Food Editor @ Food52
It’s well known within food publishing that Thanksgiving photo shoots and recipe testing start early , and happen numerous times before the actual holiday even rolls around. This has made our Test Kitchen team experts in the field of all things Thanksgiving—particularly our Senior Food Stylist Anna Billingskog. She estimates that she’s cooked some form of a Thanksgiving dinner upwards of a dozen times in her five-plus years as a food stylist for Food52.
“This has been a great back-pocket recipe on days when we are shooting several new gravy boats for the shop , swap out the butter and cream for olive oil and more stock.When it comes to making her own Thanksgiving plate, Anna isn’t a big gravy fan. But, who can blame her, after making endless Thanksgivings? So, I’ll let her explain this one.
“Are you not really a gravy person? This gravy lives somewhere between French onion soup and gravy,” Anna says. This recipe works for all dishes and all seasons too: “Keep this guy in your back pocket for year-round hosting—poured over a roast beef or lamb would be gorgeous. When we shot this one a few years back, as part of our Thanksgiving menu, it turned me into a gravy convert.”.
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