a menu fit for a modest holiday. While COVID-19 may have made you sacrifice a big Thanksgiving with family and friends, it doesn’t have to make you sacrifice a delicious one.
We here at The Interlude understand that celebrating will be tough during this year of distance and isolation, but that’s why our food columnists — Jae Taurina Thomas and Carmen Russo — have developed four delicious, easy Thanksgiving recipes that are scaled down to feed 2-4 immediate household members. Be sure to check here today and tomorrow for new recipes:
Who has time and energy for an entire turkey this year? Opt for Jae’s simple, savory dry-brined turkey breast instead.
When your oven is backed up with all the main dish cooking and dessert baking, Jae’s pan-fried brussels sprouts and potatoes side dish is here to help.
No turkey? No problem. Carmen’s Spanish-inspired stuffing can be made all on its own.
When everyone is baking and (over)serving pumpkin and apples, Carmen’s pear tart will be a breath of fresh air.
Oh, and in case you need a little extra help, Josh Magpantay’s got you covered. He teamed up with Jae and Carmen to bring you mouth-watering how-to videos. Jae will walk you through all the savory dishes below and Carmen’s tart tutorial will be available Tuesday on The Interlude’s Instagram Stories.
Happy Eating! Make any of our dishes? Be sure to tag @TheInterludeMag on Twitter and on Instagram and use the #InterludeThanksgiving hashtag.
— Izzie Ramirez, managing editor and Megi Meskhi, lifestyle and social editor
Thanksgiving Week Credits:
Recipe development and photography: Jae Taurina Thomas and Carmen Russo
Video director, producer, and editor: Josh Magpantay
Music composed by: Jay Tobin
Editorial direction: Megi Meskhi and Izzie Ramirez
