Cheers to the long weekend! If you’re anything like us, the food coma is just now wearing off and you’re beginning to get serious about making the most of those leftovers. Here, our favorite stories about Thanksgiving leftovers on the web this week.
- In an interview with FoodTank, food historian Helen Veit talks about the history of leftovers and how, surprisingly, the rise of refrigeration contributed to the downfall of traditional preservation methods like pickling or drying. (Turkey jerky anyone?)
- Looking for the chef perspective? Newsweek asked some of the country’s best chefs, such as Matt Jennings, Jenn Louis and Chris Cosentino about what they do with their Thanksgiving leftovers.
- If you’re traveling this weekend, your leftovers might be more of the airport food court variety. Don’t despair! Here’s a handy guide from Eater on where to eat in 30 of the most popular North American airports.
- Over at the New York Times, David Tanis makes the case for going “beyond the turkey sandwich” and turning your Thanksgiving leftovers into a “civilized meal” that you could enjoy with family and friends – again.