These simple and creative ways of using spice will have you savoring every last bite this Thanksgiving:
“When you eat, I think the first bite should be as exciting as the last,” remarks Michelin-starred chef Jean-Georges Vongerichten. “You never want it to become boring.” While it’s an admirable goal, most of our Thanksgiving dinners would be considered failures if measured against this standard of success. How many of us actually relish that last bite of turkey as much as the first? The truth is, many of us are practically limping toward the end of our meal.
While there’s no cure for stuffing-your-face fatigue, one could argue that the inventive use of spice is a way to keep a meal exciting—a theory that can certainly be applied to Thanksgiving Day dinner. Along those lines, we enlisted Vongerichten and another Michelin-starred luminary, chef Eric Ripert, to share some simple ways they’re using spice creatively this Thanksgiving.
Vongerichten, on the other hand, brines his turkey for 12 hours using the requisite water and salt, along with an Asian-inspired mix of black pepper, cinnamon, cardamom, and star anise. Although it’s a powerhouse combination, the brine helps to mellow out the intensity. He explains, “This gives the turkey just a hint of flavor—you don’t want to overpower it with spices.”Candied yams might be a classic, but Ripert prefers to have his sweet potatoes less cloying and less conventional.
Ripert also keeps things lively by making a bright, herbaceous salad. “In my salad I’ll use some herbs de Provence—with things like dried mint, oregano, thyme, rosemary—along with cranberries, a little bit of apples, and maybe some thinly sliced pears.” He notes, “It’s nice and light and a good balance, too, because the meal is so rich.”Once dessert hits the table, most of us are bracing for a sugar shock. To counteract saccharine overload, Vongerichten reaches for—you guessed it—spice.
On whether Ripert himself will be eating this meal this Thanksgiving, he laughs. “I don’t know yet! I don’t know what the inspiration of the day will be.” How’s that for keeping things exciting?
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