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From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Cold sesame noodles from a Smitten Kitchen recipe - very delicious!

From Talk

Thanksgiving Menu what is yours?

Roast turkey
Mashed potatoes
Chourico-stuffed mushrooms
Green bean casserole
Roasted sweet potatoes glazed with brown sugar and maple syrup
Baked beans
Sage dressing
Rolls
Pumpkin pie
Apple pie
Rice pudding
Chocolate trifle

From Talk

Lobster or King Crab Legs: Which do you prefer?

I generally prefer crab, but I'll never turn down a fresh Maine lobster roll!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

It's a toss-up between the Pioneer Woman's sweet potatoes and the pumpkin pie brulee, but I have to go with PW - her recipes have never failed me!

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Cakespy: Homemade Starbucks-Style Cranberry Bliss Bars

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Dinner Tonight: Baked Potatoes with Broccoli and Cheddar

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Pumpkin Spice Hot Chocolate Mix

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That's Nuts: Five Things To Do with Leftover Halloween Candy

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Recent Comments | Response to Comments

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Cold sesame noodles from a Smitten Kitchen recipe - very delicious!

From Talk

Thanksgiving Menu what is yours?

Roast turkey
Mashed potatoes
Chourico-stuffed mushrooms
Green bean casserole
Roasted sweet potatoes glazed with brown sugar and maple syrup
Baked beans
Sage dressing
Rolls
Pumpkin pie
Apple pie
Rice pudding
Chocolate trifle

From Talk

Lobster or King Crab Legs: Which do you prefer?

I generally prefer crab, but I'll never turn down a fresh Maine lobster roll!

From Serious Eats

Win a Free Organic D'Artagnan Turkey

It's a toss-up between the Pioneer Woman's sweet potatoes and the pumpkin pie brulee, but I have to go with PW - her recipes have never failed me!

From Serious Eats

The Food Lab: Turkey Brining Basics

I really love this column. My family has been brining turkey for years, but it's great to understand all of the scientific factors that go into the process. Nice work!

From Talk

Kissin' don't last, Cooking do!------Dinner November 5th?

TJ's chicken gyoza, edamame, and brown rice with a homemade soy sauce/sesame oil/rice vinegar dipping mixture. I was craving tasty, warm, Asian comfort food :)

From Serious Eats

Cook the Book: 'The Pioneer Woman Cooks'

The Pioneer Woman, Serious Eats, Smitten Kitchen, David Lebovitz, and Joy the Baker are my favorites - I don't think I could pick just one!

From Serious Eats

Cook the Book: 'Gourmet Today'

My first cookbook was a kid's cookbook - can't think of the title, but it had bears on the cover and came with a set of rainbow-colored plastic measuring spoons. I think I tried nearly every recipe, and I still have the cookbook because its recipes for chocolate chip cookies and fudge brownies are some of the best I've ever come across to this day.

From Talk

young ladies drinking 'sweet wines'--ha!

@machellebelle I recently graduated from college, and Franzia nights were huge. One of the big events was "Tour de Franzia," where people would race through boxes of wine. Clearly, these were nights of good decisions!

Personally, I hate white zinfandel, but a lot of my friends enjoy it because it doesn't have a strong flavor. I've heard it referred to as "the gateway wine" - soon enough, you become sick of it, and you need to move on to better wines!

From Serious Eats

'The Next Food Network Star' Season 5 Finale Breaks Cable Records

Ugh. The last thing the Food Network needs is more encouragement for these awful shows.

From Serious Eats

Watch It with Us: 'Top Chef Masters' Ep. 7: Let the Competition Begin

Is it wrong that all I kept thinking during the Mise en Place Relay was how funny and cuddly Tom looked in that sweater?

From Slice

Bob & Timmy's Is the Fifth Best Pizzeria in the U.S.?

I agree with Ed as well as the comments so far ... if you're going to be in Rhode Island, you're much better off going to Al Forno or (my personal favorite) Caserta's. Pizza strips are also fantastic - I have many memories of childhood birthday parties where instead of ordering pizzas, the moms would bring out large white bakery boxes stuffed with fresh pizza strips. Delicious!

