In praise of pumpkin in a can
by Amy Scattergood, Los Angeles Times
Nov 12, 2018
2 minutes
In a time when we know that we're supposed to start with whole ingredients as a matter of culinary correctness, Thanksgiving presents challenges. Turkeys come pre-brined with pop-up thermometers; cranberry sauce is sometimes just disgorged from the can and sliced; the desiccated stuff in the Stove Top box is, for many, the definitive flavor of stuffing. Over the years,
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