Thanksgiving with chefs Karen and Quinn Hatfield, children Bennett and… (Kirk McKoy / Los Angeles…)
This week, chefs Quinn and Karen Hatfield (of Sycamore Kitchen and Hatfield's restaurant) share their Thanksgiving plans -- and recipes -- with deputy Food editor Betty Hallock:
"Even professional chefs get the Thanksgiving Day jitters. Just ask Quinn and Karen Hatfield, the couple who own Hatfield's restaurant (he's the chef, she's the pastry chef) and the recently opened Sycamore Kitchen.
"'I feel like I forget how to cook a turkey every year,' says Quinn, who's inclined to prepare it differently each time: roasted; grilled; the legs removed, deboned and rolled into a roulade stuffed with foie gras or chorizo; butterflied; deep-fried.
"This year it's smoked turkeys (a couple of Willie Birds ordered from Harvey's Guss), prepared on his Weber Smokey Mountain Cooker, a Father's Day gift from Karen, their 2-year-old son, Bennett, and 5-year-old daughter, Paige.
"Also on the holiday menu: a potato and mushroom gratin layered with béchamel and goat cheese and topped with a flaky pastry crust, cherry-pear mostarda for the turkey, roasted squash and Karen's pumpkin pie with browned-butter-pecan-and-pepita streusel."
And Food editor Russ Parsons investigates the origins to his mom's famous cranberries:
"My mom has a recipe on Epicurious. At first I found that amusing. Epicurious, after all, is the holy grail of recipe websites, the collected works of some of the best food writers in the country. And, to put it most kindly, my mom was not a gifted cook. At least not by the definition we most usually apply today.
"Oh, it's a good recipe. Maybe a great recipe. We printed it in the Los Angeles Times for the first time in 1992 and most recently in 2000, and I still get calls and emails every Thanksgiving asking for Mom Parsons' Cranberries."
This week's recipes include:
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