From Serious Eats

What's Your Favorite Food Court Stop?

When I was little, I would go back-to-school shopping with my mom, and our treat at the end of the day was to split a Cinnabon cinnamon roll ... it was a big highlight! Auntie Anne's cinnamon sugar pretzels and slices from Pizzeria Regina are also favorites.

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

One of my biggest hits is a four-layer coconut cake. I get requests for it from family and friends at least once a month!

From Serious Eats

'What We Eat When We Eat Alone'

Usually a type of breakfast food - cereal, oatmeal, an English muffin topped with peanut butter and a sliced banana, or an egg sandwich. If I'm feeling really lazy, I'll cut up slices of hard cheddar and snack on it with some TLC crackers.

From Serious Eats

Cook the Book: 'Bobby Flay's Burgers, Fries & Shakes'

Swiss cheese, marinated mushrooms and onions, and a chipotle mayonnaise

From Serious Eats

Threadless T-Shirt Giveaway: Pancake Mountain

Lemon poppyseed pancakes with raspberry butter ... delicious!

From Talk

Sangria...via Franzia

I just graduated from college, so to many of my former classmates (and possibly myself on occasion ...), that box of Franzia is fine as it is!

You could add some ginger ale to it, and you could also add fresh berries soaked in rum to make it into a sangria.

From Serious Eats

Cook the Book: 'Bottega Favorita' by Frank Stitt

Tagliatelle with lemon, broccoli, pine nuts, and parmesan cheese

From Serious Eats

The Food Lab: Turkey Brining Basics

hey kenji, in your "how it works" section, second paragraph, you mention "cell walls." cell walls don't exist in turkeys, they have cell membranes...which you mentioned later on anyway.

From Serious Eats

The Food Lab: Turkey Brining Basics

Thank you so much for explaining in detail the process of brining. I brined my Thanksgiving turkey for the first time last year and had a great result- a flavorful juicy turkey!

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Went out for Thai food at our favorite Thai restaurant. We ordered pad thai, red curry with shrimp, duck choo chee, and spicy beef basil with lots of leftovers. Never, ever a disappointing meal there.

@erinlovestoeat: Wasn't that an awesome dish? My husband made it a few nights ago, with a few changes. Loved it!

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

PoorOldMama-
If you poke each one of those beans with a pin, it let's the gas out. ;oP

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Eating out of the garden. Field peas ( frozen ) yams we just dug last week, greens mostly Asian, rice and cornbread.And a fruit cobbler with apples, cranberries and pears.

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Caesar salad with chicken, beef and cheese ravioli with a marinara sauce, garlic/herb bread sticks and strawberries with cream for finally.

From Talk

Thanksgiving Menu what is yours?

There will only be four of us, and none of us are huge turkey fans. So dinner will be a little different.
A steak of some sort (or standing rib roast, whatever)
roasted fingerling potatoes
some kind of vegetable
a salad perhaps
pumpkin pie
maybe an apple pie
a bread of some type

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Chinese buffet with sushi and Mongolian bar-be-que included. 8)

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Four cups kale skilleted with tempeh bacon and shallots and mushrooms. Then I was still hungry, so I went for some toasted curry chickpeas.

From Talk

Thanksgiving Menu what is yours?

Yum to everyone, and I second the request for @dbcurrie to share some more info about the bubble salad. Sounds like a must-do!

My meal will serve 10 people on Thursday, and then we traditionally do Second Thanksgiving on Friday for all of our friends who are required to spend time with family on actual Thanksgiving Day, but for whom we want to give thanks. That's looking like a group of 14 this year. All food for Second Thanksgiving is leftover from the original meal.

Main Meal:


  • Dinner rolls - Cook's Illustrated recipe, the triangle-shaped ones

  • Beet salad with feta and cardamom dressing

  • Turkey - AB's Good Eats version like some others, but spatchcocked or butterflied - that oven time is too precious!

