ニューヨーク・タイムズのインスタグラム(nytimes) - 11月21日 00時10分

When Francine Turone hosted her first #Thanksgiving dinner in New York City, she declared turkey “bland and boring.” So she made curried goat. But after friends protested the bird’s absence, she came up with a recipe inspired by her upbringing in Jamaica. Francine’s turkey roasts on a bed of whole vegetables, which absorb its fat. And a deeply spiced brine and rub packed with cinnamon, allspice berries, thyme and chile pepper bestows huge flavors. @leslyedavis photographed some of the ingredients Francine uses to prep for the meal. Cooking is a way of “reconnecting with myself and my culture,” she said. Americans all come from somewhere. Their families may have roamed the continent for thousands of years. They may have been on the Mayflower. They may have come later, freely or in chains. @nytfood asked 15 families from across the country to show us the holiday dishes they make that say something about their stories. What does #TheAmericanThanksgiving look like to you? Visit the link in our profile to get the #recipe for Jamaican-spiced turkey.

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