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 »

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A delicious inventive use for leftover turkey this season, via White on Rice Couple.

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Thomas Keller tackles the topic of what to do with thanksgiving leftovers, via La Times.

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Of the many many reasons I have to be thankful, one of them is this blog and the enormously thoughtful, intelligent readers who drop by to read and comment. I truly am grateful. Thank you. I wish you all happy Thanksgiving (and hope that you have tons of fun in the kitchen today)! The above photo was taken on Thanksgiving 2007 (I’m struggling to hold the turkey up, but I think it’s important to parade the bird before carving it—my mom found the platter in Mexico). That’s my dad, Rip, with me. It would be the last Thanksgiving I would have with him. Three weeks after this day, he sat me and Donna down in front of the fire after dinner at his house. He had something to say. Recent X-rays showed a spot on Read On »

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  The two great turkey conundrums: 1) how to have juicy breast meat and tender dark meat and 2) how to serve it all hot to a lot of people. Answer: the roast/braise method. Last year, chatting with my neighbor, the excellent chef Doug Katz (Fire Food and Drink), described how he cooks the turkey in stock up to the drumstick so that the legs braise while the breast and skin cook in dry heat. Last year I tried it and it works brilliantly. Thank you, Doug. Doug posted his version on the restaurant’s blog. I’ve simplified and added a couple steps to make it easier for perfect doneness. (Step-by-step pix below.) The basic idea is this: cook the turkey half submerged in flavorful liquid and lots of aromatic vegetables. When the breast is barely Read On »

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