This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.
Here are the best 20 cookbooks and food books of 2008 as compiled by Leite’s Culinaria.
David talks with chef, author, and James Beard award winner Grant Achatz about his book, his restaurant Alinea, and cooking restaurant food at home.
The food loop is a silicon tie that makes trussing turkeys–for dinners Thanksgiving or not–a cinch. David’s been a fan for years.
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.)
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