Everyone loves a turkey-stuffing sandwich the day after Thanksgiving. But if you're stuck with more than a single round of leftovers—or simply can't stomach the same meal for lunch—consider these delicious, creative recipes.
Bourbon-cranberry sauce cocktail [Washingtonian]
The least-versatile Thanksgiving leftover can be turned into a tasty bourbon cocktail, courtesy of barman Micah Wilder.
Turkey ramen [Bon Appétit]
Yes, this recipe requires a little more effort than stacking together a sandwich, but the payoff is worth it (especially if you're suffering from Thanksgiving flavor fatigue). Another plus: The broth can be made in advance.
Stuffing waffles [Serious Eats]
Waffle iron? Check. Leftover stuffing and gravy? Double check. Then you're ready for this recipe, which requires minimal cooking and breathes new, crispy life into your day-old stuffing. Adding a little shredded turkey on top never hurt.
Thanksgiving leftovers pot pie [Washingtonian]
This recipe from Trademark is a delicious way to utilize a whole spread of turkey, sweet potatoes, green beans, and gravy. Make sure to keep things simple by grabbing frozen puff pastry from the store.
Turkey, Brie, and apple-butter sandwiches [Food Network]
Thanksgiv-ify Tyler Florence's tasty sandwich with roast turkey, and sub in cranberry sauce if apple butter isn't part of your autumnal lineup. The melty concoction is a winner regardless.
Mashed potato cakes [Food52]
These simple pan-fried cakes make a versatile base for poached eggs, smoked fish, or, yes, more turkey.
Happy Tuesday, food truck followers! Thanksgiving is almost here, but in the meantime, take a break from the workday to try a saffron-roasted pulled turkey panini from Chef Seb or a slice of bourbon pecan pie with brown sugar, candied pecans, and bourbon-caramel buttercream aboard Sweetbites.
Pig out: Bourbon Steak hosts a dinner on Monday at 7 featuring WhistlePig whiskeys and plenty of pork. The four-course meal includes tastings of several whiskeys, as well as dishes prepared with rare Mangalista swine. Call for reservations.
Expand the stomach: Get ready for Thanksgiving at Et Voila's "stretch your belly" party on Wednesday during dinner from 5 to 10. Stop by for unlimited mussels and fries or Belgian beef stew for $29.95 per person.
Friendsgiving: Even if your Turkey Day involves tons of family, take a break and head to Republic for a "friendsgiving" on Wednesday starting at 8. Game night meets karaoke happy hour with board games such as Cards for Humanity and Monopoly, $10 seasonal cocktails—including some hot ones if it's chilly—and a karaoke competition starting at 10. Anyone looking to get extra-festive can order "bingers," beer and shot combos.
Popping on up: Buttercream Bakeshop and Ice Cream Jubilee team up for a sweet pop-up on Tuesday and Wednesday at the Navy Yard ice cream shop. Preorder Thanksgiving pies, take-and-bake scones, ice cream sandwich kits, and other holiday-themed desserts. Items are available for pickup from noon to 6 on Tuesday, and noon to 3:30 on Wednesday.
More at the market: Anyone looking for gifts or nibbles to satisfy a home cook can head to Union Market on Wednesday between 8 and 8 for a pop-up from food incubator Mess Hall. Vendors include True Tonics, Cajun Meets Asian, and Buttercream Bakeshop among others.
Thanksgiving: The big Turkey Day arrives on Thursday. Still in need of last-minute sides, pies, or even a whole feast? Check out our roundup of restaurants offering Thanksgiving to go. Looking for a reservation? There may still be openings at some of our 100 Best Restaurants that are serving holiday meals. Even if you're all set, check out these seven weird T-giving Frankenfoods for all your turkey-pop-tart needs.
Thank you-giving: Black Squirrel throws the ultimate low-key Thanksgiving, offering a $7 all-you-can-eat buffet on Thursday as a thank-you to customers. The spread of turkey, ham, roast beef, and sides starts at noon and goes until 2 AM (or when the food runs out). Wash it down with seasonal beers like Schlafly Pumpkin Ale, Champion Goin' Yam, and more.
Small is the new black: Head to Alexandria for a variety of small business-driven Black Friday sales, including a number of deals at food-centric shops such as La Cuisine, Olio Tasting Room, Spice & Tea Exchange, and more.
Shop the District: Skip the Walmart mega-lines on Black Friday and head to DC Brau on Small Business Saturday, which hosts the Made in DC Holiday Marketplace with Think Local First from noon to 5. A number of culinary vendors participate, such as Capital Mumbo Sauce, CrunkCakes DC, Junius Cold Brew Coffee, and more.
Happy Monday, food truck followers! It feels like summer outside, so you might as well eat like it with Carolina Q, barbecued chicken and mac and cheese, or start Thanksgiving a few days early with a fire-roasted pulled turkey panini from Chef Seb.
Late-night dumplings? Check. Classic cocktails? Check. Where we want to be this weekend: Copycat Co., an H Street watering hole from former BarMini tender Devin Gong. The space opens Saturday at 5.
The two-story spot is meant to be a laid-back hangout for drinkers, snackers, and industry folks looking to unwind after work. To that end you'll find the bar open nightly until last call—2 on weeknights and Sunday, 3 on Friday and Saturday—and a Northern Chinese street-food menu served until the wee hours.
