Two solid days of cooking have gone by and I'm happy, though a little exhausted. My Thanksgiving was a resounding success and everyone left full, happy, and armed with a bag of leftovers to last them well into mid-December. The...
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Thanksgiving is particularly hard on the fridge. Leading up to the big day, the fridge is filled to capacity. I know mine is stuffed so precariously right now, I have to think twice before opening the door. The fridge gets...
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- makes 10 to 12 servings - Zest Factor: Hot Published with permission from Marie Dalby of Chile Pepper magazine. Author's note: "Packed with habaneros, this bird has a punch you won't soon forget." Ingredients For the brine: 2 cups...
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[Photograph: Blake Royer] I admit, considering that two days from now you'll probably be feasting on a whole turkey surrounded by family and friends, that it's possible you're not looking for a turkey recipe for dinner. But I can't...
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[Photographs: Chichi Wang] I have a lot to be thankful for this year. Next to my health and my loved ones, I have my Nasty Bits column. Writing about offal has filled my days with much adventure and the...
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©iStockPhoto/MentalArt What better recipe to start out with from this week's Good Eats: The Early Years than Alton's roast turkey. He explains every detail, from the brine—a mix of vegetable broth, brown sugar, black peppercorns, allspice berries, and candied ginger—to...
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In honor of Thanksgiving, here's a recipe from Burgers Every Way by Emily Haft Bloom that uses the centerpiece poultry: rosemary turkey burgers from the Mustard Seed Cafe in Los Angeles. Bloom explains that the rosemary sourdough bread is what...
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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...
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[Photograph: Blake Royer] Last week, someone sent me a shiitake mushroom farm, which recently started spouting out of all sides in my living room. It's disconcerting and kind of awesome. I was getting ready to prepare a meal when...
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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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