There’s mashed potatoes, and then there are mashed potatoes. Our version starts with layers of flavors right from the get go: Potatoes boiled with aromatics like celery, bay leaf, and garlic, add a secret umami dimension to the final result. Adding thyme infused brown butter at the end is not a bad touch either.
Read MoreCaprese salad is one of the great salads of our lives. It’s light, healthy, and fresh! Be sure to use quality ingredients their delicate flavors will shine through. We love using our Tellicherry Pepper here as the spice is mild and the flavor is big!
Read MoreIf there ever was a Thanksgiving cocktail, this is it. Since the first time we served it in the Fall, its been requested ever year. You might even say it’s not Thanksgiving without it.
Read MoreThis Pumpkin Pie recipe is a good one. But what pie that includes bourbon as an ingredient isn’t! Pair that with maple syrup, a bit of heavy cream, and vanilla extract and you have a combination for fall that will have people asking for seconds.
Read MoreOne thing that I don’t make, is pastry dough. I don’t love making it and when you have to account for weather, too much is out of control. Even the French agree somewhat, though every good French mother has taught her children to make pie crust (guys and girls alike make killer crusts!)...
Read MoreHow’s that for a task. Being responsible for the turkey is quite a big job. There are tons of recipes out there with different variations, hypotheses, flavors, ideas, and preparations. Try our recipe for a simple, easy, go-to, no fail recipe.
Read MoreThis dish may be on the heartier side but we don’t care! It’s so tasty and can accompany almost anything. The delicate flavor of marjoram is truly what sets this gratin apart.
Read MoreThis is a recent addition to our Thanksgiving table but quickly became a favorite. You can leave out the onions and jalapeños no problem, but we like to add them give this dish a bit of umami with it's mild spicy kick. You can also substitue canned green chiles for the jalapeño if you prefer.
Read MoreSince his inaugural Brown Derby three years ago, Max has become the official cocktailer of Thanksgiving and also here at MarnaMaria. His expertise involves some working for some of the most well-known bars in Seattle including one of our favorites, the speakeasy Tavern Law!
Read MoreMy grandfather was adamant about eating potato skins, that’s where all the nutrients are he said. So we eat them in my family. He was a kid from the Kansas who grew up to be a doctor, seems like a good source to me.
Read MoreIf you have ever had stuffing and wondered why you like it so much, it is because butter is one of the main components. You’ll love this so much that you won’t be able to stop eating it! Thankfully, it's precut in bite-sized pieces so it's easy!
Read MoreThese beans can be made ahead of time and reheated at the last minute. Add a squeeze of lemon juice just before serving for a fresh punch and an acidic contrast with the savory beans with sweet onions!
Read MoreOver the past few years, Thanksgiving has been stepping up in our book. From an incredible version my family had a few years ago complete with three turkeys and impressive cocktails to boot, to the augmented Parisian Thanksgiving which is more like a Thanksgiving party. Either way, we love it all. The friends, the food, the fun and of course, the drinks!
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