21 Nov The Dallas Morning News: Throw Out Grandma’s Thanksgiving Recipes: Science Supports Adding Spice to Holiday Foods
There are plenty of words to describe the spirit of Thanksgiving: family, abundance, thankfulness and, perhaps, stress. But when it comes to the foods of Thanksgiving, more often than not, there’s one word describing them: bland.
Classic dishes like green bean casseroles and mashed potatoes often share the same note of soft, fatty, carbohydrate-heavy tedium. A roasted turkey, despite its nostalgic value, can often be anticlimactic taste-wise, and the bright tanginess from a dollop of cranberry sauce is sometimes the only saving grace.
As North Texans gear up for Thanksgiving on Nov. 28, it might be time to consider livening up traditions by incorporating more and potentially new spices. It may feel odd to break with a pumpkin pie recipe passed down the generations, but there’s reason for the suggestion. There is compelling science that shows spices not only elevate your Thanksgiving meal, but also make them healthier while curbing the dreaded gluttony.
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