Entries tagged with 'Thanksgiving'
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To make preparing and eating turkey easier for serious eaters, we've compiled everything you need to know about the bird, from what kind to buy to what to do with the leftovers—all in one handy guide.
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Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. Everyday Food's editor, Deb Puchalla, gave us some insight into how that Martha Stewart–owned mag does Thanksgiving. How did you approach Thanksgiving at Everyday Food this year? We're five-years-old and we've done tactics and strategies, so this year we wanted to do something with feeling. We looked at different regions of the country for inspiration. So we have warm and fuzzy Southern Thanksgiving that's rich and a little heavy, we thought we would give it some energy. More people are guests than cooks at a Thanksgiving meal, so we wanted to have portable dishes. Myself, I'm...
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While you'll never catch me scooping cranberry sauce from a can, or dipping my drumstick into bottled gravy, I will confess to baking last-minute cornbread from a box. Incredibly cheap, impossibly easy, and ready in minutes, cornbread mixes are a decent option when you're short on time yet still want to serve fresh-from-the-oven bread with your holiday meal.
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While watching TV last night, I caught the news snippet of Alaska Governor Sarah Palin pardoning a turkey and then talking to reporters about something afterward. I have no idea what she was talking about, though, because I was too busy gawking at the turkey slaughter going on behind her. The video, after the jump. Don't worry, MSNBC, where the clip originated, has blurred any gory details....
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Here's a handy primer on
how to serve wine, including how to chill wine quickly, proper serving temperatures for a range of popular wines, and whether or not you should let red wine breathe. You can use this advice all year around—but it's especially nice during the holidays to cross one worry off your list.
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Today's Thanksgiving Planning Tip: Purchase ingredients for cranberry sauce and any other things you want to prepare this weekend....
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Photograph by Alicia Mazzara of DCist What's better than pumpkin pie? Deep fried pumpkin pie! Alicia Mazzara of DCist shows you how to make deep fried pumpkin pies with her recipe and photo gallery. "These delicate, flaky hand pies are like biting into a cinnamon sugar doughnut with a pumpkin center," she says. How could anyone resist? How? Related Baking With Dorie: Sour Cream Pumpkin Pie Dreena's Chocolate Pumpkin Pie Spiced Pumpkin Pudding Pie...
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Photograph from LIFE Magazine Google archives Earlier this week Google made the web a cooler place by adding historic photos from Life magazine to its image archive. We took a look around to check out how Thankgivings past looked. Today, here's a photo of different types of fruit relish from 1959. LIFE featured these dishes as a substitute for cranberries, which were banned at the time because of contamination. The berries had been dusted with a weed-killer called aminotriazole, which caused cancer in rats. This scare came two weeks before the holiday, causing desperate housewives (the 1950s kind) to seek other options. Lucky for the cranberry lovers out there, in 2008 our ruby-red side dish is safe to eat....
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Last year, in our Store-Bought Stuffing Mix Showdown, all the boxed stuffing contestants were priced between $2.49 and $4.99. This year, we decided to defy the recession and test-run Williams-Sonoma's La Brea boxed stuffings, priced at the comparatively astronomical $10 to $12 per box. I tested the two flavors on offer this year: Harvest Blend, with pecans and cranberries, and Classic, with Herbes de Provence and chestnuts. While the Harvest Blend is the pricier of the two at $12, the pecans and cranberries are included in the box, while the recommended roasted chestnuts for the Classic are sold separately at a whopping $16.50 a jar. So how did they fare among our eager Serious Eaters?...
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Fill the cylinder of the Turkey Cannon with your favorite cooking liquid, stick a turkey on it, and let it roast to perfection. Like in a beer can chicken, the liquid helps cook and flavor the bird from the inside, resulting in a faster cooking time and more flavor. [via CNET]...
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