Spatchcocking delivers breast meat juicier than a standard roast turkey, leg meat more tender than a standard roast turkey, and skin that's so crisp it literally shatters when you poke it, all in about half the time it takes to roast a conventional turkey. A perfect Thanksgiving bird on the table in under 90 minutes? Watch the video to see how it's done.
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What kind of turkey should I buy? What size? How far in advance? And what the heck do I do with it once it's at home? All of these burning questions and more, straight ahead.
This particular method is for folks who want the fastest, quickest, easiest route to juicy turkey meat, and ultra-crisp skin. Basically it's a method for lazy folks with great taste. Sound like you? Then spatchcock the bird. I'll show you how.
This week marks the release of the Pok Pok cookbook, Andy Ricker's beautifully designed, deeply personal, and entertainingly educational ode to Thai cuisine. We spoke to the chef about six of the most common misconceptions about Thai food to encourage home cooks to pick up a mortar and pestle and start pounding.
The Mid-Autumn Festival kicks off today, which means it's high time for mooncakes, those dense, lightly sweetened pastries stuffed with lotus seed paste and salted eggs. Where are you getting yours and what are your favorite flavors?
In 1932, Ninth Avenue in Manhattan was something of an outdoor food mall, populated by butchers, fruit and vegetable stands, sweets shops and bakeries. Esposito's Pork Shop, at the corner of Ninth and 38th, has been a bustling neighborhood institution since it opened that year, and today is run by a third generation of Espositos.
Macaron-makers Simon Tung and Christina Ha spend their days at the new East Village location of Macaron Parlour, but their off time is all Chinatown. Take a look at Simon's picks for noodles, dumplings, roast pork, rice crepes, and more.
While I don't keep stats on such things, I'm fairly sure I set a personal speed record for inhaling this fantastic burger.
You shouldn't panic because foie gras is one of the easiest proteins to cook in the world. Far simpler than a steak or a chicken breast. Infinitely more forgiving than a pork chop or a piece of delicate fish. It's nearly foolproof by nature. Here's how to do it.
Hooni Kim, the Seoul-born chef of Danji and the newly opened Hanjan, tells us where he gets his kimchi, soy sauce, tofu, and more, along with recommendations for a particularly awesome bibimbap.