Eat & Drink

November 22, 2013

Pumpkin, Fennel and Raisin Dressing: from Michael Foust of the Farmhouse

Don’t even think about throwing out that packet of giblets: In the chef world, the nose-to-tail movement is one of both frugality and flavor. These offal or organ meats add an “iron-y depth of flavor” to chef Michael Foust’s play on Thanksgiving dressing, which includes the creaminess of pumpkin and the slight licorice flavor of fennel combined with the distinctive combination of sourdough and marble rye.

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