Joanne Chang's Asian-American Thanksgiving Dinner
Chef Joanne Chang uses Asian flavors in superb Thanksgiving recipes like soy-sauce-and-honey-glazed turkey and wasabi deviled eggs.
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Chang likes having fun with the fortunes she puts inside these large green-tea cookies, like “Give the chef a big kiss.” Shaping the tuiles while they’re hot can be tricky, so consider using cotton gloves. This mousse is a terrific way to end Thanksgiving dinner because it’s appropriately indulgent, but also light and tangy. It uses ginger in three forms—fresh, ground and candied—for layers of heat and flavor.