Nothing can halt Thanksgiving dinner–not rain, nor snow, nor sleet, nor even a bird that’s still frozen hours before you intend to say grace.
About Bruce Weinstein | Mark Scarbrough
Bruce Weinstein and Mark Scarbrough are exhausted. Twenty cookbooks in 12 years. Several other books for persnickety celebs. (Shhh. Confidentiality agreements.) More than 10,000 original recipes tested, tweaked, and perfected. A million or so hours on cross-training equipment, not to mention many, many pairs of elastic-waistband pants. Their work can be found in the James Beard Award-nominated Ham: An Obsession with the Hindquarter and Goat: Meat, Milk, Cheese. They’ve also written for many of the food bigwigs, including The New York Times, Cooking Light, Fine Cooking, the late Gourmet, and, in a fit of modern irony, weightwatchers.com. About three years ago, they left Manhattan for New England—or what Cole Porter called “this rural America thing”–to share several acres with some resident moose and bear, as well as an irascible collie named Dreydl.
Thanksgiving Disaster 2: The Bird’s Too Big for the Oven
You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won’t fit in the oven, what to do? We have answers.
Thanksgiving Disaster 3: The Bird’s Roasted—But Still Raw
The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see oodles of pink. Here’s how not to let that happen.
Thanksgiving Disaster 4: Transferring the Bird to…Oops!
The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without–oops!–incident.
Thanksgiving Disaster 5: 1 Oven, 4 Burners, 124 Recipes
Thanksgiving is easily the most denial-inducing menu you’ll contend with all year. But deal you must. Here, advice on how to elude oven overload.
Thanksgiving Disaster 6: Too Many Cooks in the Kitchen!
Offers of help aren’t always that helpful. We’ve got tricks to tuck up your sleeve for keeping pesky, well-intentioned, do-gooder guests out of your way.
Cocoa Muffins
Those of us who prefer a restrained sweetness and a more refined cocoa taste over an overtly sweet and chocolate smack will adore these muffins.
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Raspberry Oatmeal Bars
The classic jam bar perfected. Sweet raspberry preserves are layered between a nutty oatmeal cookie dough crust and crumb topping. Um, yum.
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