Chris Coombs, executive chef and owner of restaurants Deuxave, Boston Chops and Dbar, shares some holiday recipes: Pumpkin seed brittle, turkey brine, pickled cranberries, cornbread sausage stuffing and pumpkin cheesecake.
Pumpkin Seed Brittle
Turkey Brine
Pickled Cranberries
Cornbread Sausage Stuffing
Pumpkin Cheesecake
For the ginger snap crust:
Coombs and Boston Wine School Founder Jonathan Alsop joined Greater Boston to talk about Thanksgiving food and wine:
