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This Week at Serious Eats World Headquarters

I've never even had ONE deep-fried turkey at my office. Obviously I'm in the wrong line of business.

The Silver Palate's Corn Bread-Sausage Stuffing With Apples

This recipe is missing any liquid ingredients whatsoever - eggs, stock, etc. Seems like it would have to come out incredibly dry if you didn't cook it inside a bird, since there's nothing to add moisture to the large amount of dry breads. Is the recipe missing an ingredient, or does some kind of alchemy occur that renders it moist despite the lack of moisteners?

Ampersand Cocktail

Honestly, is there any drink made with sweet vermouth that isn't made better with Carpano? Maybe a Negroni/Boulevardier (Punt e Mes is my favorite there), but otherwise it's pretty rare that I don't reach for the Carpano if it's available.

Take Your Spatchcocked Turkey to the Grill for Extra-Moist, Evenly Cooked Meat

If I wanted a smokier bird - I'm planning on doing your Cajun smoked turkey recipe on a Big Green Egg - would it still make sense to spatchcock and just shoot for 325 temp instead of 425? Or is there something about that recipe that requires keeping the bird whole?

The Serious Eats Guide to Carving Turkey

Roasting turkeys are female. Frau Gobbles.

In Praise of a Turkey-Free Thanksgiving

Thanksgiving is the only day of the year that my family eats a turkey. We don't have a lot of food traditions, so having that one is nice. There are plenty of other holidays that don't have a specific food associated with them where you can get creative, so I'm content having Thanksgiving be the "traditional" one. (Plus, if you think of turkey as being dried out and chewy, you're obviously not following the recipes on this site. A well-cooked turkey can be fantastic and hold its own with any other centerpiece, it's just a little more work to make sure it's right.)

Ramos Fizz

First encountered these at the Carousel Bar in NO. It's basically like drinking a key lime pie. Delicious, but more of a milkshake than a cocktail in my book.

9 Stuffings for Your Thanksgiving Table

Can't help but notice a complete lack of any cornbread stuffing recipes... what gives? I was thinking about trying out a cornbread stuffing this year but I'm so used to using SE recipes that it makes me nervous to go elsewhere.

Try This Thanksgiving-Inspired Chicken Liver Pâté With Bourbon and Cranberry

To avoid overcooking the livers (which I'm sadly prone to), would it makes sense to cook them sous vide, or does sauteeing them add necessary flavors? If it works, what temp should I be shooting for?

Slow Cooker Sage and Sausage Stuffing

Another tip: place some fatty turkey parts (either leftover from spatchcocking your turkey or just bought separately - wings, back, neck, etc.) on top of the stuffing when you put it in the cooker. Those will slowly render out drippings and fat on top, making it taste more like it came out of the cavity of the bird.

For Extra Moist and Crisp Stuffing, Break Out the Slow Cooker

I take partial credit for this, in that I've been bugging Kenji in the comments section for a few years now to weigh in on crockpot stuffing. It's just so damn convenient and it comes out perfect.

Grilling: Cajun Smoked Turkey

I'm guessing the crisp skin has something to do with brushing it with oil just before smoking it. That's not a standard step in the BBQ poultry recipes I've used, and it makes sense that the layer of oil would protect the skin against drying out and becoming leathery. I think I've decided on this as my bird for Thanksgiving 2014.

The Food Lab: How to Make the Best Creamy White Chili With Chicken

And here I am with a chili cookoff coming up this Sunday. Was debating between a Texas-style red or a New Mexico-style green chili; now I've got to consider a Kenji-style white chili. Way to complicate my decision, man.

The Secret to Crisp Arancini (Rice Balls) With Molten Centers: Sushi Rice

I never had arancini as a kid, so my opinion of them was formed as an adult at Pizzeria Locale in Boulder, CO, which as far as I'm concerned makes the platonic ideal version. They're exactly as you describe - super crisp exterior, moist interior and stretchy cheese, with a rich saffron flavor and no need for a dipping sauce. Highly recommended if you're vising the Denver/Boulder area (I don't think the Denver location of Locale has them - you have to come to the original in Boulder).

