Amanda Hesser — Food52 CEO and Co-Founder
Amanda Hesser’s essential Thanksgiving rules.
Grabbed a quick coffee with my friend — and Food52 co-founder — Amanda Hesser to talk all things Jennifer Fisher x Food52 Toothpick and swap a few last-minute Thanksgiving tips. Here are a few hot takes from the expert herself.
“It’s one meal. Chill out.” Treat Thanksgiving like a bigger roast chicken—same principles, just more bird.
“Take the turkey out at 155°.” It rises to 165° on its own. The real golden key.
“A meat thermometer is non-negotiable.” This is how you avoid dry turkey.
“Thanksgiving needs acidity.” Brighten the whole table with a sharp vinaigrette—think apple cider or red wine vinegar.
“Salad isn’t optional.” You need crunch + acid to keep the meal alive.
“Frozen pearl onions are the move.” For creamed onions—don’t punish yourself.
“Homemade green bean casserole or bust.” Skip the cans; fried shallots on top are the whole point.
“Spatchcock if you want it even.” Or break the turkey into parts—anything to avoid overcooked breasts and undercooked legs.
“Ham belongs on the table.” Especially if you’ve got family tradition behind it.
“Caramelize your canned pumpkin.” Her mom’s trick: it looks classic but tastes next-level.
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