Riley Wofford is a freelance recipe developer and food stylist based in NYC. She has spent the last decade in the culinary field, transitioning from large-scale catering to editorial and commercial food media. Previously, she was a food editor at Martha Stewart Living and an in-house food stylist at Marley Spoon and Dinnerly.
The best way to plan your Thanksgiving menu is to stay organized and plan ahead. After all, this fall holiday is a marathon, not a sprint. From the appetizers and side dishes to pies and yes, the turkey, friends and family expect a lot during this food-centric holiday. Luckily, with some forward-thinking and structured planning, Thanksgiving can be a cinch. The first thing to do is plan the menu.
Instead of making a bechamel sauce, this Southern-style recipe calls for baking the pasta in a creamy custard mixture made of eggs, milk, heavy cream and cheese. Some of the cheese is shredded and the rest cubed, so every bite has a generous distribution. One way to make mashed potatoes even better? Cheese. Garlic and herb-flavored goat cheese melts beautifully and packs a flavorful punch. These mashed potatoes are extra creamy, thanks to the addition of both cream cheese and sour cream.
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