http://www.thekitchn.com/feedburnermain

You probably already own a few nice storage containers, but it’s not like you’re gonna start giving them away, along with all your Thanksgiving leftovers. It’s bad enough you have to share the rest of your beloved stuffing with the flock of people who’ve made their way to your house.

That’s why you need some of these to-go containers that you wouldn’t mind parting with. Here are 10 of our favorites.

<p><a href=’http://www.thekitchn.com/10-to-go-containers-you-wont-mind-parting-with-237828′><strong>READ MORE »</strong></a></p>

http://www.marksdailyapple.com/

I’ve always considered Thanksgiving the most Primal of the holidays. There’s little fanfare beyond the company and food. The act of preparing and sharing a feast is about as basic, but intimately sacred, as human ceremony gets. Add to this the focus on gratitude itself, the turning of our attention toward all that is good or has brought good to our lives. What comes to mind for me is communal offering and celebration around the table much like Grok’s kin around the fire.

Thanksgiving also, along with New Year’s, counts as one of the primary times set aside for reflection. To consider what we’re grateful for, we take stock of the year and its blessings as well as its struggles. Often, we may be most thankful for the resilience and support that got us through the challenges. We rest in the comfort of ritual and cycle, participating in the arc of the collective, ancestral human story.

Each year I say it, and each year I’m filled with the truth of it: I look to this community with heartfelt gratitude. The journey that began a decade ago with the creation of Mark’s Daily Apple has become more than I’d ever hoped. It’s grown into an expansive exchange of ideas and encouragement. It’s been a substantive part of the health conversation in our culture, and it’s developed into a personal mission far grander than anything I’d imagined.

So, thank you. Thank you for reading, for sharing, for contributing. Thank you for carrying the message of health and for supporting each other here.

I’ll have some big announcements in the New Year and even as we close out 2016. As always, stay tuned. For today, however, I hope this day finds you well and savoring the occasion in whatever way fits your pleasure.

Best to everyone here, whether you’re celebrating today or not.

To reflecting on the day and to making the most of this full holiday weekend, I offer a few of our best articles from the Thanksgiving archive. Enjoy, and Grok on!

The Benefits of Giving Thanks

5 Responses When Relatives Ask Why You’re Not Eating Stuffing This Thanksgiving

What It Means to Be Thankful for Your Health

Savoring the Holiday

The Power of Food Rituals

The Benefits of Benevolence

And for after the holiday…because how could we leave out the leftovers?

How to Make Turkey Jerky (That’s Super Easy and Tastes Like Thanksgiving)

Thanks for stopping by today. Happy Thanksgiving to you and yours!

The post Happy Thanksgiving appeared first on Mark’s Daily Apple.

http://www.thekitchn.com/feedburnermain

These fritters are a two-bite, hot-and-crunchy snack, perfect for an appetizer but even better when you’ve had your fill of turkey and stuffing sandwiches. Spiced up with plenty of fresh garlic and cumin, the stuffing is transformed into a tender mouthful, but it’s really the flavorful, crispy exterior that makes this a deliciously different take on stuffing leftovers.

The sauces, great for dipping these fritters — or even tortilla chips — amp up the Tex-Mex flavors so the fritters don’t taste like just another Thanksgiving redux.

<p><a href=’http://www.thekitchn.com/recipe-stuffing-fritters-with-cranberry-jalapeno-sauce-237798′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

If sandwiches are your go-to for tackling Thanksgiving leftovers, let this triple-decker sandwich be the one you reach for. Inspired by classic club sandwiches, this seasonal twist relies on fresh-cut turkey, and swaps the tomato for cranberry sauce and the lettuce for leftover Brussels sprouts.

<p><a href=’http://www.thekitchn.com/recipe-turkey-and-brussels-sprouts-club-sandwich-237219′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

Potato Dough Rolls

(Image credit: Faith Durand)

This week many of us will be traveling to spend the Thanksgiving holiday with friends or family, some by plane and others by car, and most of us will have food in hand as we make our way to dinner. Traveling with food has its own set of challenges, which brings up many questions that need answering. Here are five solutions to common questions about traveling with food.

<p><a href=’http://www.thekitchn.com/5-solutions-to-common-questions-about-traveling-with-food-237811′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

Open Baking Lesson

Southern biscuits are the perfect fictional device for telling the narratives of Southern families. One cook makes his biscuits with White Lily flour only because that’s how his Maw Mae did it. Another swears by lard, as her family never had the funds for high-dollar butter or shortening. Most Southern cooks bake biscuits at least once a week — a ritual and rite of passage as the recipe is handed down through the generations.

My biscuit recipe is much the same. As a transplant to the South, and married into a Southern family, I felt a steep sense of duty in making the perfect Southern biscuit. Truth be told, I don’t think I’ll ever truly master it, but 10 years after taking biscuits to task, I’ve landed on a reliable recipe that I can replicate here in the South or anywhere else in the country with ease.

<p><a href=’http://www.thekitchn.com/how-to-make-southern-biscuits-237815′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

Since 1981 the Butterball hotline has been answering and soothing every kind of question of concern you could possibly have about cooking a turkey. On Thanksgiving day alone, Butterball receives around 10,000 calls. Some of these calls are pretty straightforward and others are, well, a little strange.

Of these 10,000 calls, there is one question that the talk line experts receive more than any other. Can you guess what it is? Read on for the top question of all, plus three of the weirder ones they’ve received.

<p><a href=’http://www.thekitchn.com/the-most-common-questions-the-butterball-hotline-receives-on-thanksgiving-butterball-tour-212993′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

From Apartment Therapy → Make a Cornucopia Napkin in Just a Few Folds

<p><a href=’http://www.thekitchn.com/this-napkin-fold-will-be-the-talk-of-your-next-dinner-party-238742′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

On the Etiquette of Thanksgiving Leftovers

(Image credit: Rachel Joy Baransi)

After Thanksgiving dinner comes to an end and you’ve snapped out of your turkey coma, it’s time to tackle the leftovers. From the turkey to the sides to the sweets, here are the best tips to help you use up, freeze, and repurpose everything that remains.

<p><a href=’http://www.thekitchn.com/our-10-best-tips-for-using-freezing-and-repurposing-thanksgiving-leftovers-237809′><strong>READ MORE »</strong></a></p>

http://www.thekitchn.com/feedburnermain

From Apartment Therapy → “Can This Go in the Dishwasher?” Your Guide to Post-Thanksgiving Dinner Cleanup

<p><a href=’http://www.thekitchn.com/a-guide-to-post-thanksgiving-dinner-cleanup-239025′><strong>READ MORE »</strong></a></p>