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

I went ahead and tried it tonight. Unfortunately, all I had were whole wheat tortillas, which didn't crisp as much as I imagine white flour ones would. But they were still very, very tasty - kind of like a homemade Totino's. I made three and the last one came out the best; I think getting the pan nice and hot is really key to getting the tortilla crisp.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

I plan to try this the next time I'm drunk and hungry at midnight or thereafter. Seems like a natural for that application.

Use Your Cast Iron Pan and a Tortilla to Make World Class Bar-Style Pizza in Under 12 Minutes

@JacobEstes: you'd be doing God's work, son. Make it so.

How to Cut and Grill Carrots for Deep, Sweet Flavor

I WANT to like carrots, I really do. I like sweet potatoes, I like butternut squash. But there's just something about carrots that doesn't do it for me - maybe memories of long-ago mushy steamed carrots that I was forced to eat at dinner. This recipe looks like a good way to give them a try again; it's great how roasting or grilling seems to bring out the best in even the humblest of veggies (brussels, cabbage, and such).

Use the Waffle Iron to Make the Best Hash Browns of Your Life

My family does this all the time at home. The key is to make sure that there's enough oil or butter in the hash browns (so they stay moist) and that you salt and pepper them before stirring them around (so that they're seasoned in the middle and not just the edges). Best ratio of crispy bits to insides of any cooking method.

Win a Copy of 'Shrubs: An Old Fashioned Drink for Modern Times'

Yum. Was just thinking about making a ginger shrub for Moscow Mules - sounds like this book would help!

Transform Grilled Cauliflower With High Heat and a Whole Lot of Spice

@doron, that NYT article is about an Italian pan-seared cauliflower that's cooked on the stovetop in a cast-iron pan. This article is about sliced Indian-spiced cauliflower that's cooked on a grill. Different flavors, different cooking technique - not really related at all, except that they both happen to feature cauliflower (which is popular and featured all over the place right now).

I make this same thing except I'm lazy so I usually use storebought yellow curry powder. It's amazing, everyone in my house devours it (including my four-year-old).

Lox, Whitefish, and Beyond: An Introduction to Appetizing

I love smoked and cured fish in all of its varieties, but I hate that it's become trendy and, therefore, expensive. Our local Whole Foods has a whole counter just dedicated to house-smoked fish and I could pretty much live on it, except that it's so expensive that it ends up being only an occasional treat (and, not being on one of the coasts, we don't have many other options apart from shrink wrapped stuff at the mega mart). Too bad.

25 Recipes for Your Rosh Hashanah Feast

"while traditional Rosh Hashanah dinners contain a few standard elements..."

Can someone explain what these standard elements are? I know apples and honey, but beyond that I'm always at a bit of a loss.

American Chop Suey: The Cheesy, Beefy, Misnamed Stovetop Casserole That Deserves a Comeback

This solved yet another one of those minor mysteries remaining from my upbringing in New England. Why is macaroni with tomato sauce and ground beef called "chop suey" on school lunch menus? Why are corner stores called "spas"? What the hell is a "frappe" (or a "Fribble") and why isn't it a "shake"? Bit by bit, Serious Eats is answering all the questions of my youth.

How about this one: what the heck is "anadama bread" (a staple of my school lunch menus in elementary school)?

Cast Iron Cooking: The Easy Pull-Apart Pepperoni Garlic Knots That Will Forever Change How You Entertain

I second @PommeDG's comment about the garlic knot at Milo & Olive in Santa Monica (singular - it's one knot. A big one.). It's life changing.

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Dinner Tonight: Seared Scallops with Salsa Verde

Salsa verde is a good, quick sauce to have in the repertoire. Not to be confused with anything out of Mexico, salsa verde is from Italy. The piquant, herb-based sauce usually features parsley, capers, and and olive oil. It's easy to prepare from pantry ingredients and reliably good with roasted vegetables and grilled meats; even robust flavors can stand up to this flavorful sauce. But until now, I've never had it with seafood. More

Cocktail 101: Introduction to Vermouth and Aperitif Wines

Vermouth used to be a relatively simple topic, at least in the States. The American market had sweet and dry styles and largely shunned both. When Paul Clarke wrote about vermouth for SE back in 2007, he had very few brands to discuss; not many brands or styles were available on the American market. In the past four years, though, that's changed, and now there is a wide range of options in vermouth and other aperitif wines. This week, I'll share a few of the available choices with you offer some suggestions on how to enjoy them. More