Note: Want to read about the creation of this recipe? Check it out here. - serves 8 to 12 - For much less ambitious cooks: You can simply follow the roasting and searing instructions using a whole turkey breast, omitting...
Continue reading »
- serves 4 people- Published with permission from The Lee Bros. Southern Cookbook. It's unfortunate that most red-eye gravy recipes call for using the leftover coffee, because freshly ground, freshly brewed coffee—preferably a tasty, mild bean like Sumatra or Ethiopia—makes...
Continue reading »
I'm not sure exactly where the urge came from, or even whether I've had chicken fried steak in the past decade, but for some reason a week ago it started to sound really good. For help I turned to...
Continue reading »
Shopping List 3 large russet potatoes (about 1 3/4 pounds) - $1.78 16 ounces beef/chicken/vegetable stock - $1.59 4 ounces Gruyère cheese - $3.95 2 heads garlic - $0.70 Pantry items: Flour, butter, olive oil Total cost: $8.02 When...
Continue reading »
Makes: 5 to 6 cups (enough for 12 servings) Time: 20 minutes, after roasting a turkey "Gravy" is little more than thickened stock--essentially a reduction sauce--and when that stock comes out of a roasted turkey, it's pretty good stuff. It's...
Continue reading »
- serves 4-6 - From Halston Bruce Ingredients 1/2 cup almonds, soaked for 12 hours 1/2 cup water 2 1/2 cups shiitake mushrooms 1 garlic clove (or 1/4 teaspoon powdered garlic) Dash of Bragg Liquid Aminos Water, as necessary Procedure...
Continue reading »
- serves 10 to 12 - Note: Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter...
Continue reading »
©iStockPhoto.com/cveltri Throw away your powdered gravy mix, Martha Stewart says—there's no alchemy to turkey gravy. Almost everything you need to make a great gravy comes from the turkey itself: the meat juices and the crusty brown bits in the...
Continue reading »
I got the Cumberland sausages for this dish at Myers of Keswick in New York City, which you can read about Serious Eats: New York. To my surprise, I found that the Yorkshire pudding batter recipe is the same...
Continue reading »
The "my" of this recipe's title is James Beard, who observed that "American food is anything you eat at home". As no meal is more associated with home cooking than Thanksgiving, and no food writer was a greater champion of...
Continue reading »
