Evan Kleiman and Russ Parsons of the L.A. Times guide you through the year’s most important year.
Matthew Biancaniello is well known in Los Angeles for his seasonal cocktails. His bar arsenal includes bottles of stinging nettle infused Pisco, tequila infused with seaweed and guavas and mushroom scented bourbon. This Thanksgiving, he suggests a farmers market infusion of Hachiya persimmons and Dolin Blanc vermouth. The preparation is simple – but the ingredients need a week to infuse, so start now!
This Thanksgiving, consider making Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing.
The recipe calls for marinating the bird in citrus, onions, garlic, and anchiote paste (made from annatto seed), then roasting it in banana leaves. You can adapt this method to chicken, too.