Thanksgiving with global influences

11/24/2008 | Wall Street Journal, The

Chefs from Thailand and France offer ideas for turning the typical turkey main course and sweet-potato casserole side into something new. Joël Robuchon uses a free-range bird and a series of rotations to help it cook evenly, while Lulzim Rexhepi fortifies his mashed sweet potatoes with coconut milk, cinnamon and brown sugar.

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Wall Street Journal, The

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