8 Brilliant Tips to Make Your Thanksgiving Better and Brighter Melissa Clark NYT Cooking
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Hey Eddie, can you please find me a great clip I can use for social media?
1x
0m23s
0:17 - 0:40
1
As much as we love our family recipes and everything that we've been making every year and all of our traditions, some of the food can be on the, let's say, muted side. It's a lot of browns, a lot of beiges and a lot of flavors that are, let's call them gentle. Well, this year I'm going to change it up. I want to make Thanksgiving pop visually and also flavor wise. And I have a lot of tips to help you get there.
Yes, thanks Eddie! Can you also show me 3 potential story angles for social?
I like 3, can you show me a cut of it?
1x
1m21s
0:17 - 0:40
1
As much as we love our family recipes and everything that we've been making every year and all of our traditions, some of the food can be on the, let's say, muted side. It's a lot of browns, a lot of beiges and a lot of flavors that are, let's call them gentle. Well, this year I'm going to change it up. I want to make Thanksgiving pop visually and also flavor wise. And I have a lot of tips to help you get there.
0:47 - 0:55
My first tip is a really easy one by choosing serving bowls and platters that are beautiful unto themselves, it's such an easy way to make your food pop.
2:51 - 3:09
People tend to think of Thanksgiving vegetables individually the brussel sprouts, the yams, the green bean casserole. I say, take all of those vegetables, roast them on big sheet pans and put them together on a platter. There's so much more beautiful. You'll have the different textures, the different colors. You can garnish it and it's also easier.
3:57 - 4:29
So here's the thing. When you have a roasted vegetable platter that is as pretty as this. Do you even need to garnish it? But the reason that we're going to add these garnishes is for flavor. So this is just a garlicky yogurt. I'm going to do a little cider vinegar and some hot honey cumin seeds. These are barely even going to see them but they add so much flavor. If you have time to toast them, put them in a dry skillet until they start to smell delicious sesame seeds. Think of it as like an everything bagel, parsley, and pomegranate seeds because I can't get enough of them.
Thanks Eddie, can you please write me a short blog post to accompany the video?