I’m starting to get Thanksgiving meal questions in my email, so I guess it’s time to review for our great shared secular holiday, Thanksgiving, our only holiday anchored by food. Time to start planning! I’ll have other posts later in the week, dressing, and stock-making for this weekend (have to have plenty of stock for dressing and gravy). Today, it’s the big one. How to handle the big bird. I find it amusing how every year the major food media come up with some new way to do the same old thing. Last year The New York Times told you to steam your turkey! Not that there’s anything wrong with the story or the technique (by the Jacques Pépin, after all). My view is why mess with what works? For important occasions, the rule is: Read On »
Posts Tagged: thanksgiving
How to pick out wines for your holiday dinner, via New York Times.
Just back from great Chefs Collaborative event in Charleston, SC, and now must head to Vegas, my favorite city on earth (not—but a call from an old friend presented an offer I couldn’t refuse), then on to book events in New York and Miami. So I’m not doing much cooking, or blogging. But I love this soup, which I posted about last year, and it represents a good basic technique for any soup like it. November is the perfect month to make it, especially here in the Midwest with a cold, wet front about to move through, and it’s a great nutritious meal to cook for your family. —M.R. Weekend before last, I bought, among other things, a butternut squash at the farmers’ market. I had not intended to buy it, but it beckoned. It is Read On »
A delicious inventive use for leftover turkey this season, via White on Rice Couple.
Thomas Keller tackles the topic of what to do with thanksgiving leftovers, via La Times.