Just 12 seats greet customers on the first floor, where an open kitchen produces a small lineup of dishes inspired by Gong's family recipes. Pot stickers, house-made bao buns, and grilled skewers are the focus, with prices in the wallet-friendly range of $1.25 to $4.
Cocktails get a little more complex in the second-floor bar, which can fit 23. A list of classics includes categories like fizzes, old-fashioneds, and martinis, which guests can customize with spirits and preparations of their choosing (gin or bourbon sours, dry versus perfect Manhattans). The menu comes with thorough descriptions of each category of cocktail and method, so more novice drinkers aren't left out. Looking for a quick choice? The back of the menu includes a number of newer creations, such as "fixes"—citrus, sugar, and a booze of choice—as well as hot toddies.
As for the name, Gong says "copycat" speaks to a form of flattery in the bar world.
"Cocktails are inherently duplicable," says Gong. "We make cocktails in the hope of someone making it somewhere else, for someone else. That's the greatest compliment."
Copycat Co. 1110 H St., NE. Open daily, 5 to last call. Kitchen closes 30 minutes prior to last call each night.
Favorite local chef-lebrity José Andrés makes margaritas on the Ellen show, finds nuts sexy, has so much energy. [Eater National] —Anna Spiegel
A New Yorker sues Mario Batali for $10 million, charging a list of complaints against the landmark restaurant Babbo. Usually the wafting smell of garlic is a good thing? [Grub Street] —AS
The New York Times collects interesting Thanksgiving recipes from every state, plus DC and Puerto Rico. Representing the District: shrimp-stuffed mirlitons (which will never taste as good as they would in New York, obviously). [New York Times] —AS
If you think a gluten-free diet does wonders to the body, just try taking coconut oil to the veins. [New Yorker] —AS
It takes a team of people—including a set designer, a food stylist, and an animal trainer—around a month to make one of those under-five-minute "tiny hamster" videos. And people say Americans are lazy. [Washington Post] —Tanya Pai
A brave Bon Appétit-er provides an answer to a question that's been floating around in the back of my mind since childhood: Who actually buys those lollipops with insects inside—and, more important, what do they taste like? [Bon Appétit] —TP
This Week in Millennial Beverage Trends: What do young people want to drink? Appartenly they want clear alcohols, and two kinds in particular. "They are looking for Ciroc and DeLeón," says Sean Combs, also known as the leading marketer for said brands. [Fortune] —BF
Kevin Durant has a new gig, but it's not with the Wizards. Instead, he'll be the new pitchman for Sonic Drive-In. And, just so all you #KD2DC fans know, the closest Sonic is 26 miles away in Edgwater, Maryland. [Eater] —BF
New Orleans residents are being advised to thaw their turkeys before deep-frying them, because nothing ruins Thanksgiving quite like exploding poultry. [Vice] —BF
Remember when everyone freaked out that a Russian company was taking over the most all-American of beers, Pabst Blue Ribbon? Well, false alarm: PBR still means USA. [New York Times] —Michael Gaynor
Bad news on the road this morning: The Popped! Republic food truck has been stolen. The popcorn vendor tweeted that the van was taken Thursday night from Alexandria and is asking anyone who spies the vehicle to contact the authorities immediately.
The Popped! truck typically dishes out some of the best snacks on the road, with interesting popcorn mixes such as kettle corn and Old Bay. Hopefully the bright orange van—not exactly an inconspicuous presence on the road—is found soon.
An infamously tough table at the no-reservations Rose's Luxury just became easier to attain, at least for a patron with $500-plus to spend.
Chef/owner Aaron Silverman has teamed up with nonprofit World Food Program USA and eBay Giving Works for a charitable auction; the restaurant always donates 25 cents per customer to WFP. The prize: two reservations at the white-hot restaurant, a free meal, and a 22-karat gold-gilded platter signed by the culinary team. Winners are asked to cover their own alcohol, with their bid wholly going to provide school meals for children.
Bids have already started—at the time of this posting the highest is $510—and run through November 30.
Good news for fans of the ribs and pulled pork at Andrew Evans’s Barbecue Joint—you don’t have to trek to Easton or Pasadena anymore to satisfy a craving. After months of negotiations (“You’d think I was building a kitchen for the queen,” Evans says), he recently signed a two-year lease for a barbecue counter at Union Market. He plans to start serving in early December.
Evans says the project is “more akin to a barbecue butcher in the South or Texas than a restaurant.” Customers can buy cut-to-order ribs, pork butt, brisket, and Sriracha-and-beer sausage by the pound, then load up on house-made sauces, rubs, and sides such as collards and cornbread. “No redneck nachos or other goofy things,” he says.
Evans, who graduated from the CIA and once owned the elegant Inn at Easton, plans to get creative with weekend specials, like veal short ribs. We’re looking forward to his pork belly: “Most people braise it to death or make bacon, but I treat it like ribs,” he says. That means brining it, giving it a rub and a turn in the smoker, then finishing it off with a barbecue-sauce glaze.
Evans will smoke the meats in Pasadena, then deliver them to DC while they’re resting. “It’ll be just like what I’d do at a barbecue competition,” he says.