The food seen on thanksgiving tables today uses essentially the same the ingredients that were used back then. The main difference is in the recipes. The similarity is mainly because the produce in season in the Northeast is essentially the same as it was back then, namely, pumpkins, squash, kale, apples, cranberries, potatoes and onions.
Preparing a Authentic Thanksgiving Feast For a Small Group
Posted by Food-and-Drink Articles from EzineArticles.com on October 28, 2008
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