Two Chefs Go Dish-To-Dish In A Thanksgiving Challenge
MILTON, MA - NOVEMBER 7: From left to right: Thanksgiving dishes included Parson's fried turkey breast with cider glaze, Johnson's herb roasted turkey breast, Parson's pomegranate fool with graham crackers, Parson's green bean casserole with wild mushrooms, comte cheese, and challah bread crumbs, Johnson's sweet potato soup with pomegranate and hazelnut brown butter, Johnson's braised turkey legs, Johnson's roasted brussel sprouts and green beans topped with pepitas, Parson's sweet potato soup with marshmellow, cranberries and fried sage, Johnson's butternut squash and challah custard, and Parson's squash and Brussels sprout hash with braised turkey legs and sunny-side up duck eggs, Thursday, Nov. 7, 2013. (Photo by Wendy Maeda/The Boston Globe via Getty Images)
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November 07, 2013
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