From Faith : I love to pour Champagne straight through the Thanksgiving meal. It works with everything and is so celebratory and delicious. That’s why I’m excited to find a real beauty at a bargain price. Domaine J. Laurens is a brut sparkler from France’s Limoux region. It’s toasty and rich. At $20 a bottle, […]
Home page features
Don’t Throw Away the Turkey Carcass—It’s Tasty
From Alex Province : Put on a big pot of water, throw in the turkey carcass, and you’ll have the base for a fantastic “freezer” soup before you know it. That’s what Matt and I do every Thanksgiving night while cleaning up the kitchen. Here’s the formula… turkey carcass plus aromatic vegetables and simmering makes […]
Ultra-Crispy Dry-Brined Turkey
Novelist Robb Forman Dew is a fabulous Southern cook who hails from Louisiana. (She might also deserve a medal for her nervy novel title, Being Polite to Hitler.) Dew’s republished cookbook, A Southern Thanksgiving, includes this terrific recipe for a dry-brined turkey that is cut up after the butcher removes the backbone, then roasted to […]
Oven-Roasted Cranberry-Citrus Compote
Our copy of Fine Cooking Magazine’s book, How to Cook a Turkey, is dog-eared and food splattered. What’s great about this cranberry recipe is that it’s hands-off. You can roast it in the oven up to a week ahead; we think it’s better that way. Thus, you are killing two birds with one stone, though […]
Ina Garten’s Pear & Parsnip Gratin
This recipe is a puree of Bosc pears and parsnips, made snappy by a little citrus zest and ginger. We love this. And you can make it a couple of days ahead.
Easy Cocktails: Cinnamon Toast
From Faith: As soon as there is a whisper of coolness in the autumn air, our chief cocktail contributor Anthony DeSerio starts thinking about “brown spirits,” meaning any barrel aged spirit like rum, tequila, or whiskey. He’s dreaming about vanilla, oak, caramel and toffee this time of year, the perfect array of flavors for tailgaters […]
