drop cornbread biscuits

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This past Saturday, we hosted our second Friendsgiving, stuffing 17 people in an apartment that has no business holding 17 people, but it&rsquo;s okay, there&rsquo;s wine for that. Our first one was in 2016; <a href="https://smittenkitchen.com/2016/11/brussels-sprouts-apple-and-pomegranate-salad/">you can read about it here</a>. I took 2017 off because I was a teensy bit busy book touring for <a href="https://smittenkitchen.com/books/">Smitten Kitchen Every Day</a>** It was fun to be back.


When having friends over, I like to get everything done that I can in advance and I do this for completely selfish reasons: I want to enjoy my party, too, and I can’t if I’m scrambling around all day and am bone tired by the time food comes out. But last week was abnormally busy and I only got to grocery shopping on Thursday, only to discover that one week before Thanksgiving, it’s like tumbleweeds, the lull before the weekend stampede, all past-prime rosemary and other sadness. I almost cancelled but my husband miraculously found almost everything that evening, and instead I did a very beautiful, highly recommended thing: I nixed a few things on the planned menu and swapped more complicated ones for simpler recipes with shorter ingredient lists but high reward. Here’s the menu, a few details, and completely random tips:

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