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LET'S START with dessert:

Classic Pumpkin Pie 

Classic Pumpkin Pie 

Dorie Greenspan's Cookie Tips

Dorie Greenspan's Cookie Tips

Get Inspired: Black Forest Cake

Get Inspired: Black Forest Cake

Beginning the meal: Cocktails, Appetizers and Sides


It's Turkey Time

LATEST
How to Make Better Turkey
Turkey Leftover Ideas
Fried Turkey Done Safely
Chef's Turkey Tips
Bacon-wrapped Turkey
How to Brine Turkey

And in Non-Thanksgiving News:

Food: 

LATEST
How to Make Shrimp Puglia-Style

I recently went to Puglia and discovered something both amazing and intuitive: when you are faced with the world's best ingredients you don't have to do a lot to make them shine.  We learned a recipe that is all about taking the freshness of the sea and keeping it as light and simple as possible.

A Twist on Chicken and Dumplings

We found the perfect twist on the classic chicken and dumplings from Chef Thomas Boemer of Revival and Corner Table in Minneapolis. It's like a pot pie with a biscuit on top - and you will never look at either dish the same again.

Drinks:

LATEST
How Cider Is Made

We went to a cidery in Normandy, France to see the process from apple to glass

How Beer Is Made in 1 Minute

Beer is pretty complex to make a people have spent lifetimes studying it. But for the casual beer drinker like myself, it's sometimes more realistic to have an overview (don't think I have many beer brewing days in front of me). I recently took a trip to Portland, Maine and had the good fortune to stop into the Allagash Brewery.

Interviews: 

LATEST
How to Eat Right Without Giving Up Your Life

So many books these days tell you how EXACTLY to live your life if you want to get healthy. There's always some new diet that requires you to be all in. But I think for most people that kind of eating just isn't realistic. That's what makes Phoebe Lapine's new book - The Wellness Project - so appealing.

The Dish: Bessou's Chawanmushi

Comfort food exists in every culture. But you're missing out if you haven't had it in a Japanese context. We went to Bessou to get their take on chawanmushi. This silky egg custard can warm any day, and it gives context to a restaurant that is all about bringing Japanese comfort food to the forefront.

Travel:

LATEST
How to Make Shrimp Puglia-Style

I recently went to Puglia and discovered something both amazing and intuitive: when you are faced with the world's best ingredients you don't have to do a lot to make them shine.  We learned a recipe that is all about taking the freshness of the sea and keeping it as light and simple as possible.

How to Throw a Luau

I know what you're thinking: luaus don't make anyone outside of Hawaii look cool. No one wants to dress up like their dad in a bad Hawaiian shirt. 

But I'm here to tell you that that's where you've been going wrong. Hawaiian theme doesn't have to mean pineapples and cheap leis. And that's where Sheldon Simeon comes in.


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