This iconic roast turkey is, we sorta have to admit, perfect to behold. And it ought to be after being brined, stuffed with chestnut stuffing, and all but smothered in a ridiculously rich, real-deal gravy.
Even if you’re thermometrically challenged, this surefire technique for finding the thickest part of the turkey thigh resulting in perfectly roasted birds works every time.
Ah, pucker-worthy cranberries, the often maligned stepchild of the Thanksgiving table, get their due here, adding a sweet-tart flavor to autumn menus.
David Leite goes to Las Vegas and puts himself in the hands of chef Paul Bartolotta at the Wynn Hotel while closer to home he tries out NYC’s Porcao Restaurant.
After finishing his book, David did three formerly forbidden activities lest he miss his deadline: cook (non-Portuguese) meals, travel, and socialize.
The cover art is finalized for The New Portuguese Table, and here’s your first sneak peek. The book will be available for pre-order in November 2008.
Food writer and cookbook author Diane Morgan extolls the virtues of cool-weather cooking and offers up her recipe for a soul-heartening beef borscht.
Paula Deen’s gumbo recipe has it all: chicken, sausage, roux, and crowd appeal. Go on. See if we’re wrong. (We’re not, by the way.)
Based on the rice pudding traditionally served in Tibet, this recipe turns out a thick, rich, honeyed dessert that’s enticing any time of year.
This chocolate icebox cake is intensely flavored with chocolate and rum and lined with ladyfingers. Make the cake a day a head and keep it in the icebox.
Pureed and strained raspberries give this luxurious whipped dessert a gorgeous pink color and a lovely tanginess to balance the sweet yogurt-cream base.
Slowly sweating the onions releases the sublime flavors of this English onion soup by Jamie Oliver. Use a variety of onions: white, red, and shallots.
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