  • Mashed potatoes

  • Sweet potatoes with orange juice and Calvados

  • Thyme-roasted apples and onions - from Epicurious/Bon Appetit

  • Green beans with ginger and soya

  • Apple raisin stuffing

  • Classic stuffing

  • Corn Casserole - a bizarre mix of canned, fresh, and ground corn products that my best friend can't go without on t-giving

  • Whole cranberry sauce

  • Lots of extra turkey gravy - Cook's Illustrated recipe

Dessert:


  • Pumpkin Pie

  • French Silk Pie

  • Cranberry-Walnut Cobbler


Drinks:

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Eat for Eight Bucks: Chili Roasted Chicken and Sweet Potatoes

In the oven now, using boneless skinless thighs and they are looking good and smelling great! Spinach salad on the side.

From Talk

Beans, Beans the magical fruit.---- What's for dinner Nov. 20?

Pan-cooked chicken breast, green beans with garlic and mashed potatos.
And a few beers.

Simple night.

From Talk

Thanksgiving Menu what is yours?

@dbcurrie: You MUST share more detailed instructions/recipe for the bread "bubble" salad; that sounds like the coolest thing EVER!

From Talk

Thanksgiving Menu what is yours?

We are traveling to TX for the holiday and there will be at least 15 people there. Besides the normal roast turkey, dressing, giblet gravy, mashed potatoes, homemade cranberry sauce, there will be many sides, a few of which will be fruit type salads andlots of delicious vegetables, a few pies plus I will be taking pumpkin squares, cranberry nut bread and a pineapple zuchinni cake. One of our favorite recipes is Paula Deen's Tugboat turnips and another is our TX corn casserole. Someone will make the green bean casserole which I hate and won't eat. I much prefer fresh beans! I am thinking about taking a few new cookie recipes too! These are my grandchildren!

From Talk

Thanksgiving Menu what is yours?

@lakeloverhh - I am making these pumpkin cake squares instead of pumpkin pie. I sampled them at a Williams Sonoma years ago and they are always a hit.

http://www.recipezaar.com/Williams-Sonoma-Pumpkin-Dessert-Squares-263086

From Talk

Thanksgiving Menu what is yours?

@lakeloverhh
"Something pumpkin-- not in the mood for pie. Don't want to make a cheesecake. I would love any suggestions from the SE crowd."

Well...
It's called pie, but is more custard in an unusual and lovely presentation...

Baked Whole Pumpkin Pie

4 to 6 lb (2 to 3 kg) pumpkin
6 eggs
2 cups (500 ml) whipping cream
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) molasses
1/2 tsp (2 ml) freshly grated nutmeg
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/4 tsp (1 ml) powdered ginger
2 TBS (30 ml) butter

Remove the top of the pumpkin and scrape out the seeds and membranes as though you were making a jack-o'lantern. Mix the remaining ingredients together EXCEPT the butter and pour into the pumpkin. Top with the butter, put the lid of the pumpkin in place, and place in a large baking dish. Bake at 350°F (180°C) for 1 to 1 1/2 hours, until the mixture has set. Serve from the pumpkin at the table, scraping a little of the pumpkin flesh to accompany each serving. Serves 6 to 8.

From Talk

Thanksgiving Menu what is yours?

Brined turkey
roast pork w/ apple topping
stuffing
mashed potatos
buternut squash
greenbean caserole
homemade mac&cheese
cranberry compote
apple pie
chocolate cream pie
funfetti holiday cupcakes
rolls
gravy

From Talk

Thanksgiving Menu what is yours?

Cooks' Illustrated Garlic Mashed Potatoes
Spatchcocked Turkey smoked or roasted haven't decided which
Gravy
Apple and Sausage stuffing in a crockpot
PW's Sweet Potato Casserole
Yeast rolls
Indiana noodles (MIL)
Green Bean Casserole (MIL)
Scalloped Corn (MIL)
Cranberry Sauce
Also thinking about Roasted Asparagus
Apple Pie
Banana Cream Pie
Pumpkin Pie
Sugar Cream pie (MIL)

From Talk

Lobster or King Crab Legs: Which do you prefer?

A properly steamed, uncleaned, whole, female lobster.

YESSSSS! When I buy lobsters I ask for females and my shopping trip usually turns out to be a lobster anatomy lesson.

