East meets West on cookbook author Corinne Trang's Thanksgiving table.
Thanksgiving is my favorite holiday, one my family adopted when we moved from Cambodia to France and then to the United States in 1978. Inspired by my Asian-French heritage, my Thanksgiving combines Eastern and Western flavors for a unique yet simple twist on the classic turkey dinner.
The menu changes, one year being more French-influenced than Asian and vice versa, but it always boasts contrasting flavors, textures and colors. Our turkey will be perfumed with a simple soy and ginger marinade and filled with a cilantro and mushroom sticky rice stuffing. It will be accompanied by colorful roasted root vegetables drizzled with a miso sauce and a refreshing salad of peppery greens with pears and crumbled walnuts—a true melting pot of a meal.
—By Corinne Trang, a cookbook author and food writer in Westport, Conn.
The soy marinade makes for delicious pan drippings that are whisked into an orange juice-based sauce for the Asian Roast Turkey.
An assortment of beets, parsnips, carrots and Brussels sprouts with an Asian flair.
This quick-and-easy appetizer is infused with Asian flavors.