Sure, there are some tradtional elements: The stuffing is cooked separately and the bird is seasoned, slicked with buttermilk, salt and pepper, and stuffed with aromatics, for her Thanksgiving feast. But for the longtime Top Chef host and author of newly released The Encyclopedia of Spices and Herbs, that’s where tradition ends and innovation begins.
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- Padma Lakshmi Wants To Teach You About Spices and Herbs
- Is Thanksgiving the Only Critic-Proof Meal?
Wintry citrus like tangerines, black peppercorns, rosemary, garlic, bay leaves and kaffir lime leaves line the interior of Lakshmi’s Thanksgiving turkey. And once she’s propped up the turkey on apples, she starts cooking the bird—at 1 a.m.