From Talk

Thanksgiving Menu what is yours?

We are having a pretty traditional Thanksgiving.

For appetizers:

Roasted spiced nuts
A cheese board
Roasted Vegetable tapenade served with toasted pita chips

For the main meal:

Roast turkey + an additional breast that I'll roast the day before
Amazing gravy (my favorite part of the meal ... everything tastes better with gravy!)
Mashed potatoes
Dressing with sage
Carmelized pearl onions
Broccoli cheese casserole
Corn that we cut off the cob and froze during the peak of corn season.
My great great grandmother's clover leaf rolls ( I made these this past weekend and froze them)
Brown sugar glazed sweet potatoes
Homemade cranberry sauce

For dessert:

Something pumpkin-- not in the mood for pie. Don't want to make a cheesecake. I would love any suggestions from the SE crowd.
Apple pie.

From Talk

Lobster or King Crab Legs: Which do you prefer?

A properly steamed, uncleaned, whole, female lobster.
There is just nothing to compare with the tomalley and roe in one properly done.

From Talk

Lobster or King Crab Legs: Which do you prefer?

bareneed, I am surprised by the answers here too so far. Although I enjoy both, I thought lobster would turn out a clear winner...eat and learn.

From Serious Eats

The Food Lab: Turkey Brining Basics

This is not good. Nearly every turkey I've had in the past 10 years (unless I cooked it myself) is waaaaay too salty. This cannot make that trend better. I "brine" my turkey in the same thing I baste it in: a knarley mix of bacon grease (rubbed lovingly inside/outside/forced into every crevace) and orange juice. No extra salt added. Baste every 30 minutes or so while cooking. Turkey comes out juicy, the skin is crunchy and tangy and perfect (according to my friends who like the skin best - not me) and the stuffing even soaks up some of the flavor. And those of us who have not been inured to the excess salt of a junk food diet can eat it without soaking it in fresh water first. Of course, my vegan wife is not so thrilled, so I ask my friends to store up bacon fat for me - no bacon frying is one of the compromises (but not without benefit - she makes the best curries you could ask for).

From Serious Eats

The Food Lab: Turkey Brining Basics

I've brined and fried and the bird was great. Recently I've brined but added a little herb stock That is bay lea,f rosemary, basil, celery, onion and garlic simmered for 20 minutes then cooked and added to the brine along with half a cup of sugar. I brine over night in a big stock pot on the back porch when the nighttime temperature is in the high 30's or in a cooler if it is warmer (I replace some of the water with ice. It is melted but still cold by morning).
I cook the bird breast side down on a V rack with no stuffing (except an oinion and a celery stalk and maybe an apple) 450 degrees for 15 minutes and then down to 330 degrees. I use a convection oven . I turn the bird onto it's back (carefully) for the last 20 minutes to brown the breast skin.
The result is crispy skin all over, moist tender meat and because the exposed back cooks more quickly than the breast which is on the bottom, the white and dark meat are both cooked perfectly

From Talk

Thanksgiving Menu what is yours?

@betteirene - hope you get this. Sounds like you are busy and I won't rush you, but sometime next week after your Thanksgiving, will you please post your method of cooking sweet potatoes in gingerale with the fresh ginger and butter? Out of all the posts here, this one intrigues me the most. Up here in Canada, sweet potato pies with marshmallows and brown sugar, etc. are almost unheard of, and frankly, they do not sound appetizing. However, your recipe sounds like it would be worth a try. Thanks and have a great day - we have large family celebrations as well and I know how much fun you will have.

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Cakespy: Homemade Starbucks-Style Cranberry Bliss Bars

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From Recipes

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Pie Lollipops

From Talk

In need of Feta cheese recipe ideas

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How to get my sweet potato fries crispy in the oven?

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Mixed Review: Betty Crocker's Oatmeal Caramel Bars

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Stuffed Mushrooms Inspirations Needed

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Colbert Report on the Starbucks 3-Hour Closure

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Favorite foods: breakfast foods, cakes, cookies, cheese, gelato, berries, Portuguese desserts, paninis

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