Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe and expand our vegetarian repertoire. [Photograph: Michael Natkin] With all of the concerns about food safety, most people (Alton Brown included) don't actually...
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The following recipe is from the November 18 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Green beans always find their way to the holiday table. Unfortunately, sometimes they can be more...
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Spatchcocking is the key to perfectly moist, flavorful turkey and takes about half the time of the traditional roasting method. All you have to do is butterfly the bird, removing its backbone and breaking the breastbone. Yeah, the breaking part isn't our favorite either but it's the price you pay for a delicious bird.
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[Photograph: Caroline Russock] Summer might be the height of pickling and preserving season, but a recent trip to the market left me with plenty of fruits and vegetables that were just waiting to be put up. The inspiration for...
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Note: You may know Carolyn Cope as Umami Girl. She stops by on Tuesdays with ideas on preparing fruits and vegetables. [Photograph: Carolyn Cope] Hi, Mom, it's me. Pretty good, thanks, but ay yi yi, I can't believe you still...
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Note: Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. [Original artwork and photographs: Jessie Oleson] Pies are certainly plentiful during the Thanksgiving season. But it can be a slightly less boutiful time of year...
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"The celery syrup was crisp, refreshing, and not at all too sweet, set off perfectly by the fresh lemon juice and earthy bourbon." [Photograph: Caroline Russock] Searching for the perfect Thanksgiving-themed cocktail is somewhat of a challenge. Cranberry, the obvious...
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[Photograph: Sarah Shatz] - serves 4 - Published with permission from Food52. Ingredients 1 pound brussels sprouts 1/8 teaspoon celery salt 4 ounces butter 2 ounces heavy cream 2 pieces bacon, cut into lardons 1 apple, peeled, cored and...
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Note: Each week Joshua Bousel of The Meatwave drops by with a recipe. Fire it up, Joshua! [Photograph: Joshua Bousel ] Thanksgiving is my time for turkey experimentation, from roasting to smoking to frying, I've done it all with the...
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Unfortunately stuffing isn't that photogenic. [Photographs: Erin Zimmer] - serves 6 - Published with permission from Frédéric Morin, chef at Joe Beef restaurant in Montreal. Ingredients For the turkey: 1 fresh turkey (about 14 pounds, halved, bone-in) 1 can...
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