There are two types of home cooks who host Thanksgiving: one-oven people, and two-oven people. Two-oven folks are who we all inspire to be. But realistically,
I—and probably 70 percent of people reading this—am in the one-oven crowd. And this can cause a predicament, not just on Thanksgiving, but anytime you’re hosting and have lots of things to cook, like Food52 reader JKLSMITH was when they asked for ideas on how to keep a bunch of smaller dishes warm for serving.
So I hopped into the kitchen to find some solutions to making sure no one has a cold plate of food on Thanksgiving. Here were my favorite hacks: Read More >>
