I haven't been on this site for a while but have to check in since Thanksgiving is impending. Please share what you are serving on Thanksgiving. There will be only five of us this year and two are children. So I was thinking of having a traditional menu, but going a little upscale on the appetizer: maybe a lobster or oyster bisque and a really good bottle of champagne to start. Then, turkey (brined), cranberry sauce made with Pinot Noir, mashed potatoes, the roasted sweet potato recipe from this site, peas, apple pie (Alton Brown's), and pumpkin pie (Cooks Illustrated.) There will definitely be dressing but am still searching for a good recipe - which maybe my life's quest.
We are having turkey again on Christmas Eve (it's my husband's favorite menu) but I can't decide what to serve for dessert. After Thanksgiving, I don't want to do apple or pumpkin pie. I feel like something elegant and chocolate would be right. Maybe pot de creme? Flourless chocolate cake with raspberry sauce? Suggestions please!!
How do you transfer your uncooked pizza to the hot pizza stone? I just had the whole doughy cheesy mess flop onto the stone. I've made about a half-dozen pizzas with my new stone but can't get the precooked pizza to slide easily onto the stone. Help!
We've always had Pepperidge Farm dressing at Thanksgiving, the herb seasoned variety. In my new effort to leave all processed food behind, I was wondering what Serious Eaters do for stuffing. I've never had sausage stuffing - was thinking of something with sage and onion.
I am trying very hard to serve healthy food to my family, mostly focusing on fresh, non-processed food. I find the hardest thing is to have a lot of variety. We don't eat much fish because I feel like I can't pick a healthy one that's not farmed or over fished. So, for animal protein, it's chicken, turkey, pork, and a little grass-fed beef. We also like tofu. For vegetables, we always have a salad, and then what my husband and kids will eat are: artichokes, green beans, carrots (raw only), asparagus, corn, broccoli, and zucchini. Not really much of a rotation. Or maybe it is great variety and I just need some new ideas. I pledged about a year ago to stop buying cookbooks but now feel like I could use a little help. Do Serious Eaters have a favorite vegetarain / healthy cookbook? I am looking at both the Greens cookbook by Madison and the Moosewood cookbook. Any other suggestions would be great, too!
I have a bunch of dill leftover from another recipe and don't want it to go to waste. What do you like to cook with dill?
Swapped at the 2011 Cookie Swap by Ed's lovely wife Vicky Bijur....
It would be remiss of me to leave Ranch out of Sauced any longer. Ranch has always been a little heavy-handed for me. Unless I had a reason to drown the flavor of whatever I was eating, I rarely dipped into it. This homemade version, on the other hand, strikes a mellower tone with creamy, rich buttermilk and fresh parsley, chives, and dill.
This is one of Cooking Light magazine's most popular recipes and with Super Bowl coming up, we were curious if it's worth all the hype. Turns out, this dip is aces and puts non-light versions to shame.
Well the short and simple answer to the titular question can be found right here. Store-bought gravies just don't taste right. Sure, some of them have that nostalgic cafeteria appeal, but unless you're seriously trying to relive middle school, you're much better off making your own. With a few store-bought staples, it's surprisingly easy, and worlds better than anything you'd get out of a jar.
Roast turkey with an easy gravy to boot. This is the recipe for you if you bake your stuffing outside the bird and you don't want to bother with any fancy butchering.
I am astonished I haven't written about this recipe before. It's probably my favorite enchilada variation—it's comforting, soothing, and wildly addictive. For help I turned to Rick Bayless's Fiesta at Rick's (one of our favorite cookbooks of 2010) and I'm really glad I did. He replaces the normal shredded chicken with roasted vegetables.
The key to a successful Thanksgiving is planning. Know what needs to get done, when it needs to be done, and how much manpower and time it's gonna take you. There's no better way to derail a calm evening by scrambling at the last minute to make sure your turkey is cooked through, or the gravy isn't burning. By far the best way to make sure that your kitchen doesn't turn into a disaster site on the big day is to prepare everything as far in advance as you can. Some foods not only do well prepared in advance, but actually improve with a few days in the fridge. There's many theories as to when to prep each individual item, but here's my own schedule of events a few days before Thanksgiving.
The last restaurant where I had the (dis)pleasure of working brunch shifts was happily located in close proximity to Amy's Bread. Each weekend morning I made a point to stop there and buy a big bag filled with a variety of Amy's goodies to share with my grumpy co-workers. It worked like a charm. Moods improved almost instantly with a few bites of the pastries. This Pumpkin Walnut Cranberry Quickbread was a particular favorite at the restaurant.